My name is Robert Garrett owner/pitmaster for FullhouseBBQ. I have lived in central Texas my whole life and have seen Round Rock/Pflugerville area grow so much in the last 30 years. I really started cooking Texas BBQ about 10 years ago. I have burned a few smoked briskets before getting it right. There really is something about standing behind a pit with meat cooking that awakens all your senses. That is what I try to strive for. I want my barbecue to smell so good that you can taste it before it enters your mouth.

Every BBQ joint has their secrets, My secret is real simple, I use different types of wood at different points in the cooking process to ensure 3 things.

1. Great Smokey flavor, anybody can put a brisket or baby back ribs on a pit and call it Texas barbecue but if that smoke taste doesn’t come through then it’s really not BBQ.

2. Moistness. The woods I use and the process taken when “resting” the meat helps maintain the moistest juiciest meat you can have.

3. Tenderness. This process of using the woods and resting the meat allows the beef to “break down” more than it normally would do after cooking. This allows the beef to simply melt in your mouth.

Be sure to follow us on Facebook, we will be giving away food periodically and we don’t want you to miss out.

PS. Is it your birthday? Show a picture ID with your birth date on it and receive a free meal from our menu.