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Buck's Barbeque Co.


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https://www.houstonchronicle.com/entertainment/restaurants-bars/bbq/article/Houston-pitmaster-to-take-over-operations-at-15064310.php

 

Go Buck Go

 

 
Brisket sandwich at Dozier's in Fulshear.
2of12Brisket sandwich at Dozier's in Fulshear.Photo: Yelp Houston
Smoked chicken at Dozier's in Fulshear.
 

One of Greater Houston’s legacy barbecue joints is getting some new blood. Dozier’s, the meat shop and grocery that has been serving barbecue in Fulshear since 1957, announced it has hired Houston pitmaster Jim Buchanan to take its smoked meats into a new era.

Buchanan comes to the project from the short-lived Buck’s Barbecue Co. in Galveston where he brought his signature Central Texas-style smoked meats to the port city not known for craft barbecue. Before that he was well known in the Houston barbecue community for his work under the Buck’s brand at Lucky’s Lodge in East Downtown and previously at the much-admired Pappa Charlie’s, also in EaDo.

When Buck’s closed in Galveston in January (it had only been open since May 2019), Buchanan said he thought about throwing in his barbecue mop for good. But when the opportunity to take over operations at Dozier’s came up, Buchanan said he was thrilled to be a part of one of the longest-running, old-school Houston-area barbecue joints that combines the best of East and Central Texas style barbecue traditions. Buchanan, who went to Katy High School, has been familiar with Dozier’s since he was a child.

 

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“They were looking to build a better customer experience while not forsaking the tradition of a place that has been open since 1957,” Buchanan said.

Steve Baur, Dozier’s co-owner, said he and Buchanan share a passion for barbecue and a vision for Dozier’s future.

“Jim and I immediately connected when we discussed the prospect of joining forces at Dozier’s,” Baur said. “We share a common dvision of wanting to preserve the incredible tradition of Dozier’s while imporving the customer experience.”

 

Monday was his first day as general manager and pitmaster of operations that include a market, smokehouse, meat shop and game processing under one roof.

“It’s a cool setup,” he said. “It’s old school barbecue from the oldest school possible.”

Edited by ChickenSandwich
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