Growing up, Dwayne Sides said he remembers barbecuing around the house and refining his technique to cook the best beans, brisket and ribs. On April 7, Sides made his lifelong dream a reality when he opened D’s Farm Road BBQ along FM 1488 in Magnolia.

“The folks out here have been really supportive,” Sides said. “Word of mouth has been wonderful. Business has just been increasing on average about 35 percent a week. It’s been pretty nice.”

The No. 1 customer favorite is brisket, and other popular menu items include beef and pork ribs, sandwiches and loaded stuffed potatoes that weigh 2.5 pounds with toppings, Sides said. He said he only serves top-grade, all-natural meat with prices that average $6.99 for a plate depending on food costs.

“Everything I do is cooked fresh daily,” Sides said. “I open at 11 [a.m.], and we sell until we’re sold out. I want you to experience how fresh it is coming from the pit to you. I don’t want meats left over the next day.”

In addition to the regular menu options, Sides said he also cooks specialty meats, such as prime ribs, turkey and racks of lamb for customers to bring home for family dinners during the holiday season.

Prior to opening his own barbecue stand, Sides worked at H-E-B for 22 years and cooked dishes for his family as a hobby.

As a resident of The Woodlands, Sides said he searched the area for many months before settling on a location in Magnolia for his roadside eatery.

“[My family] would always hit up little towns, and somebody was set up like this on the side of the road,” Sides said. “To me, that’s homecooking barbecue. That’s real backyard barbecue that’s not processed. This is totally different.”

Sides said he enjoys seeing familiar faces as well as new customers at his eatery. As the business has grown, Sides has added new dishes to the menu and plans to continue providing quality customer service.

“I like this atmosphere,” Sides said. “I would love to have an enclosed area where you can come eat and sit—that’s the goal. The way we’re heading—three to five years down the road—[a storefront] could be something we’re looking at.”