Kingwood chef shifts from fine dining, opens FireCraft BBQ food truck

Chef David Welch (right) runs FireCraft BBQ with his wife, Teresa Welch (left), and children. (Kelly Schafler/Community Impact Newspaper)
Chef David Welch (right) runs FireCraft BBQ with his wife, Teresa Welch (left), and children. (Kelly Schafler/Community Impact Newspaper)

Chef David Welch (right) runs FireCraft BBQ with his wife, Teresa Welch (left), and children. (Kelly Schafler/Community Impact Newspaper)

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Chef David Welch opened the FireCraft BBQ food truck in 2015. (Kelly Schafler/Community Impact Newspaper)
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The 2 Meat Plate ($18) features a patron’s choice of brisket, pork ribs, sausage or chicken paired with two sides, such as jalapeno corn spoonbread and baked beans. The truck also offers one- and three-meat plates. (Kelly Schafler/Community Impact Newspaper)
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Cauliflower Parmesan au gratin ($3-$9) is made with with bechamel sauce and Parmesan cheese and baked in the oven.
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The cherry ginger cobbler ($5) is one of several cobblers that rotate through the truck. Others include cinnamon peach and bananas foster cobblers. (Kelly Schafler/Community Impact Newspaper)
David Welch is a fine dining-trained chef with 30 years of food service experience. He moved up the ranks of Houston-based Pappas Restaurant, graduated from two culinary schools and worked alongside Kingwood restaurateur Tony Raffa for almost 14 years.

Then David said he turned 45 and wanted to be his own boss, so he launched the FireCraft BBQ catering service in April 2015. It was followed shortly by his food truck in 2017, which serves traditional “slow and low” Texas barbecue.

“That’s when the barbecue craze was just popping out,” he said. “Franklin’s Barbecue made his debut, and I was like, ‘Wow, these guys are killing it, and they’re doing it on their own terms.’”

David said his attention to detail and smoking style helps his barbecue stand out among the Houston barbecue scene. Most meats smoke for eight to 12 hours at a low 225 degrees, and red meat is never seasoned with sugar, he said.

The food truck parks at Kingwood Town Center’s weekly farmers market on Thursdays. Here, patrons can find pork spare ribs, brisket and beef short rib—also known as “dino bones”—by the half pound; meat plates; or sandwiches.


Additionally, the truck becomes a commercial kitchen for catering on weekends. David creates custom catering menus for weddings, parties and events.

The truck and catering business are a family affair. David’s wife, Teresa Welch, teaches at Humble ISD then helps run the truck on Thursdays; two of the Welch children also work at the truck.

The Welches’ goal, however, is to break ground this year on a general store or restaurant on their property on Loop 494, Teresa said.

“This was always intended to be an in between, but it’s really taken on a life of its own now,” she said.

She said her husband’s food is popular because it is homemade and inspired by family recipes, as David’s mother and grandmother were known for their cooking.

“Everything that David makes is delicious, ... even if it’s Asian food or scrambled eggs,” she said. “So this is in his blood.”

FireCraft BBQ

8 N. Main St., Kingwood

281-546-0339

www.firecraftbbq.com

Hours: Thu. 4-7 p.m., closed Mon.-Wed. and Sat.-Sun. Catering available.
By Kelly Schafler

Managing editor, South Houston

Kelly joined Community Impact Newspaper as a reporter in June 2017 after majoring in print journalism and creative writing at the University of Houston. In March 2019, she transitioned to editor for the Lake Houston-Humble-Kingwood edition and began covering the Spring and Klein area as well in August 2020. In June 2021, Kelly was promoted to South Houston managing editor.



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