The restaurant industry is never a smooth ride, and no one knows that better than Jim Buchanan. Jim’s tireless determination and no quit attitude has helped sustained him through a number of trials and tribulations in the hospitality industry.
After Jim’s brick and mortar location in Galveston didn’t work out as he’d hoped, he received a call from the owners of Dozier’s BBQ, a 64 year old establishment in the growing city of Fulshear, Texas. Jim was given the opportunity to join Dozier’s and modernize some of their processes to help bring the historic place into the new age of barbecue while still retaining the key elements of what made Dozier’s such a beloved place to the locals.
With the mantra of “evolution not revolution,” Jim and the Dozier’s team have refined some of their cooking methods while still producing the classic meat market style barbecue for which this restaurant and wild game processor has long been known.
Dozier’s carries a number Texas made products in their market that you won’t find at the big box grocery stores and has expanded the business to include a large outdoor patio and stage for live music. Dozier’s BBQ is a throwback classic with modern touches and they’re doing a great job of bridging the gap between old school and new school.
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