Skillet's Barbecue

"In the last couple of months, I think ... word [is] getting around," Rick said. "Everybody who comes up, when they leave, takes time to come back up and say they liked and enjoyed [the food] or wish us luck."

In the future, Rick hopes his business evolves into a brick-and-mortar location where he can make sides such as baked squash to go with his meat entrees. But he's in no hurry and said he's letting the business navigate its own growth.

"I would love to evolve into a restaurant where I would have more diversity to do different things," Rick said. "Something that makes me different ... is my business model, which is using a stationary trailer and letting growth dictate whether I should open up a brick-and-mortar [location]."

Rick's barbecue tips

Take your time

Skillet's owner Rick Bourland advises grill masters to keep the meat on the grill long enough for the fat to cook with the meat. Taking the food off too early can lead to dryness, he said.

Use green wood

Using seasoned wood to build up ashes and coal in a grill is a good start, but Rick recommends using green wood afterward for a better-smelling smoke.

Throw in a little apple juice

To make sure ribs come out tender and moist, Rick said he loosely wraps the meat in foil with a bit of apple juice 30–40 minutes before the ribs are ready. The loose wrapping allows the apple juice to steam the meat, but wrapping the meat too tightly will not produce the desired effect.

206A Farley St., Hutto, 512-789-4103, www.skilletsbarbecue.com, Twitter: @skilletscue, Hours: Lunch: Thu.–Sun. 11 a.m.–2 p.m., dinner: Thu.–Sat. 4–8 p.m.