I sit down with Weaver's Barbecue—pitmaster Jesse Weaver, FOH lead Chad Stein, and chef Greg Baumann—to trace their unlikely rise from traveling, sometimes homeless musicians to running one of the most intentional scratch barbecue operations in rural Texas. They talk candidly about addiction and recovery, building a standards-driven kitchen out of a food truck, growing garnishes in their own garden, rendering their own tallow, and using offsets with red oak to chase nuance, not shortcuts. Along the way: a $900 “leap of faith” Sysco order that changed everything, why hospitality details matter as much as smoke, and how R&D led to sleeper hits like carnitas and bacon-wrapped brownie “burnt ends.”
Weaver's BBQ
3808 FM1008, Dayton, TX 77535
https://www.facebook.com/weaversbbq/
