Hashknife on the Chisholm

8131 N. U.S. 281
Peadenville, TX 76067

Phone: 940-325-5150
Hours: Wed & Thur 11-€“8, Fri & Sat 11-€“9

Opened 2006
Pitmaster Jim McLennan
Method Pecan and oak; gas-fired smoker
Pro Tip Gargantuan loaves of yeast bread (just $5) are made using the proprietor's grandmother's recipe.

TMBBQ Rating: 4

Texas Monthly BBQ Top 50

More Reviews

May 16, 2013

Staunch traditionalists who refuse to eat meat that’s been smoked in a gas-fired pit should drive right on past this remote joint just north of Mineral Wells without stopping. That way, there’ll be more of the smoky brisket—cut into thick, beautifully fatty slices—for the rest of us. And the ribs, which devotees (mostly oil-field workers, farmers, and folks involved with cutting horses, which are big around here) would likely rather we not mention, lest there…

August 11, 2009

This joint has been on my list for a long time. Back in June 2008 Texas Monthly’s “Top 50 BBQ Joints” listed Hashknife on the Chisholm, and a name like that really piqued my attention. Peadenville is barely a blip on the map at the crossroads of two state highways. Besides this joint and a gas station on the opposite corner, Peadenville is made up entirely of horse and cattle farms. As I neared the…

May 21, 2008

Like a mirage in the desert, the Hashknife springs up out of nowhere at an otherwise unremarkable intersection just north of Mineral Wells. Pitmaster Jim McLennan and his wife, Lesa, have been in business here only since 2006, but Jim’s been serving up ’cue for oil field workers and nearby ranches since he was sixteen. We could taste the experience: His pecan-and-oak-smoked ribs were juicy and his vinegar slaw unparalleled.

TMBBQ Buzz

Comments from our joint finder app.
Great BBQ and nice people!
David Monasmith @ Hashknife on the Chisholm, 2014-05-24 13:57:15
Thick slices of fatty brisket were excellent, juicy and had a hint of sweetness in the flavorful bark and rendered fat. Definitely top 50 worthy and worth a trip. Ribs had nice smoky flavor and were good, and turkey was moist and tasty. Get the fries over the potato salad.
Cody Blair @ Hashknife on the Chisholm, 2014-04-24 14:41:32
Had a great meal of ribs, brisket, Bologna, rib ends, awesome vinegar slaw. Excellent flavors on every piece, each had a unique flavor profile that complimented the cut. The brisket sugar cookie the owner cut for me special upon request was so sweet I swore he put brown sugar in his rub. He assured me it was the magic of black pepper, salt, smoke and time. Greatness.
pthames @ Hashknife on the Chisholm, 2012-12-31 08:48:39
Back again
jim_ttmrx @ Hashknife on the Chisholm, 2012-07-26 07:48:25
Eggstratuuder
yatindra @ Hashknife on the Chisholm, 2012-07-03 06:17:44
Eggstratuuder
yatindra @ Hashknife on the Chisholm, 2012-07-03 06:17:41
Dfhsrhfdth
yatindra @ Hashknife on the Chisholm, 2012-07-03 06:17:31
Drfgs
yatindra @ Hashknife on the Chisholm, 2012-07-03 06:17:15
More Buzz →

News

Big Jim McLennan. Photo by Nicholas McWhirter

June 3, 2013

The phone rang. “Mr. Vaughn, this is the Parker County Sheriff’s office.” There wasn’t actually an officer at the other end of the line. It was Big Jim McLennan calling, the pitmaster at Hashknife on the Chisholm in Peadenville, Texas. He has always been good at making jokes, but it was refreshing that he was in good spirits. The day prior to this call was the final day in business for his beloved barbecue joint about eight miles north of Mineral Wells. “It was the hardest decision of my life,” Jim said with a heavy sigh. “I’m in here getting this baby cleaned up and crying at the same time.”

Hashknife canopy

Photo by Nicholas McWhirter.

Along with having the best name in barbecue, Hashknife on the Chisholm has also been celebrated for their smoked meats. Texas Monthly placed them in the Top 50 barbecue joints in the state in 2008 and again in 2013. Running a barbecue joint always comes with challenges, but the McLennans recently reached their breaking point. Both Jim and his wife Lesa are in poor health. He got a new hip last year, and Lesa had some recurring issues that flared up again last week. Jim is a man who loves to cook, but he says “We’re not gonna kill ourselves for a restaurant.” The decision to close came on Friday and the final day was this past Saturday. Jim remarked on the restaurant’s remote location, saying “I made it out here for eight years which is seven years longer than anybody else.” There’s no shame in that.

All the Meats at Hashknife on the Chisholm. Photo by Nicholas McWhirter.

Big Jim hasn’t called it quits completely. He and Lesa will still cater in the surrounding oil fields, but that will be limited to two days a week. The restaurant itself is now cleaned up and ready for a new owner. If you like country life, there’s a successful business for sale about an hour west of Fort Worth. Just remember, the barbecue business isn’t easy. Now there are 49.

 

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