Today we’d like to introduce you to Jason Armstrong.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I have always enjoyed cooking. In high school, I won first place for my homemade fudge recipe and that fanned my desire to cook and win competitions with originality and excellence. My son and I entered my hometown Barbeque cook-off and I won $1,000 and grand champion my first time to enter. This fanned the flames of my barbeque competition streak and Pork Commander BBQ and Catering was born. My middle son had always been a fan of Duck Dynasty and their Duck Commander brand. When we were brainstorming names as a family my then 8-year-old said Pork Commander and it stuck. Since then, I have won various first place spots all over the state of Texas. After some potlucks at work, the demand for my flavorful smoked meat grew. I started with the major holidays smoked turkeys and ham at Thanksgiving, Christmas and Easter.
With so many repeat customers and positive feedback, I started a Facebook, Pork Commander, and twitter account @_PorkCommander_ I now enjoy cooking all year long and have expanded to catering weddings and events. My love and drive for cooking the most flavorful high-quality food remains. I offer sides of my grandmother’s macaroni and cheese recipe, beans, coleslaw and many other fan favorites guaranteed to satisfy your taste buds. My email account is PorkCommander@yahoo.com. Happy Smoking, I will be.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
The struggle with working a full-time job, commuting having 3 sons and devoting time to cooking is real. I have coached all 3 at baseball and football on a volunteer basis. I literally eat, sleep go to work, coach and cook. My oldest son has developed a love for cooking. The biggest challenge is helping him and teaching him all I know and coming back to the hometown cook-off where he beat me and won grand champion. My emotions were conflicted as I beamed with pride for my son’s success but secretly wished it had been me as well.
Alright – so let’s talk business. Tell us about Pork Commander – what should we know?
When I enter a competition most of the time I win or place. When I cater I use these same recipes, injections and flavorings that professional judges have found favorable.
What sets me apart is I have never heard a complaint about the flavor of my meat. There is always tweaking but I have not ever heard of a customer being more than satisfied. I smoke turkeys and hams at the holidays. I smoke briskets infused with homemade blends of injections and spices, ribs, pulled pork and any meat you want with a Texas flair. Pork Commander also specializes in a long line of family recipes passed through the generations: macaroni and cheese casserole, German coleslaw, potato salad, beans and homemade cobblers with your choice of fruit. I will have you at the first bite and it will be addicting. I am proud of my repeat customers and bringing my competition recipes to their tables to be enjoyed with their families, weddings, showers and corporate events.
Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
Pork Commander is a family and friend affair. My dad has bought me smokers and I am thankful for his support and partner staying up late with me at competitions as well as my son who has cooked equal time and competitions as well. My wife who washes dishes and makes deliveries. My mom who has pitched in with big orders making a cobbler or a casserole. Pork Commander has also had financial contributions from KFNY True Texas radio, Forney’s first internet based radio station, Kim Mauldin and Keller Reality who have provided entry fees and corporate events for me to cater to their customers. I also have a friend at Forney Signs who has donated business signs, corporate catering events and signs for my truck. All of my family, community and the above businesses have contributed to the success of Pork Commander. Recently, a friend from work donated Pork Commander shirts from his business Hivemedia.biz.
- Catering starts at $9.99 per person a la carte and proceeds to group rates. Much more reasonable than many of Dallas’ restaurants for smoked meat.
- Website: PorkCommanderDFW.com
- Phone: 469-226-5206
- Email: PorkCommander@yahoo.com