Plus: a 17-year-old barbecue prodigy.
Started by the pitmasters at Pecan Lodge, the Dinner Bell Foundation will deliver 2,300 meals on Friday alone.
There was some empty talk last year about Austin banning wood-cooked barbecue. The proposal went up in, ahem, smoke, and disappointed salesman for expensive “smoke scrubbers” were forced to turn their attention to other cities. The episode reminded us how much we cherish the traditional cooking methods of Texas barbecue
This little piggy went to the market, this little piggy stayed home … and this little piggy got chronic diarrhea and died. That’s no nursery rhyme. It’s what has happened to five million piglets since April of 2013 when the nearly one-hundred-percent fatal Porcine Epidemic Diarrhea Virus (PEDv) first started
At Prause Meat Market in La Grange, there is a green paper sign right next to the barbecue counter. It reads “Sorry We Do NOT Make Sandwiches.” It’s a reminder to customers that this is a meat market where meat—smoked or raw—is sold by the pound. If you want a
“Line are overrated.” This is the conclusion of economist Tyler Cowen in a recent article where he shared some of his principles for finding good restaurants. For Cowen, standing in line is a conformist activity, and the presence of a line is a not a good indicator of the
Last Saturday, business was booming at Pecan Lodge in Shed #2 at the Dallas Farmers Market. I was eating tamales from La Popular, another vendor at the market, and it was great to see such vibrancy in at Shed #2. Just a few years ago, when Pecan Lodge opened,
The lines at Pecan Lodge are pretty crazy these days. At the opening bell last Saturday I counted over 150 people waiting for barbecue. Today, owners Diane and Justin Fourton are announcing a few changes that may ease lines like this one:From the press release:
Justin Fourton Owner/Pitmaster: Pecan Lodge; opened in 2010 Age: 37 Smoker: Steel smoker with an offset firebox Wood: Mesquite and OakI called Justin Fourton on his day off to set up this interview. His voice mail was full. He is a man in demand, but is always generous with
IF YOU’RE EATING BRISKET in Texas, chances are that your favorite pitmaster is ordering Item No. 120: a beef brisket, deckle-off, boneless. The number corresponds to the cut of meat defined by the Institutional Meat Purchase Specifications, or IMPS. No. 120 is “boneless,” meaning that ribs one through four have been
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 is Pecan Lodge, a three-year-old barbecue joint producing what is
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 friends in the barbecue world, and I’ve sought some bit
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 doubt that a celebration was warranted. A banner exclaiming “BBQ