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Like many barbecue entrepreneurs, Jordan Wright began as a backyard hobbyist. He cooked on a Big Green Egg at his home in Fayetteville, Arkansas, on the weekends and enjoyed an easy life with his wife Amber, their kids, and a six-figure salary. In 2014, his job with Tyson Foods took him on a trip to Austin, where he hoped to try Franklin Barbecue. They were sold out, so he opted for the Salt Lick instead. “It was the first bite of moist brisket I’d ever had in my life,” Wright recalls. He wondered why Arkansas didn’t offer that kind of barbecue. The memory of that brisket lingered. It triggered an obsession and a series of events that put his family’s financial security in jeopardy and…View Original Post
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Like many barbecue entrepreneurs, Jordan Wright began as a backyard hobbyist. He cooked on a Big Green Egg at his home in Fayetteville, Arkansas, on the weekends and enjoyed an easy life with his wife Amber, their kids, and a six-figure salary. In 2014, his job with Tyson Foods took him on a trip to Austin, where he hoped to try Franklin Barbecue. They were sold out, so he opted for the Salt Lick instead. “It was the first bite of moist brisket I’d ever had in my life,” Wright recalls. He wondered why Arkansas didn’t offer that kind of barbecue. The memory of that brisket lingered. It triggered an obsession and a series of events that put his family’s financial security in jeopardy and…View Original PostThe post Wright’s Barbecue Brings Texas Smoke to Arkansas appeared first on Texas Monthly.
