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

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 →

Review

FC_HashknifeExterior

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 be a run on the pecan-smoked pigcicles, which are kissed with a hint of sweetness. Now, not to further kick up dust on the matter, but if pitmaster Jim McLennan—yep, that’s him in the wide-brimmed palm-leaf cowboy hat—can produce barbecue this delectably smoky out of a gas oven, we’re willing to overlook his preferred fuel source. He takes equal pride (rightfully) in his peppery hot links, Big Ol’ Burgers (the half-pounders are made from 100 percent ground brisket), and griddle-fried chicken-fried steak. His wife, Lesa, earns bragging rights of her own for her diet-wrecking desserts, including scratch-made pies (chocolate, peanut butter, and coconut, baked fresh on Thursdays), the best-selling banana cake, and the Oil Field Pudding, which is just a smidge sweeter than Jim’s vinegary signature slaw. Once you’ve ordered your small feast at the counter (just past the shuffleboard table), pick a tall barstool inside or a picnic table out front of the humble red building, which used to be a filling station of a different kind.

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