The Original Roy Hutchins Barbeque is separate from Hutchins Barbeque, the brothers say.
“We’ll never get away from our history,” Trey Hutchins says. “I take a lot of pride from where I come from.”Wesley Hutchins says his 418-seat restaurant in Trophy Club will have food that
Sausage manager Mark McCourt transports a batch of sausage at the Original Roy Hutchins Barbeque in Trophy Club. The Original Roy Hutchins will smoke prime rib and pork belly burnt ends, two items not on the other restaurants’ menus. Wesley Hutchins’ team in Trophy Club is also mixing up a new mustard-based barbecue sauce in addition to three other sauces, including the “original” barbecue recipe that Roy Hutchins created in the late ‘1970s.
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