Several years before opening Little Miss BBQ in 2014, Scott Holmes learned about the world of Texas barbecue when he and his future wife, Bekke, went to visit her parents in Austin. They hit some legendary barbecue spots, and Holmes “became obsessed,” he says. Back home in Phoenix, he bought a smoker, started cooking for friends and competed in barbecue contests for close to five years before going pro as a pitmaster and launching the beloved restaurant. “Our goal has always been to produce the absolute best Central Texas-style barbecue in the country and to treat people like family,” Holmes says. Taste for yourself at PHOENIX magazine’s Dish Fest on March 9, where he’ll be serving up his unparalleled pastrami.
What makes your barbecue so good?
There are several things that really matter if you’re trying to create a consistent product: bringing in the absolute best meat that you can, cooking it really well and knowing when to pull and how to hold the meat are all important.
Do you watch cooking shows or read cookbooks?
I never really watch cooking shows, but I watch YouTube videos. I own a ton of cookbooks. I love looking at different ideas and I have a whole bunch of Post-It notes in different cookbooks [highlighting] really cool ideas.
Are there any foods you won’t eat?
I don’t eat a lot of fast food. I’ll eat anything that’s different, and I love those foods that really speak to the soul.
What’s your best advice for a home barbecue enthusiast?
If they cook barbecue somewhat regularly, they should buy a small food warmer that will hold below 170 degrees. The problem and the beauty of barbecue is that it requires patience. It’s done when it’s done, and there’s nothing you can do about it. With a warmer, if you’re having people over the next day, you can cook it the day before and hold it overnight to serve the next day.
Any barbecue trends on the horizon?
The biggest trend I’m seeing is people incorporating barbecue into other cuisines. There’s a place called KG BBQ in Austin creating Egyptian fused with barbecue and Curry Boys [in San Antonio] is doing Southeast Asian food with barbecue. I think it’s fantastic.
