Today we’d like to introduce you to Tommy Nguyen.
Tommy, we appreciate you taking the time to share your story with us today. Where does your story begin?
Bare Bones BBQ and Jerk opened in 2012. Our first year of business began with many obstacles, challenges, limitations, and setbacks. We were quickly humbled and reminded of how difficult and harsh the restaurant industry can be but also realized that the hard-fought path would result in the most favorable. The journey proved to be a game of “last man standing” and through hard work, dedication, commitment, great friends, and a belief in the product, we pushed through that wall and remain 11+ years later.
Our BBQ is traditional and not. We craft our BBQ using the low and slow method but introduce seasonings that are not typically used. Our side offerings are made in-house. Our commitment to quality and standards remains our #1 priority and feel like this has kept us in business for over a decade.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Any business will encounter rocky patches, dips, cracks, and even some sinkholes! I think being able to endure these moments positively with a hard-nose headstrong attitude will help you overcome the challenges. We opened with limited funds, kids in elementary school, no backing for marketing/exposure, and in a low-traffic neighborhood.
Add all those up and that’s what failed businesses are essentially made of. For us, our belief in what we were doing, motivation to continue to grow, commitment to quality, and a “never fail attitude” really got us through the hump.
We’ve been impressed with Bare Bones BBQ and Jerk LLC, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
Bare Bones BBQ and Jerk is a small “hole in the wall” restaurant that provides our customers with our crafted BBQ and traditional jerk. Our customers recognize that we are not the typical BBQ establishment. Our BBQ is uniquely seasoned with our own meat rub and then slow-smoked. The brisket and ribs are customer favorites. Our Jerk chicken goes through a 2 part marinating process and then slow grilled.
This process yields a completely seasoned, juicy, and delicious product. The jerk pork is seasoned for over 24 hrs and then slowly grilled over open flame. All our sides are produced in-house with some taking days of preparation to produce. Our mac and cheese is the most famous and requested side item. Made to order using a combination of 4 cheeses, heavy cream, and macaroni pasta it produces a rich, creamy, and flavorful side option to pair with almost any meat or just by itself.
Bare Bones BBQ and Jerk exemplifies much more than the words in the title and a controversial mascot. Offering Caribbean jerk-along BBQ shows our versatility and is not just limited to those cuisines. Our specials board offers dishes from all over the world including Asian, Latin American, Mexican, and Tex-Mex, Spanish, Irish, and Italian just to name a few. We constantly evolve and try new and different things.
Are there any apps, books, podcasts, blogs, or other resources you think our readers should check out?
I probably have well over 100 different cookbooks that cover many different types of cuisines. Cookbooks offer much more than just recipes. The techniques and method of preparation are the most important factors of any cookbook.
Books by the top chefs of the world offer this valuable and priceless information and am a huge fan of Anthony Bourdain’s “Kitchen Confidential” which is every cook’s essential go-to book. World travelers and food bloggers offer an outside view of different foods, their history, and the sacredness of that cuisine.
Contact Info:
- Website: www.barebonesbbqjerk.com
- Instagram: @barebonesbbqjerk
