Bovine & Swine is a Texas-based barbecue business grounded in competition experience and backyard tradition. What began as a love for cooking over fire has grown into a commitment to doing barbecue the right way—slow-smoked, thoughtfully prepared, and served with care.
We believe great barbecue should feel soulful and generous, whether it’s served at a large event, shared during a class, or refined through one-on-one consultation. Every service we offer is guided by respect for the craft, attention to detail, and an understanding that food plays a central role in how people come together.
Our story
The business officially took shape after pitmaster Willie Garley Jr. entered his first barbecue competition—earning 5th place in brisket out of more than 100 teams. The following year, he returned and placed 6th overall, confirming what friends and family already knew: this barbecue was something special.
Word traveled quickly. Requests for brisket and smoked meats started coming in from friends, family, and coworkers, long before catering was ever the plan. What began as cooking for people he cared about gradually grew into a full-scale barbecue operation—supported by family and built on consistency, technique, and heart.
Today, Bovine & Swine remains family-supported and purpose-driven, offering catering, consultations, and classes that reflect the same care and intention that sparked it all.
Our approach
Barbecue is both art and discipline. At Bovine & Swine, we focus on technique, timing, and consistency—balancing bold flavor with reliable execution. Our competition background informs how we season, smoke, and serve, while our backyard roots keep the food approachable and grounded.
Whether we’re catering an event, advising on a menu, or teaching a class, our goal is the same: food that’s memorable, well-prepared, and made with intention. Our experience extends far beyond barbecue, including crawfish boils, desserts, and more.
BOVINE & SWINE TX 