04 Sep The Greatest Story Ever Told
It’s all about the story, not just the food…
Never stop making the food that we serve better. As good as it is, there is always better.
Sometimes we make small improvements, other times we make big changes as we reinvent the wheel.
Years ago, we changed our catering menu. Instead of serving briskets and ribs sliced, we insisted these items be ordered whole instead for catering events.
We felt that delivering meats pre-sliced would diminish the quality of them because they dried out so fast. We had to think outside the box. That ended up impressing our customers instead of disappointing them.
To some, it’s childhood memories of Sunday dinner after church. To others it can be memories of weekend family BBQs in the backyard, or of mom teaching us some of her recipes and side dishes.
Food is just one part of the experience; the stories and the people around the table elevate a meal from something ordinary to something worth remembering.
Every dish has a past, a reason for existing, a person who made it, and a moment it celebrates.
These stories connect us, weaving a rich tapestry of flavors and memories that linger long after the plates are cleared.
We have so many worthy rivals in this business. I have listed just a few of mine whom I also call my friends.
Yes, their foods are terrific and yes, I have eaten at each one of their restaurants and enjoyed each one of these unique dishes.
- Hutchins BBQ – Texas Twinkies
- Stanleys BBQ – Mother Clucker
- Louis Mueller’s – Beef Ribs
- Smokey Joes – Pork Ribs
- Cattleack BBQ – Pastrami Beef Ribs, Wagyu Bologna
- Daynes BBQ – Sausages, Kolaches
- Leroy & Lewis – Beef Cheeks
- Panther City – Brisket Guisado
- Franklins BBQ – Brisket
- Truth BBQ – Turkey & Brisket
- Snows BBQ – Pork Steaks
- Hurtado’s – Birria Tacos
- Slow Bone – Fried Chicken, Squash Casserole
- Zavala’s – Sloppy Juan
- Burnt Bean – Pork Chops
- Evie Mae’s – Desserts
- Interstellar BBQ – Pork Belly Burnt Ends
- Pecan Lodge – The Trough & The Hot Mess
When I speak to any one of these folks, we don’t just talk about the food. What really makes us grow to be worthy rivals is when we talk about topics beyond the food. This is when I get to listen to “The Greatest Stories Ever Told”.
I remember the first time Misty and I went to Leroy & Lewis in 2020; we had some of the most impressive BBQ that I had ever eaten. Not only the food impressed us, but the way Evan treated us.
He showed off some excellent food coupled with unbelievable hospitality. Over the years we took many more trips back to Austin. On our last trip we visited their brand-new brick and mortar restaurant.
On the Friday after Thanksgiving in 2022 we drove to Burnt Bean in Seguin expecting to find a line. We should have checked their social media site, and we would have found out that they were closed.
We snooped around a bit and found Ernest & Dave in the back outside the restaurant at the pits. They were preparing a long cook after being closed on Thursday to be ready for the Saturday crowd.
Both guys stopped what they were doing and spent so much of their time visiting with us and sharing stories. Again, this is what BBQ is all about, that family time in the back yard.
We spent the night in San Antonio and drove back to Burnt Bean on Saturday morning to find a huge line which we gladly waited in. We got to enjoy some exceptional BBQ and some amazing desserts.
These two guys have a passion for food and showed us some great hospitality. It was an incredible experience. They have certainly earned the #1 spot Texas Monthly awarded them.
My last trip to Houston was in March of 2024 and we visited Truth BBQ.It was a Thursday and Leonard and Abbie being the great hosts that they are, served us one of the greatest trays of BBQ ever! It blew us away, so flavorful and so much love put into it. We visited with them talking about dogs, Abbies hotel, how proud Leonard was of Andrew, and all the challenges we as owners face and much, much more. We never even talked about cooking; we just enjoyed their hospitality and wonderful food and great people.
Each of these spots left a lasting impression, not just for what landed on the plate, but for the distinct personalities and stories from behind the pit. From the smoky depths of brisket to inventive dishes like Birria Tacos and the playful Sloppy Juan and many more, every visit became a tapestry of flavors and friendships.
I found that the best BBQ experiences are always about more than the meat, they’re about the moments shared with those who pour their hearts into their craft.
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