Pitmaster Interviews

Interview: Kevin Bludso of Bludso’s BBQ

Owner/Pitmaster: Bludso’s BBQ; Opened 2008 Age: 50 Smoker: Steel offset smoker and gas-fired rotisserie smoker Wood: Red oak, pecan, apple, and mesquite charcoal Kevin Bludso’s roots are in Compton, but he earned his barbecue chops in Corsicana, Texas. His great aunt, Willie Mae Fields, ran a semi-legal barbecue business at a local gas station on the weekends. Every summer, Kevin’s parents shipped him out of Compton to Corsicana to stay in the country with his aunt, and he gradually…

Interview: Evan LeRoy of Freedmen’s Bar

Pitmaster: Freedmen’s Bar; Opened 2012 Age: 29 Smoker: Indirect Heat Wood-Fired Pit Wood: Post Oak Even at his young age, Evan LeRoy doesn’t want for confidence. He once told viewers of American Grilled, a cooking show he was competing on, that “I can cook anything to perfection on any grill.” It was a bit tongue-in-cheek, but he’s certainly good with a smoker. As a formally trained chef, there’s also plenty more he can join a kitchen that just barbecue. LeRoy…

How the East Was Won

TMBBQ welcomes guest writer Megan Giller who takes us to Japan for some Texas barbecue.  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. White designed his own proprietary smoker that he won’t even let you photograph. But here’s the catch: He’s in Tokyo. After cutting his teeth at Louie Mueller Barbecue in Taylor and City Market in Luling, White,…

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

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 professional in the nineties. His full time job didn’t allow for a barbecue side-business then, so he waited a few years, then quit in 2000. Now it’s all…

Interview: Marshall Prichard of Sammy’s BBQ

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 still brings a youthful exuberance into work every day. When Sammy’s first opened, the neighborhood around them that would soon be called Uptown was still a shell. Empty…

Interview: Gary Williams of Gary’s BBQ

  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 one another at Tyler’s Barbeque in Amarillo. He’s a regular there, but until 2002, he had his own barbecue joint in town. After overcoming his medical…

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