The influence of Pecan Lodge on Dallas’s barbecue scene cannot be overstated. At their (relatively) new place in Deep Ellum, they crank out four times the amount they did before. It’s all cooked in an array of unique offset smokers, and the sausages, both the original pork and the jalapeño-cheese beef version, are still handmade. The $75 Trough is the best way to try it all, especially since a monster beef rib (the best of their smoked meats) can set you back $25 on its own. The pitmaster sandwich is another winner, with three meats, slaw, and the welcome bite of fresh jalapeño. A Pecan Lodge alum has opened up a barbecue joint named Melt in Paris, France, so the joint’s influence doesn’t end in Dallas.
Method: Mesquite; indirect-heat pit
Pitmaster: Justin Fourton
Pro-tip: If you have a group, go for the Trough, a sampler of all the meats that will feed (and amaze) four or five people.
The influence of Pecan Lodge on Dallas’s barbecue scene cannot be overstated. At their (relatively) new place in Deep Ellum, they crank out four times the amount they did before. It’s all cooked in an array of unique offset smokers, …
Shed #2 at the Dallas Farmers Market is a vast, enclosed, and fully air-conditioned structure that essentially serves as a city-owned food court where up-and-coming restaurateurs crowd in to show off their skills. The unquestioned anchor tenant of this gastro-carnival …
You may have heard that this joint is getting a bit popular. While I may lament not being able to visit my go-to barbecue joint without braving a long line, I’m happy for the proprietors. Justin and Diane Fourton are …
After a nearly two-month hiatus (that felt like years to some barbecue fanatics) Pecan Lodge is back up and running. Justin and Diane Fourton have a wide menu of Southern food favorites so they weren’t exactly closed, but there’s no …