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Award Winning Hutchins Barbecue

Experience and Passion Are Key Ingredients

When you are greeted at the counter by a warm, smiling face, you are getting a taste of just one of the aspects of this award-winning restaurant that is so well honored, it gets requests from all over the country to ship its product. Even Texas Monthly named them among the “50 Best BBQ Joints” in the world and Oprah Winfrey stated in her O Magazine, “You will taste this melt-in-your-mouth, smoked low-and-slow brisket and feel a little sad for all those years you lived without it.”

Trey and Tim Hutchins grew up in the barbecue industry as their father, Roy, initially sold his barbecue out of one side of their house while they lived in the other side. So, Trey and Tim Hutchins can actually say they grew up in the world of barbecue—literally. Roy opened Roy’s Smokehouse in 1978, and it eventually outgrew Princeton, TX. When they decided to move, they saw an opportunity in the growth in McKinney and settled on opening their store in 1991. The Dallas area couldn’t have been more fortunate. Tim and Trey have become highly respected pitmasters (Hutchins BBQ has had the honor of being a guest twice at the New York James Beard House).

In 2014, a second Hutchins Barbecue was opened in Frisco, just off of Preston Rd. It initially opened as a catering and lunch facility, but as the locals in that area quickly learned of this outstanding product, they opened fully to meet the demand. This is a great location for many who live in Prosper and travel along Preston Road as they traverse to and from Dallas, as well as to those who live in the western portion of McKinney.

The Hutchins had to overcome a double whammy in the last couple of years. First, of course, the pandemic severely limited their ability to provide their great food. However, because barbecue is made in large quantities, they were able to provide curb service and their connection with their faithful diners and the community kept them in much better condition than most restaurants. They opened up the ability to include their famous “Texas Twinkies” (a version of a jalapeno popper filled with cream cheese and brisket, wrapped in bacon) in their online orders across the country, benefitting greatly from that decision. But, then on New Year’s Eve, to provide the “perfect end” to a horrific year for most of the world, and having recovered from a fire in 2012, an electrical fire broke out and quickly spread all the way to the roof. However, by the time this issue of our magazine is in print, this revered business should be open, as good as ever! They want their faithful family of diners in McKinney to know how much they appreciate all the support during the past several months since many traveled to the Frisco facility to get their favorite barbecue.

Despite all of their success and the accolades, the Hutchins never want to sit on their laurels. Just recently they have been joined by another highly touted pitmaster, John Mueller. John also has vast experience having grown up in another famous barbecue family, originating with his grandfather, Louie Mueller, from Taylor, TX, and owning his own place in Austin for 30 years. All claim it is simply a “win-win” situation and have already learned from each other’s experiences.

Besides bringing such vast experience to the business, the Hutchins' pitmasters also use only the best meats offered. They currently get their meats from the delicious Aspen Ridge® Natural Angus Beef products. Providing USDA Prime meats that contain no hormones, no antibiotics, is certified humanely raised and considered some of the best in the country. Larry Olmstead (@travelfoodguy) wrote in Forbes about Hutchins, saying, “All of its briskets are the highest possible USDA Prime grade, and then they wet-age it for 45 days. Next, it is rubbed with their custom seasoning and slow-smoked for 18 hours. Even their sauce is standout (serve it on the side, Texas-style)”.

But their great food doesn’t stop with their meats. The sides they offer are all homemade daily and include barbecue pinto beans, one version including brisket, loaded mashed potatoes, mac and cheese, fried okra, green beans, and more

All of this combined has led to even more accolades than previously mentioned. And here’s just a few:

·         2020 Dallas Morning News Readers’ Choice Best in D-FW: Best BBQ competition

·         Listed #1 in the DFW, of 15, by www.simplymeatsmoking.com

·         Dallas Observer - Top Pick

·         O, The Oprah Magazine’s O List

·         Texas Monthly 50 Best BBQ Joints

As mentioned earlier, part of the great experience you will enjoy at Hutchins Barbecue is the obvious culture where it seems every employee couldn’t be happier. The brothers speak warmly of their team, and beam of pride to acknowledge that some team members have been there for 20 years.

So, if you want really great barbecue, touted as not just in the Top 50 in the US, but in the world, then you should drop in and enjoy not just the food but an overall happy, dining experience at one of their stores or call in to order. They also can cater with the best!

MCKINNEY, TEXAS

1301 N Tennessee St,
McKinney, TX 75069

Ph: (972) 548-2629

  • Sun-Th 11 am-9 pm
  • Fri-Sat 11am-9:30pm

FRISCO, TEXAS

9225 Preston Rd
Frisco, TX 75033

Ph: (972) 377-2046

  • Mon-Sun 11am-9pm

CATERING

Ph: (972) 540-1920

catering@hutchinsBBQ.com

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