“We smoke them, and we bag them.”
Co-Founder and CEO
Low and Slow Snacks
.…on the simple, easy-to-grasp way he talks about Low and Slow’s chips, via Dallas Business Journal.
Drinkwater, who previously worked at Frito-Lay and as VP of national marketing at Pizza Hut, co-founded Dallas-based Low and Slow Snacks in 2019. The barbecue junkie told the Dallas Business Journal the idea struck when he doused a bag of corn chips in BBQ rub and smoked them in his backyard smoker—and his family gobbled them down in 30 seconds.
“I want to be more of a barbecue joint that smokes chips instead of meat,” Drinkwater told the DBJ’s Plamedie Ifasso. His startup’s doing just that in a manufacturing facility it raised $2 million to build in 2021.
“We make our chips just like everybody else makes their chips,” he told the DBJ. “They’re fried. We season them with our rub. We smoke them, and we bag them.”
Aiming to indulge people’s senses with an aromatic, BBQ-joint like smell as soon as they pull open a bag, Drinkwater believes he’s come up with a “meaningful, significant innovation in indulgence snacking.”
Read all about that journey from backyard to brand in DBJ’s story here.
For more of who said what about all things North Texas, check out Every Last Word.
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