Chef Dwight promotes Outpost 36 and Horizon 76, says restaurants serve "true Texas barbecue"

Chef Dwight, executive chef and pit master for Outpost 36 Texas Barbecue and Horizon 76 American Grill House, told meeting attendees he prepares "authentic, true Texas barbecue" and invites the public to visit his restaurants.

He said he began cooking at an early age and learned barbecue techniques from family and neighbors. "We use prime meats, which is key to Texas barbecue, and also we use salt and pepper," Dwight said, adding that his restaurants avoid rubs with paprika, onion powder or garlic powder. He said the businesses purchased a ranch in the Sulphur Springs area, raise meats there for both restaurants and now operate a butcher shop that can provide custom cuts.

The remarks focused on the restaurants' food preparation and sourcing rather than on any policy or regulatory issue. Dwight described his background in cooking, saying he spent summers with his grandparents and began taking an interest in smoking meats at about age 12 when a neighbor smoked meats "five or six days a week." He closed by encouraging local residents to stop by: "Please come by and visit."