Bruce J

Scott: What is the meaning behind the Old Bruce name?

Bruce: Somewhere I have a notebook with pages of names I liked or thought about using. My middle name is just the letter J, my wife, and friends call me Bruce J. When I started to bbq the invitation text would say something like. “Ole Bruce J is firing up the smoker again if you want to come party”. I think I feared not using Ole correctly so we switched it to old. I also like the symmetry of Old Bruce J - Oak Park MI. Lastly, Old Bruce J sounds like someone who knows how to smoke meat. 

Scott: Why did you start Old Bruce BBQ?

Bruce: A few dominoes needed to fall for Old Bruce J BBQ to begin. It would never have happened without my wife Molly. She has pushed, begged, and even probably tricked me into starting a BBQ business. She has been supportive even when it must have been very difficult. When I first learned how to bbq with two friends, it was more about drinking and playing with fire. We called ourselves the hard at it bbq team. We learned from watching bbq competition shows and pretty quickly thought it would be fun to bbq competitively, but we were awful. I became more obsessed and the team less obsessed. Eventually, I took the lead and ran with it. Molly and I started creating Old Bruce J. As I got better I lost the desire to compete but dreamed about being able to make money BBQing. Together Molly and I created and tested our recipes. After we did our first pop-up at Detroit City Distillery, I realized I could actually make money doing something I love.

Scott: How did you create your connection with Dog and Pony Brewery and when did you start doing pop-ups there?

Bruce: The connection with the Dog and Pony Show Brewing happened very easily and naturally. For me, the connection started because I live in the neighborhood behind the brewery. I walked by daily, peaking my head in the window and watching the progress as they built it. I told my wife for probably about a year, once they open I’ll just do my pop-up there. She was skeptical and like you wondered how I’d make the connection. I didn’t really have a plan. I wasn’t worried about it and just kinda knew it was going to work. Eventually, they actually reached out to me asking me to do the grand opening. They found me on Instagram and wanted someone local. I did their grand opening 2 years ago. After it went well they let me pick what day I wanted as a recurring pop-up and I’ve only missed a handful of Thursdays since. In all actuality, I’ve created a friendship with Kyle Gierada the owner, and the brewery staff. I’d be a regular even if I wasn't selling BBQ every Thursday.

Scott: What have you learned since starting up your pop-ups? 

Bruce: My team and I are always learning. I often say we are making it up as we go. Which pretty much means learning from our mistakes. Our systems, recipes, and skill cooking with live fire has all gotten much better in the past two years. One of my biggest takeaways is how amazing the Oak Park and Berkley community are, and how little they know about bbq. We hear a lot of people asking what brisket is like not knowing that it’s beef. It’s fun to be both learning and teaching at the same time. Most importantly I've learned how much I love doing it. I was worried once bbq became a job that it would turn into something I had to do and not something I love to do, but day in and day out it’s always fun. I always enjoy it.

Scott: Who is your dream guest to make a barbecue for?

Bruce: I’ve never really thought of a dream guest to BBQ for. That’s a fun question. Rachel Ray came into Detroit City Distillery when I was doing a pop-up. At the time it felt very exciting, but she didn’t eat anything. I didn’t even speak to her. I have a dream of running a smoker at Disney World. Michele Gendreau is the director of food and beverage at Walt Disney Parks and Resorts, so she is on the list. I guess the only real answer is Guy Fieri. I learned a lot of what I do from watching Triple D. The exposure he can provide is incredible. Getting Guy to say he could put my bbq sauce on a flip-flop or some silly flavor town pun has to be the dream.

Scott: Favorite meat to grill?

Bruce: Favorite meat is an easy one. It’s brisket. It’s the best. The true test of skill. The ultimate labor of love. In the world of BBQ brisket is the best.

Scott: What are your goals for the next year?

Bruce: I’m not a very goal-oriented person.  In the next year, I hope to continue to get better.  I want to keep getting bigger. The ultimate goal is to have my own place. Ideally here in Oak Park. To say that is my goal for next year is pretty lofty. Realistically, I have a huge event in a couple of weeks and a wedding in September. My goal is to provide those groups with the best product and service possible. I’d love to, and plan on getting into smoking a whole hog. I’d love to be able to sell a whole hog package, but really need practice to get that skill to our level of quality and consistency. Smoking a whole hog, I’ll want to make a new mustard or vinegar bbq sauce to go with it. My only actual goals are to still be selling bbq, and to still love selling bbq, to be happy while I do it and when I get home from doing it. If I can't be a good father and husband in the next year, any other goal is just a waste of time.