Barbecue smiles -- Bill Laviolette, owner/pitmaster of Shotgun Willie's, loves serving up those messy grins from his authentic Texas BBQ spot at 4000B Gallatin Pike in Nashville.
"The only cure for barbecue obsession is to eat some," Bill assures.
Bill relocated from Texas to Nashville in 2008, and five years later opened a bakery specializing in the Tex-Czech treat, kolaches. Looking for ways to expand the menu and bring more of his Texan roots to the Music City, he began smoking brisket for kolaches. He says the feedback he received made him realize his dream of having a barbecue stand actually could happen. By 2016, his Shotgun Willie’s BBQ food trailer started popping up around Nashville. The rest of the story plays out like a Willie Nelson song. Bumps in the road led him to close shop in mid-2017, but in October of that year, Nashville Scene named his brisket “Best in Nashville - RIP.” He says this silver lining during a dark time was exactly what he needed to keep the dream alive for two years and "pretty much led him" to where he is today. In 2019, he anchored from a brick-and-mortar spot in the Inglewood neighborhood. On May 16, 2020, he opened his current restaurant.
Bill says one of the key differentiators in the flavor of his barbecue is that he uses white oak rather than the more common hickory wood in their smokers.
Additionally, Bill goes for top-quality meats. He adds that he proudly serves prime-grade brisket from DemKota Farms, one of the nation’s leading Angus beef programs. Their pork shoulder and ribs are 100% all-natural, fresh premium pork from Allegiance, a Midwest network of 24 single-source family farms. Made in small batches in San Antonio since 1949, each link of Kiolbassa served at Shotgun Willie's is crafted with premium cuts of beef and hand-blended spices, then smoked to perfection.
But it’s not all about the meat at Shotgun Willie’s BBQ, reminds Bill, citing from-scratch sides, such as fresh daily Four Bean Baked Beans, Mr. Tony’s Magic Green Beans, Dill Pickle Potato Salad, Honey Poppy Seed Slaw and Queso Mac-n-Cheese.
Desserts are also made in-house and from scratch, including their 'World Famous Bournana Pudding, with Jim Beam Bourbon, house-made pudding, fresh bananas, fresh whipped cream and vanilla wafers. Or, there's the rich, chocolatey Texas Sheet Cake, based on a recipe served at the finest church potlucks and family get-togethers around the Lone Star State.
Bill says they will offer smoked turkey breasts, prime brisket, and sides including garlic mashed potatoes during the holiday season.
The restaurant is open every Wednesday through Sunday from 11 a.m. to 3 p.m. -- or "until sold out," as Bill reminds us.
615.942.9188
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