Meet Jordan Rosemeyer | Pit Master & Project Manager

We had the good fortune of connecting with Jordan Rosemeyer and we’ve shared our conversation below.

Hi Jordan, we’d love to hear about how you approach risk and risk-taking
I think that risk taking is a great and necessary part of life. Calculated risks help you break out of the norm and force you to have new learning experiences that can ultimately result in some sort of growth.Whether it be physical, mental, or simply forcing yourself to do something you would otherwise avoid because its uncomfortable, there is always something that can be taken from these types of situations. This is in no way me saying to take unnecessary risk, however, if you give it a little bit of thought and go into a situation with the right mindset, risks can be great. Taking on more responsibilities in my life ultimately had me searching for secondary forms of income. I had a ton of business ideas prior to me fully investing in barbecue,however, none of them felt right which is why I decided to take a calculated risk and follow my passion. Without me risking rejection and without me accepting the possibility of failure and embarrassment, I never would have made the initial phone call that got me my start in barbecue. A seemingly small risk, led me to where I am today and gave me the opportunity to pursue my true passion.

What should our readers know about your business?
Wood, fire & smoke. This simple trifecta is the heart and soul of traditional barbecue and in my opinion, what makes it so great. After all, who doesn’t love spending 12+ hours of their life preparing a piece of smoked meat just to realize that they’ve messed it up somewhere along the line?! All jokes aside, woodfire cooking is such a unique and primitive method of preparing food. With so many different styles and preparation methods, you end up with a lot of awesome variations of the same items. Barbecue is one of those foods in which you can really showcase your own style which is why you wind up with the distinctive flairs that you get with each pit master. Everyone has something a little bit different to bring to the table. It takes years and years of trial and error to truly develop your craft and this not only keeps you on your toes but also keeps you intrigued. I am really proud of how far we have come so far as a business while all still working our 9-5’s. We have went from using borrowed equipment to do our first event, to having our own food trailer and location. I am extremely excited to see where this thing takes us over the next few years. In regards to what sets us apart and challenges, I would have to say, the fact that I myself – as well as my crew – have no experience in the commercial barbecue or restaurant industry. Because of this, we don’t have any prior training to know if we are doing things the right way. I feel like although in the beginning it may have had us at a slight disadvantage, ultimately I feel like it was an advantage because we were able to truly develop our own style that was simply built around our own taste. I am a people pleaser, so I pride myself in making people happy through my food. There is nothing more satisfying than seeing people’s reaction after they bite into something you’ve spent way more time preparing than you’d like to admit and they have a look of pure enjoyment all over their face.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
Obviously I am a barbecue guy, so I’m going to have to start things off with a Obviously I am a barbecue guy, so I’m going to have to start things off with a little Houston area BBQ crawl to hit up my favorite joints. Corkscrew in Spring, Pinkertons in Houston & Tejas in Tomball would all three be on that list. We also would have to hit up some local Breweries, followed by a Texas Country Concert. I would also take them downtown to see an Astros or Texans game depending on the time of year, followed by a night exploring the city. Houston has so many fun things to do, there’s never a lack of good times to be had in the area.

Who else deserves some credit and recognition?
I truly have the best friends and family that you could ask for. Whether it be the countless hours they have spent volunteering in my trailer, helping me develop new recipes, or simply giving me advise when I was at a loss, none of this would have been possible without the help that I have received along the way. I thank God for blessing me with not only these opportunities but also the people who helped make it all a reality. I also need to thank the Prause family. They were willing to give me the opportunity to vend BBQ at the Old Time Christmas Tree Farm even though I was as green as they come. Without this opportunity, my business would not be where it is today so I am extremely thankful for the opportunity they provided me with.

Instagram: instagram.com/rosemeyerbarbq

Facebook: facebook.com/rosemeyerbbq

Image Credits
Rob Maxwell (Took the Sold Out Pic) Willow Joan Photography – Shelby Lyons (Took the ROSEBBQ-73 & ROSEBBQ-55 Pic) Kelsey Rosemeyer (took all others)