Russell Roegels has been in the barbecue game since he was 15 years old.

His experience and hard work culminated in a restaurant franchise with his own name—Roegels Barbecue Co. The barbecue joint has two locations, a flagship on Voss Road in Houston and a location in Katy that opened in February 2022.

The backstory

His first job was with Bodacious BBQ in his hometown of Kilgore, Texas, he said. His connection with the owner eventually brought him to Houston, when he took over Baker’s Ribs on Voss Road in 2001.

By Dec. 11, 2014, Roegels had satisfied the franchisee contract and negotiated with the owner to take over the restaurant. He said signage for Roegels went up the same day.


“Around 2013-14 we noticed barbecue changing, and we wanted to kind of do our brand of barbecue—not what the franchise was doing,” Roegels said. “So [on that day], people walked into Baker's Ribs, and they walked out of Roegels Barbecue.”
Roegels makes its own bologna, and offers daily specials at the Katy location. (Courtesy Roegels Barbecue)
Roegels makes its own bologna, and offers daily specials at the Katy location. (Courtesy Roegels Barbecue Co.)
Staying local

Roegels established his second restaurant in Katy to be closer to home and the “small town feel” the city provides, he said.

“Even though [both locations] are only 25 minutes apart, it’s a world apart,” Roegels said.

The Katy locale is larger, open later on the weekends and has a whiskey bar, which expands Roegels' clientele, he said.


“We get a lot of business people during the day, but we also get families at night, which is great because I grew up in barbecue, and it's good to see people bring their families out to barbecue,” he said. “Not everybody comes together to eat salad.”
The pork belly bahn mi is an example of seasonal specials that keep Roegels' menu interesting. (Courtesy Roegels Barbecue)
The pork belly bahn mi is an example of seasonal specials that keep Roegels' menu interesting. (Courtesy Roegels Barbecue Co.)
What's special about it?

Barbecue differs by the region in Texas, by the culture of the group preparing it and by the individual barbecue franchise, Roegels said.

He doesn’t try to cater to everyone—he just offers Texas barbecue, he said.

“We changed everything from the side orders, the options and cuts of meat, the spices, everything we were doing,” Roegels said. “Old school guys like myself, we just do us.”
Roegel's offer two- and three-meat combo plates with customer's choice of sides. (Courtesy Roegels Barbecue)
Roegels offers two- and three-meat combo plates with customer's choice of sides. (Courtesy Roegels Barbecue Co.)
Roegels said he tries to keep the menu interesting while utilizing quality ingredients with items such as smoked turkey katsu sandwiches; bologna, mortadella and sausages made in-house; two-meat combo plates; brisket mac and cheese; and Frito pies.


Respecting the craft

Roegels is truly a family business, he said. His wife runs the operations, his son makes sausages at the location in Greater Uptown and his daughter works at the Katy restaurant.

Because it's his name on the signs, Roegels said he’s always ready to work.
Russel Roegel (left), his wife and family are all directly involved in the daily operations at Roegels Barbecue. (Courtesy Roegels Barbecue)
Russell Roegels (left), wife Misty Roegels (right) and their kids are all directly involved in the daily operations at Roegels Barbecue. (Courtesy Roegels Barbecue Co.)
“You're going to work long hours. You're going to want to beat your head against the wall sometimes, but it’s rewarding though,” he said. “There’s not a better feeling than when I walk in here and there's a full dining room, or if somebody tells you, ‘Man, this is the best barbecue I've ever eaten.’ That's why we do it.”