Anthony Logan of Taylor’s House of BBQ
We caught up to Anthony Logan of Taylor’s House of BBQ. He shared several thoughts about
his business and barbeque. You’ll likely pick up a few good ideas from the interview.
Lang: Where are you located?
AL: We are based out of a Berea, KY. Small hometown where I grew up. It’s known for Arts and
Crafts.
Lang: Anything interesting, unique, historic about your area?
AL: Berea College was the first integrated coed college in the south in 1855 that was free and
still is free I do believe.
Is your mouth watering yet?
Lang: How did you come up with the company name?
AL: Well, my last name is Logan, lol, I really wanted to use that but didn’t want any confusion
with other popular franchises so I took my middle name which was Taylor and ran with it.
Lang: What drove you to start this business?
AL: I’ve been barbequing for several years now and have always had a love for cooking and
especially smoking meat so I decided to take a leap of faith and do something I love to do and
support my family at the same time.
The Lang is always ready for any large roll-out
Lang: Do you have partners?
AL: Currently I don’t currently have any partners
Lang: Does your restaurant/ food truck, like many businesses, have a specific mission?
AL: At Taylor’s House of BBQ, our mission is to spread the love of authentic BBQ and smoked
meats one bite at a time. Rooted in family values, we’re dedicated to serving every guest with
the same warmth and hospitality we share at our own table. We believe great food brings
people together, and we’re proud to support and uplift our local small businesses along the
way—because when our community grows, we all grow together.
Working with his Lang, the true partner in barbeque
Lang: Were you cooking/BBQing before you started?
AL: Yes, I’ve always loved to cook
Lang: What would you say makes your business unique?
AL: We’re not just cooking BBQ — we’re serving up love from our family to yours. Every recipe,
every bite, and every smile comes from genuine Southern hospitality.
Our BBQ isn’t rushed. It’s smoked in the old-fashioned way — low, slow, and packed with bold
flavor you can taste in every bite.
We believe in giving back. From supporting small local businesses to feeding our hometown
heroes and those in need, we’re here to make a difference beyond the plate.
When you eat with us, you’re family. Whether it’s your first visit or your fiftieth, you’ll always
be welcomed with open arms, full plates, and good vibes.
Smoked to perfection
Lang: How did you go about starting the business?
AL: I just took a chance on a leap of faith after discussing with my wife for several months
decide to purchase my first large smoker which was the Lang smoker I currently use. I
I purchased it off Facebook Marketplace from a guy in Louisville. He had had it for 12 years and
didn’t use it as much as he anticipated and wanted to see it go to a good home, to someone
who would appreciate it as much as he did.
Lang: What were some of the business pitfalls you didn’t expect?
AL: I didn’t expect all the delays in getting the permits and inspections needed in getting a food
truck. Which I furnished and put together myself. Also, I didn’t expect all the expenses in
running and setting up every day when you don’t have a financial partner or relying on your
own savings.
Lang: What would you recommend to someone new in the business?
AL: I would highly recommend building a book of business or trying to book events way in
advance and building and emergency fund for when things get slow or something unexpected
comes up!
Lang: When did you first purchase a Lang?
AL: I purchased my Lang in April/May of 2025
Lang: What Lang(s) are you using?
AL: I’m currently using the 84 Deluxe series on a trailer with the Chargrill on the front.
Lang: In addition to your skills and your Lang, what makes the food taste so good?
AL: You cannot replicate the taste of cooking with a real fire and the flavor you get from smoke.
No matter what the dish is.
Whatever the requirement, Lang provides the winning angle.
Lang: What features do you like best about Lang: Reverse Flow, for instance?
AL: The double doors on both sides is a huge advantage being able to load and monitor
everything from either side is a great feature and also the warming box on the back, being able
to keep all my sides warm before serving or pre-heat logs is awesome!
Lang: What would you say is your main goal as a chef?
AL: I wouldn’t consider myself a chef, not yet at least. But my main goal is to give people the
chance to slow down from their busy life and schedule and taste some of the most delicious
BBQ I believe in the state that you can’t get from anywhere else there’s no chain restaurant
doing what we do. It takes time, it takes patience, and the most important it takes love. The
love for barbeque. Each person that comes and tries our food is leaving with a lil piece of that
love, hopefully to go out in this world and spread more of it!
Lang: What are your favorite meals like to prepare?
AL: Anything with brisket of course, brisket is king! There’s an art to it and puts me at peace each time I trim on.
Lang: Are you involved in competitions?
AL: No, I only competed once and took 5th place in ribs before I started the business. That was
probably the spark that encouraged me to start my business.
Lang: What is the most important factor to you in competing?
AL: Flavor, Tenderness
Lang: What projects are you currently working on?
AL: My main goal is to build a place for a store front for families to come and hang out and eat
barbeque like they are in their own backyard surrounded by good people and good food and
good music. With fire pits all around, corn hole boards, and a beer garden. A place where everyone is welcomed.
