Today we’d like to introduce you to Damien Green.
Hi Damien, can you start by introducing yourself? We’d love to learn more about how you got to where you are today.
Since I could remember, cooking is something that has always been part of my life. I remember having debates with my Paw-Paw on which way the smoker should sit to being a Culinary Specialist in the military, or as I know it, a “Mess Specialist.” Yes, I said military. I was privileged to travel the world and serve our country for 4 years. After returning home I pursued barbering, and although | love cutting, somehow-someway I’ve always been redirected to cooking.
I started barbecuing for my friends and family and very quickly, people began asking if I would cater events.
Cooking food was a hobby, I never imagined it becoming an actual thing I would sell. By the grace of God and so much love and support, I pursued a passion I never imagined turning into a hustle. But it gets better, I have a woman in my life who shares the same passion and has been able to contribute her own seasonings and flavors which has elevated my menu.
We made the collective decision to pursue a BBQ business that brought us much joy and success in our start. We started out small and slowly grew out of pure word to mouth. We eventually moved out of San Diego, CA for many business reasons and restrictions that hindered our business however, now that we have relocated back to my hometown, Dallas, TX, we’re excited to pick up right where we left off.
I have been back in Dallas for 2 years now but didn’t start barbecuing right away. I had sold the pit that I had in San Diego, so moving out here, I didn’t want to settle for just any smoker. I was searching for months, and when I came across the one I have, I knew I had to jump on it quick. It was brand new, built from the ground up; no one had ever used it! I was so excited to start smoking meat again, but we got hit with that snowstorm. Fast forward to May 2022, we started to have pop-ups exclusively 2 days a week. Sundays in the south and Tuesdays in the north. We both have full-time jobs so we can only cook 2 days out the week at the moment. Even though it’s only been 6 months, we are just so amazed by all of the love and support we have gotten from our customers. We cannot wait to make this full-time.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey has been a fairly smooth road?
It has not been a smooth road! We started off doing so well that we were blessed enough to be able to get a food truck. Having a food truck was a lot of work, but we loved every bit of it. Our daughter was 2 at the time, and she was on the truck with us, it was literally a small family business. Then after a few months, Covid hit, and we had to give up the food truck. The world didn’t stop, and neither could we, so we have to figure out a way to keep our business alive. We decided to deliver BBQ with our mobile smoker. Everyone loved it. Our customers would place their orders via social media and come Sunday, we would drive around San Diego to deliver. Then California restrictions continue to get worse and worse we could not make it out in San Diego, so we made the decision to move but still had the passion for our business to continue what we had started.
Alright, so let’s switch gears a bit and talk business. What should we know?
Our name was something that we did change. We started as DGs BBQ, but when we moved out to Dallas the name was already taken, so we decided to go with Blue Smoke Tacos and BBQ. Blue Smoke is something that I thought of while firing up the pit. When smoking meats, the smoke that comes out of the smoke stack should have a blue tint to it, meaning the meat will have a nice clean smoke taste, and it won’t be too harsh or overpowering. Our brisket is what we specialize in, and I believe that’s what sets us apart from others. I do not cut corners; I will smoke the brisket for 12-14hrs depending on the size of it. Our menu is simple, but the quality of our food is unmatched. We love what we do, and I know our customers can taste it in our food.
Are there any books, apps, podcasts, or blogs that help you do your best?
I watch/listen lots of documentaries on the business and food industry. The one story that I admire the most out of all is Arron Franklins.
Contact Info:
- Instagram: https://www.instagram.com/bluesmoketacosandbbq/
- Facebook: https://www.facebook.com/bluesmoketacosandbbq
- Other: https://www.tiktok.com/@bluesmoketacosandbbq?is_from_webapp=1&sender_device=pc
