(212) 661-6640 info@bigapplebbq.org
Dallas, TX

Menu: Smoked Beef Brisket w/ Cucumber Pickles

Tim Hutchins, Owner/Pitmaster Hutchins BBQ
A Texas native, Tim Hutchins is the proud Owner and Pitmaster of Hutchins BBQ, a traditional Texas BBQ joint with locations in both McKinney and Frisco. The restaurant was founded in 1978 by Tim’s father, Roy Hutchins, and has since developed a reputation as the best, quality BBQ in the area. Since taking over the reigns of the restaurant, Tim has continued the family’s commitment to creating incredible barbecue. His hard work and dedication have lead to Hutchins BBQ being named one of the Top 50 BBQ Joints in Texas by Texas Monthly.
Hutchins puts as much value into customer service as he does brisket and ribs, providing for the diverse clientele that visit the restaurant every day. Not only does Tim Hutchins provide the community with top-notch barbeque, but he also gives back regularly with quarterly charity events that support the Wounded Warrior Project and the Samaritan Inn. In his time off from building a legacy Tim enjoys traveling the world, most recently returning from a trip down to Brazil for the 2014 World Cup

 

Dustin Blackwell, Co-Owner/General Manager Hutchins BBQ

Dustin Blackwell is Texas born and raised, displaying his roots as the Co-Owner and General Manager of Hutchins BBQ, a progressively traditional Texas BBQ joint. After being hired as an assistant at Hutchins in 2007, it only took Blackwell nine months to reach his General Manager position. The success hasn’t stopped since. Under his direction business has grown by 350% in less than six years, and Hutchins went from an unknown barbecue joint on the Texas scene to being voted as one of the Best 50 BBQ Joints in Texas by Texas Monthly.
Along with owning Hutchins BBQ, Blackwell is also a master meat cutter and pit master. He was selected as one of the Top 50 Pitmasters in Texas by Texas Monthly, and operates under the business philosophy that one must work hard to be successful. This propelled him through college at Southern Methodist University, graduating with a double major in History and Psychology. Blackwell also utilizes communication skills within his position, putting value in his customers and their opinions. His way of leadership has helped Hutchins grow from a $1.2 million dollar company to a $5 million in only 6 years, exceeding the 10-year expectation of that amount.
Off duty, Blackwell enjoys traveling the world and collecting souvenirs. He is a supporter of the Wounded Warrior Project, and pays for 20 children every year to go to the circus through Shriners Hospital. With the success found in his first business venture, Blackwell hopes to grow Hutchins BBQ into the best barbecue joint in America, with a team that places customers and quality first and foremost.