About Us

a little about us



– 1979

Born in Dallas, TX

– 1987

Started cooking at age 8 – Fried Bologna sandwiches and bacon and eggs.

– 1992

Became avid outdoorsman and purveyor of fine food.

– 1994-1997

Attended Culver Military Academy in Culver, IN.

– 1998-2001

Attended & Graduated Southern Methodist University in Dallas, TX.

– 2001

Moved to L.A. for first job in finance. Ended up cooking meals for friends for more money than job paid!




– 2002

Coined the phrase WNAD, “Wednesday Night at Dougie’s” while he cooked his dad’s famous Baby Back Ribs recipe.

– 2004

Escaped California to return to Texas roots.

– 2006

Introduced to the Big Green Egg and a whole new grilling experience – It was Amazing!

– 2007

Began cooking 15+ nights a month and perfecting taste for brisket, steaks, ribs (pork and beef), chicken, and cedar plank salmon.

– 2010

Continued professional Real Estate career to help pay for cooking necessities.



– 2012 (Spring)

Launched Facebook Fan page, D.W.P. Grill M.D. Fan support encouraged me to start cooking full time.

– 2012 (Fall)

Spent most of my time cooking meals for friends/family and provided private in home cooking lessons to locals.

– 2013 (Spring)

Focused 100% on mastering the art of BBQ with an emphasis on perfecting the Brisket- “The crown jewel of Texas BBQ.”

– 2013 (Summer)

Head Pitmaster of WORK Bar & Grill in Deep Ellum, downtown Dallas.

– 2014 (Summer)

Joined NL Group as head pitmaster. NL Group owns/operates Dish Cedar Springs, Dish Preston Hollow, Dakota’s Steakhouse, and Front Room Tavern.

– 2015-Present

Continuing catering operations and BBQ school and consulted on several developed BBQ concepts now open in Dallas.


DWP now operates its catering business out of Buck’s Prime 1950 Market Center Blvd Dallas TX 75207.

Several new concepts will be announced in early 2017.





Try to use a dry rub marinade with low salt content as the salt tends to dry meat out if marinated too long .



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