Pecan Lodge, Dallas TX

[bigkahuna]

I was up there this past saturday, line was wrapped all the way to the back of the building.
People were talking like an hour and a half wait.
I dont know if thats true, but as much as I love Q, I wont wait that long.

It was my first trip to the Dallas Farmers market, and I really liked it.
Little disappointed there was not more fresh spices and herbs. Only saw one vendor
selling spices, in the same bldg as Pecan Lodge.
Did find some "one ball" and "eight ball" squash. Cant wait to grille them up.
All in all it was a pretty good trip.

Somebody that was parked under one of the shed, their car alarm kept going off, was echoing
inside that area. When they finally got it to quit, they got a loud round of applause from
patrons and vendors.

[Damon54]

New hours , now open until 5:00 pm.

[FR8 Train]

Not sure but I was flipping channels on the TV and came accross diners drive ins and dives with what I think was Pecan lodge. Tuned in late so the only thing I saw was them cook their brisket in a 350 degree oven. I probably missed the rest of the story but thought that was strange based on your pics and review.

[Damon54]

I have seen the covered Smoker housed just South of Shed #2 over towards the outdoor produce isles. The Pit, oak wood stacked there & the smoke it produces looked real enough for me.

[cowboydon]

He has a pit there, and the smells are awsome. Been down there many times and will be going down this Thursdday after I get my bike all shined up purty like.

[FR8 Train]

"After the commercial break, Guy switched over to Diane, aka "The Boss Lady," who displayed how to make their "Hot Mess" sweet potato topped with chopped brisket. She, too, made a sauce, then poured it over the brisket, covered it with foil, and put it in the oven to bake. She salted the outside of the potatoes, baked them, added butter, grated cheese, brisket, chopped bacon, and green onion -- "that's for color," she said."

This is what I saw. Didn't mean to step on anyones toes. They probably just bake their brisket for that one dish.

[cowboydon]

"Didn't mean to step on anyones toes.

No toes hurt here, I like Pecan Lodge but as I have said before for the price they charge you dont get much grub, but what you get is very good. Like my tattoos I will pay for quality.
If you go and sit at the tables near the exit you can usually see through the door right into the kitchen/prep area and anyone can watch what they are doing. I have glanced back there but I really prefer to people watch while I am waiting for lunch.

[roaniecowpony]

Sorry I missed out on Pecan Lodge during my visit. I looked into it but they weren't open during the weekdays I was in Dallas.

[davidtxs2]

They will the whole show on www.foodnetwork.com he gives out his sauce and rub recipes. I didnt realize hes only open 4 days a week for lunch lol.

[Boots]

What time?

[Grizz]

Almost to late......it starts at 3pm our time (Dallas).

[erbeman]

There must have been 100-125 people in line! Needless to say, No bbq for me

[eltex]

Sounds like Franklins, where before opening at 11am, they often have enough people in line to complete a sell-out. This weekend will be just mad with SXSW. Try John Muellers down on 6th and Perd if you make it to Austin. The lines haven't gotten long yet. Yet.

[Damon54]

BBQ Posse write up in the Morning News sabotaged your effort.
Call it the Guy Fieri effect.

[Grills Gone Wild]

I had stopped in there on Friday to talk to Justin, the owner, and thought I would grab some BBQ. When I walked in at 11:30 and saw how long the line was I figured no way I can wait that long during my lunch time. So I just chatted with Justin and picked up some tamales next door, which are pretty tasty too.
Justin said they got caught a little off guard on Thursday due to Spring Break and the write up in the DMN that has them the #1 in Ribs in Texas and #2 overall BBQ in Texas, just behind Franklins. He had his smoker packed Thursday night and into Friday.