Today we’d like to introduce you to Phillip Torres.
Hi Phillip, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I have always enjoyed cooking, especially- smoking meats. It has always been more than just a hobby for me; it’s a part of who I am. Growing up, it was something our family did together, gathering around the smoker, talking and enjoying our time while the aroma of post oak or mesquite filled the air. Those moments weren’t just about food – they were about tradition and love. And when my grandmother would come outside and ask for a few ribs, that made it even more special. Now as an adult, that passion would grow. Whether it was smoking a brisket low and slow or pork spare ribs that were so juicy and tender that with one bite leave that signature bite of your teeth on it. I really enjoyed the process, the patience, and the pride that comes with serving something you’ve poured your time in and heart into. It’s craft rooted in family and fueled by passion, and there’s nothing I enjoy more than sharing that with others. We started our barbecue journey in the backyard, like many do. But as my skills improved, I felt confident enough to take it to the next level and began competing in 2017. I met a few new friends with SLAB BBQ, Mark Avalos and Mike Montana. They pointed me in the right direction. Over time, our craft continued to evolve. When the pandemic hit, I wanted to stay busy and keep my passion alive, so I took a leap and began selling barbecue plates curbside. Though I was nervous, I pushed forward with this new venture. In 2019, we decided to make it official, obtaining our LLC and fully committing to building our brand. It didn’t take long before we started landing catering gigs, which led to the purchase of our 500-gallon smoker. From there, we began hosting pop-ups at local spots like breweries and distilleries. Before we knew it, our food was attracting attention, and we built a community of amazing people—cooks, pitmasters, and customers alike. Our journey has truly been a blessing. We are now in the process of building our food trailer. We are excited to share and serve the best barbecue we can possibly create.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Initially, the journey was challenging. I used smaller barbecue smokers and several Weber grills to meet the demand, resulting in many moving parts. Building brand awareness also presented difficulties. However, once we gained momentum, inquiries started pouring in via calls and emails. While barbecue remains challenging, it’s enjoyable to learn and apply new techniques during cooking and events.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I also work full-time in the IT department at a state campus, supporting students with visual or auditory impairments, as well as staff members who depend on our assistance. It’s a Monday through Friday, 9-to-5 position requiring my on-site presence. I find my work very rewarding; it’s deeply satisfying to help educators perform their jobs to the best of their abilities.
Is there anything else you’d like to share with our readers?
We’re excited to soon be offering you the finest barbecue in and around the Austin area, sure to please even the most discerning palate. Stay Tuned!
Contact Info:
- Website: https://texasdripbbq.square.site
- Instagram: @texasdripbbq
- Facebook: @texasdripbbq
