Tuesday, May 29, 2012
Diners Drive-ins & Dives loved Pecan Lodge barbecue at Dallas Farmers Market
Guy Fieri dedicated more than half a show to Justin and Diane Fourton.
DALLAS Pecan Lodge Catering Co. received what may very well be the longest profile ever given a single restaurant on Diners, Drive-Ins, & Dives on Sunday, when their episode premiered. The segment, which we covered behind-the-scenes, was the latest televised result of a sweep of Dallas restaurants Guy Fieri did last December.
Pecan Lodge owners Diane and Justin Fourton got nearly 10 minutes of airtime on an episode that spotlighted only two restaurants instead of the usual three. Pecan Lodge's segment was so long that they stopped for a commercial break in the middle of it.
Guy introduced the episode by professing his love for farmers markets, then made a V with his fingers as he explained that Pecan Lodge was at Shed 2. "They're making West Texas brisket with a side of East Texas sauce," he said.
It opened with Guy seated at a table, chatting with the Fourtons, who explained that this was their attempted segue out of the corporate life. Fieri followed Justin into the kitchen where he watched him make a sauce with garlic, onion, guajillos, salt, chipotle, apple cider vinegar, brown sugar, mustard -- "This is a cornucopia," Guy exclaimed.
Justin then brought Guy out to meet "Lurlene," the nickname for the Fourtons' smoker. They cleverly stuck a camera inside the smoker to get the point of view of the meat, when Justin opened the top.
After the commercial break, Guy switched over to Diane, aka "The Boss Lady," who displayed how to make their "Hot Mess" sweet potato topped with chopped brisket. She, too, made a sauce, then poured it over the brisket, covered it with foil, and put it in the oven to bake. She salted the outside of the potatoes, baked them, added butter, grated cheese, brisket, chopped bacon, and green onion -- "that's for color," she said.
Diners who appeared on screen included local luminaries such as Full Custom Gospel BBQ blogger Daniel Vaughn, Sissy's Kitchen chef Jeffery Hobbs -- whom the camera just loved to bits -- and Bishop Arts regular Rob Shearer.
Matthew Hamilton, owner of the Local Yocal Butcher Shop in McKinney, vouched for the Hot Mess.
Vaughn was quoted on Pecan Lodge's burnt ends: "They do burnt ends better than anything I've had in Kansas City," he said.
"How does this barbecue compare?" Guy asked Shearer.
"I think it's one of the best in the state," Shearer said.
Diners, Drive-ins, & Dives visited seven restaurants around Dallas: Cane Rosso, Pecan Lodge, Maple & Motor, Afrah, Pepe & Mito's, Chop House Burgers, and A Taste Of Europe. In addition to Pecan Lodge, four of those restaurants have already seen their segments get aired: Pepe & Mito's, Cane Rosso, Maple & Motor, and Chop House Burgers.
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