In this episode, we sit down with Travis Taylor from Caldwell County BBQ to talk about the craft, tradition, and growth behind one of Arizona’s standout barbecue brands. Travis shares what goes into cooking Central Texas-style barbecue over nothing but wood fire, why brisket is still king, and how the team stays focused on quality as they continue to expand.
We also get into the story behind the original Gilbert location, house-made sausage, mesquite smoke, and the creative ways Caldwell County uses everything from brisket trimmings to beef tallow.
Whether you’re a barbecue fanatic or just curious about what separates good barbecue from great barbecue, this episode is a behind-the-scenes look at the patience, detail, and passion that go into doing it right.
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