Cook Texas BBQ
The Right Way

Mark's mission is to see you succeed at Texas‑style BBQ. Drawing on 15+ years in the business, he's seen the good and the bad in the industry and can help you avoid the costly mistakes. Whether you're starting a new venture or adding a BBQ item to an existing fast‑casual concept, reach out.

A wealth of insights for everyone from beginners to seasoned pros. Running a BBQ restaurant is a very different beast — and Mark will tell you what actually works.

Bring Mark to your restaurant for comprehensive staff training on Texas BBQ. Call to discuss your needs — topics and depth are tailored to your operation.

Why Mark

In the world of "consultants," plenty have simply worked inside a BBQ establishment and claim its methods as their own wisdom — without really understanding the mechanics behind what makes a place succeed or fail. Mark's expertise runs from food‑truck development to restaurant construction, working alongside industry veterans, which means a real grasp of the moving parts of BBQ and how to tell the story behind it. He's also put in countless hours of direction and constructive thinking for several of Texas Monthly's top‑ranking pitmasters.

Navigating the BBQ business often comes down to strong partnerships that can make or break your venture. Partnerships should be an easy button — not another project to manage. The last thing you want is a partner who isn't in the trenches with you, or worse, one managing from 40,000 feet on the way to the Italian Riviera. Big fish like that cause a lot of chaos, which is why Mark can hand you a partner cheat‑sheet of what to watch for if you go down that road.