Summary: Brett Boren started out cooking at home and it quickly turned into a passion for competition. He cooks just like a Texas #meatman should! Brisket, ribs, even a chicken or two. What we don't know is where his next move will be. We know that he's going to have a permanent spot somewhere outside of Austin. What does this mean for the BBQ scene? Could we have a new dot connecting one of the many barbecue trails around Texas? I ask Brett as many questions as he's willing to answer as well as trying to get Mike to team up on him with me. You heard Mike Wyont last week and he happened to be at Snow's this week visiting for his first time. He loves good BBQ and he got his fill this last Saturday! He spent most of the morning exploring the pits and talking to pit master Clay Cowgill. He also spent a good amount of time waiting to get his picture with Tootsie and the rest of the crew. No matter how long you wait for your food, there's always a line to talk to Tootsie! Clay Cowgill jumps on the mic a few times to tell us what it's like cooking out in Lexington, TX. He even shares a little unmarked jar of "country punch" with us. I have to say, it tastes good and can probably help me strip some paint off my house. Clay cooks every Saturday at Snow's and has recently started donning an "I
