Today I headed downto Dallas’s Farmers Market with my friend Catherine (wearing red in the photo) for some Mexican food, but we found our intended restaurant boarded up. Acrossthe street, however, we saw a food barn, so we entered.

One vendor stood out—the only one with a long line. And Catherine recognized the place, Pecan Lodge, from an episode of HGTV’sDiners, Drive-ins, and Dives. “Their ‘hot mess’ is supposed to be amazing,” shetold me.

So we got in line. Slo-o-o-o-ow-lyit inched forward, giving us the opportunity to look at all their accolades postedon the wall. To name a few...

2012 Texas Monthly BBQ Newcomer

2012 South's BestButt- Southern Living Magazine

2012, 2011 BestBBQ in Dallas - D Magazine

2012, 2011 BestBBQ in Dallas - Dallas Observer

2010 Best NewRestaurant - D Magazine

Score! We stumbled on the best BBQ place around?

When I finally made it up to the register, I said, “I guess I’ll take a risk on the 'hot mess.'” The guy takingmy order insisted without blinking, “No risk. It’s great.”

Soon my jumbosea-salt-crusted sweet potato arrived covered with South Texas barbacoa(shredded brisket with southwestern seasoning), chipotle cream, cheese, butter,and green onions. (Glad I had just been to the health club.) What an explosion of flavors! I never would have thought to pair beef with a sweet potato, but the combination totally worked. The cashier wasright. No risk. It tasted great. And they gave me such a big helping that I had it forboth lunch and dinner.

As the story goes, two business people dreamed of supplementingtheir income by doing what they love—cooking. When the economy tanked, they setup a catering business on the “side.” And they watched the business skyrocket and garner awards. Word has it thatthey will soon move to a Deep Ellum address because the Farmers Market has changed owners.

I know where I’m taking all my out-of-town guests for BBQ.  Seriously.