Daisy Dukes BBQ
300 TX-21, Caldwell, TX 77836
From renowned and seasoned, I visited an “up and comer” hard working, young woman pitmaster in Caldwell, Texas. Shelly Spivey, blonde, blue-eyed, and “5 foot nothing”, is the owner and pitmaster of Daisy Dukes BBQ.
“Here at Daisy Dukes, we still use stick fired BBQ pits. Pulling off plump juicy sausage, Shelly says “its a smoky, hot job, but nothing that us women pitmasters can’t handle”. “The restaurant business is a hard business, but the BBQ restaurant business is even harder”. Many of our customers come in and are looking for the man who is doing the cooking and when they point to me, they say, “What? That is not what we expected!”
She likes to wrap her briskets in foil instead of paper, being careful to capture all the brisket juices. They are our best friend here.”
Shelly comes by this naturally. Her grandmother owned a restaurant in Caldwell called “Boss Hogs” for 20 years where she worked. So, she says “its in our family.”
She shared that her favorite thing to cook is ribs. “To me cooking ribs is a technique. There’s a fine line to how long to smoke, when you pull it to season it and wrap it, how much longer you cook to keep it plump and juicy keeping the meat staying on the bone.”
What is the spice that makes your BBQ best – “We keep it simple with salt, pepper, and garlic. That’s it”
So, now you know.
Like most things in life, the secret is mastering the basics. Thank you to the strong Texas women who came before us and all the Father’s who let us in the pit.
Shelley Spivey's Ribs
- BBQ Grill
- 1 rack Pork Spare Ribs
- Salt to taste
- Pepper to taste
- Garlic to taste
- Preheat grill to 225-250
- Season Ribs
- Place in grill for 1 1/2 hours unwrapped
- Remove, wrap in foil, and place back on grill for 1 1/2 hours