When it is time to bring people together, food is often seen as a universal connector—a shared language. In Texas, barbecue is part of the state’s cultural fabric, tied to historic cooking customs of German and Czech immigrants, as well as pit-smoking techniques of enslaved African Americans, among other influences. Today, that heritage is preserved and reimagined at restaurants across the state, many of which support meeting planners gathering attendees for events on-site, group dining, and culinary classes.
“Barbecue is communal food—it’s meant to be put in the middle of a table and shared—so it works especially well for groups,” says Justin Fourton, co-owner of Pecan Lodge in Dallas. “Events are a natural extension of what Pecan Lodge does.” Pecan Lodge is one of the standouts of Texas’ barbecue scene, with its beef brisket being a centerpiece of the menu—cooked low and slow until it develops the dark bark and richness that many associate with traditional Texas barbecue. Attendees also will find a lineup of pork dishes, smoked turkey and chicken, house-made sausages, Southern fried chicken, Tex-Mex fare, and scratch-made sides—not to mention Aunt Polly’s Banana Pudding, a family recipe that has been on the menu since the restaurant’s beginning.
“We accommodate everything from corporate lunches and convention groups to wedding receptions, rehearsal dinners, family celebrations, and large-scale special events,” Fourton adds. “Groups can create private experiences that include exclusive access to the restaurant and patio, custom menus, dedicated staff, live music, and even VIP smokehouse tours. Those experiences allow us to turn dinner into something much more memorable than simply reserving a table.”
In nearby Fort Worth, dedication to traditional Texas barbecue anchors the dining experience at Goldee’s BBQ, as well—with some flair that makes the menu all its own. “From the beginning, we have focused on the fundamentals—good wood, good meat, proper fire management, and taking the time to do things the right way,” says Goldee’s BBQ co-owner Jalen Heard. “One of the things we’re most proud of is how Goldee’s has become bigger than just a restaurant. We have been fortunate to have people from all over the country and world come experience what we do. We really enjoy being able to share what we have learned and help grow the barbecue community.” Menu staples include beef brisket, pork and lamb ribs, and house-made and specialty sausages (like the jalapeno cheese sausage).
The restaurant accommodates groups of up to 96 attendees for events held outside regular business hours, comprising 48 people inside and 48 on the patio. Goldee’s also offers barbecue classes that immerse groups in the restaurant’s culinary practices. “Our brisket class covers things like fire management, brisket trimming and seasoning, smoking, slicing, and serving,” says Heard. “It’s designed to be hands-on, so participants aren’t just sitting and watching a demonstration—they get to learn the process and ask questions along the way.” He adds that the brisket class is intentionally kept small, suitable for up to 20 people, to allow for a more personalized experience. Participants also receive a Goldee’s goodie bag with a hat, shirt, sauce, and rubs.
What started as a passion for at-home grilling blossomed into a grassroots barbecue business for the owners of Evie Mae’s Pit Barbeque, located just outside Lubbock in Wolfforth. Anchoring the restaurant’s menu are beef brisket, pulled pork, turkey, and chicken, along with green-chili sausage and a lineup of sandwiches and sides. Planners can book private events on-site after regular business hours, and catering services also are available.
Traditional Texas barbecue receives a contemporary twist at Austin’s LeRoy and Lewis Barbecue, which features more atypical cuts of meat, including beef cheeks, bacon ribs, and flat iron steak, in addition to veggie options, such as cauliflower burnt ends and miso-glazed carrots. Signature sides go beyond the customary with items like kale Caesar slaw, kimchi, and chorizo con papas (chorizo sausage with potatoes). For meetings and events, LeRoy and Lewis offers both catering and on-site event rentals, with a semiprivate dining room and full restaurant buyouts available; the latter accommodates 125 people, with additional seating for 75 attendees outside.
“We also offer the Steak Dinner Experience,” says co-owner and operator Sawyer Lewis. “This unique event combines the skill of slow-cooked craft barbecue with the atmosphere of a live-fire steakhouse to create a refined and deeply rooted dining experience.” The program works best for small groups of up to six people and features ribeye and porterhouse cuts sourced from Texas ranches, complemented by a curated menu of sides and regionally produced wines and beers.
In Houston, Truth Barbeque is a Michelin Guide Bib Gourmand-recognized restaurant with notable menu items like chopped brisket, smoked pork ribs, jalapeno-cheddar sausage, corn pudding, and coconut cream cake, among others. Its barbecue classes engage up to 10 people in four hours of hands-on instruction and include lunch and a Truth Barbeque swag bag. The classes are held quarterly, and planners can arrange for larger groups upon request.
While each restaurant has its own backstory and approach to barbecue, all of them provide groups with delectable dining experiences that bring attendees together over good, time-honored food—one platter of smoked beef brisket at a time.
Sidebar: Barbecue on the Go
Journey through Texas’ barbecue scene with these foodie tours
Austin
• Austin Detours’ “Austin BBQ & Brew Tour” | austindetours.com
• Chef Z “BBQ Tour” | chefzaustin.com
Central Texas (Lockhart & Beyond)
• Texas Event Shuttle’s “Texas BBQ Tours” | texaseventshuttle.com
• Twisted Texas Tour’s “Wild about Texas BBQ” tours | twistedtexastour.com
Fort Worth
• Cowtown Tour Co.’s “Fort Worth BBQ & Brewery Tour” | cowtowntourco.com
• Food Tours of America’s “Funkytown BBQ & Bites Tour” | foodtoursofamerica.com
