Hashknife on the Chisholm
Peadenville, TX 76067
Hours: Open Wed & Thur 11–8, Fri & Sat 11–9, Sun 11–4. Closed Mon & Tue.
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Texas Monthly rating: 4.00
TEXAS MONTHLY SAYS: 2008: Building used to be: A gas station.
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 for only two years, 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.
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.
BBQ SNOB SAYS: 2009: Orders are taken at the counter inside and then delivered to your table. A plate piled high with ribs, brisket, beans, and coleslaw arrived as I breathed in the intoxicating aroma. Hot links arrived a few minutes later after a slight mix-up. The moist brisket, smoked in Southern Pride over pecan and oak, was falling apart a bit, but the fat was well rendered. Pecan-smoked ribs had a great crust from a slightly sweet rub, and the meat proved moist and tender with a robust smoky flavor. Those late hot links had a good snap to go along with the beefy flavor coupled with black pepper and bit of heat. The homemade potato salad and kicked-up ranch-style beans were a good addition.
