interviews

Interview: Arnis Robbins of Evie Mae’s Bar-B-Que

Owner/Pitmaster: Evie Mae’s Bar-B-Que; Opened 2015 Age: 32 Smoker: Indirect Heat Wood-Fired Pit Wood: Oak Arnis and Mallory Robbins opened Evie Mae’s Bar-B-Que last year in Wolfforth. They started in a food trailer along the highway, and quickly gained a following. A year after opening, they celebrated a new chapter in their brand new barbecue joint not far from the original trailer. Now Evie Mae’s (named after the couple’s daughter) is a full-fledged barbecue joint. The new joint has brought…

Interview: Dwight Harvey of Off The Bone Barbeque

Owner/Pitmaster: Off the Bone Barbeque; Opened 2009 Age: 70 Smoker: Wood-Fired Rotisserie Smoker Wood: Pecan and Mesquite Off the Bone was once a tiny joint in a neighborhood without much of an identity. Since it opened seven years ago, The Cedars has grown into a destination, and the barbecue joint has grown with it. Not willing to rest easy in retirement, owner and pitmaster Dwight Harvey started the joint after a long career in finance. He sat with me…

Interview: Laura Loomis of Two Bros. BBQ

Pitmaster: Two Bros. BBQ; Opened 2009 Age: 28 Smoker: Indirect Heat Wood-Fired Pit Wood: Oak A few years ago, Laura Loomis didn’t think much of Texas barbecue. Neither cooking nor eating it was a big deal in her family, and she admits to never really having a favorite joint growing up. She doesn’t remember eating good barbecue until working for Jason and Jake Dady in San Antonio as a twenty-five year old. She tried their Two Bros. BBQ joint…

Interview: Johan Fritzell of Holy Smoke BBQ

Owner/Pitmaster: Holy Smoke BBQ; Opened 2014 Age: 43 Smoker: Indirect Heat Wood-Fired Pit Wood: Oak Swedes love to grill, but low-and-slow, Texas-style barbecue is a concept so foreign that only one restaurant in the country serves it. They opened in 2014 when Johan Fritzell turned his passion into a rural barbecue stop in a field in southwestern Sweden, one and a half hours north of Copenhagen. Holy Smoke BBQ is a restaurant as well as a smoker dealer, serving as a…

Interview: John Rivers of 4 Rivers Smokehouse

Owner/Pitmaster: 4 Rivers Smokehouse; Opened 2009 Age: 49 Smoker: Gas-fired rotisserie Wood: Hickory Sitting with a 2003 copy of the Texas Monthly Top 50, John Rivers occupied a table inside Rusty Taco in Dallas waiting for me. His travel schedule didn’t allow for a barbecue lunch, so bacon, eggs, cheese, and avocado on a tortilla became the best option. Austin was his afternoon destination where he would meet his team from 4 Rivers Smokehouse based in Winter Park, Florida. They…

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,…