Justin Fourton

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Pecan Lodge Frustrated at Farmers Market

Last Saturday, business was booming at Pecan Lodge in Shed #2 at the Dallas Farmers Market. I was eating tamales from La Popular, another vendor at the market, and it was great to see such vibrancy in at Shed #2. Just a few years ago, when Pecan Lodge opened, this was a different scene—the expected Saturday peak was there, but on a Thursday or Friday, it was relatively quiet. Now, even on weekdays, there’s a…

Easing the Line at Pecan Lodge

The lines at Pecan Lodge are pretty crazy these days. At the opening bell last Saturday I counted over 150 people waiting for barbecue. Today, owners Diane and Justin Fourton are announcing a few changes that may ease lines like this one: From the press release: [W]e’ve been working on a few things to help make it easier for those coming down to eat with us. Starting today, we are happy to announce that the…

Beef Rib J Mueller

You May Love Beef Short Ribs, But Pitmasters Don’t

Customers love beef ribs. When a pitmaster plunks down a big, thick fatty rib on a plate, cameras are whipped out to document this ultimate carnivore trophy that is the succulent symbol of the Texas obsession with beef. While beef backs ribs have been found in joints from Fort Worth to El Paso for decades, beef short ribs have historically been served at very few barbecue joints in Texas. The short rib’s history as a…

Franklin brisket 02

How to Slice a Brisket

When I’m watching a brisket being sliced, a few things make me shudder, like the aggressive purr of an electric knife, the whine of a deli slicer, and, the worst offense, watching the fat cap being discarded (but we’ll save that for another column). I’ll concede that there are several ways to slice a brisket, but I should note that some of them are just wrong, like slicing with rather than against the grain. But again,…

Texas A&M Meat Science's Beef 101 hanging room.

BBQ Anatomy 101: The Slaughter

For three days this week I was a student at Beef 101, an intensive course taught by the Texas A&M University meat science staff, led by Dr. Davey Griffin, Dr. Jeff Savell, and Ray Riley. The class covers everything about cattle, from the time that they’re weaned to the moment their meat makes it to your plate. The first day began with all of us students introducing ourselves. It’s a very cordial way of breaking…

Interview: Justin Fourton of Pecan Lodge

Justin Fourton Owner/Pitmaster: Pecan Lodge; opened in 2010 Age: 37 Smoker:  Steel smoker with an offset firebox Wood: Mesquite and Oak I called Justin Fourton on his day off to set up this interview. His voice mail was full. He is a man in demand, but is always generous with his time. I drove to his restaurant where an employee watching the smoking pits said he had just left. When we finally hooked up it…