One of the best things about Texas (and the worst, sometimes) is that it's pretty much warm year-round. This means there's still time for grilling and for you to learn how to make a "Texas Twinkie!" Dustin Blackwell, pitmaster at Hutchins BBQ in McKinney, Texas, got together with Wall Street Journal reporter Tanya Rivero to teach her a thing or two about Texas barbecue, something Texans take very seriously. It's not just a skill to make good barbecue, in fact, it's a true art.
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Blackwell brought with him the recipe for a Texas delicacy, the "Texas Twinkie." This special Twinkie isn't exactly what you'd expect. It isn't sweet, but rather very savory. Typically served at Hutchins BBQ, you can also make it at home for yourself.
All you have to do is take a pitted jalapeño, stuff it with cream cheese and brisket, and then wrap it with bacon. Top it off with a little salt and pepper and some barbecue sauce and put it on the grill! If you prefer to bake it, you can do so in the oven at 350 degrees.
Hutchins BBQ is located in McKinney, Texas, and was voted Best BBQ in Dallas/Fort Worth in 2014 and 2016. They smoke premium meats over pecan and oak wood and take great pride in their process. Customers keep coming back because their barbecue is made fresh. And if you haven't had their sausage, it's a must try!
The delicious Texas barbecue joint opened in Princeton in 1978 by Roy Hutchins, a McKinney native. Growing up, Hutchins worked for King's Barbecue and later combined that knowledge with his previous experience in the foodservice industry. Now, his son Tim is the general manager and owner of Hutchins Barbecue, and the family legacy of great barbecue lives on.
This post originally appeared on Wide Open Country.
