October 16, 2025 • 7 mins
In this flavor-packed, laugh-loaded episode of The Ben and Skin Show, hosts Ben Rogers, Jeff “Skin” Wade, Kevin “KT” Turner, and Krystina Ray broadcast live from the legendary Original Roy Hutchins Barbecue in Trophy Club—and it’s not just a remote, it’s a full-on celebration of Texas Twinkie Day.Zach Hutchins, grandson of BBQ icon Roy Hutchins, joins the crew to share secrets behind the magic, including why turkey is the true test of a great BBQ joint.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Yes, it is the world famous Bennets Again show, coming
to you live from the original Roy Hutchins Barbecue and
Trophy Club.
Speaker 2 (00:05):
We're so excited to be here.
Speaker 1 (00:08):
I was just talking to Mark Favor, the executive vice
president of Texas Motor Speedway. I have so many cool
things going on out there, and it's right down the road.
And dude, I'm telling you, if you haven't met him,
you're gonna love him.
Speaker 2 (00:18):
Is that right o?
Speaker 1 (00:19):
Just a phenomenal guy used to work for the Dallas
Cowboys way back in the day. Texas Motor Speedway is
in phenomenal hands.
Speaker 3 (00:25):
That's him right there.
Speaker 2 (00:26):
That's him right there.
Speaker 4 (00:27):
Okay, that's the guy that was making fun of you
to me earlier. He pulled me aside and was like
just trashing.
Speaker 1 (00:32):
Yeah, he's trashing me. But he's a great guy. Okay,
phenomenal guy. Thank you for being here.
Speaker 5 (00:36):
Mark.
Speaker 1 (00:37):
I just took advantage of the relationship of being friends
with him and asked him if I could play call
of duty on big Halls.
Speaker 3 (00:43):
How did it work out?
Speaker 2 (00:44):
I think we may be able to get right. Yes,
we're gonna make that happen.
Speaker 1 (00:48):
The present tournament, the biggest thing ever on big, honest,
the biggest.
Speaker 2 (00:53):
They just upgraded. Anyways, that's very exciting.
Speaker 1 (00:56):
So the christ again, we're at the original Roy Hutchins
Barbecue and Trophy Club. And Roy Hutchins is an absolute
icon when it comes to barbecue in Texas. I mean,
it gets no bigger, it gets no better. That name
is absolutely absolute royalty. And joining us right now is
(01:17):
his grandson, Zach, who runs the original Roy Hutchins Barbecue
out here in Trophy Club.
Speaker 2 (01:21):
Zach, how you doing, brother man?
Speaker 5 (01:23):
Great? Happy to be here?
Speaker 2 (01:24):
Did did I get any of that wrong?
Speaker 5 (01:26):
Now you're spot on.
Speaker 1 (01:27):
No, your granddad, Roy Hutchins, absolute freaking legend. And when
I walked in here today, I was just excited. I
was so fired up. You walk in and you can
feel the vibe, you can feel the energy when you
come to like an electric restaurant that everybody's so happy
to be at. And so when I loaded up my tray,
I was just I was levitating through the line and
(01:49):
it did not disappoint. It totally met up to all
the hype. It was so freaking good. So first off,
congratulations to you. Now let me ask how do you
do it?
Speaker 5 (01:58):
A man?
Speaker 6 (01:59):
Well, A lot of secret now, really it's all about
just you know, we spend a lot of time with
our food. We just want to make everything. We're all
about quality and then obviously service. Like you said that
electric feeling. We try to put on a show every
time somebody comes in here. We want you to feel
like you're kind of come into like a backyard barbecue.
Speaker 5 (02:15):
A little bit better food, but a little bit.
Speaker 2 (02:18):
I want to get your opinion on this.
Speaker 4 (02:19):
We've talked about this, and so I'm big into turkey. Yeah,
but I heard that the best way to judge a
barbecue place is by their turkey, and by the way,
all is phenomenal. Yes, it's incredible. I've been texting my son.
I'm bringing some of home to him too. But is
that accurate?
Speaker 3 (02:34):
What's the best way to judge a barbecue place?
Speaker 6 (02:36):
To be honest, it's actually crazy that you said that,
because I say the exact same thing.
Speaker 2 (02:39):
Is that right?
Speaker 5 (02:39):
So when I go somewhere, I'm always.
