Arts
Andrew Castelan got bit by the BBQ bug while going to college, which started him down a path that is all too familiar to us fellow barbecue hounds. His interest in live fire cooking eventually lead to him building his own pit as well as purchasing a Mill Scale pit. But Andrew knew that if he was going to truly chase his dream, he would have to leave his desk job behind and try his hand at cooking large scale retail barbecue. With the tremendous support of his wife, Andrew began to chase his dream. After close to a year working in the industry, Andrew saw a job posting for Cattleack BBQ which had at the time recently been named the third best joint in Texas by Texas Monthly. He applied and was hired to join the small team at the standout Dallas restaurant owned and operated by Todd and Misty David. For the last three years Andrew has been a valuable member of the Cattleack team that produces upwards of ten different proteins each day, helping to manage the eight fires burning simultaneously to cook the expansive menu of incredible food. From Central Texas staples like brisket, multiple sausages and pork ribs to creative items like pastrami, burnt ends, and wagyu beef bologna, the menu at Cattleack is as impressive in its quantity as it is in its quality. Learning from Todd David has helped elevate Andrew to a level he could only have dreamed of in those early years when he first discovered his love for barbecue. Andrew’s passion for learning and commitment to helping produce great barbecue has carried him a long way in the business and should sustain him for years to come.