The History of Texas Brothers and our Barbecue Dry Rub Spice Seasoning
The era was the 1940's. Texas Brothers started with a dream, as many small businesses did. Our dad, Harvey, owned and ran a service station and cafe called Cottage Kitchen in Dalhart, Texas. It was on Highway 87 South before Route 66 began the road to the West.
Our Uncle Butch Loftin worked at the Colorado Interstate Bus Station at this time. He was a great uncle as well as a great cook. We have to give credit to Butch for helping us along with choosing and mixing a dry rub rather that a barbeque sauce. Butch always said, "You don't put ketchup on prime rib or any other good piece of meat."
In 1989, we took our family history on tour. We participated in the first The Best in the West Nugget Rib Cook-off in Reno, Nevada. Our cooking team Texas Brothers Bar-B-Que was one of the first cooking teams that started the barbeque cook-off festival circuit to places like Ribfest in Chicago and all over the USA over 20 years ago.
We are now retired from the cook-off festival circuit. We've won awards, made a lot good friends, and gained a lot of barbeque knowledge. For now on, we're going to give you cooking instruction and tips so you can learn and improve you bar-b-que cooking skills.
Thanks for visiting and enjoy your barbecue to the fullest!
Dale and Lee Heiskell