There are places you go simply to consume—coffee, ice cream, food. And then there are places you go to gather. Places where you sit a spell, soaking up not just sustenance, but moments with family, friends, or maybe even a new neighbor.

Boom! Boom! Que! is one of those places.

Filled with meaningful trinkets and intentional design—from tables crafted by the owner to ceiling tiles salvaged from a local barn—this White House eatery invites you to slow down, stay awhile, and enjoy some really good barbecue.

After attending a local event and nibbling my way through their cheese-drenched, flavor-packed Nacho Daddy, I sat down with owner Garland Stone to hear the story behind Boom! Boom! Que!

Q: How did your journey into barbecue begin?

I’ve been an engineer most of my life. I graduated from the University of Florida and paid my way through college cooking. Back then it was mostly seafood, but I always loved being in the kitchen.

Engineering eventually brought me to White House in 1996. Back then there were just a couple grocery stores and a few local restaurants. I’ve enjoyed watching the town grow over the years.

Q: When did barbecue competitions become part of your story?

Another engineer told me I should spend time with Carey Bringle at Peg Leg Porker. I started hanging around their team and eventually went to compete at Memphis in the World Championship Barbecue Cooking Contest.

At first, I was helping with small things like making jalapeño poppers, but eventually I was trusted to tend the fire. In the barbecue world, that’s a big deal. That’s when I really got hooked.

Q: How did Boom! Boom! Que! get its name?

My teammate Jesse and I started our own team and had been tossing around names for months. One day we were doing a practice cook and finally nailed a Boston butt exactly the way we wanted it.

I raised my hand and said “Boom.”

He said “Boom” back.

I said, “That’s it—Boom Boom.” We added the “Que,” and the name stuck.

Q: What was it like competing on the pro barbecue circuit?

We ended up competing against some of the best in the world like Myron Mixon and Melissa Cookston.

Barbecue at that level is extremely precise. You’re adjusting for humidity, wind, temperature—everything. My engineering background actually helped with that.

By 2013 and 2014, we were ranking among the top teams in several categories.

Q: What inspired you to open a restaurant in White House?

I was driving around town one day and realized we had plenty of restaurants, but not a place that really felt like a destination.

Using my engineering background, I started designing the restaurant myself with 3D models and sketches. I wanted something unique that felt like home for the community.

Q: What makes the restaurant experience different?

We designed the space so people experience barbecue the same way they do at competitions. When you walk in, you see the live fire grill. You smell it. You hear it.

It engages all your senses before you even taste the food.

Q: How does competition barbecue influence your menu?

Competition barbecue is very intense because you’re trying to win a judge in just a few bites.

At the restaurant, we adapt those flavors so people can enjoy a full meal. Everything is smoked properly, never frozen, and never reheated.

One of my favorite compliments is when someone tells me our brisket is the best they’ve had outside of Texas.

Q: What role do you hope Boom! Boom! Que! plays in the community?

We want it to be a gathering place.

You’ll notice we don’t have TVs everywhere. The idea is for people to talk, listen to music, and connect.

We’re also planning community events like friendly cooking competitions and even a kids’ burger contest to help young people explore cooking and build confidence.

At the end of the day, this place was born and raised right here in White House.

It’s the kind of mic-drop statement that clears up any lingering assumptions that Boom! Boom! Que! might be something polished and imported. It’s not. It’s the real deal—rooted deeply in the community through Garland, his family, and a deliberate decision to plant smoky barbecue roots right here at home.

So give them a try. And while you’re there, see how many of the hidden “easter eggs” you can spot as you sit a spell, smack your lips, and savor the flavor.

Check out their website, including their menu and plenty of mouth-watering pictures here. Follow along on Facebook for menu updates and event information.