Speaker 6 (02:41):
Going to try turkey, just because like everybody does brisket,
everybody does something like specialty item, which is great, but
if you want to know actually how they do turkey
is such an easy way to tell.
Speaker 3 (02:49):
We all kill it y'all absolutely kill it.
Speaker 2 (02:52):
It is delicious.
Speaker 5 (02:53):
That's one of my favorite things we have here.
Speaker 2 (02:54):
It's so good.
Speaker 1 (02:55):
So somebody has a chance today to win Texas Twinkie's.
Actually three people can win Texas Twinkies for the entire year.
Speaker 5 (03:00):
Man.
Speaker 2 (03:01):
Speaking of customer service, when I was going through the line,
the guys are great. Like I was.
Speaker 1 (03:05):
Intimidated because this place is legendary, but they didn't rush me.
Speaker 2 (03:09):
They were asking me questions.
Speaker 1 (03:10):
And they're like, oh, you don't want to try Texas
Twinkie And I was like, you know what, I'm worried
it might be spicy. They're like, no, no, and they
let me try a little bit of it.
Speaker 2 (03:17):
It blew my doors off. It was so freaking good.
Speaker 1 (03:19):
But the customer service here has been phenomenal like that obviously,
that's something you guys care about a lot because I
can tell it's just really good.
Speaker 5 (03:27):
Yeah.
Speaker 6 (03:27):
No, customer service is huge for us because I mean,
at the end of the day, you can have the
best food in the world, but if they serve it,
it's like, you know, they're mean or you know, people
want to drive people back. Is kind of the way
we look at it. Yeah, good food is good food.
But you know, we want you to be happy to
be here. We want everybody to welcome you when you
get here.
Speaker 4 (03:44):
You're wearing in North Texas mean Green Polo, did KT
poll you aside and just whip your ass for hours?
Speaker 3 (03:50):
KT is our resident U and T. Well, we're actually all.
Speaker 4 (03:53):
U and T alums. But he wears it and lives
it every single day.
Speaker 6 (03:57):
Yeah, I love you and T class of twenty eighteen,
and I live and breathe it myself. Good to be honest,
my social media guy was just mad at me for
wearing a YOU and T shirt on.
Speaker 3 (04:05):
Texas Barbecue hat.
Speaker 5 (04:08):
Yeah you're good, No, I love it. We were actually
we were at the game there on Friday night last week.
Speaker 6 (04:12):
I'm gonna go out tomorrow or on Saturday for UTSA.
Speaker 5 (04:15):
So yeah, I love you and TA.
Speaker 2 (04:16):
So what is it like for you, Zach your barbecue royalty.
Speaker 1 (04:20):
You're running one of the greatest barbecue joints, like in
the world. When you fire up the grill at the house,
what happens uh?
Speaker 6 (04:28):
To be honest, I had a pit, one of those
backyard pits at my house for a while long time.
Speaker 5 (04:31):
But the big ones. Oh yeah, yeah, oh, let's go.
My wife made me get rid of.
Speaker 2 (04:35):
It that I tell you that things as big as
a school bus.
Speaker 5 (04:38):
Yeah no, she said, you can't go work all day
and do it and then come home and do this.
Speaker 2 (04:41):
Well, okay, so you truly love it you were doing
at home too?
Speaker 5 (04:44):
Oh yeah, yeah, okay.
Speaker 2 (04:45):
So if if.
Speaker 1 (04:46):
What is your number one skill? Would you say, if
you weren't running this and you were just you weren't
even a part of the family or anything, and you
just worked at a barbecue joint, what would be your
best role?
Speaker 2 (04:58):
Would you be a pitmaster? Would you?
Speaker 5 (05:00):
Man?
Speaker 6 (05:03):
Like, I like cooking, and I like the pits, But
meat cutter was always the most fun thing to me.
I love like cutting it, make it into a tray
of like art, and then serving it to people and
getting a talk with them and like answer questions. That
was always my favorite thing to do. Pits were fun.
Four am to two am kind of sucks, can't lie
overnights kind of suck. But cutting meat and just being
able to talk to all the customers and see them
like happy, that was always my favorite.
Speaker 4 (05:22):
I was one thousand percent sure you were going to say,
Hibachi chef, you love to make the onion.
