See food interview here:
Texas Barbecue Online Magazine and the Texas Barbecue Facebook page have always believed that barbecue is bigger than brisket, ribs and sausage. We cover food prepared with wood, smoke and charcoal, including the method of Live Fire, because, gentlemen, (and ladies) this is where the story of barbecue really begins. Long before barbecue became its own recognized style of cooking, people gathered around an open flame to prepare their meals. Over time, that basic method developed into the different regional barbecue styles we know today.
Modern smokers have become the standard for many pitmasters, but Live Fire cooking never disappeared. More chefs and restaurants are returning to it because a real wood fire adds a flavor and cooking experience that cannot be duplicated with gas or electricity. From the beginning, Texas Barbecue has covered traditional barbecue prepared on a pit while also including the method known as Live Fire. That does not mean every restaurant we cover has to specialize in barbecue. If wood and fire are an important part of how the food is prepared, we believe there is a story worth telling. That is what brought us to The Gin at Nolan Creek.
This time, we traveled away from our normal stories about barbecue joints and headed to downtown Belton. There, right under our noses, we found Live Fire cooking taking place every morning at The Gin. The Gin is not a barbecue joint. It is a full-service restaurant with a large and varied menu that includes barbecue. What brought Texas Barbecue there was its use of Live Fire and seasoned mesquite wood to prepare its meats.
Owners Travis and Sarah Trumbull told me that every meat on their full menu is prepared over a live fire. The staff starts the fire with seasoned mesquite wood each morning, long before the first customers arrive. By opening time, the fire is ready and the kitchen is preparing meals for the day. The method is used for seafood, chicken, burgers, steaks and, yes, even barbecue. Although barbecue is only one part of the menu, the cooking still begins with the same basic elements that have always defined Texas barbecue: wood, heat, smoke and meat.
The menu goes well beyond brisket and traditional barbecue. Guests can choose from mesquite-grilled sirloin and ribeye, chicken, salmon, shrimp, burgers, sandwiches and wraps. Brisket can be found in quesadillas, sandwiches, flatbreads and macaroni and cheese. Other choices include bacon-wrapped chicken bites, chicken-fried steak, fried chicken, catfish, salads, soups and vegetarian dishes. The Gin also makes its own dressings, sauces and desserts. The variety allows families and large groups to eat together without everyone having to order the same type of food.
That broad menu shows what can be done with Live Fire. It is not limited to steaks or traditional barbecue. Mesquite can be used with chicken, seafood, burgers and many other dishes, but each requires a different amount of heat, time and attention. Cooking directly over a real fire requires the person at the grill to understand how that fire is burning instead of simply setting a temperature and walking away. The type of wood also matters. Mesquite burns hot and gives meat a strong, recognizable Texas flavor. Used correctly, it adds something to the food without covering up the natural flavor of the meat.
Travis and Sarah Trumbull
Travis and Sarah purchased The Gin at Nolan Creek in June 2021. Travis is a former U.S. Army Forward Observer who retired from the military in 2019. His military background is part of the reason The Gin is proudly veteran-owned and operated, but he is not an owner who stays in an office and watches everyone else work. He is a hands-on owner who does whatever needs to be done. On any given day, that may mean starting the fire, cooking, greeting customers, helping manage the restaurant or cleaning. From host to janitor, he is willing to step into whatever job needs his attention.
Sarah is also involved in the ownership and direction of the restaurant. Together, Travis and Sarah have continued building The Gin into a place where the staff contributes more than simply showing up for work. Employees help develop menu ideas, taste new dishes and give their honest opinions. The people preparing and serving the food are included in the process because they see how customers respond and understand what works during a busy day. Menu decisions do not come only from ownership. The employees who cook the meals, serve the tables and speak with customers also help shape what The Gin becomes.
A Building With Its Own History
The food may be the reason many people visit today, but the building was an important part of Belton long before it became a restaurant. It was constructed between 1928 and 1929 for the Farmer’s Co-op Gin Company and is reportedly one of only two cotton gins in Texas built of brick. Theodore and Aurelia Hander and their family were heavily involved in its construction, while Tom Karnes served as the foreman and head brick mason. The concrete and mortar were mixed at the property using water taken from nearby Nolan Creek.
Cotton was a major part of the Central Texas economy during those years. Old photographs show farmers arriving at the gin in cars, trucks and horse-drawn wagons. They lined up outside the building to have their cotton weighed, processed and prepared for sale. Inside, raw cotton was removed from the wagons, the fibers were separated from the seeds, and the cotton was pressed into bales. Some of the machinery was too large to fit through the building’s doors, so it had to be lifted into place before the roof was completed.
The cotton business eventually declined during the 1940s and 1950s. The gin was converted into a cooperative feed store and continued serving the community in that role until 2004. The property later fell into disrepair before being given another purpose. The Gin at Nolan Creek opened as a restaurant in 2011.
Much of the original building can still be seen today. The exposed brick walls, high ceilings, heavy wooden beams and large windows are not decorations added to make the restaurant appear old. They are part of the original structure. Cotton brought in by local farmers was weighed near what is now the waiting area, while large cotton-processing machines once occupied the present dining room. The foundation of the old bale press was located near the bar, and other sections were used to store burlap, hold cottonseed and load finished bales.
Historical photographs displayed throughout the restaurant allow customers to see the building as it looked when farmers and their vehicles lined the property. Outside, the words “Belton Farmers Co-op Gin Co.” can still be seen across the brick wall above the restaurant’s current name. The building has gone from processing cotton to feeding the community, but its history was not covered up or removed.
Dining, Meetings and Special Events
The main dining room still has the open space once needed for the cotton gin’s machinery. The exposed brick and tall ceilings give the room its character, while the historical photographs connect it to the building’s earlier years. The Gin also has a full bar and covered outdoor seating near Nolan Creek.
For private gatherings, the restaurant has two event rooms. The upstairs Board Room seats up to 20 people and includes a private balcony overlooking Nolan Creek. An original sliding wooden door provides privacy from the rest of the restaurant, making the room a good fit for smaller business meetings, military gatherings and family events.
The larger Banquet Room has its own entrance and restroom, outdoor access, an overhead projector and a 100-inch screen. Tables can be arranged for meals, presentations or open gathering space. Depending on the setup, The Gin can accommodate events with as many as 150 guests. An event coordinator is available to assist with room arrangements, menus and catering, whether the event is held at the restaurant or another location.
Nearly a century ago, farmers came to this property to have their cotton processed. Today, Travis and Sarah start a mesquite fire every morning and use it to feed the community that grew around it. That is why Texas Barbecue came to The Gin at Nolan Creek.
See our behind the scenes video from our visit to The Gin at Nolan Creek:
Visit The Gin
The Gin at Nolan Creek
219 S. East Street, Belton, Texas 76513
Located in historic downtown Belton near the Bell County Courthouse and Nolan Creek.
Phone: 254-613-4446
Email: info@TheGinAtNolanCreek.com
Hours
Sunday: 11 a.m. to 3 p.m.
Monday: Closed
Tuesday through Thursday: 11 a.m. to 9 p.m.
Friday and Saturday: 11 a.m. to 10 p.m.
