Wednesday, June 20, 2012
At Pecan Lodge, the Franklin-esque lines for BBQ begin to form at about 10:15 a.m. weekends
Just the other day, a barbecue friend asked me when the lines begin to form for the Pecan Lodge, open Thursday through Sunday for lunch at the Dallas Farmers Market.
We have both tried to eat there on a work day since the Lodge was featured on the popular TV show, Diners, Drive-Ins and Dives, and been discouraged by long lines and gone elsewhere.
This morning, I ran into my Oak Cliff neighbor and Pecan Lodge pitmaster Justin Fourton.
He said business has continued to build since the show first aired in late May.
On Thursdays and Fridays, he said, lines begin to form at 10:30 to 10:45 for the 11 a.m. opening. On Saturdays and Sundays, they begin to form at 10:15-ish, Justin said.
At one point last weekend, there were well over 100 people in line, he said.
That's absolutely Franklin-esque, the kind of line Aaron Franklin gets daily for his Austin joint.
Another testament to the power of great barbecue...and TV.
Photo ©Chris Wilkins/Texas BBQ Posse