We at Vic’s BBQ started with only one purpose – to bring delicious, mouth-watering BBQ to our customer to enjoy in the comforts of their own homes, businesses and at events. 

 Vic has lived most of his life in South and Central Texas.  Vic spent over 35 years as an Electrical Contractor and has worked all over the state.  While traveling, he had the opportunities to eat a lot of BBQ and ask a lot of questions.  With this experience and the love of cooking, this has brought him to a better understanding of what Texas BBQ means to most people.

Vic moved to El Paso, Texas in 2007.  He designs and builds all his own off-set BBQ Smokers.  Combine this with the best Post Oak Wood, the passion, and delicate art of smoking Briskets.  And it’s been these things that have inspired Vic’s BBQ as we know it.

We started as a BBQ Ministry cooking for local churches to serve their needs.  This continued for a number of years.  Our largest undertaking was a few years ago for the Immaculate Heart of Mary Cathedral in Las Cruces, NM.  They asked if we could cook for 1,000 people and without a hesitation we said “Sure”.  This one event resulted in a passion to help organizations in need with our ability to cook large amounts of BBQ.  In 2015, Vic’s BBQ was opened at 232 Torres St. El Paso, Texas. 

My Grandfather came from Moravia.  Today it is known as the Czech Republic.  He worked most of his early life in meat markets and slaughter houses.  He was a Master Sausage Maker at the Chapman Ranch near Corpus Christi.  In 1946 he opened his own meat market in Corpus Christi, Texas.  (As shown in picture)

I went to work for him as a young teenager where he taught me how to grind meat and make sausage.  Later I was taught how to breakdown a beef hindquarter for Roasts and Steaks.  We were members of a Czech Organization and spent time at Sokol Hall helping to BBQ on large brick pits cooking 500 lbs or more of Beef Briskets.  This was my introduction to Czech BBQ Briskets.  Yak Se Mas? To all!  This is where I found my love for smoking meats and learned from some of the best.  These old timers had patience and their own way to make the best BBQ ever.  And I was hooked.  I have always enjoyed cooking and have been smoking meats in Central Texas for my family and friends for many years.  This is the reason for going full circle and returning to the smokers.  Our goal today at Vic’s BBQ is to transform these meats into the best BBQ ever.

Thank you for stopping in!!