Today we’d like to introduce you to Brandon Anderson.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I grew up the only male in the family, other than my father of course. Let’s just say, more females then males in the extended family. My grandma and her sister, Aunt Dot. Always we’re cooking in the kitchen, either at the house for lunch or dinner. Or during Easter and thanksgiving, I was always interested in the process and loved getting involved. When I become older, I loved to cook myself. Sometimes ramen, then moved to hamburger helper, and just slowly became more familiar with recipes and seasonings.
Moving forward several years, I would catch myself watching the food network channel and replicating dishes. Smoked meatloaf, smoked hamburgers. Fajitas on grill. I was always wanting to mess with fire!! Fast forward to 2016 I started getting more into smoking meats, brisket, ribs, chicken, etc. it became an addiction an addiction I was ok with. I started competing in a couple local cook offs, and chili cook offs. Any type of food contest I was ready to tackle the challenge.
2016 I was blessed with our first child, Liam in February of 2016, then summer of 2017 my wife became pregnant with our 2nd boy Noah. Things were tough with both of us working full time jobs trying to make ends meet. I was dreading going to work because I loved the time at home with my children. So I decided to give it all up to god and quit my job and pursued my passion in bbq. Went to the local county sub courthouse acquired a DBA (assumed name) and it started from there. Rack Attack BBQ was established in February 2018. I knew I wanted to have my own schedule, work for myself, and be able to spend time with my kids more often. I started with breweries in Fort Worth, they sell beer but no food. It was a no brainer, I knew they had food trucks. But my situation is so different I wasn’t sure how it would work out with the health departments. I am a pop up bbq concept, I have a 10ft by 5ft smoker that 90% uses pecan wood from east Texas, other 10% is post. I smoke my meats over night or early mornings and then they go into stainless steel hotel pans and into the insulated food pan carrier and off I go to the events. It stays piping hot for about 4-5 hours, which is perfect. I time my pop ups for about 2-3 hours at most. I try to keep it simple and true to Texas style bbq. My favorite piece to cook up is honestly my chipotle Pork Belly Burnt Ends, so good! And most recently I put in the menu the Smoked Double Pork Belly Sandwich, sliced pork belly on bottom and pulled pork belly on top. Phenomenal.
I really try to market myself into caterings, the events are great exposure but the caterings really help me touch a lot of people. I have been slowly gaining momentum since May and it’s been great, I can’t wait to see where it goes. My plan is to have a brick and mortar within 2 years! I want a simple place too, nothing big and fancy. A true Texas bbq spot!
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
The biggest struggle was health permits, since I don’t have a commercial or mobile kitchen. Getting an annual permit was out of question. I basically just get a temp food permit for each event. It almost became where I couldn’t even do the events period but the pop up restaurant vibe is trending right now so it doesn’t seem to be a problem.
Alright – so let’s talk business. Tell us about Rack Attack BBQ – what should we know?
I’m a pop up bbq concept, I set up at breweries and of venues that are in need of food vendors. I also cater as well.
I’m known right now for my logo and slogan, “kill em, and grill Em”, people assume I have venison options. One day ;). To be honest, I’m not too sure I’m known just yet. My following is progressing. I came into this knowing it wouldn’t be easy, but I knew it was going to be enjoyable and only take time to get to where I wanted to be.
I’m most proud of, people walking back by and telling me how awesome the bbq was. I had one guy tell us he travels the world and has had bbq all the in Australia to Europe, and he said it was the best brisket he has ever had. Now that was the best thing I’ve heard to date.
What I think sets me apart and will set me apart is my involvement with the community. And not even the city I’m based out of. I’m a huge supporter for foundations (that make sense) and public safety, as you will see in a picture all attach.
What really sets anybody apart is the person on the other side of that table or counter, not just the food. We can all crank out some awesome que, but it’s not the food that’s sales, it’s the people behind that food!
Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
My wife first and foremost, she is by my side every step and supports me 100%, my uncle comes in strong 2nd, and he actually helped me with startup cost and equipment funds. And then all my closest friends, some events need more than 2 people. They are always there to help me out if available.
Contact Info:
- Phone: 6824104442
- Email: rackattackbbq@gmail.com
- Instagram: Www.instagram.com/rackattackbbq
- Facebook: Www.facebook.com/rackattackbbq1
Getting in touch: VoyageDallas is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
