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Eat Native: third Coast BBQ and Catering

third Coast BBQ and Catering, regionally owned by Troy Mulligan (Pitmaster) and his spouse Deidra Golden Mulligan, opened in October of 2019. Study extra concerning the barbecue and the native household behind the meals.

Troy Mulligan serving a sampler bbq and sides platter and Diedra Golden Mulligan serving the Twisted Tray. Pictures by Nick Rama.


We requested Troy the place the title third Coast BBQ and Catering got here from, and his reply was “The third Coast is commonly used to confer with the Gulf Coast of america. We incorporate loads of completely different coastal flavors in our meals.”

third Coast provides stroll up counter service with an enormous yard setting of picnic tables, coated patio, corn gap and hook and ring video games to maintain the kiddos occupied. Indoor seating can be obtainable within the newly renovated part of the home turned restaurant.

BBQ is of their title, so you can find brisket, two sorts of hyperlink sausage, turkey, boudin, pulled pork and their nearly well-known Dr. Pepper glazed smoked ribs. A number of scrumptious sides are provided to go along with the array of meats resembling pit smoked pinto beans, chipotle slaw, mac and cheese, potato salad, and smoked collard greens. Final however not least on the menu are loaded baked potatoes and sandwiches.

One of many featured sandwiches is the Whoa-Boy!!! (double meat) together with your alternative of any two meats nestled inside an 8″ Gambino french bread roll with particular slaw. Their hottest model of the customizable sandwich is with chopped brisket and sausage. That is only a super sandwich. The calmly grilled and buttered bread, the smokiness of the meat, texture of the sausage, and the crispness of the coleslaw all work collectively.

The Whoa Boy sandwich and 3rd Coast BBQ Cuban
The Whoa Boy sandwich and third Coast Cuban. Pictures by Nick Rama


third Coast BBQ’s humble beginnings began in 2016 when Troy and Diedra began a catering enterprise. In 2019, the success led to by their endeavor highlighted the necessity for a much bigger business kitchen to maintain up with their catering wants. When the couple lastly opened their first brick and mortar location, it was the start of 2020. With Covid bringing their catering enterprise to a halt as a result of lack of group gatherings, Troy and Deidra pushed ahead to get their permits in place to open on March twelfth, 2019, which was the primary day open to the general public. This occurred to be the identical day the Houston Livestock Present and Rodeo shut down on account of Covid.

Shifting from a primarily catering operation to specializing in survive as a strictly takeout restaurant throughout Covid, the couple shortly added on-line ordering and gave individuals the choice to put and pay for his or her order on-line then pull as much as the restaurant for curbside supply.

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The hurdles of the Covid pandemic didn’t sluggish them down, they usually opened and expanded to the home subsequent door on property for an indoor eating space in November 2021, to offer clients an choice to eat indoors when the climate was not cooperating for eating on the patio.

3rd Coast BBQ outside patio dining area and indoor dining
Exterior patio eating space, indoor eating, pit smoker, and brisket & Dr. Pepper glazed smoked ribs. Pictures by Nick Rama.

We requested Troy what it was prefer to work with household each day, and he informed us, “It has been a household endeavor from the beginning. My spouse and I are positively a husband-wife staff, dividing tasks primarily based on our strengths and experience. Once we first opened the children had been out of faculty and doing college work within the workplace and serving to with every thing within the restaurant. They’re nonetheless right here on a regular basis at any time when they aren’t taking part in sports activities and also you’ll typically discover our daughter or certainly one of her pals on the window taking orders. Our employees shortly turn out to be household and we are able to’t thank them sufficient for all they do!”

When Troy is requested how he discovered  smoke meats he responded, “Virtually 30 years of trial and error. My household is from down round Victoria and I spent loads of time down there looking and fishing. I began barbecuing after I was in school and we might prepare dinner loads of wild hog for events or Tremendous Bowl. Then I began doing a couple of cookoffs with pals and cooking at Texans video games. Once we moved to The Woodlands 17 years in the past, my buddy Robert purchased me an previous New Braunfels offset smoker. Any time we had household or pals over I might prepare dinner bbq. One of many issues I like about our place right here is that we now have saved that yard BBQ really feel.”





So, out of all of the BBQ meats obtainable at third Coast, which does Troy think about his speciality? “Brisket is king in Texas. It’s the toughest to grasp and I believe we do it fairly properly. Don’t sleep on the turkey breast although. I’d put ours up towards anybody on the market,” he shared.

One can nearly all the time discover one thing particular on the menu each day. The professional tip is to comply with their Fb web page to see what’s on the menu for that day. Each day choices have assorted from ½ pound smoked prime brisket cheeseburgers, smoked brisket pastrami, pastrami beef ribs, huge purple pork stomach burnt ends, brisket chili, brisket enchiladas, New Orleans muffaletta, smoked Cuban sandwich, and loaded mac and cheese. Just lately, fried hen and hen and dumplings additionally made the each day specials with blackened shrimp tacos and a blackened salmon sandwich on Fridays for Lent.

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Some specials have turn out to be everlasting menu gadgets, such because the Philly cheese steak third Coast BBQ fashion, named The Texas Cheesesteak – all pure black Angus chopped prime brisket, sautéed onions, purple and inexperienced bell pepper performed on the griddle with American cheese on a toasted 8″ Gambino po’ boy bun served with a aspect of Shiner Bock beer cheese. It’s Texas meets Philly by way of New Orleans.





