McKinney

BBQ |
November 7, 2016

Smoked in Texas: Texas Twinkies at Hutchins BBQ

Leftover brisket is a fact of life for most barbecue joints, but how they use it says a lot about their commitment to quality. It’s far better suited for fortifying pinto beans than to be back on the slicing block for day two. I’ve eaten fine chopped brisket sandwiches, tacos,

By Daniel Vaughn

BBQ |
March 26, 2014

Interview: Matt Hamilton of Local Yocal Market

Owner: Local Yocal Farm to Market in McKinney, opened 2010Age: 37Matt Hamilton grew up on a ranch in southern Oklahoma, but just a few years back he was using his college degree in the corporate world. It wasn’t until 2009 that he decided to go full bore into the ranching

By Daniel Vaughn

BBQ Joint Reviews |
May 16, 2013

Hutchins BBQ

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 and musing about the psyche of the Texas barbecue purveyor

By Texas Monthly

BBQ Joint Reviews |
August 20, 2010

Hutchins BBQ

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 combo of ribs, sausage, and sliced brisket at Hutchins, I

By Daniel Vaughn

True Crime |
February 1, 2004

Family Man

To his suburban Dallas neighbors, Todd Becker was a doting husband and devoted father. They had no clue that he led a secret, lucrative life as a safecracker.

By Skip Hollandsworth