Photo by Phaedra Cook Trent Brooks in front of the Brooks' Place trailer, where he cranks out ribs, brisket, sausage and more daily.
This is the final installment of our three-week "The Pit Masters" segment of Chef Chat. We started with CorkScrew BBQ in Spring, visited Rogels Barbecue Co. off of San Felipe and Voss and are wrapping up with a visit to Trent Brooks of Brooks' Place in Cypress. Thanks to everyone who has kept up with our series on the masters of smoked meats.
On the day of our interview with Brooks' Place owner Trent Brooks, it was 40 degrees outside. A trailer is a particularly unforgiving environment for making barbecue when the weather doesn't cooperate. Rain, sleet, cold -- well, it doesn't matter. The meats must smoke. Business must go on.
In Part One we talked about how Brooks, despite some initial reluctance, got started in the barbecue business. Here in Part Two of our Chef Chat, Brooks talks about the ins and outs of making barbecue, the 15 sides they rotate through their menu and the number one quality a pit master must have.
EOW: Does your whole family help you out here at the trailer?
TB: They have. When I started out, they were helping me out. But once we got to the point where our business really took off and everything, I had to start hiring employees because my mom works and my dad had just retired. So, I had to get my own crew to continue and to get the help that I needed.More »