Proudly Serving Local & Pasture Raised Meats

East Texas BBQ is the sweetest and most sultry taste around...done Low and Slow with a lil Twang. Complete with all the fixins, our Texas comfort food is sure to satisfy any appetite. Our recipes have been gathered over four generations with strong roots in East Texas and its tradition of BBQ. We have developed a flavor profile in our proprietary Seasoning Blends, Rub Blends and our addictive TEXAS Q BBQ SAUCES...That delivers the best BBQ you will ever eat. But, we all know it's about the Smoke...we use a subtle blend of Pecan, Apple and Cherry Wood to infuse just the right amount of smoke...done low and slow until the fat has rendered the meat into juicy, tender, melt in your mouth Q.

If Beef is King in Texas then Pork is Queen! We are here to cater to you and your specific event needs and desires...Serving the Houston Texas Metropolitan Area and Beyond...

"Serving Craft Style...Award Winning BBQ"

Texas Q - Serving Craft Style...Award Winning BBQ
Texas Q - Serving Craft Style...Award Winning BBQ

You will need a 5-8 LB Pork Belly (Costco is a great source)

If you have not had Pork Belly Burnt Ends, my friends, you are missing a BBQ DELICACY! This recipe will render the most succulent, melt in your mouth bite of pork you will ever have.

Heat pit to 250 degrees - Maintain temperature through out process. 

Fat cap up through out process - cut pork belly into 1.5” cubes and slather with (French‘s) yellow mustard. Season with you’re choice of creole seasoning. Apply brown sugar based rub (1 - 32oz.brown sugar, paprika, chili powder, garlic powder, mustard powder, creole seasoning & kosher salt).

Texas Q is so proud to be part of HEB and Tex Fest as well as their Super Bowl Commercial!

We are one of only 50 products selected to be featured in HEB's $25,000 Primo PIcks Video Showdown!

If you enter a video about Texas Q and you are selected as the Grand Prize Winner, Texas Q will cater an event for you and up to 100 guest ($1000 value)

Please visit  for entry rules and regulations Contest ends March 13, 2017