The sides steal the show at the Frisco location of Hutchins BBQ (the original opened in 1978, in Princeton, under a different name, then moved to McKinney). They include garlicky mashed potatoes, bacon-infused mac and cheese, and pinto beans that taste like brisket soup. But the folks in the sometimes very long line are there for the Hutchins brothers’ smoked meat, which includes some of the best chicken and sausage in the state; fatty, flavorful burnt ends; and beef ribs. John Mueller, a member of barbecue royalty, recently joined the team.
Method: Oak and pecan; wood-fired rotisserie smoker
Pitmaster: Tim Hutchins, 41; Trey Hutchins, 50; John Mueller, 52
Pro-tip: Try the Texas Twinkie, a stuffed jalapeño that inspired the similarly delicious one at Arlington’s Hurtado Barbecue.
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 …
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 …