How i got to Where I am now…

Ever since I was little, I’ve wanted to know what was cookin’. You could always find me in the kitchen at my mom’s, dad’s, or Meemaw’s elbow while they were fixin’ supper.

I grew up in a super small North Texas town called Tom Bean, and back then BBQ to me meant that our neighbor Cow-Patty, Worm, or one of the Ellis family were smokin’ beef and there was bound to be some good eats. I remember big pits on wheels full of fire wood, and lots of smoke. I was infatuated with fire, and loved coming home smelling like that wood-fire smoke.

The land where I grew up, we’re talkin’ red dirt country! Lake Texoma, the Red River- that place where Okies & Texans learn to love each other. A BBQ was a community thing. Much like a fish fry or a get-together, BBQ was just another reason for a bunch of people to hang out, visit and share good times. Back then I’d never heard of wrapping a brisket, or for that matter even smoking a pork butt. It was all beef, all the time.

One BBQ place I’ll never forget was called PO Sam’s. Sam was an older man that lived across the OK/TX Red River border, and he made some righteous BBQ. He was a true pit master with a following all over the North Texas area, and everyone for miles around came for his BBQ, and more importantly they came for his gravy. He used the smoky drippings of the meat to make this irresistible, spicy gravy. His recipe has been a secret for years among the North Texas BBQ community, but I’ve come as close as I can. Slapsauce is excited to serve you our version of PO Sam’s Red River Hot Gravy.

Slapsauce is the blending of my North Texas BBQ roots with all the things I’ve learned over the years throughout this great state (and even a few ideas from out of state). Now, I smoke briskets, pork butts, pork ribs, chickens, spicy sausages, and all the other parts that make up Texas BBQ.

After being classically trained as a chef I have grown to love many different cuisines. I enjoy flavors from all over the Latin areas of the world; the classic traditions of Italy and Germany have captured my heart; the precision and wealth of ingredients throughout Asia have made an impression on me as well. It is my wish to bring all of these influences to the table in one way or another. I hope you enjoy letting Slapsauce feed you!