interviews

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…

Interview: Michael Hernandez of Hays Co. Bar-B-Que

Owner/Pitmaster: Hays Co. Bar-B-Que; Opened 2007 Age: 41 Smoker: Indirect Heat Wood-Fired Pit Wood: Post Oak In just eight short years, Michael Hernandez has gone from complete barbecue newbie to running one of the best barbecue joints in Texas. He was a fast learner and was dedicated to learning a new craft that he first encountered at Kreuz Market in Lockhart just a year before opening Hays Co. Bar-B-Que in San Marcos. Hernandez cooks on all wood smokers of…

Interview: Shane Wilkinson and Lynn Owens of Bartley’s BBQ

Business: Bartley’s BBQ; Opened 1968 Owner: Lynn Owens Pitmaster: Shane Wilkinson, 36 Smoker: Wood-Fired Rotisserie Pit Wood: Hickory Bartley’s BBQ has changed hands a number of times since it opened in 1968, and it was forced to change locations in the nineties. Shane Wilkinson is the pitmaster, and son-in-law of owner Lynn Owens, and he jokes that this once-temporary location in a strip mall has served them just fine. Lynn Owens is just getting back into the barbecue business after…

Interview: Eddie Deen of Eddie Deen and Co.

Owner/Pitmaster: Eddie Deen and Co.; Opened 1994 Age: 58 Smoker: Wood Fired Rotisserie Smoker Wood: Hickory In the last twenty years, Eddie Deen has quietly built a barbecue empire. His restaurants include Crossroads BBQ in Arlington, Hickory Roots BBQ in Terrell, and Eddie Deen’s BBQ in Rockwall. There’s also a giant event space south of downtown Dallas called the Eddie Deen Ranch, but the lifeblood of the whole operation doesn’t have a sign on it. An enormous commissary kitchen…

Interview: Jamie Geer of Jambo Pits

Owner: Jambo Pits; Opened 2007 Age: 59 Jamie Geer isn’t some one-dimensional competition barbecue cook. After a career in welding, he started building smokers. They were some of the prettiest ones out there, but also made other cooks a lot more competitive. These days you don’t have to look very hard to find a Jambo pit at your local barbecue cook-off. If there are people there who take winning seriously, chances are you’ll see a few…

Interview: Chris Manning of Smokey Joe’s BBQ

Owner: Smokey Joe’s BBQ; Opened 1985 Age: 24 Smoker: Wood-fired Brick Smoker Wood: Hickory Thirty years is a long time to keep a barbecue joint going, but Chris Manning wasn’t even born when Smokey Joe’s opened in 1985. The twenty-four year old swore he wouldn’t work in the barbecue joint. He went to college to find another path, but he came back. Now his dad is focused on his home building business, Joe Melton, the namesake of Smokey Joe’s, is retired,…