Meet Brandon Lee | Chef / Pit-master

We had the good fortune of connecting with Brandon Lee and we’ve shared our conversation below.

Hi Brandon, why did you decide to pursue a creative path?
I guess that’s just how I’m built? When I was a kid I remember wanting to be an artist, you know when you have that class assignment that asks all the questions about your future. I think it was 2nd grade for me, we drew doodles of what we wanted in life kinda cool when you think about it. I drew myself being an artist, and my favorite food of course was pizza. As I got older I found food being the medium I could make a living with in a creative field. Becoming a chef ,I wouldn’t be as my dad Mike would say, a “starving artist”. I would always have food and a source of income.

Let’s talk shop? Tell us more about your career, what can you share with our community?
My story is the same as most wanting to have their own business and the American Dream. THE STRUGGLE. But within these struggles, I have found myself and what I want to provide within my local community. Nichols BBQ is still in its infancy and maybe one day it can come to fruition other than where it stands now, an underground pop-up that comes out and takes a peek here and there. The biggest challenge I had this past year was something I haven’t talked much about publicly. As fun and outgoing as I am I still hold some close to me. This past year I had broken my back wrestling my nephew, not knowing it was ‘broken’ till months later, and worked in this condition trying to get Nichols BBQ off the ground. I love cooking that much. So much so that I went to work the next day after my loss in the wrestling match lol. Who does that? Someone with a dream…

I would like the world to know I’m all about the love for the game. Being a “creative” in the food industry is a story most chefs can relate to. There’s no money in this business unless you are a Gordon Ramsay, Jose Andres, or Massimo Bottura. What sets me apart from these big chefs is my “stage”. I’m in the streets hustling BBQ, and I wouldn’t trade these moments for anything.
The lessons I learned this past year were patience, humility, and dedication. Wake up every day and get back on that horse cowboy, lead the herd.
Keep a lookout for Nichols BBQ on IG for the next collab event and pop-ups.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
There’s so much! I personally am into the local taco and BBQ scene, I see them as one and the same. Currently in a taco gang that meets once a week for Taco Tuesday and visits local taquerias. First stop from me if you are new to Dallas,
Taqueria EL Si Hay. El Si Hay has been in business for almost 20 years and is known for Its legendary tacos and elotes. Order Barbacoa, Lengua Alpastor tacos, and Elotes. Second spot we gonna hit my neighborhood spot Las Casitas Taquerias. I crave these tacos all the time so flavorful, order suadero, barbacoa, lengua, and burrito. No frills tacos.
Third we’re gonna switch it up for an upscale taco and fresh tortillas , Revolver Taco Lounge. Order pulpo al pastor, Carnitas, and Lengua. Nice selection of tequila and mezcal too if you’re into that.
Fourth Salsa Limón. Ima keeps this one easy order any taco capitán style, you can’t go wrong. Get chips dips and frijoles!
-Last on the taco tour Vaqueros’s Texas BAR-B-Q. As they say, save the best for last. Sure I could be biased listing this but look we grind case and smoke sausages for tacos. Vaqueros’ is legit Mexican / Tejano / Texas BBQ.
Order 2 birria tacos, cochinita pibil, campechano , suadero , alpastor. Plus some of the best sliced BBQ in Texas. Don’t forget the cucumber salad garlic rice or jalapeno mac!

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
Biggest shout out to my Boss / Employer Arnulfo “Trey” Sánchez of Vaqueros Texas Bar -B-Q. Trey is the hardest Pit-Master I have met in the Texas BBQ community. I say hard about his work ethic and drive/ determination to never give up. He alone had started selling BBQ at his local gas station and that snowballed into him now owning a food truck that sells some of the best BBQ in DFW. While I’ve known Trey for a short time of 2 years I’ve seen him garner many accolades in the food world from Dallas Morning News, Texas Monthly, and New York Times, now being a James Beard finalist for BEST CHEF OF TEXAS. Tho all this recognition is such big news and success, his story is finally starting to be told as Vaqueros opens its first Brick and Mortar this year. Trey has gone from a gas station to the James Beard Foundation. The hustle is unmatched and deserves all respect. Uncle Meat I call him. Look out for Vaqeros’ 1st brick and mortar opening this summer!

My other shout to the team at Brisket Dept. Thank yall for the phenomenal work and progression in the local DFW BBQ community the drive of this team will change the future of BBQ.

Last shout out to my friend Juan Carlos, can’t wait for Dallas to eat your cuisine and tortillas that you work on daily. AKA El Mame Kuma.

Instagram: brisket.dept/thediabeticbbqguy/chrismartzbbq/ el_mame_kuma/ vaquerostxbbq / salsalimón / revolvertacolounge / nicholsbbq

Image Credits
Juan Carlos Melissa lee pruit Lavan Maddox Adriana Taylor