Hidden Gems: Meet Anthony Outlaw of Outlaw Smoke BBQ

Today we’d like to introduce you to Anthony Outlaw. 

Hi Anthony, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I started cooking at age 8 with my mother “Ms. Liz” as she’s affectionally known by those who love her, who was a salad chef at a couple of local country clubs. Being a latchkey kid, I spent my days after school in the office and supply rooms of her jobs observing, asking questions, and learning the basics of food preparation, kitchen cleanliness as well as food pairings and proper seasoning. I liked the environment so much that my first job was a dishwasher at age 13, across the kitchen from her work area. I spent my youth working in restaurant kitchens until I went off to college and later joined the army. Fast forward some twenty years later; while in the army, I tasted beef brisket for the first time and absolutely loved it, which rekindled my interest in the food industry. I guess you can say I was a “foodie” before it became a thing. Once I got out of the army and returned home, I looked for the comforting taste of brisket I had in Texas, but no one at that time (1996) here, was serving it. While I worked in the dental field as a technician, consultant, and continuing education instructor during the week, I spent my weekends researching and cooking three-pound briskets in my makeshift smoker, until I perfected my technique and flavor profile to the point that my wife and kids enjoyed and requested it on Sundays and holidays, which was a great feat in itself, considering all of the failed attempts they tasted before I got it right. While the dental field was good money it didn’t make me happy, so I left that field and became a Barber. Struggling when I first opened my shop to meet my expenses and building rent at times and cope with my PTSD, my Wife Lisa encouraged me to smoke brisket and cook some of the homemade side comfort dishes I cooked at home, and sell plates once a month to help with my rent: To my surprise, my clients loved it, so much so that they requested it a couple of times of month and began asking me to smoke brisket and other meats as well as my homemade sides for their family events. What came next was my BBQ rub line at the request of friends and family because they enjoyed the balanced and unique flavors on/in all of the dishes. Supply and Demand: In 2017, Lisa and I registered with a shared kitchen and officially started Outlaw Smoke Catering. I can honestly say that I truly love what I do. The reasons I enjoy being a Pitmaster are simple: I like how good food brings people together from different walks of life that might not ordinarily meet and converse with one another, and it’s therapeutic for me. Smoking meat and managing a pit fire for 12-16 hours while making sides and rubs, does more for my PTSD than therapy ever did. Cooking truly takes me to a place of comfort and clarity that therapy just didn’t. Seeing the smiles on people’s faces afterwards confirms that I’ve finally found my niche and happiness. 

I’m sure you wouldn’t say it’s been obstacle-free, but so far would you say the journey has been a fairly smooth road?
It hasn’t always been smooth sailing. It took me quite some time to perfect my pit (smoker) technique. Thank God for my wife and kids’ patience, because my early attempts were disastrous. Seriously, I burned $200 worth of meat one weekend trying to “hone my craft”. Then getting people to like something they weren’t familiar with took some major time and effort, especially since pork and chicken were our BBQ mainstays here in North Carolina. At one point, I had to introduce brisket as smoked beef and once people liked it, then I explained what it was. My rub line took 5 years to perfect because I wanted blends free of msg. Plus, it had to meet my wife and daughter’s taste test before it could be sent to and inspected by the Agricultural Department for final approval. Then COVID hit, the kitchen closed, during that time and the rubs release were delayed by a year or so. 

Thanks – so what else should our readers know about Outlaw Smoke BBQ?
We are a Christian-owned/operated Pop and Mom business, catering to the triangle area and community in which we live. Our rub line ships throughout the United States. We smoke a variety of meats low and slow and cook homemade sides from scratch. We’re known for our rubs, briskets, sides, and hospitality. The thing that sets apart from others, is the love, time, and attention we put into everything we do. Our rub line is the thing we’re proudest of to date. Readers should know that we take pride in the quality of our food and rubs and that we’re not happy until all taste buds are satisfied and the food makes you take a nap. And that their caterings needs can be meet via our site: www.outlawsmoke.org 

Any advice for finding a mentor or networking in general?
What worked for me was visiting other business owners in my field that cook what I cook and asking them questions and observing the way they do things and improve in areas that I was weak in. YouTube has been great help with information that some didn’t want to share with me. Being patient, persistent, and consistent is necessary as well. Don’t be afraid to attend networking events in your area of interests. Truth be told, no one is self-made, everyone successful in business has had help. 

Contact Info:

• Email: [email protected]
• Website: Outlawsmoke.org
• Instagram: outlawsmoke1
• Facebook: Outlaw Smoke Catering
• Twitter: @OutlawSmoke