interviews

Interview: Roland Lindsey of Bodacious Bar-B-Q

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 since then. Since it was first opened, the Mobberly location in Longview was where Roland did his best work. He hasn’t been in the best health…

Interview: Edward Davila of Davila’s BBQ

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 footsteps. After our interview, Davila wanted to show off his custom built pits. They have a unique design where the racks are stacked like a giant Lazy Susan for…

Interview: LeAnn Mueller of La Barbecue

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 wanted nothing to do with barbecue just a few years ago. Mueller grew up in Taylor, Texas with a famous pitmaster for a father, and two future pitmasters…

Interview: Trent Brooks of Brooks’ Place

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 in line along with you understand that traveling for good barbecue is worth it. Trent Brooks has been running this trailer on a parking lot in front of an…

Interview: James Davis of Davis Meat Market

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 present, but not unpleasant, and it was tempered with a whiff of fried cracklins. I followed Mr. Davis to his back counter where most of the transactions happen. Along the way I…

Interview: Tim Byres of Smoke

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 Chris Zielke and Chris Jeffers, and earlier this year they opened the doors to a new location in Plano. Things are going well for the team. Although its…