Anderson Native Makes Texas-Style BBQ a Local Favorite

Greg Wilson/Anderson Observer

Anderson-native Dylan Cooke hoped he might have a career in music, but in a simple twist of fate, he found his fame in the center of another spotlight: Texas-Style BBQ.

Cooke, who opened Fork Grove BBQ in Anderson a year ago in the old Sadlers Creek BBQ building, and has since gained quite a bit of attention for his authentic Texas take on smoking meat.

He was featured in August’s Texas Monthly magazine, in an article that gave Cooke high marks for his grill time.

“The menu looked straight out of Texas,” wrote Daniel Vaughn, adding Cooke did not “stray far from the Texas classics. “The bark of thick-sliced fatty brisket was coated with black pepper. The glaze was a little heavy on the ribs, but I was happy to see spares rather than baby backs. Juicy turkey breast and pork belly burnt ends are nearly ubiquitous in Texas these days, and Cooke did a fine job with both. I really loved their finely diced slaw, the gooey mac and cheese, and the street corn salad, all made from Tiffani’s recipes. I wondered if the locals, especially those used to eating at Sadler’s, were perplexed by this menu. “Some local folks come up and expect a pork sandwich and some hushpuppies,” Cooke said, but quickly added, “nobody turns around and leaves.”

Cooke outlined his path to BBQ fame and what is distinct about Texas cooking of the meats in a recent interview with the Anderson Observer.