Speaker 3 (05:30):
Train, go around the hot surface.
Speaker 4 (05:34):
Zach, this is this man, Thank you so much for
having us. This place is badass. You got a bunch
of people listening right now. Give them the number one
reason why they need to come to the original Roy
Hutchins Barbecue.
Speaker 3 (05:44):
And Trophy Club.
Speaker 5 (05:46):
Man.
Speaker 6 (05:46):
I guess the best thing I could say is, if
you want good food, good service, you want to get
in and out pretty quick. We move that line. Honestly.
If you've never tried it, you kind of have to.
How can you dog it if you have never had it?
Speaker 3 (05:56):
Yeah, and you can bring a cooler of beer and
post up, right, that's true.
Speaker 6 (06:00):
I'm not supposed to promote Byob, but that's okay.
Speaker 3 (06:04):
You can't control us, Robby control these guys.
Speaker 5 (06:06):
It is Byob though, So yeah, I know all good.
Speaker 1 (06:08):
Excellent, fantastic man. Thank you so much for the time,
Thank you for having us. We're super proud to be here.
And now, I don't know, have you heard this earlier?
I said, if you're listening to this right now and
you think you know good barbecue and you live in
North Texas, but you've never been to the original Roy
Hutchins Barbecue Trophy Club, go find a mirror, look at yourself,
deep in your soul, and tell yourself you're a fraud.
(06:30):
You hadn't had the best barbecue till you've been here.
So thank you, brother, appreciate you very much.
Speaker 5 (06:34):
Thanks guys.
Speaker 2 (06:34):
All right, and there he goes.
Speaker 1 (06:36):
That's amazing, the original Roy Hutchins Barbecue, Trophy Club having
a great time.
Speaker 2 (06:40):
And God, you know our buddy who came out here.
Speaker 1 (06:43):
We were like man giving him grief about being the
king of Trophy Club.
Speaker 2 (06:48):
You come about Ryland and he really is right on
the road. Really is the pro Tim mayor out here
the same town council.
Speaker 4 (06:53):
No, he is absolutely on Tim's side. He's been pro
tem since the jump.
Speaker 1 (06:58):
All right, that's so much better than KT's joke in
the car earlier.
Speaker 5 (07:03):
He shot me.
Speaker 3 (07:03):
He was very, he was very he was so jealous.
Speaker 1 (07:06):
All right, Coming up next, Uh, it's the Today game.
You must listen live. That's coming up next.
Yes, it is the world famous Bennets Again show, coming
to you live from the original Roy Hutchins Barbecue and
Trophy Club.
Speaker 2 (00:05):
We're so excited to be here.
Speaker 1 (00:08):
I was just talking to Mark Favor, the executive vice
president of Texas Motor Speedway. I have so many cool
things going on out there, and it's right down the road.
And dude, I'm telling you, if you haven't met him,
you're gonna love him.
Speaker 2 (00:18):
Is that right o?
Speaker 1 (00:19):
Just a phenomenal guy used to work for the Dallas
Cowboys way back in the day. Texas Motor Speedway is
in phenomenal hands.
Speaker 3 (00:25):
That's him right there.
Speaker 2 (00:26):
That's him right there.
Speaker 4 (00:27):
Okay, that's the guy that was making fun of you
to me earlier. He pulled me aside and was like
just trashing.
Speaker 1 (00:32):
Yeah, he's trashing me. But he's a great guy. Okay,
phenomenal guy. Thank you for being here.
Speaker 5 (00:36):
Mark.
Speaker 1 (00:37):
I just took advantage of the relationship of being friends
with him and asked him if I could play call
of duty on big Halls.
Speaker 3 (00:43):
How did it work out?
Speaker 2 (00:44):
I think we may be able to get right. Yes,
we're gonna make that happen.
Speaker 1 (00:48):
The present tournament, the biggest thing ever on big, honest,
the biggest.
Speaker 2 (00:53):
They just upgraded. Anyways, that's very exciting.
Speaker 1 (00:56):
So the christ again, we're at the original Roy Hutchins
Barbecue and Trophy Club. And Roy Hutchins is an absolute
icon when it comes to barbecue in Texas. I mean,
it gets no bigger, it gets no better. That name
is absolutely absolute royalty. And joining us right now is
(01:17):
his grandson, Zach, who runs the original Roy Hutchins Barbecue
out here in Trophy Club.
