Today we’d like to introduce you to Jake Ziegler.
Hi Jake, we’d love for you to start by introducing yourself.
Essentially, I’ve spent the majority of my life in the service industry; specifically restaurants and working back of house. I started washing dishes in High School and gradually worked my way up through various restaurants from bar and grill to fine dining until eventually being a head chef for a few years. I’ve always had an independent spirit and held some idea of financial independence or entrepreneurship, though it has morphed throughout the years. I had become jaded with the food scene and titles within it during my time in Chicago and wanted to get back to the roots of simplicity. The surprising genesis of that was a job as a line cook at a Korean-Polish fusion restaurant on the South Side that puts a focus on elevated street food with a cultural twist.
A common thread between the city, job, and my personal history was an affinity for a good sausage. Chef Won offered me an opportunity to represent the restaurant at a local event and I was I given free reign to make my own and even run a few specials. There’s really something beautiful to me about how many countries and cultures have found ways through history to convert less desired cuts of meat into something delicious in tubular form. I could go on and on, but to try to make a long story short, it really was the love of sausage that eventually brought me to the cooking style of central Texas barbecue. Simple food prepared well with respect to the animal that it came from, and the person that will consume it. That has really been the ethos I carry since beginning catering and opening my food truck.
Alright, 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?
Generally, I have been well accepted by the public but there are a lot of things that happen behind the scenes that I think a lot of people don’t see or think about. Bad weather, broken equipment, general maintenance. It can be a lot to bear, especially for one person. But to find a silver lining in it all, I have learned a lot of new things as far as basic repairs go and being a bit more “handy.” I’ve had to fix a lot of things and it’s been months since I needed to call someone to do it for me. Anywhere from plumbing to very basic electrical work, it still kind of boggles my mind of how many things require my attention that aren’t cooking. A lot of people see the lines and the “sold out” sign on the window, but not the crazy amount of work that goes into it all beforehand.
Appreciate you sharing that. What should we know about Ziegler BBQ Company?
Ziegler BBQ Company first and foremost is a food truck, offering a taste of central Texas here in the Ozarks. While our menu is not overly expansive, everything we offer is made here, and cooked with a live fire. Our most popular menu item by far is the brisket, and I believe that is due in part to our commitment to simplicity. It starts with a salt and pepper based rub, and anywhere from 8 to 14 hours in an offset pit burning locally sourced oak. I make an effort to allow the meat to speak for itself and let any additional flavors be complementary toward the end result.
I’m most proud of how well it has been received locally. In an area heavily influenced by Kansas City and competition style barbecue, the “less is more” approach can be a tough sell. But I have had the pleasure of giving some Texas transplants a taste of home, and others something they may not have had before, and that really is what keeps me going.
What I’d really like to communicate to the public and my customer base is my gratitude and the coming growth. It has not been an easy road, but with continued support from the area I have already added another smoker to the roster to help meet growing demand, and I plan on only upgrading from there. Larger pits, more consistent service hours, larger group accommodations, perhaps even a brick and mortar location and packaged goods; it’s all on the horizon as long as people continue spreading the word and choosing us to cater their events.
If we knew you growing up, how would we have described you?
I guess you could say I was a bit of an odd duck, probably still am. I grew up on a farm, so I took interest in pretty typical things like riding and caring for horses, small game hunting, things that my dad was fond of. But I’ve always been into history, especially medieval Europe and its lore. I would tromp around the yard and woods, climbing trees pretending I was Robin Hood on the lookout for the Sheriff’s men or an imaginary wagon to plunder. My closest friend lived several miles away, so I found a lot of ways to entertain myself. My parents have both made remarks on me being the creative type because I was often finding odds and ends in the barn or machine shop to tinker with. I remember my bow string breaking and putting a crack in the limb, so I went and made one with a fallen branch and twine. It didn’t last very long, but I was back to flinging arrows for awhile. I’ve always been pretty resourceful, especially as cashing in aluminum cans was my only real source of income as a kid. I think a lot of that has influenced me on being a fairly introverted person. My mom has a funny story of when I was around 3 or 4 and her asking if I needed help with something and I replied “Nope. I’ll do it all ’bout myself!” and that has kind of been my mantra through life.
Contact Info:
- Instagram: https://instagram.com/zieglerbbqco
- Facebook: https://facebook.com/ZieglerCulinary
