Houston – Known for his signature hickory-smoked meats and bold Texas flavors, Greg’s name is equal to quality BBQ in Houston and now, across the country.
He hasn’t won it all yet...with four more episodes left in Season 6 of BBQ Brawl. He’s hoping to be the pitmaster left standing and win the title of “Master of ‘Cue” He’s on the right track, in episode 1, Chef Bobby Flay mentioned Greg could “win it all” to the chef and Food Network reality star Maneet Chauhan who picked Gatlin to be on her team.
Greg stopped by Studio B to talk about his culinary empire and his rising fame on Food Network. Gatlin founded Gatlin’s BBQ in 2010 with his parents and since then, his food has been enjoyed by people all over the country.
In 2023, he opened up his second concept, Gatlin’s Fins & Feathers, focusing on Gulf Coast comfort food and fresh, lighter fare like chicken and seafood. Located where he grew up in Independence Heights, Gatlin’s Fins & Feathers was recently named one of The New York Times’ Top 50 Restaurants in America.
In episode one of BBQ Brawl Kitchen, competitors were challenged to make a sandwich using Texas Toast. Despite being known for his brisket and ribs, Gatlin decided to make a Gulf redfish sandwich as a nod to our area’s diverse cuisine. Off camera, Flay reportedly checked in on him and encouraged him throughout the competition, something Gatlin said gave him confidence in the intense environment.
Despite running two popular restaurants and barely taking time off, Gatlin says the opportunity to compete was something he felt he had to do—for himself, his team, and to inspire others. “If this is your dream, you can do it,” he said. “It’s not easy, but it’s rewarding. And for me, it’s about inspiring the next generation.”
We couldn’t let him go without tasting his cooking! Gatlin shared two light summer dishes with us, a watermelon salad and a smokey pork loin. The recipes are below so you can cook like a pitmaster at home.
First was the delicious watermelon salad:
- 24 oz. of Watermelon (cut to preference - Diced or Small Planks)
- 16 oz. of Heirloom Tomatoes
- 1/2 Cup of Red Onions (sliced)
- 1/2 English Cucumber (sliced)
- 6 Leaves of Basil (chiffonade)
- 6 Leaves of Mint (chiffonade)
- Dressing: 1 Cup of Extra Virgin Olive Oil, 1/4 Cup of Balsamic Vinegar, Salt and Pepper to Taste, 1 Teaspoon of Sugar
- 1 Cup of Feta Cheese Crumble
- 1 Bottle of Balsamic Glaze (for garnish)
Pork loin brine (brine for 6 hours):
- 14 Cups of Water
- 4 Cups of Kosher Salt
- 3 Cups of Brown Sugar
- 1 Cup of Minced Garlic
- 2 Cups of Sliced Yellow Onions
- Juice of 2 Oranges
- 3 Bay leaves
- Juice of 1 Lemon
- Combine and stir; Pour over pork for 6 hours
Pork loin rub (Seasoning):
- 1/2 Cup of Salt
- 1/4 Cup of Cracked Black Pepper
- 1 Teaspoon of Cayenne Pepper
- 1 Tablespoon of Crushed Red Pepper Flakes
- 1 Tablespoon of Granulated Garlic
- 1 Teaspoon of Granulated Onion
- 1 Tablespoon of Ground Mustard
- 2 Tablespoons of Smoked Paprika
- 2 Tablespoons of Brown Sugar
- 1/2 Teaspoon of Ground Ginger
- Mix together
Mustard BBQ Sauce:
- 2 Cups of Yellow Mustard
- 1/2 Cup of Whole Grain Mustard
- 1/2 Cup of Brown Sugar
- 3/4 Cups of Honey
- 3/4 Cups of Apple Cider Vinegar
- 1 Tablespoon of Granulated Garlic
- 1 Tablespoon of Granulated Onion
- 2 Tablespoons of Worcestershire
- 1 Teaspoon of Cayenne Pepper
- 1 Tablespoon of Salt
- 1/2 Teaspoon of Black Pepper
- Juice of 1/2 Lemon
You can watch BBQ Brawl Sunday nights at 8 p.m. CDT on Food Network and streaming on MAX the following day. Houston’s got his back!
Gatlin’s BBQ: 3510 Ella Blvd Bldg C Ste A, Houston, TX 77018
Gatlin’s Fins & Feathers: 302 W Crosstimbers St, Houston, TX 77018