TMBBQ Buzz

Comments from our joint finder app.
The brisket is perfect. Tender, good smoke ring, the crust is crust but not burnt black bark that you can't eat. Yum!!
bbqueen @ Big Boy’s Bar-B-Que, 2016-02-12 20:10:41
Bowl o chili and a smoked sausage sadwich both fantastic I love my Angelo's
douglas78@aol.com @ Angelo’s Bar-B-Que, 2016-02-09 19:15:35
We have been going to Hutchins for almost 20 years and since they rebuilt after the fire, they have taken it to a new level. All around it is great - meat, sides, desserts - everything is done well. The brisket is very tasty- maybe not quite as tender as Franklins and La Barbecue but close. The bacon wrapped, cream cheese & brisket stuffed jalapeño is my wife's favorite. The jalapeño & cheese sausage is fantastic. The ribs, chicken and sides are all top tier. Our favorites include the potato salad, broccoli salad and mac & cheese. Overall, you can not go wrong with a stop at Hutchins
bbqmeatlover @ Hutchins BBQ, 2016-02-07 22:56:05
No longer there
douglas78@aol.com @ Brazos Smokehouse, 2016-02-06 18:28:37
Had before like there sausage
douglas78@aol.com @ Spring Creek Barbeque, 2016-02-06 18:22:28
Gone no such place
douglas78@aol.com @ Doc Possum's, 2016-02-06 18:09:48
Mayo potato salad and beans were excellent the baby backs and sausage were good also the brisket wasn't as smoky as Id like and I think everything had been microwaved
douglas78@aol.com @ Rib Shack, 2016-02-06 17:59:03
This place is as good or better than any in Dfw the sausage was perfect moist and peppery the briskets tender smoky and great bark and the rib fell off the bone and was perfect between sweet and hot should be on the top list definitely worth the drive
douglas78@aol.com @ Bbq On The Brazos, 2016-02-06 17:08:12
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Review

Hickory House BBQ 03

June 10, 2014

Johnny Doyle cooks on a gas-rotisserie, but he’d do it differently if he could. He takes pride in the barbecue he puts out in his nearly forty year old Denison restaurant, so when he had pit fire that destroyed his Oylers, he wanted to replace them. “[J&R Manufacturing] told me it would be a couple months before I could get an Oyler built, so I bought two Southern Prides instead.” Now he just can’t get the bark to set on his ribs like he’d like to. I can’t be sure if it’s the cook or the cooker, but he’s right.

Hickory House BBQ 01

The ribs were tender and came away nicely from the bone. They even had a good smokiness, but the rub sat atop the meat like wet sawdust. The meat and rub had not become one, and there was no bark to speak of. That textural variation of crisp crust and moist meat is what makes a dry-rubbed rib so pleasing, but this rib was crying for some sauce. Luckily, they make a couple good ones here. The tomato-based version wasn’t too sweet with just a touch of vinegar, and livened up the ribs nicely.

Doyle’s other sauce is a regional specialty. He makes a brown gravy sauce from the flour-thickened pit drippings. It’s thick and heavily seasoned, and makes for great Texas toast dipping.

Brown Gravy 13

Hickory House brown gravy sauce

Johnny and his wife Shawn make all the sides too. In fact, there isn’t much here that’s not from scratch. If you’re used to beans from the can, a trip through Sherman, Denison, Bells, and Bonham will be a pinto bean revelation. They know how to cook them in these parts. There are few ingredients and they aren’t fortified with leftover chunks of barbecue. They’re just beans that are well cooked in a pot for long hours and seasoned with just enough salt. A side of potato salad was anything but store-bought. Chunks of egg, nearly-mashed potatoes, and good kick of yellow mustard made for a bright counterpoint to the beans. Side are also self-serve along the cafeteria line, so you can get a few spoonfuls if you like.

Hickory House BBQ 02

Then there’s the brisket. In these parts you normally need to beg for any crust to be left on the meat. The fatty end is usually chopped for sandwiches, and the sauce on the side is a foreign concept. But Johnny Doyle does it differently. A nice line of rendered fat hid beneath a crunchy bark created from hours in the pit, and few on the steam table. Brisket in the mid-afternoon is usually dried out when held in this manner, but the Hickory House beef was juicy and tender. There was plenty of smoke, pepper, and salt to flavor it too.

Maybe the ribs were better back before the pit fire, but it looks like Doyle has found his sweet spot with the brisket. He recognized me just before I left, and asked me for some tips on the ribs. I’m not sure if it was for flattery or if he was really looking to improve, but it’d be worth returning to find out as long as he keeps serving brisket like that.

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