Having grown up in Lockhart, Texas, Queue pitmaster Stephen Mace is no stranger to the traditions of Central Texas barbecue. Many of these traditions have persisted in his own passionate pursuit of barbecue. Mace began cooking his own barbecue in his backyard in 2009, perfecting beef and pork for his friends with family-style spreads.
After a 10-year career in law and tech, Mace ventured out into great well-known and has gone pro with his barbecue. Those crowded backyard barbecues have become the inspiration for the Queue aesthetic: backyard picnic tables under string lights, the hum of friends new and old, and an Instagram-worthy destination where you come and stay for a while.
Queue uses only finest quality ingredients: Wagyu and Prime beef, heritage breeds of pork such as Berkshire and Duroc, artisanal sausages made in house, and locally-sourced organic produce when available. Queue uses post oak to fuel our fire and we source our wood with the smallest environmental footprint as possible. We smoke our meat low and slow - often up to 16 hours.
While the Lockhart traditions remain strong, Queue departs from those customs on a few occasions. Unlike the famous Lockhart barbecue institutions, we don't expect you to eat our old-fashioned mac & cheese without a fork. We also provide homemade sauces that compliment - not overpower - our meat.
Come visit us and see why Queue is worth the wait.