Interviews

Interview: Adrian Handsborough of Virgie’s Bar-B-Que

May 21, 2014 By Daniel Vaughn

Photo by Nicolas McWhirter Owner/Pitmaster: Virgie’s Bar-B-Que; Opened 2005 Age: 49 Smoker: Wood-Fired Offset Smoker Wood: Post Oak On Virgie’s website they have a brief description of their restaurant, but what has stuck with me was their promise of a “barbecure.” It’s…

Interview: Tim Rattray of The Granary

May 14, 2014 By Daniel Vaughn

Owner/Pitmaster/Chef: The Granary; Opened 2012 Age: 31 Smoker: Wood-Fired Rotisserie Smoker Wood: Live Oak  There isn’t another barbecue joint in Texas with as many menus to deal with as The Granary. They have a lunch menu with traditional barbecue items and a rotating…

Interview: Nicole Davenport

May 7, 2014 By Daniel Vaughn

Pitmaster: BBQ Pitmasters (2010), Sugar & Smoke (2012), Chopped (2012) Age: 43 I visited Sugar & Smoke restaurant in Fredericksburg in early 2012. That’s the first time I was introduced to Nicole Davenport. The menu was long, with only a few items of true barbecue. When…

Interview: Buzzie Hughes of Buzzie’s Bar-B-Q

Apr 30, 2014 By Daniel Vaughn

Photo by Robert J. Lerma Owner/Pitmaster: Buzzie’s Bar-B-Q, opened 1993 (current location since 1997) Age: 54 Smoker: Wood-fired smoker Wood: Live Oak I had just started a phone conversation with Harold “Buzzie” Hughes. “Let her rip potato chip” was his way of getting our interview kicked off. Buzzie is a…

Interview: Steve Olson of Hidden Canyon Farm

Apr 23, 2014 By Daniel Vaughn

Steve Olson from one of many NAMP videos Owner: Hidden Canyon Farm in Lyons, New York Author: Institutional Meat Purchase Specifications (IMPS) If you’ve ever purchased a cut of meat then you’ve been impacted by IMPS. IMPS, or the Institutional Meat Purchase Specifications are the…

Interview: Thomas Abramowicz of The Beast

Apr 16, 2014 By Daniel Vaughn

Owner: The Beast: Maison Deviandes Fumees, opened 2014 Age: 31 Smoker: Wood-fired rotisserie smoker (once it’s delivered) Wood: Oak I was in line for the bathroom at Hill Country BBQ Market in New York when a man who recognized me approached. He wanted to know if I could…

Interview: John Raven PhB

Apr 9, 2014 By Daniel Vaughn

Title: Commissioner of Barbecue, PhB Age: 76 “Allow me to introduce myself. I am John Raven. I am the individual who has done more for barbecue than anyone else.” Those were the first three sentences in a letter I received about a year ago. It was the first letter…

Interview: J. D. Bost of Jasper’s Bar-B-Q

Apr 2, 2014 By Daniel Vaughn

Pitmaster: Jasper’s Bar-B-Q, opened 1915 (or 1918) Age: 52 Smoker: Gas-fired rotisserie smoker Wood: Pecan and Oak About six weeks ago I sat down with J. D. Bost at Jasper’s Bar-B-Q in Waco. He’s the general manager of this nearly century-old barbecue restaurant on Elm Street started by an…

Interview: Matt Hamilton of Local Yocal Market

Mar 26, 2014 By Daniel Vaughn

Owner: Local Yocal Farm to Market in McKinney, opened 2010 Age: 37 Matt Hamilton grew up on a ranch in southern Oklahoma, but just a few years back he was using his college degree in the corporate world. It wasn’t until 2009 that he decided to go full bore into…

Interview: Ernestine Edmond of Mama E’s BBQ

Mar 19, 2014 By Daniel Vaughn

Owner/Pitmaster: Mama E’s BBQ & Home Cooking, opened 2006 Age: 61 Smoker: Wood-fired offset smoker Wood: Pecan, Oak, Pear Ernestine Edmond has cooked most of her life. She learned about killing and processing chickens from her mother, and her mother-in-law taught her about cleaning a fresh hog. She’s never looked at…