a little about us
Born in Dallas, TX
Started cooking at age 8 – Fried Bologna sandwiches and bacon and eggs.
Became avid outdoorsman and purveyor of fine food.
Attended Culver Military Academy in Culver, IN.
Attended & Graduated Southern Methodist University in Dallas, TX.
Moved to L.A. for first job in finance. Ended up cooking meals for friends for more money than job paid!
Coined the phrase WNAD, “Wednesday Night at Dougie’s” while he cooked his dad’s famous Baby Back Ribs recipe.
Escaped California to return to Texas roots.
Introduced to the Big Green Egg and a whole new grilling experience – It was Amazing!
Began cooking 15+ nights a month and perfecting taste for brisket, steaks, ribs (pork and beef), chicken, and cedar plank salmon.
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.
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 .