A first for ExploringBBQ
This post is a special one for us.
It is the first approved community blog contribution we have received through our site submission tool, and we are excited to share it. One of the things we want ExploringBBQ to become is a place where BBQ fans can share their own experiences from the road, the line, and the tray.
Guest stories like this are a big part of what ExploringBBQ is all about: documenting the real-world BBQ journey, one stop at a time. It is also the spirit behind the Exploring BBQ Passport, which helps fans track the Texas joints, meals, and memories that shape their barbecue trail.
A big thank you to Jason and Tanya for sending this in and for letting us publish their visit to Hutchins BBQ in McKinney.
Guest contribution by Jason R and Tanya R
Hutchins BBQ McKinney TX
1301 N Tennessee St
McKinney, TX 75069
04/19/2026, High Noon
As we left our car in the parking lot, lucky to find a spot on a sunny mid-60s Sunday lunch, the light smell of slightly sweet smoke was already in the air as we walked toward the building.
To our left, a gentleman offered us a sample of their Cheddar Jalapeño and Original sausages, the former having just a bit of a spicy finish.
We walked past the indoor pits to our right and entered the restaurant, all the while considering our order. We wanted ribs.
Placing our order, the aromas of the proteins and sides were intoxicating. Be careful, your eyes and nose can overcommit your stomach.
Dill potato salad and country green beans accompanied our turkey sandwich and a mess of baby back ribs.
We found our table, grabbed a couple of tasty iced teas, and dived in.
The ribs were fall off the bone with a nice bark, and the meat had a pleasant smoky flavor. Peach cobbler and banana pudding awaited us as complimentary desserts. Yummy.
We were privileged to take a pit tour and jumped at the opportunity.
Wood used
- Red oak
- Pecan
They smoke their meats in a rotisserie offset smoker. This space-saving design allows for the tens of thousands of pounds of protein they prepare weekly.
One-third of their business is in the drive-thru. Less than 2 minutes from order to pickup is their goal, the line to the street not included 😉
With the price per pound of Angus Prime brisket being so high, they have started using Texas Wagyu on weekends because it is now actually cheaper by nearly $0.60 per pound. That means they can pass along to the customer a better product at a lower cost.
Why this kind of contribution matters
Part of the fun of Texas BBQ is seeing it through other people’s eyes.
Sometimes it is the details that stick:
- the smell in the parking lot
- a surprise sausage sample before you even reach the door
- a side choice that rounds out the tray
- a quick behind-the-scenes look at how the pits actually run
That is exactly the kind of perspective we hope to keep sharing more of here.
Want to submit your own BBQ experience?
If you have a BBQ restaurant visit, road trip stop, festival recap, or tray story you want to share, use the contribute option on ExploringBBQ. If approved, we may feature it on the site.
We love seeing Texas BBQ through the eyes of the community.
Continue Exploring
The Ultimate Guide: What to Expect at a Texas BBQ Restaurant
The Art of the Spread: How to Build the Perfect Texas BBQ Tray
Texas BBQ Road Trips: Start Your Journey
What to Pack for a Texas BBQ Road Trip
