We recently connected with Roy Lotz and have shared our conversation below.

Roy, looking forward to hearing all of your stories today. One of the toughest parts of scaling a business is maintaining quality as you grow. How have you managed to maintain quality? Any stories or advice?

As my company grew, my commitment to maintaining top-notch food and service never wavered. I made it a priority to source the best ingredients and equipment available—selecting the finest cuts of meat, the highest quality smokers and cookers, and premium wood for smoking. I focus on sourcing meat that is humanely raised and locally sourced. I avoid mass-produced meat because I don’t support animal cruelty. I prefer animals that have been raised on open pastures, allowing them to roam freely rather than being confined to cages and fattened in inhumane conditions. I’ve found that meat from these ethically-raised animals tastes significantly better. When animals have the freedom to move, the blood circulates properly, resulting in more flavorful meat. The beef, in particular, has a richer, more pronounced flavor, and the fat renders better during cooking.

Choosing the right wood can be tricky, too. Many firewood suppliers don’t disclose how long their wood has been seasoned, and some can be too green or too dry. I search for suppliers that offer wood seasoned for 6-12 months, and I prefer firewood that’s consistently cut to similar sizes. Consistency in the wood ensures a more even and predictable cooking temperature, unlike when one piece is too thick and another too thin.

While some barbecue places switch to gas or electric smokers for cost-effectiveness, I’ve always stuck with offset smokers. These smokers require more attention—I have to tend to the fire every 20 minutes, even with an insulated firebox—but the flavor is unmatched. Gas and electric smokers are convenient, but they simply don’t provide the same depth of flavor that an offset smoker can produce. I believe there are no shortcuts in the barbecue business when it comes to maintaining quality, even as your business grows.

When I started out, I used smaller smokers, but as my business expanded, I invested in larger ones. However, I chose to stick with the same design and quality as my original smoker. Now, I have two smokers that are identical in design, with the only difference being their size. I prefer using equipment that I’m familiar with and comfortable with. My advice to anyone looking to grow their business while maintaining quality is to resist the temptation to cut corners. People will notice the difference. It’s better to stick with what works for you or find a larger version of the same high-quality equipment you already trust.

That said, I believe it’s important to keep an open mind and adapt as needed. Barbecue is evolving, and so is the business world in general. I’m always ready to learn and make adjustments when necessary.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

I was born and raised in Austin, Texas, and graduated from the Texas School for the Deaf. After that, I attended Gallaudet University, where I earned a Bachelor of Arts in Psychology. My original goal was to become a school counselor, and I spent a lot of time working in the mental health field. Growing up, I often enjoyed classic Texas meals like T-Bone steak, mashed potatoes, and corn on the cob. I have fond memories of watching my dad cook steaks on the classic Weber grill. We also visited barbecue joints around Austin, though it wasn’t as hot of a scene back then as it is now. From a young age, I knew outdoor cooking was something I loved.

After graduating college, I returned to Austin just as the local barbecue scene was taking off. I became curious and started exploring some of the best barbecue spots, like Franklin’s Barbecue, Louie Mueller BBQ, and Black’s BBQ. These places inspired me to try smoking meat myself, and before long, I was hooked. I started with a basic smoker from Home Depot, and as my skills grew, I upgraded to better equipment. I hosted backyard cookouts with friends, constantly working to improve my barbecue. This passion led me to dive deeper into the world of BBQ, and eventually, I decided to turn it into a business. After doing some private catering events, my friends encouraged me to take the leap, recognizing my dedication and how much they enjoyed my food.

Today, we offer catering, pop-up events, and food trailer services. We’re a fully mobile business, and while we don’t have set hours yet, we plan to one day secure a location that will allow us to establish regular hours. For now, we prep and store our food at the Ghostline Kitchen, then head to different locations to sell or cater. You can request our food truck or catering services through our website for your events.

I’m incredibly proud of how far Lotz of BBQ has come—from small pop-up events to where we are now. But we still have a long way to go! A few months ago, I purchased a new food trailer that has made our business more efficient and mobile than ever. We offer a unique menu that combines both old-school and new-school barbecue styles, bringing something fresh to the table while honoring the traditions that make Texas barbecue so special.

Can you talk to us about how you funded your business?

My business, Lotz of BBQ, began back in 2015. At first, I only had catering and pop-up events on the weekends, because I was working full-time at the Texas School for the Deaf (TSD). That meant I would often cook after work, staying up all night and into the morning to serve barbecue, all while running on little to no sleep. I didn’t have the luxury of preparing the meat the day before and letting it rest like I would’ve preferred, and I certainly didn’t have time to rest myself. My schedule was grueling, but I had to balance my full-time job at TSD to ensure a stable income while staying committed to my passion for Lotz of BBQ.

Despite the exhaustion, my passion for barbecue was so strong that I refused to give up. I believed in myself and was determined to turn this into a full-time career. Over time, my hard work paid off. As my business grew, I started getting larger events and catering gigs, which meant bigger revenue. I disciplined myself by saving most of the earnings into the business account, never touching it for personal expenses. My dream was always to own a food trailer, and I saw every dollar I saved as a step closer to making that dream a reality.

For a long time, I used my salary from TSD to cover personal bills and expenses, while any business income went directly back into Lotz of BBQ. After ten years at TSD, I finally felt it was time to take the leap. I decided to leave my job and focus fully on my barbecue business. I also started working as a deaf interpreter, a career that offered more flexibility and fit better with my BBQ schedule.

Thanks to the discipline I had in saving and reinvesting in my business, I eventually reached my goal: I was able to purchase a food trailer. This was a huge milestone that allowed me to expand my business and increase my visibility in the community.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

I believe that the foundation of my reputation was built by the deaf community. It all started with private events for various deaf organizations, which eventually led to opportunities beyond the deaf community. One of the things I always emphasize to my team is the importance of hospitality. Our goal is to make every customer feel welcome and comfortable, enjoying our barbecue without hesitation. I follow the philosophy of treating others how I would want to be treated, and I encourage my employees to do the same.

From the very beginning, we made it clear that we use only the best quality meat available. We want our customers to know they are getting exactly what they paid for. I strive to be known as a company that listens to the community, is willing to adapt, and consistently provides excellent service to everyone.

My goal is to serve fresh, hot food at all times. We don’t take shortcuts—everything is prepared from scratch to ensure the best experience for our customers. I believe that word of mouth is powerful, and I want to keep spreading the good reputation of Lotz of BBQ.

In addition to quality, I want our customers to experience true, authentic Texas barbecue. We only use pure post oak wood for our smokers, which gives our barbecue its distinctive flavor. A highlight for us was catering at Gallaudet University in Washington, DC, for their staff appreciation lunch. We packed up our post oak wood and brought our BBQ trailer all the way to DC. For two years in a row, we were able to share true Texas barbecue with the Gallaudet community, and it was a rewarding experience that helped spread our positive reputation even further.

Contact Info:

• Website: https://www.lotzofbbqtx.com/catering
• Instagram: lotzofbbq
• Facebook: https://www.facebook.com/roylotz.bbq
• Yelp: https://www.yelp.com/biz/lotz-of-bbq-austin

Image Credits

Monica Bartels Photography

Instagram: @monicabartel Photography
Facebook: Monica Bartel Photography