Dining
BY ASIA ARMOUR
The emphasis isn’t on sauces or seasonings at Central Texas BBQ. It’s on the meat.
One of the most popular menu items at Central Texas BBQ is the loaded baked potato, the owner said.
PHOTOS BY ASIA ARMOUR COMMUNITY IMPACT
Central Texas BBQ makes restaurant feel like home “We do it how we’ve always done it,” said Devon Nixon, the third generation co-owner of Central Texas BBQ in Pearland.
Four generations of co-owner Devon Nixon’s family have worked at the eatery.
Each table top is lled with the family’s photos, making them look like scrapbook albums. The decor is meant to make customers feel at home, Nixon said. “Family is everything,” Nixon said. “We try to make this feel like somebody’s just going home and having dinner. ... This is their place.” The eatery adapted to the COVID-19 pandemic by using third-party delivery services and o ering catering, but Nixon said he still wants people to come sit down and enjoy this classic take on Texas barbecue. “... It’s not just the food,” Nixon said. “It’s a whole experience, and that’s something we can’t put in a bag and send out the back door.”
For 55 years, the restaurant has been smoking its brisket, chicken, sausages and turkey in a masonry pit with no marinades, foil wraps or sauces, Nixon said—only a dry rub and the hickory avor from the wood- red smoking chamber. ”The emphasis isn’t on sauces or seasonings at Central Texas BBQ. It’s on the meat,” Nixon said. History lessons Nixon has worked in his family’s restaurant since he was 14 years old. First, alongside his grand- mother and mom, co-owner Ruth LeClere—and today, beside his wife and three sons.
Pearland
W. BROADWAY ST.
35
N
4110 W. Broadway St., Pearland www.centralbbq.com
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