Our story
Built at the pit. Not in a boardroom.
TX Brew & Barbecue started in my backyard. A smoker, something to cook, a cold beer, and people to share it with.
I’m Ty Sherrell. I’m a husband, a dad, a lifelong Texan, and the guy who can turn “I’m cooking this weekend” into a much bigger project than anybody asked for.
My background is in video production. Through FX Web Media, I’ve spent years helping other people tell their stories. With barbecue, I started pointing the camera at something happening in my own life: the food, the smoke, the laughs, and everything I was learning along the way.
And there has been plenty to learn. I’ve made dry brisket. I’ve second-guessed a cook that was probably doing just fine. I’ve spent hours on something and immediately started thinking about what I’d change next time. If you’ve ever stood over a smoker wondering how dinner became an all-day commitment, we already have something in common.
That’s what I started sharing through TX Brew & Barbecue. Briskets, ribs, pork shoulders, turkey, steaks, and tri-tip. The experiments, the lessons, and the barbecue arguments that apparently none of us will ever settle.
For the record, my family likes fall-off-the-bone ribs. They’re the ones eating dinner, so their vote counts.
Cooking opened doors I never planned
As I kept cooking and posting, those videos became conversations. People asked questions, shared their own methods, and gave me another reason to fire up the smoker.
Then cooking started opening doors I never could have planned. I’ve had the opportunity to cook for bands like Shinedown, RUSH, and Black Stone Cherry, along with people like Bert Kreischer, Marcus and Riley King, and Dave Attell. Pretty wild places for something that started in the backyard to take you.
I also helped Troy Aikman with the initial launch of EIGHT beer, tailgating in Texas and feeding thousands of people. That’s a whole different version of having people over for dinner.
Those experiences are a huge part of this story. So are the friendships that came with them. Food gives people a reason to stop, sit down, and spend some time together. Whether you’re feeding a band, a crowd of football fans, or your family on a Sunday, you want people to enjoy what you put in front of them.
That journey also grew into Boos, Brews & BBQ with Barry Kerch of Shinedown and John Guarnieri, bringing together barbecue, breweries, and our curiosity about the paranormal. Apparently, cooking wasn’t enough. We had to see what was lurking around after everybody left.
From the backyard to your grill
Through it all, I’ve kept making videos, sharing what I learn, and helping people feel more comfortable around their own cookers. My production background helps me make the food look good. The useful part is giving you something you can take into your next cook.
That same world now includes the TX Brew & Barbecue seasoning lineup: Ancho & Pasilla Steak Rub, Honey Hellfire, and Chicken & Pork. Those bottles are another way to bring what I’m sharing into your kitchen or out to your grill.
I’m still cooking. Still learning. Still thinking about what goes on the smoker next.
That’s the spirit behind TX Brew & Barbecue. Make something good. Share what you learn. Have people over.
You never know where the next cook might take you.
Texas-made
Blended in Texas for the cuts people here actually cook.
No mystery blends
Full ingredient lists on every product page.
Built around the cook
Three rubs, each with a job. Not a wall of bottles.