Today we’d like to introduce you to Terrence Etheridge.
Hi Terrence, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
BBQ has been a passion since I was about 15. Tried one time and was hooked on the entire process including the prep all the way to cooking/smoking of a meat. I started out just grilling small stuff like ribs, chicken, burgers and links. While doing that my interest in smoking meat, not just grilling, peaked! After mental reps of smoking ribs, I tried it and never looked back, only adding to my portfolio. My dad, in the 70s, owned a bbq shack with an uncle so I know that’s what sparked my initial passion for this. They cooked for the church functions, reunions and family events, which as a kid I was just soaking it all in until my time came to try. In 2022 I tested the waters selling pre order turkey legs as my trial run. In 2023, after 12 years at my corporate job, I took a leap of faith, bought a smoker attached to a trailer and started selling food at a local Home Depot. The background in food service made it easy adapting to rules and regulations like time and temp control. Since then we have been doing pop ups at businesses, small and large catering and making my way through the mobile food service/bbq industry. The next thing Smokin’ ACE wants to get into is the festivals hosted in the North Texas Region pretty much year round. The name Smokin’ ACE is a double entendre. In the military (which my dad was in) a smoking ace is the best of the best, which we feel we are and the other part is an ode to my dad whose initials are A.C.E.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
The road hasn’t been easy but it hasn’t been hard either. “As long as you trust the process and execute, the results will come”, is something I live by. My biggest hurdle initially was starting with no traction and trying to get customers to take a chance on me. Rather supporting at the pop ups or doing the big catering’s but this all started with $1000 and a dream. Over time, I learned that in the BBQ business it’s not a one man show. It takes a village/team for it all to come together and that is my current struggle.
Thanks – so what else should our readers know about Smokin’ A.C.E. BBQ?
While our roots are firmly in traditional Texas BBQ, we also offer a broader selection, including pulled pork and a variety of specialty proteins. One of our signature offerings is our handcrafted sausages—Jalapeño Cheddar, House Smoked Sausage, and our original Brisket Hotlink. Made from 100% brisket trim that is seasoned, cased, and smoked to order, these links represent one of our proudest innovations. What started as a way to reduce waste during trimming quickly became a standout product. After experimenting and perfecting the recipe, we now produce these sausages at scale and can customize spice levels to meet larger order needs.
I firmly believe that when you love what you do, it never feels like work. Barbecue is a craft built on passion, patience, and pride—qualities you can taste in every bite. Our food isn’t rushed or assembled for profit; it’s created with genuine care.
We offer a full range of catering services, including boxed lunches, weddings, family reunions, corporate events, and more. Options include à la carte service for buffet or self-serve setups, as well as full-service catering with a dedicated team to handle serving and cleanup for an additional fee.
Is there any advice you’d like to share with our readers who might just be starting out?
Stick with it. Create relationships within the field you’re trying to get into and ask questions. Having a mentor or someone who has been where you are helps ease you in cause you won’t know everything starting out and you shouldn’t! Last but not least, it’s ok to ask for help or to struggle! Just remain humble and trust in your craft, knowing that it will speak for itself!
Pricing:
- A La Cart: 10LB Minimum. Chopped Turkey (Dark and white meat) $18 Per Pound 10LB Minimum. Chopped Brisket $25 Per Pound Whole (jumbo) Turkey Legs $15 5LB Minimum. Rib Tips $13 Per Pound Slab Pork Spareribs $32 Per Slab Beef Back Ribs $55 Per Slab Beef Shortrib (Dino Ribs) $95 Per Slab Pork Shoulder (Pulled Pork) $95 Jalapeño Cheddar Sausage $60 Per 5Lbs Brisket Hot Link $75 Per 5Lbs 10LB Chicken Minimum (Leg QTR) $75. 5LB Minimum Smoked Sausage $45. Medium Sides $65Feeds 25. Large Sides $95 Feeds 50.
- 3 Meat Plate (Pork Ribs + Brisket + Chicken or Sausage) + 2 Sides (Seasoned Green Beans, Corn, Baked Beans, Potato Salad) 40 People – $1,120 60 People – $1,680 80 People – $2,200
- 2 Meat Plate (Pork Ribs + Brisket or Chicken or Smoked Sausage) + 2 Sides (Seaoned Green Beans, Corn, Baked Beans, Potato Salad) 40 People – $1,000 60 People – $1,500 80 People – $1,9602 Meat Plate (Brisket & Chicken or Smoked Sausage) + 2 Sides (Seasoned Green Beans, Corn, Baked Beans, Potato Salad) 40 People – $900 60 People – $1,350 80 People – $1,780
- 1 Meat Plate (Ribs, Sausage, Chicken) + 2 Sides (Seasoned Green Beans, Corn, Baked Beans, Potato Salad) 40 People- $720 60 People- $1080 80 People- $1,280
Contact Info:
- Instagram: https://www.instagram.com/smokin.ace.bbq
- Facebook: https://www.facebook.com/SmokinAceBarbecue?mibextid=ZbWKwL
- Yelp: https://yelp.to/YP9Qi9TNaxb