We requested Troy about his influences or mentors within the Texas BBQ world. “I grew up consuming on the basic CenTex bbq joints after we traveled as a child the place you purchase bbq by the pound and it’s served on butcher paper. Since this new period of bbq has come about Aaron Franklin has type of led the best way and has impressed many within the enterprise at present. Regionally, Will and Nicole at Corkscrew have been doing it proper for a very long time now. After they first opened the trailer on Budde it was lower than a mile from our home and it was among the finest bbq I’d ever had. We have now a lot respect for what they’re doing,” revealed Troy.

third Coast can be bringing their Louisiana roots to the desk.  The Cajun and Creole alternatives on the menu are all the time altering: gumbo, purple beans and rice, smoked hen and dumplings, enchiladas, and king ranch hen casserole.

Talking of Louisiana roots, we requested when the couple determined to start out doing crawfish on the weekends throughout crawfish season. “It’s all the time been the plan, this area was initially a crawfish boiling hut and I purchased all of the tools from the earlier proprietor. I’ve been cooking crawfish nearly so long as I’ve been cooking bbq. It’s all the time been a weekend occasion with pals coming over for chilly beer and spicy bugs,” stated Troy.

Boiled Louisiana-style crawfish, beer choice, Yuengling and Lonestar beer. Pictures by Nick Rama.


The Mulligan duo have been dedicated to donating their time, abilities, and assets to their church and group properly earlier than third Coast BBQ. Deidra has served on the board of a number of mum or dad instructor organizations and in numerous capacities. In Might of 2018 she was acknowledged as a Pal of Schooling by TSTA – Conroe ISD.

Troy performed a major position with the Texas BBQ Military, a company of volunteers gathered to feed over 50,000 meals to victims and first responders of Hurricane Harvey in 2017. Troy had the respect and pleasure of working with so many proficient cooks, caterers and pitmasters from throughout the U.S who got here in to assist with these in want of a sizzling meal and shelter at George R. Brown.

Troy spent a number of weeks strategizing, prepping, and dealing on 24 hour shifts to make meals occur. It was this expertise that sparked the concept of what’s now third Coast BBQ & Catering – their first brick and mortar.

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Of their capability as homeowners of third Coast BBQ, they proceed to place the group as a prime precedence.  Reductions are provided to veterans, public servants, and first responders. third Coast can be a proud sponsor of a number of youth athletic golf equipment together with ORWALL Baseball, SKSA Baseball and Allegiance Volleyball Membership Basis. third Coast BBQ and Catering host Spirit Days to assist elevate funds for native faculties and organizations. For the previous two years, in honor of our veterans, they’ve donated to the Faculty Park Cavalier Band – Salute to Veterans Program in addition to Camp Hope. third Coast helps native nonprofit and fundraising efforts by donating meals or reward playing cards and internet hosting charity drives.





Troy: “Crawfish and an ice chilly Lone Star throughout crawfish season. The remainder of the time in all probability a moist brisket sandwich, mac and cheese, peach cobbler with vanilla ice cream, and an ice chilly Lone Star.”

Deidra: “My favourite meal at third Coast must be our BBQ boudin paired with a aspect of smoked collard greens. The preparation for each takes a couple of days and you may style the eagerness in every chew! Dessert – any of our berry cobblers with a glass of candy tea”


“Our ‘Twisted Tray’ has been a fan favourite because the starting and our signature merchandise,” stated Deidra. “It’s an enormous pretzel delivered recent from Slough Dough Bakery in Houston, loaded together with your alternative of meats and our home made dipping sauces (beer cheese sauce, bbq sauce, stone floor mustard and Chipotle Ranch). A lot enjoyable and taste.”

3rd Coast BBQ
The Maroney Membership (particular) – 3 slices of calmly toasted and buttered Gradual Dough bread, layered with home smoked turkey and bacon accomplished with regionally sourced lettuce, tomato, pickle spear, Duke’s Mayo drizzle, and a splash of salt and pepper; smoked cheeseburger; Twisted Tray with chopped brisket and hyperlink smoked sausage. Pictures by Nick Rama.


third Coast BBQ and Catering has a big choice of beers to select from. In response to Troy, the gang favorites to go along with their menu of smoked meats, “That is Texas, so Shiner Bock and Lone Star Tall Boys are the primary sellers. We additionally preserve a choice of craft beers and make a rattling good michelada.”


Banana pudding is all the time obtainable on the menu. On the weekends we now have both a fruit cobbler or bread pudding obtainable. The peach cobbler is the fan favourite, and not too long ago third Coast has launched a smoked pineapple cobbler, which has been a giant hit.

The 3rd Coast Crew Troy Mulligan Deidra Dee Dee Mulligan Victor Gonzalez Drew Moreno Olivia Mulligan Ariana Connelly TJ Mulligan
The third Coast Crew. Troy Mulligan – Pitmaster and Fixer of All Issues; Dee Dee Mulligan – Proprietor/FOH/Social Media, Victor Gonzalez – Kitchen/Prep Coordinator, Drew Moreno – Assistant Pitmaster, Olivia Mulligan – FOH/Prep/Service/Coach & Ariana Connelly – FOH/Prep Service, banana pudding, TJ Mulligan – Pitmaster-in-Coaching, smoked pineapple cobbler. Pictures by Nick Rama and Diedra Mulligan.


third Coast BBQ and Catering has turn out to be a lot greater than your native neighborhood BBQ joint. It’s a household pleasant vacation spot with a laid again environment, and a spot to all the time discover one thing particular on the menu created by one native household, treating all their company like household in a yard environment with wonderful meals and bbq.

When requested what are 5 phrases to explain third Coast BBQ and Catering, the response was, “Craft BBQ & Good House Cooking!”

Nick Rama is a meals author, contributor to Hi there Woodlands, and shares his restaurant experiences on Nick’s Native Eats at and on the TX BBQ, Burgers, and Brew Fb web page. Nick enjoys serving to small enterprise homeowners, supporting his group by fundraising for meals banks, and plans tasting occasions with regionally owned mother and pop eating places.