A Taste of Central Texas at Farm Boy BBQ in Malvern

Chef Paul Marshall opened Farm Boy BBQ at 625 N. Morehall Road, Suite 100, in Malvern, PA, in October 2023. Since then, he has crafted mouthwatering low and slow central Texas BBQ, drawing customers across Chester County and Southeastern PA.

Paul, who comes from a French classically trained culinary background, chose to get into BBQ because of the COVID-19 pandemic. At the beginning of 2020, Paul set up a smoker outside the Sunoco station in Malvern. Since BBQ is done outside and appeals to everyone of all ages, it was an instant hit. He built up his following for mouthwatering, smoked meats and delectable sides, which traveled home better than other cuisines.

When the opportunity to open a brick-and-mortar restaurant at the former Naf Naf Grill in the Atwater South Shopping Center in Malvern arose, Paul jumped on it. The location was ideal, situated among many corporate businesses and residential communities nearby.

“It made sense to find a permanent location for our popular BBQ offerings,” Paul told Philly Grub. “The time was right to move and offer a sit-down dining experience, in addition to take out and delivery. It allowed us to accommodate more customers, offer an expanded menu, catering services, and host events.”

When you step into Farm Boy BBQ, the first thing that hits you is the intoxicating aroma of smoked meats—a sign of deliciousness to come! The restaurant itself presents subtle rustic, farm-centric decor that exudes Southern hospitality. The casual seating arrangements and friendly staff create an inviting environment where guests can relax and savor their meals.

Farm Boy BBQ is also BYOB, which is a huge bonus for those wanting to partake in their favorite beer or wine while enjoying their meals. Fine Wine & Good Spirits at 215 Lancaster Ave is just 3 miles from the restaurant.

Farm Boy BBQ stays true to central Texas traditions by employing reverse-flow wood-fired smokers, primarily using hickory wood to smoke the prime meats. This method ensures a consistent and authentic smoky flavor in every bite. The pitmasters at Farm Boy BBQ meticulously monitor temperature and smoke levels, dedicating hours to perfecting each cut of meat. Their smokers were custom-built in Texas by Johnson Smokers and reside inside a large Smokehouse they built next to the restaurant.

The brisket at Farm Boy BBQ is a standout favorite among patrons. Seasoned with their signature dry rub and smoked to perfection, this tender, juicy cut melts in your mouth. The beef’s rich marbling and smoky crust offer a harmonious blend of rich flavors that epitomize central Texas barbecue. You know it’s done right when you see the “smoke ring,” which is the sign of perfect smoking technique.

Another crowd-pleaser is the pulled pork made with Duroc pork, which boasts a perfect balance of smoky and savory notes. Slow-cooked until it reaches the ideal tenderness, the pork is pulled, making it an excellent choice for sandwiches or as a standalone dish.

The hours-long smoked pork ribs are succulent and meaty. The seasoning— housemade rub and BBQ sauce—creates an incredibly euphoric taste.

Farm Boy BBQ’s sausages are a nod to the German heritage intrinsic to central Texas barbecue. These crafted in-house sausages are packed with a blend of spices and smoked to achieve a snappy casing with a juicy interior, offering a flavorful experience with every bite. The beef, jalapeno, and cheddar cheese sausages are made from the brisket trimmings, and the andouille sausages use the trimmings of the Duroc pork. 

The artisan touch doesn’t end there! Even the “Southern Comfort” items get a culinary turn. They fry their own tortilla chips and hand grate the cheeses used for the smokehouse machos, Texas brisket chili, and Frito pie. They hand-cut fresh onions for the onion rings. Fresh, never-frozen ingredients are their signature, and since the beginning, they have been using beef tallow in the fryers.

No barbecue meal is complete without its accompaniments. Farm Boy BBQ offers a range of classic housemade Southern sides, including creamy mac ‘n’ cheese, tangy coleslaw, and smoky baked beans with brisket and pork. Each side complements the main dishes, enhancing the overall dining experience.

Desserts are made in-house, except for the pies, which come from the Amish. Grandma Keever’s Banana Pudding with vanilla wafers is Paul’s grandmother’s recipe. They also offer scrumptious homemade chocolate bread pudding.

Farm Boy BBQ offers off-premises catering for small and large groups, from corporate events to weddings, graduation parties, and birthdays. They can handle virtually any occasion!

The “Smokehouse” and the restaurant are available for private parties, community events, and business team meetings. 

In warmer weather, they offer live bands outside for customers to enjoy. It’s a lively environment, especially in the summertime.

Chef Paul grew up on the bayou in rural Louisiana. After playing football at LSU, he pursued a career in the culinary arts with stints at New Orleans’ famed Commander Palace (working under chef Emeril Lagasse), Boca Raton Resort & Club, Hong Kong Sheraton, and Oscars Brasserie at the Waldorf-Astoria in New York. Chaine des Rotisseurs and The International Food & Wine Society have recognized Paul with awards.

His wife Julie grew up in Devon, PA, but lived in NYC for many years. She worked as the Director of Fundraising Programs at the James Beard Foundation. They met when the Foundation invited Paul to cook a lavish dinner at the James Beard House in New York City. They married and then moved to Malvern in 2012.

Paul and Julie, who own a small farm just two miles from the restaurant, also sell farm-fresh eggs that their own chickens lay.

Visit Farm Boy BBQ in Malvern to satisfy all your BBQ cravings in Chester County!

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