Today we’d like to introduce you to Jeremy Young.
Hi Jeremy, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
Started as a family run business in 2015 with my father, mother, and myself. In 2017 we were featured in 2 stories on Texas Monthly and were also on an episode of the Daytripper the same year. Moved to Lampasas in 2020 and had our building burn down in 2021. Moved to another building a few months later and have been there since.
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?
Definitely hasn’t been easy. In March of 2021 our restaurant burned down and that was a very costly disaster. I was diagnosed with cancer in 2023 and we had to hire family to run the restaurant while my mother and father helped me in that horrible time. In January of 2024 they could no longer detect any cancer in my body so I’ve been in remission since then.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I’ve done many things in my life but BBQ was where we found what we all really loved doing. We’re known for mesquite smoked texas BBQ and I think the best reward is hearing how amazing your food is from the customers we serve. I really think our honey smoked turkey sets us apart from any other BBQ restaurant.
What makes you happy?
Seeing customers enjoying our food because that’s the reaction I like to see. I feel like that’s one of the highest honors you can receive as a chef. I’m more for having happy customers than having some type of award hanging on the wall.
Contact Info:
- Facebook: https://www.facebook.com/youngsbbqmore
