How do you make a real difference in diversity in the workplace? Create change from the inside out—and it helps if you're from Houston.
Pitmaster MIguel Vidal shares some secrets to what makes his food some of the best Tex-Mex BBQ in Austin, Texas. “The key is the consistency of the fire,” Vidal explains about smoking barbecue. “You gotta keep looking at it and ask yourself, ‘what color is the smoke? Is it blue, is it black?'” Every little thing counts, from the temperature to the time, to the type of wood.
A cafe with a cause? Or a charity that serves coffee?
“We get a pretty even mix of people who come and in are like, ‘You had really good reviews on Yelp,’ and those who come in and say, ‘I heard about your cause through my church,’” says Raggett. “We didn’t want people to come here for the cause and choke on the coffee,” she laughs. “We wanted people to come here to a nice atmosphere and good coffee, and educate them on human trafficking.”
"Texas is a great place," says Will Buckman, owner and Pitmaster of Corkscrew BBQ in Spring, Texas. "We have damn near everything you want to do — in two hours you can be doing something completely different from what you’re doing now."
"I act as the pitmaster, and my wife runs the kitchen and restaurant," Will says of their family-owned Texas BBQ joint. "She takes care of prep in the morning, and in the afternoon, I put the meat in the smokers for the next day."
How did Texas transplant Bramwell Tripp become a master of local Houston BBQ? "I personally love doing pork ribs, but brisket and beef ribs are obviously the biggest challenge," says the Italian chef turned pitmaster of The Pit Room in Houston's Montrose neighborhood. "Anyone can throw meat on a smoker, but when you have fourteen hours worth of smoking… you learn the hard way."