Today we’d like to introduce you to Ryan Pedersen.
Ryan, please share your story with us. How did you get to where you are today?
I have always been into cooking. I was an addict for 19 years, lost my passion for anything during that period of my life. I went to rehab in June of 2007, and have been clean and sober ever since. On Sundays, the kitchen staff in the center had the day off. It was family day where we could receive visitors. The staff would take a person who wanted to cook in the store. I volunteered every Sunday, I was there. The flame started to burn for cooking again! I had been in the motorcycle industry for 20 plus years until this year. In 2015, I met Justin James, my business partner and now best friend. He also is a magnificent cook. He’s from North Carolina, but we don’t hold that against Him most times. A friend of ours asked if we could cook for their one year business anniversary party. People were over the moon with the food we cooked. Before we knew it we were getting more and more people asking us to bring our bbq to their events. It reached the point where we were turning down events because I was still working full time. So, I left my steady for the great unknown of business ownership. We now cater and do big events all over DFW and Texas.
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?
It’s Texas… there are a ton of BBQ places! We have not let that deter us though. If it’s smooth there is something wrong. Haha. Take the punches. And get up to fight another day!!
The Bucking Pig Barbecue – what should we know? What do you do best? What sets you apart from the competition?
We are a BBQ catering and big event company. We specialize in slow-smoked meats. The standards Brisket, pulled pork, ribs (beef and pork), bacon burnt ends, turkey, ham and sausage. We also do specialty stuff as well. Smoked burgers, hand punched French fries, sweet potato hash, baked beans, smoked Mac and cheese, smoked bologna and smoked gator. We make everything from scratch. All of our sauces, rubs and marinades are made in house. We only use prime cuts of meat. We want our customers to have the best.! We do not take short cuts, we are proud of that.
What moment in your career do you look back most fondly on?
That’s a tough one. I’m proud every day about what I do. I think every time a customer comes up to the trailer and tells us how good his meal was. That is the good stuff. That makes you feel proud of what you do.
Contact Info:
- Website: Bbqcateringfortworth.com
- Phone: 817-938-5482
- Email: thebuckingpigbbq@yahoo.com
- Instagram: @thebuckingpig
Suggest a story: VoyageDallas is built on recommendations from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.
