By Parker Yamasaki | The Colorado Sun
JOHNSTOWN — As a kid, Randy Pauly’s favorite barbecue in Texas was served out of a window. He’d order a brisket sandwich, step back and wait for a hand to slide a plate out in front of him. He never saw what he called “the action.” The chopping, slicing, saucing and slamming it all together.
When Pauly became the full-time pitmaster for Buc-ee’s, a Texas-based gas station known for its fresh-cut brisket sandwiches and buck-toothed beaver mascot, he wanted to turn the sandwich assembly into a show.
“Freeeeeeeshhhh brisket on the board!!!” a man in a red polo shirt, denim apron and fake tattered cowboy hat yells out from the Buc-ee’s butcher block. “Fresh brisket on the board!” The other deli counter employees around him echo, with varying degrees of enthusiasm.