The Texas BBQ Forum

Went to a TX Monthly behind the pit dinner at Pecan Lodge and it was fantastic. Justin decided to cook non traditional BBQ.

First course smoked salmon with grits
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Second Course smoked quail with white beans.

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Third course beef ribs and chuck steak.
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At first I was disappointed I wouldn't get traditional BBQ but that all went away after the first bite. The salmon and grits were my surprise favorite but those beef ribs were the best I've ever had (including previous trips to PL)


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Thanks for posting. Great looking food there. I went to the first behind the pit at the old location and had a blast. Decided not to go because I figured it would be the same thing at the new place. Seeing your post makes me wish I had gone. Glad they are keeping it fresh.


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I hate that I will never get those grits and greens again, I think I can duplicate everything else.


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They did a hominy dish when we went that was outstanding.


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Twitter handle @bsooner75