Today we’d like to introduce you to Trevor Sales.
Thanks for sharing your story with us Trevor. So, let’s start at the beginning and we can move on from there.
In 2017, Big T got his first smoker as a birthday gift from his parents after moving to Texas from the Chicago region and falling in love with real Texas Barbecue. He would stay up overnight to barbecue and stumble into work with samples for friends and colleagues. After a few months gone, and a bigger waistline – they convinced him he has what it takes to compete with the ‘big dogs’ in Texas Barbecue. Fast forward to early 2018, when Big T rescued a Boxer-Terrier mix, Brix, that had such influence on his life, he rebranded and named his barbecue business after him.
Big T is a transplant that has fused his love for food with Central Texas Style Barbecue. Most of the recipes are simple and let the meat shine. There’s nothing to hide, and he’ll share all of his secrets, because the one thing no one can match is his passion for smoking meats to perfection. His love of food comes from his mother, Mama Sales, where her first two ingredients are always butter and love. Big T doesn’t use much butter on his barbecue (the sides are another story), but that first bite of brisket will unveil a great deal of love. Just don’t forget to save the bones for Brix.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
I’m still in the very beginning stages of Brix Barbecue, and it has been a wild ride. That being said, it hasn’t always been easy. One of the hardest parts of barbecuing is learning how to stay up all night, keeping your focus, and being able to tend the fire, wrap briskets, so on and so forth. When you’re smoking briskets for lunch one day, you have to start the afternoon before. It’s a MAJOR time commitment.
Another major learning curve for me was learning how to scale the business and how much food to make. Barbecue has to be really calculated sometimes. Sure, it’s great to sell out but you also want to be sure you can at least make it through a few hours of lunch rush, at the very least. On the opposite end of the spectrum, sometimes venues overstate the amount of people that are expected at an event. Be wary of that!
I like go on and on, but every day in the business you learn something new. Especially when you really care about your finished product.
Brix Barbecue – what should we know? What do you guys do best? What sets you apart from the competition?
Brix Barbecue is a central Texas style, mobile barbecue business. We specialize in traditional ways of slow smoking meats at low temperatures to bring you a delectable and savory finished product. Long hours and attention to detail go into every facet of the business.
Brisket is king in Texas, and I feel like that is what we’re known for. We’ve been compared to some of the ‘big dogs’ in the Texas Barbecue scene when it comes to brisket. That is very exciting but also very humbling.
What really sets us apart from others is just that we take a ton of pride in what we do and we truly, truly care about the finished product. I just love seeing a big smile on someone’s face when I slice a fresh brisket, just for them. It always makes the long nights of tending the fire worth it. Every, single time.
What moment in your career do you look back most fondly on?
The proudest moment of my career is when my parents realized what a passion I truly have for this business. They always support me in everything I do, regardless of what it is. Seeing them take a true interest and care for what I’m doing, though, I’m just so grateful.
Contact Info:
- Website: brixbarbecue.com
- Phone: 219-363-6210
- Email: brixbarbecue@gmail.com
- Instagram: https://www.instagram.com/brixbarbecue
- Facebook: https://m.facebook.com/BrixBarbecue/
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