Cost of Goods Told

on3media.co

Conversations with small business owners and entrepreneurs in and around the Houston area.

  1. 10/10/2025

    Weaver's BBQ

    I sit down with Weaver's Barbecue—pitmaster Jesse Weaver, FOH lead Chad Stein, and chef Greg Baumann—to trace their unlikely rise from traveling, sometimes homeless musicians to running one of the most intentional scratch barbecue operations in rural Texas. They talk candidly about addiction and recovery, building a standards-driven kitchen out of a food truck, growing garnishes in their own garden, rendering their own tallow, and using offsets with red oak to chase nuance, not shortcuts. Along the way: a $900 “leap of faith” Sysco order that changed everything, why hospitality details matter as much as smoke, and how R&D led to sleeper hits like carnitas and bacon-wrapped brownie “burnt ends.” Weaver's BBQ 3808 FM1008, Dayton, TX 77535 https://www.facebook.com/weaversbbq/

    Weaver's BBQ

  2. 05/21/2025

    Burnt Bean Compnay BBQ

    In this episode of Cost of Goods Told, I sit down with Ernest Servantes and Dave Kirkland, the duo behind Burnt Bean Co. Barbecue in Seguin, Texas. We dive into their journey from backyard cook-offs to national recognition, their transition from competition barbecue to running one of the hottest restaurants in Texas, and their thoughts on the Michelin Guide finally arriving in the Lone Star State. We also talk about legacy, the pressure of the Texas Monthly Top 50 list, and what keeps them motivated every day.

    Burnt Bean Compnay BBQ

  3. 07/17/2020

    Chef Evelyn Garcia of Kin

    Chef Evelyn Garcia, owner and chef of Kin inside Politan Row, joins us this week via Zoom to talk about her move to New York, her travels around the world, and now opening her own concept.  Kin - houston.politanrow.com/kin Thank you to our partners Boerne Brand Hot Sauce and Zero-Point Organics for making this podcast possible. Boerne Brand www.boernebrand.com Zero-Point Organics www.zero-pointorganics.com

    Chef Evelyn Garcia of Kin

  4. 07/08/2020

    Erin Feges of Feges BBQ

    This week Chef Conor talks with Chef Erin Feges of Feges BBQ via Zoom about the ever changing landscape for restaurants.  Feges BBQ https://www.fegesbbq.com/ Thank you to our partners Boerne Brand Hot Sauce and Zero-Point Organics for making this podcast possible. Boerne Brand www.boernebrand.com Zero-Point Organics www.zero-pointorganics.com

    Erin Feges of Feges BBQ

  5. 06/24/2020

    Alex Au-Yeung of Phat Eatery

    This week Alex Au-Yeung, owner and operator of Phat Eatery, talks with Producer Chef Conor and guest co-host Pitmaster Brett Jackson of Brett's BBQ Shop about his venture into the restaurant business. Phat Eatery https://phateatery.com Thank you to our partners Boerne Brand Hot Sauce and Zero-Point Organics for making this podcast possible. Boerne Brand www.boernebrand.com Zero-Point Organics www.zero-pointorganics.com

    Alex Au-Yeung of Phat Eatery

  6. 06/18/2020

    Sherman Yeung of Tobiuo Sushi & Bar

    This week Sherman Yeung, first year restaurateur of Tobiuo Sushi & Bar, talks about the move from cook to owner in just a short period of time. Thank you to our partners Boerne Brand Hot Sauce and Zero-Point Organics for making this podcast possible. Boerne Brand www.boernebrand.com Zero-Point Organics www.zero-pointorganics.com

    Sherman Yeung of Tobiuo Sushi & Bar

  7. 06/11/2020

    Michelle Wallace of Gatlin's BBQ

    Michelle Wallace, executive chef of Gatlin's BBQ, talks with us this week about finding a career in cooking and learning just how big barbecue is in Houston. There are a ton of stories and even more laughs in this week's episode. Thank you to our partners Boerne Brand Hot Sauce and Zero-Point Organics for making this podcast possible. Boerne Brand https://www.boernebrand.com/ Zero-Point Organics https://www.zero-pointorganics.com/

    Michelle Wallace of Gatlin's BBQ

  8. 06/03/2020

    John Reed of Bosscat Kitchen & Libations

    Welcome back to our regularly scheduled podcasting! This week we sit down with John Reed, CEO of Bosscat Kitchen & Libations and much more, to talk about growing from one sports bar to 11 businesses across the US. John was gracious enough to talk about his sobriety, his struggles in the restaurant industry, surviving both hurricane Harvey and COVID-19 after opening up in the city of Houston, and so much more. Bosscat Kitchen  https://www.bosscatkitchen.com/ Thank you to our partner Boerne Brand Hot Sauce for making this podcast possible, make sure you grab a bottle of their new Red Sauce today at https://www.boernebrand.com/

    John Reed of Bosscat Kitchen & Libations
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Ratings & Reviews

4.7
out of 5
15 Ratings

About

Conversations with small business owners and entrepreneurs in and around the Houston area.

Information

  • Creator
    on3media.co
  • Years Active
    2018 - 2025
  • Episodes
    56
  • Rating
    Explicit
  • Copyright
    © on3media.co