Gulf Coast-inspired eatery 3rd Coast BBQ & Catering grows with opening of brick-and-mortar location in Spring

3rd Coast’s smoked meat offerings, cooked in a wood-fire pit and seasoned with housemade rubs, include ribs ($14 half rack, $28 rack), smoked turkey ($18 per pound), prime brisket ($24 per pound), and link sausage and boudin ($8 per pound). In addition to the full-size racks and one-pound servings, meats are also sold in quarter- and half-pound quantities.
3rd Coast’s smoked meat offerings, cooked in a wood-fire pit and seasoned with housemade rubs, include ribs ($14 half rack, $28 rack), smoked turkey ($18 per pound), prime brisket ($24 per pound), and link sausage and boudin ($8 per pound). In addition to the full-size racks and one-pound servings, meats are also sold in quarter- and half-pound quantities.

3rd Coast’s smoked meat offerings, cooked in a wood-fire pit and seasoned with housemade rubs, include ribs ($14 half rack, $28 rack), smoked turkey ($18 per pound), prime brisket ($24 per pound), and link sausage and boudin ($8 per pound). In addition to the full-size racks and one-pound servings, meats are also sold in quarter- and half-pound quantities.

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Dee Dee and Troy Mulligan are co-owners of 3rd Coast BBQ & Catering. (Ben Thompson/Community Impact Newspaper)
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Sandwiches ($9) can be topped with any smoked meat, and can be accompanied by sides ($4) such as macaroni and cheese and bottled drinks ($2). Additional meat toppings ($5) are optional. (Ben Thompson/Community Impact Newspaper)
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The restaurant's Twisted Tray ($18) features a half-pound of any smoked meat served on a Slow Dough Bread Co. pretzel, with a sampling of house-made honey mustard, beer cheese, chipotle ranch, barbecue and Alabama sauces. A portion of the tray's cost also benefits a new local charity each month through 3rd Coast's Twisted Together initiative. (Ben Thompson/Community Impact Newspaper)
Troy and Dee Dee Mulligan, the co-owners of 3rd Coast BBQ & Catering, opened a physical location of the eatery this year in Spring after several years as a side project and then as a local catering service for The Woodlands area.“I started the catering business about four years ago or so when I was working for an oil and gas service company. Things slowed down at the time, so we started the catering deal, and it just kind of grew from there,” Troy said. “I left my job at the end of 2018 to do this full time.”

Since its March launch, 3rd Coast has continued providing catering options for small groups to 400- to 500-person events, in addition to in-person service. Troy said his experience with barbecue cooking and competition helped shape the restaurant’s menu. The smoked meats and side dishes are prepared in 3rd Coast’s full-size commercial kitchen and wood-fire barbecue pit.

“We’ve always had crawfish and Louisiana gumbo, jambalaya, etouffee, stuff like that, and that’s kind of where the 3rd Coast name came from originally,” he said. “The third coast is the Gulf Coast, so we try to encompass stuff from Louisiana and all over the Gulf Coast into different dishes.”

3rd Coast’s smoked offerings range from traditional Texan brisket featuring natural, prime-grade Black Angus cuts to Cajun-style boudin and spicy chili pepper-infused sausage links. Meats are served with Mulligan’s housemade rubs and can be purchased by weight or on sandwiches. The restaurant also offers its signature Twisted Tray, featuring a half-pound of any meat atop a Slow Dough Bread Co. pretzel and served with house dipping sauces.

Alongside the meats, the Mulligans said another focus at 3rd Coast is community participation. Troy previously joined the Texas BBQ Army’s cooking efforts for those displaced by Hurricane Harvey in Houston in 2017, and since opening 3rd Coast the Mulligans have partnered with local businesses to sell each others’ goods. And after the Twisted Tray proved to be one of 3rd Coast’s highest-selling dishes, the pair said they used its popularity as the basis for an ongoing charity drive benefiting a new local organization every month.


“We try to help out where we can as much as we can while still navigating the pandemic,” Dee Dee said.

Dee Dee said launching 3rd Coast in March, around when the first cases of COVID-19 were identified in the region, forced the business to pivot to online ordering and fewer seatings. Despite that challenge, she said word got around, and the restaurant and its outdoor yard grew an audience. The Mulligans also plan to host live music and other events through the coming months. Diners can also expect additions to 3rd Coast’s menu, including new seafood items during crawfish season.

“We do specials just about every weekend with different things,” Troy said. “We’re going to have crawfish on the weekends ... and add different creative things on the menu to keep it interesting.”

3rd Coast BBQ & Catering

25219 Oakhurst Drive, Ste. C, Spring

713-545-0718

www.3rdcoastbbq.com

Hours: Thu.-Sat. 11 a.m.-4 p.m. or until sold out,

Sun. 1 p.m.-sold out, closed Mon.-Wed.
By Ben Thompson
Ben joined Community Impact Newspaper in January 2019 and is a reporter for The Woodlands edition.


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