by Steven Doyle photos by Robert Bostick
The day finally arrived, and this past Friday the many fans who had previously waited for hours to sample BBQ vittles from Pecan Lodge hastily plowed through the long line that curved outside the new building in Deep Ellum. With nearly 5,000 square feet, the new Pecan Lodge was able to accommodate the hungry hoard with ease, with wait time just mere minutes due to several stations that sliced and diced the smokey meats. Continue reading
The day has come we’ve all been waiting for! – The day we wake up late, skip lunch and head over to Deep Ellum Brewing Co. to celebrate one of Texas’ biggest holidays of the year, Memorial Day Weekend.
The Skinny ~ 4th Annual Deep Ellum Brewing Company BREW-B-Q on Sunday May 25th from 5PM to 10PM with your favorite seasonal and limited release beers from the last 3 years with Whole Foods BBQ. We have local musicians, SUGARFOOTE & CO., THE O’S and featuring SHANE SMITH AND THE SAINTS in the Beer Garden on stage. Continue reading
by Steven Doyle
For those sitting in wait for Pecan Lodge 2.0 to open in Deep Ellum, set your clocks for 7pm May 23rd. This is when the public will be able to sample the amazing brisket, sausages, ribs (both pork and beef) along with all the other fantastic things that has made the BBQ joint so legendary. The new digs are spectacular, and befit the vision that owners Diane and Justin Fourton have been furiously developing for the past year.
With news of the opening, and a preview for friends and media, there were some terrific announcements made last night. The first is that Pecan Lodge will now be selling growlers of beer. And to top off the brew news Four Corners Brewing Company came up with a new beer in their line up called The Boss Lady, which is named after Diane Fourton. The new beer, called Rustic Red, is actually a spin off of the brewing company’s American amber, Red Roja, that has been dry hopped for a special piquant flavoring backed with notes of stone fruit and citrus. Continue reading
by Steven Doyle photos by Bryan Coonrod
The owners of Pecan Lodge, Justin and Diane Fourton, have been blessed. In 2010 they decided to leave their corporate jobs to take on their first restaurant and took up digs in Shed #2 at the Dallas Farmers Market. The plan was to recreate the same solid BBQ that Justin grew up on in Abilene, and mix in some terrific sides and fried chicken straight from Diane’s family table. It was slow going at first even though Justin was blazing a trail and highhandedly resurrected the Dallas BBQ scene. The love and expertise in which Justin throws down his succulent brisket, meaty ribs, and heavily sought after burnt ends is legend unto itself.
It probably didn’t seem like an over night success for the Fourton’s. In the beginning the foot traffic was not the same as it is today at the downtown farmers market. That all came after a few key television appearances, specifically on the Food Network’s Guy Fieri circus, Diners, Drive-Ins, and Dives. Although Fieri is abrasive, his audience is loyal and soon queued up around the building for a taste of what the Fourton’s knew to be the best BBQ around. And it is. Continue reading
by Steven Doyle
I know you have not forgotten about pitmaster Doug Pickering who ran his catering business out of the now shuttered WORK in Deep Ellum. While we are all awaiting the announcement of his latest venture, you can get an up close and personal view of his techniques by checking out one of Doug’s grilling classes. This is a pretty neat way to sharpen your skills before summer hits.
Doug will be offering BGE School to the public at his home or yours. He will cover proper charcoal/wood loading techniques, in additional a full tutorial on the proper way to cook/trim/prep a brisket, and ribs, and of course you will get a full lesson on the art of BBQ. Now is the time to act as the weather gets hotter you will lose your desire to perfect the grill. Continue reading
by Steven Doyle
I sat down recently with Eric Hansen and Robert Carter who together just started a new food truck business called Not Just Q. Curious name, but certainly we could assume they are doing BBQ and plenty more. These are both interesting fellows, with different backgrounds and personalities that seem to make it work.
Eric Hansen is classically trained at Cordon Bleu and hails from the Kansas City area. Eric has worked at restaurants and been in the business since he was 11 years old. Being from Kansas City that means pork shoulders, ribs and plenty of sauce to soak up the meat. Robert Carter has a background in psychology and worked with children. It was after many sleepless nights that he abandoned his life’s work for the restaurant industry. He lists a series of high profile BBQ legends including Big Al’s, Eddie Deen and most recently Mike Anderson. Continue reading