My name is Blake. I do not believe in shortcuts.

I spent years chasing smoke across the South…from the vinegar-soaked pits of the Carolinas to the rib joints of Memphis. However, it was the simplicity of Texas that drew me in. I have waited in long lines for hours to try the best spots in Texas, and my goal is to bring that flavor to your plate.

In Texas, brisket is king, and there’s nowhere to hide. No heavy sauces to mask the meat—just beef, salt, pepper, and a clean fire. I realized Baton Rouge was missing that specific brand of "Texas Magic," so I decided to bring it home myself.

The Namesake: Roux

Every pitmaster needs a partner to keep him company during those 3:00 AM fire checks. Mine is Roux, my Catahoula Leopard Dog. While I’m tending the smoker, he’s keeping watch…and waiting for a sample. Together, we’re blending Texas grit with Louisiana heart.

Our method is strictly Central Texas. We honor the meat by cooking it low and slow until the fat renders perfectly and the bark is set. However, we celebrate our location and heritage through our sides by pairing our pit-smoked meats with the rich, savory complexity of Cajun cuisine.

We pour hours of patience into the pit so that you can enjoy a moment of perfection at the table.

Follow our social media and check out a pop-up or order catering for your event to see what real Texas barbecue is like for yourself!