Pecan Lodge Lives Up to The Hype

You know when something is so hyped up that you’re often let down when you finally get around to trying it? That’s how I am with food. I see other bloggers and every other Dallasite post pictures from Pecan Lodge all the time – almost to the point where I’m like – okay, we get it. It’s good. But now, I join my fellow bloggers in posting my pictures from Pecan Lodge because it was that good. I should also clarify that I’m not a BBQ fanatic. I don’t treat BBQ like wine and talk about the “oaky notes” or which wood you can taste in the smoke. I just like BBQ.

I visited Pecan Lodge on the epic snow day in February. It was the perfect time to try it because there was no line. I’m sorry, I just don’t wait in line for anything. I’ve even been known to turn around and walk out of a Starbucks because the line is too long. But, wherever there is a line, chances are there is something worth waiting for on the other end. I can’t imagine all the things I’ve missed out on because I won’t wait in lines – I digress. Without waiting, I walked right up to the counter and ordered the Two Meat Plate with a slice of brisket and a regular sausage link. As a side, I had to try the mac n cheese that was topped with crumbled bacon. I don’t have any technical BBQ knowledge to be able to assess any of these items, but let me tell you, all items were amazing. To top it all off, there are different BBQ sauces on the table for you to drown your meats in. I preferred the slightly more vinegar of the two (I think there were two).

For those of you who are – shockingly – unfamiliar with Pecan Lodge, I’ve included info from their website below the photos.

http://www.pecanlodge.com

It all started when we ditched our corporate jobs and weekly travel that came with them so we could spend more time as a family. And, to be honest, we weren’t out to set the world on fire – just some mesquite wood, plus a little oak. But one mouthwatering bite of brisket led to another, and before we knew it, the juicy secret about Pecan Lodge was out. Folks began to serve us up heaping portions of praise, and soon after, lines started to form for what Texas Monthly called one of the Top 4 BBQ joints in the world.

It’s not easy work, but we love what we’re doing. And there are no shortcuts to doing it right. Our BBQ pit burns 24 hours a day, fueled by nothing but wood and passion. We grind and stuff our own sausage. And anything we can make from scratch, we make from scratch – from our Southern Fried Chicken to Aunt Polly’s banana pudding to our Mac n’ Cheese to the collard greens.

Times change, and sometimes you have to roll with the punches. Our little stand at the Farmer’s Market had to make way for redevelopment, so we’ve now set up camp in the heart of Deep Ellum. You’ll find us where Main St. meets Pryor St., and good old-fashioned elbow grease meets smoked perfection.

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