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Barbecue gets talked about like it’s just meat and smoke, but the best places are built on something deeper: lived experience, regional technique, and the discipline to stay focused when everyone asks for “just one more thing.” Jennifer Norrie sits down with pitmaster and owner Gary Parker to unpack why BBQ2U is proudly a Texas-style barbecue joint in Gig Harbor, and why that identity shapes every decision from the pit to the menu board.
We get into the real story behind the lineup: why brisket is a must, how Gary’s time in the Carolinas changed the way he thinks about pork, and what whole hog cooking teaches you that a standard smoker never will. We also talk about the nuts and bolts of running a smokehouse in today’s economy, including the shift from fixed trays to selling meat by the pound, sourcing sausage when kitchen space is limited, and keeping the menu simple enough to execute perfectly every day.
Then we hit the crowd favorites and the curveballs: turkey that started as a family request, jackfruit “vegan barbecue” that surprised everyone, and classic southern desserts like banana pudding. Gary also explains why BBQ2U sticks to traditional rubs and avoids a house sauce that’s “too spicy,” plus we share a timely reminder about catering for holiday parties and those January and February corporate kickoff lunches. If you care about authentic Texas barbecue, smoked brisket, pulled pork, and the craft behind a real smokehouse, you’ll want this one.
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Gary Parker, Pit Master
2026/05/2929 分
2026/05/1542 分