Speaker 2 (01:21):
Zach, how you doing, brother man?
Speaker 5 (01:23):
Great? Happy to be here?
Speaker 2 (01:24):
Did did I get any of that wrong?
Speaker 5 (01:26):
Now you're spot on.
Speaker 1 (01:27):
No, your granddad, Roy Hutchins, absolute freaking legend. And when
I walked in here today, I was just excited. I
was so fired up. You walk in and you can
feel the vibe, you can feel the energy when you
come to like an electric restaurant that everybody's so happy
to be at. And so when I loaded up my tray,
I was just I was levitating through the line and
(01:49):
it did not disappoint. It totally met up to all
the hype. It was so freaking good. So first off,
congratulations to you. Now let me ask how do you
do it?
Speaker 5 (01:58):
A man?
Speaker 6 (01:59):
Well, A lot of secret now, really it's all about
just you know, we spend a lot of time with
our food. We just want to make everything. We're all
about quality and then obviously service. Like you said that
electric feeling. We try to put on a show every
time somebody comes in here. We want you to feel
like you're kind of come into like a backyard barbecue.
Speaker 5 (02:15):
A little bit better food, but a little bit.
Speaker 2 (02:18):
I want to get your opinion on this.
Speaker 4 (02:19):
We've talked about this, and so I'm big into turkey. Yeah,
but I heard that the best way to judge a
barbecue place is by their turkey, and by the way,
all is phenomenal. Yes, it's incredible. I've been texting my son.
I'm bringing some of home to him too. But is
that accurate?
Speaker 3 (02:34):
What's the best way to judge a barbecue place?
Speaker 6 (02:36):
To be honest, it's actually crazy that you said that,
because I say the exact same thing.
Speaker 2 (02:39):
Is that right?
Speaker 5 (02:39):
So when I go somewhere, I'm always.
Speaker 6 (02:41):
Going to try turkey, just because like everybody does brisket,
everybody does something like specialty item, which is great, but
if you want to know actually how they do turkey
is such an easy way to tell.
Speaker 3 (02:49):
We all kill it y'all absolutely kill it.
Speaker 2 (02:52):
It is delicious.
Speaker 5 (02:53):
That's one of my favorite things we have here.
Speaker 2 (02:54):
It's so good.
Speaker 1 (02:55):
So somebody has a chance today to win Texas Twinkie's.
Actually three people can win Texas Twinkies for the entire year.
Speaker 5 (03:00):
Man.
Speaker 2 (03:01):
Speaking of customer service, when I was going through the line,
the guys are great. Like I was.
Speaker 1 (03:05):
Intimidated because this place is legendary, but they didn't rush me.
Speaker 2 (03:09):
They were asking me questions.
Speaker 1 (03:10):
And they're like, oh, you don't want to try Texas
Twinkie And I was like, you know what, I'm worried
it might be spicy. They're like, no, no, and they
let me try a little bit of it.
Speaker 2 (03:17):
It blew my doors off. It was so freaking good.
Speaker 1 (03:19):
But the customer service here has been phenomenal like that obviously,
that's something you guys care about a lot because I
can tell it's just really good.
Speaker 5 (03:27):
Yeah.
Speaker 6 (03:27):
No, customer service is huge for us because I mean,
at the end of the day, you can have the
best food in the world, but if they serve it,
it's like, you know, they're mean or you know, people
want to drive people back. Is kind of the way
we look at it. Yeah, good food is good food.
But you know, we want you to be happy to
be here. We want everybody to welcome you when you
get here.
Speaker 4 (03:44):
You're wearing in North Texas mean Green Polo, did KT
poll you aside and just whip your ass for hours?
Speaker 3 (03:50):
KT is our resident U and T. Well, we're actually all.
Speaker 4 (03:53):
U and T alums. But he wears it and lives
it every single day.
Speaker 6 (03:57):
Yeah, I love you and T class of twenty eighteen,
and I live and breathe it myself. Good to be honest,
my social media guy was just mad at me for
wearing a YOU and T shirt on.
Speaker 3 (04:05):
Texas Barbecue hat.
Speaker 5 (04:08):
Yeah you're good, No, I love it. We were actually
we were at the game there on Friday night last week.
