Katy Pitmaster’s Wish: Eat Brisket and Go Fishing

Katy Pitmaster’s Wish: Eat Brisket and Go Fishing Main Photo

13 Nov 2018

CHEF RANDY DUNCAN WON BOTH the judge’s top award and the people’s choice award at the 2018 Houston BBQ Throwdown, and last month, his family-owned food truck Daddy Duncan’s BBQ announced it would open its first brick-and-mortar location in spring 2019 at Katy Hockley Cut-Off and Clay Road, right behind the Four Seasons Park.

It’s been a good last few weeks for him.

Duncan told Houstonia he was in a bidding war for the two-acre land because the area is extremely popular. Strip centers and new home construction (with prices ranging from $350,000 to $500,000) are being proposed.

“It’s unrestricted land—we can do whatever we want,” Duncan said. “We can have a fishing spot and put our barbecue pit.”

A graduate of Houston Community College’s culinary arts program with a bachelor’s in hotel and restaurant management from the Conrad N. Hilton College at the University of Houston, he said Katy was chosen for its first location because it’s where he’s built a life for his family, and Daddy Duncan’s BBQ’s “Central Texas” barbecue style has a large following.

“We chose the area because it has a country setting,” he said. “We planned to find land instead of leasing out a shopping center—to build our own, we own the land, we own the building, and so forth.”

The space will feature a 1,500-square-foot barn for inside-eating customers, plus picnic tables, a fishing pond (he wasn’t joking), and a stage for live music. He hopes to sell local beer, but it’ll likely be BYOB when it opens. Duncan also said he will make sides in-house but wants to partner with other local vendors to supply bread.

“It’s similar to what you would see in the Texas Hill Country,” he said. “It will be a place where kids can run around. Two acres is quite a bit of land, so we might have movie nights and different [events] like that. 

Daddy Duncan’s BBQ currently offers smoked brisket, pulled pork, pork belly mac and cheese, braised beef cheek barbacoa, brisket-topped nachos, baked potatoes, and boudin. He said he plans to bring the same dishes to the brick-and-mortar space.

Meantime, next month Duncan will travel to Austin for the HOU-ATX BBQ Throwdown on December 9. Maybe that good luck streak will continue.

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