4

Meet the Men Behind Texas BBQ House

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

They say everything's bigger in Texas. While Texas BBQ House may not look big from the outside, they're still Texas to the bone: big personalities, big flavor, big ambitions.

This week we headed to South Phoenix to meet with Mike Pitt and Doug Dieckmann. Their concept at Texas BBQ House is simple: no plates, no sauce except what you put on the food yourself. Meat sold by the pound with sides offered separately. Two desserts and four Texas guys doing 'que the only way they know how.

We learned about the Texas BBQ style and talked about where they're opening their second location next month.

After working in everything from the linen business to construction, Pitt moved to Phoenix from Nashville to open up this own BBQ joint about four years ago. Unfortunately when the economy went south, he was forced to put the concept on hold. It wouldn't be until just six months ago he would finally get the smoker rotating at his own BBQ spot.

Get the rest of Pitt's story after the jump.

Pitt, originally from Corpus Christi, teamed up with Dieckmann through mutual friends who recognized both men shared the same (or at least a similar) vision. At that time Dieckmann was working with his brother at Hill's Café in Austin, but once he got wind of the new project in the works, he jumped on board.

When did you first know you wanted to do this?

MP: I worked in the BBQ industry back in the 80s, you know, when I was in high school. I worked there seven years at a BBQ joint and that's when I realized eventually I want to do this someday. But, I never had the opportunity, you know? That's where I kind of got it. I knew what I wanted to do, but I never pursued it I guess.

Where did you learn to barbeque the way you do?

MP: I've done backyard barbequing for years and learned a lot from my dad and friends and stuff...

What do people say when they first come in and see the menu and the concept?

MP: There's a lot of Texas people that come in and the first thing out of their mouths is they want to know who's from Texas. Why is this Texas BBQ? So then we pop up--well, there's four of us [Texans] here so then they're like, "Oh, ok." A lot of people know Texas BBQ and that's why they're driven here. They see the sign or hear there's Texas BBQ and that's why they're coming here.

DD: The biggest complaint we get is, "Why don't you have plates?" and "Why are you so far away?" People just keep saying we need to put one closer.

MP: Well our other thing was, if we can make it here, we can make it any where.

How often do you guys eat BBQ?

MP: Everyday.

DD: You know, I do [too] probably. I sample something everyday.

Check back tomorrow to hear about the next Texas BBQ House location, expected to open in just one month!

Follow Chow Bella on Facebook and Twitter.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.