How Pitmasters Handle Stress

The reality would be that a lot more people would talk about it than it would actually change anything

in the restaurant.

At the restaurant, I had always been the confident leader that whether the decision was right or wrong, I stuck with it and I saw it through and we made it right.

All right, y'all, welcome back to the Smokeless Podcast.

Nick here from Stanley's Famous Pit Barbecue in Tyler, Texas.

Wayne and Justin will be back in the next episode.

This week, we're bringing you a couple of our favorite conversations from the archive, and they both hit on something every pit master knows all too well, and that is pressure.

First up today, Evan Leroy talks about the reality of running one of the most talked about barbecue restaurants in Texas.

From the freedom that comes with trusting your team to pushing the boundaries of what Texas barbecue can be to the pressure of holding a Michelin star.

This is a conversation about what it really takes to keep evolving without losing sight of where you came from.

After that, we've got Arnis Robbins from Evie Mays talking about stress, survival, and the lengths pitmasters will go to just to keep their head straight.

Some people take up golf.

Some people go fishing.

Arnis learned to fly an airplane.

So yeah, we've got Michelin stars, restaurant pressure, new school barbecue, and pitmasters literally taking to the skies.

These are stories that come from well beyond the pits.

And let's get into it with Evan Leroy.