by Steven Doyle
Award-winning Hutchins BBQ will showcase their James Beard menu to locals on Thursday, August 30 before heading to New York in September to cook at the prestigious James Beard House. Owner and Pit Master Tracy Hutchins is thrilled to share his James Beard menu with friends, family and local fans on Thursday, August 30 at 6:30 p.m.
Initially, Roy Hutchins worked for a longtime McKinney institution, King’s Barbecue. Later, combining that experience with many subsequent years in the food industry, he decided to focus his knowledge and expertise upon crafting the best barbecue possible. Known as “Roy’s Smokehouse” back in 1978, Hutchins BBQ was originally a small place connected to owner Roy’s home, but after rapid demand he moved the restaurant to its current McKinney location off Tennessee Street in 1991. Roy retired fifteen years later, leaving the business to his son Tim and General Manager Dustin Blackwell.
Tragically, a fire in June 2012 shut down Hutchins BBQ for six months. Rising from the ashes with more motivation than ever, Tim and Dustin rapidly increased the quality of their ingredients, changed up a few recipes and demanded the highest grade of brisket from their suppliers. Accolades started rolling in.
Smoked meats are not the only dishes curated by Hutchins. We found the catfish (dare we say it) swimmingly delicious, light and kissed with perfection. Sides are not an afterthought, and are served buffet-style. Guests may load up on these starchy bits of deliciousness without fear of much guilt. Same for the all-inclusive desserts, including a fine examples of banana pudding and cobbler.