Interviews

How the East Was Won

Jul 8, 2015 By Daniel Vaughn

TMBBQ welcomes guest writer Megan Giller who takes us to Japan for some Texas barbecue.  Craig White. Photo from White Smoke’s Facebook page. Craig White is a Texan. He’s a pitmaster and an expert in smoked meats, and like many of his breed he can be secretive.

Interview: Bennie Washington of Whup’s Boomerang Bar-B-Q

Jun 24, 2015 By Daniel Vaughn

Owner/Pitmaster: Whup’s Boomerang Bar-B-Q; Opened 2000 Age: 64 Smoker: Wood-fired Offset Smoker Wood: Mesquite, Post Oak, and Pecan Bennie Washington’s business may only be fifteen years old, but his barbecue experience goes back four decades. As a delivery truck driver for Pepsi, barbecue was a hobby, then a short-lived foray as a…

Interview: Marshall Prichard of Sammy’s BBQ

Jun 10, 2015 By Daniel Vaughn

Owner/Pitmaster: Sammy’s BBQ; Opened 1992 Age: 45 Smoker: Wood-Fired Rotisserie Wood: Hickory Marshall Prichard could pass for a decade younger than his forty-five years. Somehow the barbecue business has been kind to him in the aging process. He was there on day one when Sammy’s BBQ opened in 1992, and he…

Interview: Gary Williams of Gary’s BBQ

May 27, 2015 By Daniel Vaughn

  Former Owner: Gary’s Barbeque Age: 75 When he was twenty-six, Gary Williams said doctors told him he was bipolar and diagnosed him with depression and a chemical imbalance. “That’s a load, but I made it. I had a great doctor,” he told me while we sat across from…

Interview: Roland Lindsey of Bodacious Bar-B-Q

May 13, 2015 By Daniel Vaughn

Founder: Bodacious Bar-B-Q; Opened 1968 Age: 76 Smoker: Wood-fired Offset Smoker Wood: Oak Roland Lindsey went from running the pits for his dad in Dallas when he was fifteen, to running a chain of barbecue joints in (mostly) East Texas. He officially started Bodacious Bar-B-Q in Longview in 1968, and it has grown significantly…

Interview: Edward Davila of Davila’s BBQ

Apr 29, 2015 By Daniel Vaughn

Owner/Pitmaster: Davila’s BBQ; Opened 1959 Age: 65 Smoker: Indirect Heat Wood-Fired Pit Wood: Mesquite Edward Davila has just hit retirement age, but he can’t imagine life without working at the barbecue joint. He’s been doing it since he was a boy, and now he’s teaching his son to follow in his…

Interview: LeAnn Mueller of La Barbecue

Mar 25, 2015 By Daniel Vaughn

Owner: La Barbecue; Opened 2012 Age: 42 LeAnn Mueller hails from a famous barbecue family, but all she ever wanted was to be a professional photographer. Now she has the photography career and one of the state’s most highly regarded barbecue joints, which is ironic for someone who…

Interview: Trent Brooks of Brooks’ Place

Mar 18, 2015 By Daniel Vaughn

Owner/Pitmaster: Brooks’ Place; Opened 2009 Age: 45 Smoker: Indirect Heat Wood-Fired Pit Wood: Red Oak, Pecan, Hickory, and Mesquite Brooks’ Place isn’t exactly easy to get to, but that’s part of its charm. Cypress is at least a thirty minute drive from downtown Houston. It’s a destination, and those…

Interview: James Davis of Davis Meat Market

Mar 4, 2015 By Daniel Vaughn

Owner/Pitmaster: Davis Meat Market; Opened 1988 Age: 76 Smoker: Gas-fired Rotisserie Smoker Wood: Oak I rang a buzzer outside this bright red metal building in Houston’s Fifth Ward, and owner James Davis met me at the door. As soon as I stepped inside the smell of raw meat was…

Interview: Tim Byres of Smoke

Feb 25, 2015 By Daniel Vaughn

Co-Owner/Chef: Smoke; Opened 2009 Age: 39 Smoker: Wood-fired Offset Smoker Wood: Various Tim Byres is a man who is hard to pin down, mainly because he despises labels. He has been chef, pitmaster, author, culinary diplomat, and almost a food stylist. Six years ago he opened Smoke in West Dallas along with…