Congratulations to Chuck Charnichart of Barbs B Q, the 2025 MICHELIN Guide Texas Young Chef Award winner, presented in partnership with Sysco!
The Texas Legislature officially named Lockhart the “Barbecue Capital of Texas,” and within it, The MICHELIN Guide has chosen Barbs B Q as the best restaurant in the city.
Sometimes, the best things in life require a good bit of effort. Getting a taste of Barbs B Q is one of those journeys. Located in a small city of only 15,000 residents between Austin and San Antonio, it’s a trek for most people to get to. Open only three days a week for lunch with a line that wraps around the block, a visit requires both planning and patience. But for those willing to embark, the reward is delicious.
Charnichart’s own path mirrored that same spirit and passion. As a young female minority with dreams of being a pitmaster, she’s forged her way through the fire, both literally and figuratively, to create a barbecue restaurant that’s truly special.
Recently, we spoke with her about her journey to becoming the pitmaster she is today.
What inspired you to get into barbecue?
First, stumbling upon it. I moved to Austin in 2016 to attend college at UT, and I got a job at Franklin Barbecue. I just needed something to keep up with my expenses as a student, and I worked there for three years. That was my first time trying Central Texas brisket and meat. I saw people from all over the world enjoy this unique style. I got to study abroad in Norway, and I got a barbecue job over there. I would do college projects related to barbecue. I graduated in 2020, and I just went for it. I moved to Fort Worth, and I started working at Goldee’s Bar-B•Q to learn from them and fine tune my techniques.
How would you describe Barbs B Q?
Unserious, fun, homey. When people walk in, they can tell it's not an ordinary barbecue restaurant. The food is something that makes you feel like your mom made it. I wanted the restaurant to have a feminine name, and I also didn't want it to be my last name.
You can feel the care in every dish or the thought that I put into every item on the menu. There's a reason for everything. It's very small and cozy. I have no motive for it to become something bigger than it is. Quality control is my highest standard.
What's your vision?
Lockhart being affordable, I was able to make this restaurant happen. Now the challenge is expanding. The first year, we were only open Saturday, and then the second year, I added Sundays. Last month, Fridays. I've been growing organically. I also hope to do specials on the weekdays not related to barbecue.
Personal favorite on the menu? Fan favorite?
I've been in barbecue for almost ten years. It's difficult for me to eat a whole slice of brisket ([because I'm often] tasting every single day), but it is really good stuff. The lamb chops are a barbecue relief because it cuts through all the heaviness. Customers are blown away by our Molotov pork ribs and the green spaghetti.
What motivates you in the kitchen?
I fell in love with barbecue because it really is a challenge. The brisket is cooking differently every single day. The goal is consistency, but there's always so many variables.
How do you motivate your team?
Lockhart is such a small town, everyone knows each other. I have a very small team, and we're doing it all together. They acknowledge and appreciate how much I care. Seeing this restaurant pop up is a breath of fresh air to them, and they feel like they can get something big out of it. My team is also young, about 21. When I got seriously involved in food, I was 20. I was easily dismissed so many times. My perspective with my young team is to treat them the complete opposite way. Challenge them and trust them.
What advice would you give to aspiring young pitmasters?
Finding people who believe in you. My time at Goldee's was so valuable because it wasn't just a job. It was an environment where they pushed me to see things for myself. That's very hard to find in the restaurant industry, where owners ideally want to keep their staff.
Who would you love to come visit?
I am a huge fan of Lana Del Rey, and it would be funny and awesome if she came in one day.
All images courtesy of Bryce Gilbertson / Barbs B Q
