
Turning Passion into Brisket: The Story Behind Evie Mae’s Barbecue Success
"Super" Dave Quinn visits Arnis and Mallory Robbins of Evie Mae’s Barbecue to discuss the evolution of their business. The conversation covers the transition they made from their landscaping business in Arizona to starting a barbecue business in Texas. They share the challenges of starting from scratch, building their own equipment, and the realities of running a small food business. The story unfolds from their early days selling barbecue on the side of the road to eventually establishing a destination restaurant in Wolfforth, Texas. They talk about how community support and business-friendly policies in Wolfforth were crucial to their growth. Press coverage, like a key review from Daniel Vaughn of Texas Monthly, was a significant turning point, bringing immediate attention and boosting their customer base. The discussion also includes practical advice for entrepreneurs, the unique benefits of small-town business culture, the role of local partnerships, and the importance of perseverance. Chapter: 04:07 – Building the first smoker and first cooks 10:23 – Launching the first food trailer 13:03 – Transitioning barbecue from hobby to side business 18:03 – Food truck operations and selling barbecue 23:12 – Moving to Texas and choosing Wolfforth 26:14 – Licensing and early days in Wolfforth 31:53 – Facing business challenges, Daniel Vaughn visit 34:44 – The Texas Monthly review and the business turnaround 38:07 – Scaling up and offers for brick-and-mortar 41:58 – Staying loyal to Wolfforth 43:48 – Community support and impact 47:38 – Comparing support in Texas vs Florida 52:10 – Advice for new entrepreneurs 56:03 – Running a family business and dividing roles Get your free Texas business expansion or relocation resources today by visiting www.TexasEDConnection.com















