Hutchins BBQ

Interview: Roy & Tim Hutchins of Hutchins BBQ

Owner/Pitmaster: Hutchins BBQ; Opened 1978 (current location 1991) Age: Roy 65, Tim 33 Smoker: Indirect Heat Wood-Fired Pit Wood: Pecan and Oak Roy Hutchins started his family in the barbecue business in 1978 with a tiny smokehouse in Princeton, Texas. Since then his sons have been involved in running multiple barbecue joints across North Texas, and his youngest son Tim took over the flagship Hutchins BBQ in McKinney in 2005. Since then there have been tragedies to overcome, but…

Kreuz Market building

Barbecue Sequels

If 2013 was the year of the new barbecue joint, 2014 will be the year of barbecue expansion. Some legendary Texas barbecue stalwarts who for decades were happy to be one-offs are looking to write their sequels. Southside Market (1882), in Elgin, Kreuz Market (1900) and Black’s BBQ (1932), in Lockhart, and Louie Mueller Barbecue (1949), in Taylor, will all expand their brands to a second location this year. Also included in this boom are…

FC_HutchinsSign

Hutchins BBQ

Last June, after a one-alarm blaze left their pit room in shambles and their business on hold, the father-son team of Roy and Tim Hutchins began to rebuild. They documented the process on Facebook, offering reports from the construction site and musing about the psyche of the Texas barbecue purveyor (“A brisket sandwich was the very first thing I thought of when I woke up,” read one 6:34 a.m. post in early October). Finally, on…

Hutchins BBQ

Update: This joint has recovered from their fire and are now open for business. Being able to see your meat being chopped, sliced, and portioned can really improve your meal if you know what to ask for. After ordering up a three-meat combo of ribs, sausage, and sliced brisket at Hutchins, I noticed the knife man grabbing for a dried-out hunk of lean brisket from the flat. I kindly asked for some fatty brisket instead that…