Today we’d like to introduce you to Marcus Campbell.
Marcus, please share your story with us. How did you get to where you are today?
It started for me about seven years ago. Wanting to learn and master BBQ. I’ve always loved that real true backyard smoke taste. Anytime I would have party’s or gatherings it was my time to showcase some new skills and traits that I learned. I first wanted to start the business four years ago with a partner and plans fell through due to the other party not being as serious as I was about it.
In July of 2018, I finally made that jump of faith and started going public with setting up at barbershops and making plates of bbq. I received far more feedback and love than I ever thought I would receive first coming out. In August had the opportunity to cater a party for Grammy award winner Leon Bridges which was a huge success. My business has grown so much to where I am now catering schools in the Fort Worth Arlington area.
I pride myself in my ribs, lol, they are literally fall off the bone and are a huge seller. I am now finishing up a new mobile kitchen to be able to be at food trucks parks this coming food truck season. I’ve catered for as many as 300 people at a time. My biggest thing was I got tired of going to these major bbq chains paying 40 bucks to really get a selection of meat that I wanted. I wanted to be able to provide more with a better taste and a more down south backyard smoke bbq taste.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Being able to keep up with the demand was difficult at first, just because when I first wanted to start having a partner that didn’t take it seriously enough for me hindered me from really wanting to get extra help. So being able to figure out a system to be able to still do these private events and set up shop on the weekends is a constant struggle.
As time has gone on it has gotten a lot better. Once the kitchen is complete, I won’t be focusing as much on the catering side which will ultimately increase my weekend traffic cause I will always be available every weekend — going from just Saturday to a Friday-Sunday deal. So that’s a huge accomplishment to be able to do.
Alright – so let’s talk business. Tell us about M’Jays House Of Smoke – what should we know?
Love and care is what separates me from others. You can literally taste the love I have for BBQ in my meats. I’m known for my sliced brisket and my fall off the bone ribs. Just mouth watering lol.
I pride myself in taking care of my customers, providing more than your average serving size of meat — thick slices of brisket. We currently serve ribs, catfish, chicken wings, brisket, sausage and we are getting ready to drop BBQ street tacos with a twist. Can’t wait for that it’s going to be major!!
Our made from scratch sides: collard greens with smoked turkey legs, Mac and cheese, beans with chopped up brisket, potato salad and fries. Also, have the big Texas spuds; loaded big baked potatoes with your choice of up to 3 meats. Huge seller as well.
Is there a characteristic or quality that you feel is essential to success?
Being consistent, customer service, dedication and just doing it for the love of it and not for the money.
Contact Info:
- Phone: 6822154870
- Instagram: Mjayshouseofsmoke
- Facebook: Mjayhouseofsmoke
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