Travis Bishop discovered his love for crafting Texas-style barbeque after experimenting with a backyard smoker making meals for friends on Sundays. “I really just connected with it,” he said. A self-proclaimed barbeque purist, Travis learned how to combine traditional methods of wood, spices, fresh meat, and smoke to get his “mother-nature made” Texas flavors. “The way our barbeque is prepared is a science,” Travis said.Customer favorites include the dry-rubbed Texas brisket, pulled pork, and Travis’s favorite, the chopped chicken. He serves his barbeque true to Texas-style: with a choice of 10 different sauces—on the side. “We try to teach our customers to drizzle and enhance, not to cover it up,” he says.
The restaurant also offers a few surprises, like over 20 flavors of pickles, exclusive half-pound certified smoked Hereford beef burger, and a new twist on barbeque with burrito bowls and Texas-style cheesesteaks topped with green peppers, cheese, mushrooms, onion, and jalapeño. Their most unique dish? That would be the Louisiana-raised gator, served about every 8 weeks during their “Gator Grab,” which also features Louisiana-style smoked gumbo packed with shrimp, gator, andouille sausage, and okra.