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Content from our friends over at Full Custom Gospel BBQ
Wednesday, September 8, 2010
Barbecue report: Hutchins BBQ in McKinney
Fatty brisket with a silky texture and perfectly rendered fat.
Hutchins BBQ exterior
MCKINNEY — 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 BBQ in McKinney, 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 is normally reserved for portions of chopped beef.
The resulting fatty brisket had a silky texture with perfectly rendered fat throughout the cut. The meat was more chunked than sliced because it had already begun to fall apart. Heavily seasoned with salt, the bites with some of the well-formed crust packed a powerful flavor punch, but I could have used a good dose of smoke that was missing.
Hutchins BBQ
Ribs were on the verge of being overcooked, but were definitely mot mushy. Again, they were well seasoned and needed a bit more smoke, but the texture was luxuriously moist with plenty of good melty fat running through. The sausage was average with a little kick, but had good moisture without being overly fatty.
A side of sweet broccoli salad was a nice change of pace from the BBQ standards, and the green beans had great pork flavor from the bits of bacon mixed in. Skip the free desserts, which they couldn't with good conscience charge any amount for. Otherwise, be sure to pay attention when ordering. Why bother with the dry stuff they want to serve you when the good, moist meat's right next to it?
Rating ***
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Scott Doyle, verified:
Pretty big fan, grew up slightly east of McKinney and Hutchins is still a family fav. If nothing else, atmosphere perfectly fits the bill for a hole-in-the wall Texas BBQ joint.
Never really bothered with anything other than the Daily Special - chopped beef sandwich and sides (okra is awesome). Love their BBQ sauce, and drowning my sandwich in it pretty much takes care of whether the beef is dry.
Did they close the Frisco location? Their site only shows McKinney...didn't like the Frisco one nearly as much anyways.
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Teresa Gubbins, staff:
good question, Doyle, shall pursue
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Carri Schreiber, verified:
The Frisco became Randy White's BBQ--at one time, the McKinney location was going to become a RW-endorsed restaurant also, with another one or two others farther north, but apparently fell through, and the McKinney location was sold/leased to another person, who still maintains the menu. It has been a long time since I have visited either--Frisco was always great, no matter what the name. McKinney suffered a bit after the initial management change but then rebounded to good, if not better quality. However, I got tired of going through the drive-thru and having to wait back through a line to retrieve the items missing from my order every time I visited--maybe it is better now though. (The Frisco location also moved across the street to the north of the intersection from its original site, when all of the intersection was redone, so it is now hidden way at the back--you have to be looking for it on the northwest corner behind the street front buildings--it is a stand alone if I remember correctly.) : )
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Scott Doyle, verified:
I went to high school with original owner's son (Tim iirc, he managed for awhile). He was a couple years older and I didn't know him well enough to see past his frat-boy sense of humor, but I try not to burn awesome BBQ bridges.
Never went through drive-thru, we either ate there or called in beforehand. I recently had a McKinney work appointment and took my clients there, just as good as ever so kudos to mgmt (not sure when it changed hands).
Had a couple of high school first dates there, too...worked out better than expected. Quaint and easy on a teenager's wallet.
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What do you think?