Speaker 6 (04:12):
I'm gonna go out tomorrow or on Saturday for UTSA.
Speaker 5 (04:15):
So yeah, I love you and TA.
Speaker 2 (04:16):
So what is it like for you, Zach your barbecue royalty.
Speaker 1 (04:20):
You're running one of the greatest barbecue joints, like in
the world. When you fire up the grill at the house,
what happens uh?
Speaker 6 (04:28):
To be honest, I had a pit, one of those
backyard pits at my house for a while long time.
Speaker 5 (04:31):
But the big ones. Oh yeah, yeah, oh, let's go.
My wife made me get rid of.
Speaker 2 (04:35):
It that I tell you that things as big as
a school bus.
Speaker 5 (04:38):
Yeah no, she said, you can't go work all day
and do it and then come home and do this.
Speaker 2 (04:41):
Well, okay, so you truly love it you were doing
at home too?
Speaker 5 (04:44):
Oh yeah, yeah, okay.
Speaker 2 (04:45):
So if if.
Speaker 1 (04:46):
What is your number one skill? Would you say, if
you weren't running this and you were just you weren't
even a part of the family or anything, and you
just worked at a barbecue joint, what would be your
best role?
Speaker 2 (04:58):
Would you be a pitmaster? Would you?
Speaker 5 (05:00):
Man?
Speaker 6 (05:03):
Like, I like cooking, and I like the pits, But
meat cutter was always the most fun thing to me.
I love like cutting it, make it into a tray
of like art, and then serving it to people and
getting a talk with them and like answer questions. That
was always my favorite thing to do. Pits were fun.
Four am to two am kind of sucks, can't lie
overnights kind of suck. But cutting meat and just being
able to talk to all the customers and see them
like happy, that was always my favorite.
Speaker 4 (05:22):
I was one thousand percent sure you were going to say,
Hibachi chef, you love to make the onion.
Speaker 3 (05:30):
Train, go around the hot surface.
Speaker 4 (05:34):
Zach, this is this man, Thank you so much for
having us. This place is badass. You got a bunch
of people listening right now. Give them the number one
reason why they need to come to the original Roy
Hutchins Barbecue.
Speaker 3 (05:44):
And Trophy Club.
Speaker 5 (05:46):
Man.
Speaker 6 (05:46):
I guess the best thing I could say is, if
you want good food, good service, you want to get
in and out pretty quick. We move that line. Honestly.
If you've never tried it, you kind of have to.
How can you dog it if you have never had it?
Speaker 3 (05:56):
Yeah, and you can bring a cooler of beer and
post up, right, that's true.
Speaker 6 (06:00):
I'm not supposed to promote Byob, but that's okay.
Speaker 3 (06:04):
You can't control us, Robby control these guys.
Speaker 5 (06:06):
It is Byob though, So yeah, I know all good.
Speaker 1 (06:08):
Excellent, fantastic man. Thank you so much for the time,
Thank you for having us. We're super proud to be here.
And now, I don't know, have you heard this earlier?
I said, if you're listening to this right now and
you think you know good barbecue and you live in
North Texas, but you've never been to the original Roy
Hutchins Barbecue Trophy Club, go find a mirror, look at yourself,
deep in your soul, and tell yourself you're a fraud.
(06:30):
You hadn't had the best barbecue till you've been here.
So thank you, brother, appreciate you very much.
Speaker 5 (06:34):
Thanks guys.
Speaker 2 (06:34):
All right, and there he goes.
Speaker 1 (06:36):
That's amazing, the original Roy Hutchins Barbecue, Trophy Club having
a great time.
Speaker 2 (06:40):
And God, you know our buddy who came out here.
Speaker 1 (06:43):
We were like man giving him grief about being the
king of Trophy Club.
Speaker 2 (06:48):
You come about Ryland and he really is right on
the road. Really is the pro Tim mayor out here
the same town council.
Speaker 4 (06:53):
No, he is absolutely on Tim's side. He's been pro
tem since the jump.
Speaker 1 (06:58):
All right, that's so much better than KT's joke in
the car earlier.
Speaker 5 (07:03):
He shot me.
Speaker 3 (07:03):
He was very, he was very he was so jealous.
Speaker 1 (07:06):
All right, Coming up next, Uh, it's the Today game.
You must listen live. That's coming up next.
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