PECAN LODGE

December 8, 2016


This Thanksgiving my family and I traveled to Dallas, Texas to visit our youngest son and his wife Sarah.  Even though we are East Tennessee “ridge-runners” we love Dallas.  It’s a great place to visit with “tons” of wonderful restaurants, museums, and other terrific things to do and see.  If I may, let me recommend to you the following five visits that we consider “must see and do” experiences.  We have visited each of the following sites and I can attest to experiences.  Here we go:

  • Dallas Arboretum and Gardens–The gardens are truly outstanding but bring your walking shoes.
  • Dallas Cowboy Stadium—Seating 80,000 rabid fans, it sits prominently in Arlington, Texas
  • Ross Perot Museum—Downtown Dallas
  • Downtown Dallas Skyline—A wonderfully modern skyline with truly cutting-edge designs.
  • Pecan Lodge Restaurant—Best ribs and brisket in Dallas and voted one of the best four in the world.

OK, I know there are many many others but if you have only two or three days you might consider these five.  Dallas Cowboy Stadium is out of town but is a remarkable engineering and architectural feat—it is a must see.  Put that one high on your list.

This may be a little off-the-wall, but I would like to take you to the last one on the list—The Pecan Lodge Restaurant.  If you like smoked brisket, smoked ribs, smoked sausage AND all the sides that might go with each, you NEED to visit the Pecan.  The Texas Monthly called it one of the best four (4) BBQ restaurants in the world.  (Of course, they are a bit bias but it is a great experience.)

The owners tell us the following: “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”

Before we really get into a pictorial visit, let’s look at how they do it.

Texas Style Brisket by Pecan Lodge
Ingredients

  • 1 1/2 cups paprika
    • 3/4 cup sugar
    • 3 tablespoons onion powder
    • 3 tablespoons garlic salt
    • 1 tablespoons celery salt
    • 1 tablespoons black pepper
    • 1 tablespoon lemon pepper
    • 1 teaspoon mustard powder
    • 1 teaspoon cayenne
    • 1/2 teaspoon dried thyme
    • 1 trim brisket, about 5 to 6 pounds
    Directions
  1. Combine all the drying ingredients in a bowl and blend well.
    2. Trim the brisket, leaving about 1/4-inch of fat.
    3. Season the brisket with about 1/4-cup of the rub. (NOTE: You don’t want such a thick crust that the smoke won’t penetrate the meat. Let the brisket marinate overnight in the refrigerator.)
    4. Preheat your grill to 250 degrees F using charcoal and hickory.
    5. Using indirect heat, cook the brisket for 3 1/2 hours and flip. Cook another 3 1/2 hours, cooking for a total of 7 hours (about 1 1/2 hours per pound.) The brisket should cook to an internal temperature of 185 degrees F.
    6. Rest for 10 minutes on a cutting board before slicing. Slice brisket against the grain

How long does it take to smoke a brisket? And at what temperature? Are there any tricks to creating the “bark” on the brisket?
The answer varies, depending on the weight and type of smoker you are working with. Most of our briskets cook between 15 and 18 hours. To get a nice bark, we use a generous layer of spice rub, which — blended with the fat insulating the brisket — leads to a nice, dark bark on the outer layer.

I hope you’ve got that and will be willing to give it a try.  The Lodge is very willing to give you this recipe which I think is outstanding.

THE VISIT

The Pecan Lodge opens at 11:00 A.M. each day. Parking is no problem at all with plenty of spaces in the back and sides of the building.  As you walk towards the entrance you see two massive smokers.  These smokers run seven days a week with each brisket taking eighteen hours (minimum) to cook.  We were fortunate this day because the doors to the smoke house were open.

massive-smokers

Since it was the Thanksgiving holiday, there were fifty or sixty people in line to pick up call-in orders.  I can imagine turkey and brisket sitting on dining room tables across the Dallas area. NOTE:  The pick-up line is separate from the line for indoor and outdoor seating.  Don’t get in the wrong line.

call-in-orders-pick-up

We got there around 11:20 thinking we would be one of the first families in line.  Please note we were at the back of the line you see below.  Down the sidewalk and around the corner past the “bull” you see in the background.  I stepped out to take this picture to indicate just how popular this place is.

waiting-line

Due to the number of people ordering and needing to be seated, the management requires each order to be submitted before individuals are seated.  In other words, you can’t send a family member to save a seat while you are in line.  They are really big on this one.

please-be-seated

The two digital pictures below will give some indication as to the size of the indoor dining room.  It’s big and notice not too many people are looking up—all looking down at their plates and going at it.

inside-seating

inside-seating2

It would not be a BBQ “joint” without hats, shirts, belt buckles, etc etc.  These are on display so you can choose and pay as you place your order.

hats-shirts

Given below is the menu.  It’s the only one you get.  We all ordered one, two or three meats and one or two sides.  This gave us variety to share with each other. Note the “Hot Mess” in the upper right of the menu.  I did not order this but my son did and it is outstanding—hot but outstanding.

menue

We were very lucky in that the day gave us seventy-five degree temperatures and plenty of great sunshine.  We ate outside where there were eleven picnic tables—most of them full.

outside-seating

I know we have BBQ in east Tennessee and some of it is pretty good, but we do not have Texas brisket.  Hope you enjoyed this post and can make the visit to the Pecan Lodge in big “D”.

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