Pecan Lodge
Brisket, Pork Ribs
Pulled Pork
Banana Pudding
Bacon Mac n’ Cheese
Inconspicuously located in Dallas Farmer’s Market- Shed 2 I’d heard rumor of a culinary diamond in the rough – Pitmaster Justin Fourton’s Pecan Lodge, a former catering company sparking hour-plus lines five days a week for their signature barbeque. Located at the back of the market and featuring little more than a walk-up counter and some chairs and tables scattered about the a wood façade a visit to Pecan Lodge requires only following the crowd and one’s nose, the later honing in on mesquite burning low in a pit smoker, and opting to arrive early my wait was a mere ten minutes listening to pop-tunes from nearby “Boom Juice,” my reward a three-meat plate with one side and dessert for a mere $20. Beginning first with a side of stick-a-spoon-up-straight macaroni and cheese topped with crisp bacon it should be noted that this is just as much a ‘must order’ as the ‘cue, and moving on to the trio of meats I’d be hard pressed to say which was best as each was a standard bearer for its genre. Beginning first with pulled pork, something Texas seemingly neglects, suffice it to say that this was nearly on par with that in Kansas City, and moving on to the ribs and brisket one need only close their eyes and sigh as the former featured a caramelized layer of fat over meat that slipped off the bone while the later was so moist and rife with smoke that it melted on the tongue leaving behind a lingering richness that only something acidic or sweet can wash away – the pickles a fine palate cleanser between bites, but the thick banana pudding more my style and much like everything else I tried a reference standard leaving me to wonder until next time about the fried chicken and ‘hot mess.’
