Brian purchases a small $169.00 "Cajun Injector" smoker and makes his first batch of smoked jerky. He certainly didn't know this
would change the course of his life! Being the type of person that does everything 110%, making the best jerky in the world quickly becomes his obsession.
Stephen Reed and Shayla Davis start helping, and the BayouCrew is born! They smoke meat around the clock for four months straight,
perfecting their original marinade and smoking process and having a blast.
David joins the BayouCrew and is now referred to as "David Harris, Beef Jerky Lawyer." It's his job to keep us in line and he's good at it!
Shayla goes full time
In a bold and courageous move, Ms. Shayla actually quits her job with a local hospital to help Brian develop, produce and sell Smokehouse Bayou Jerky.
Brian often says that this was by far the biggest catalyst to Smokehouse Bayou's success.
Rob "The Colonel" Berry absolutely appears out of nowhere to join the BayouCrew. His timely arrival and selfless efforts have been tremendously
important in moving the dream forward.
Full steam ahead
The BayouCrew brings their Bayou BBQ Sauce and Bayou Dust to production. (Get you some!)
After almost 2 years of countless hours of work and a ton of help from friends and family, the BayouCrew finally gets their first 3 flavors USDA approved!
Immediately, they start building relationships with distributors and the Smokehouse Bayou brand starts popping up in stores throughout
The Gulf Coast.