Grant Pinkerton’s culinary vision is changing the face of Texas Barbecue, landing him on this year’s Forbes 30 Under 30 List. Within nine months of opening, Pinkerton’s restaurant had generated $2 million in revenue. As Pitmaster, Pinkerton believes in the old school barbecue techniques...no gas and no electricity. Smoking the meat, the slow, old-fashioned way with just the right “secret” seasoning mixture, results in an unforgettable mouth-watering dining experience!