Talking BBQ with The Butt Hutt Smokehouse

Smoked Brisket sandwich with cole slaw

14. Do you have signature items that people would associate with Butt Hutt Smokehouse?

All of our meats are signature items - they're unique to us and prepared with our own scratch made rubs and marinades.



15. Any hidden gems on the truck?

Our Smokehouse Sausage Philly is made with fresh smoked sausage, sautéed peppers and onions with garlic butter, and cheese. I like mine with our slaw on top. It’s a Philly but we do it our way!

16. Can you tell us about yourselves?

We're Miles O’Kelly and Jacob Bander. Running a food truck is a learning process, much like anything in life. We share any and all of the roles at The Butt Hutt Smokehouse. It’s a family business so we always help each other however we can.  

17. When did you decide to go into business together?

It is something that we have talked about for years so when the opportunity became available we seized it!

18. Have you owned a restaurant before?

No, other than the Bander’s Sauce Company we have never owned a food business.


Bander’s Sauces

19. How did you learn to cook?

Jacob: I learned most of my culinary skills from my Mom, Grampa (Poppy Herb) and Chef David Witt (Owner of Harpoon Louies and previous owner of Henreitta’s at 9th & Main). I worked at both locations under Chef Witt and also spent some time at Mossfire Grill cooking under Chef Sara Balabin. I would describe my style of cooking as eclectic, bold and flavorful.

Miles: as a child I grew up cooking alongside my mother. Later I honed my culinary skills working along side Karl Sigren, the previous owner of Harpoon Louies. I would describe my style of cooking as savory, simple and delicious.

20. Can you tell us about Bander's Sauce Company?

It was started in 2011. We have 5 sauces and 4 dry rubs. The Original sauce is a thick tomato based sauce with caramelized onions and whisky. Momma’s Southern Mustard is a bold mustard and apple cider vinegar base. Coconut Curry Honey Mustard is a game changer with sage and local fall honey. Sweet Heat is a tomato based sauce with fresh ghost peppers and, last but not least, Liquid Gold is a vinegar based sauce with brown sugar and a nice sweet bite. We also use it as an injection with most of our meats.

Jacob: We started with just the original butt sauce then my wife convinced me to make a mustard sauce. I remember her saying: “babe, we are in the South and you need to have a mustard sauce.” So that’s how Momma’s Southern mustard came to be. Liquid Gold was a total accident that I was luckily able to recreate! Coconut Curry Honey Mustard is my twist on BBQ sauce. Honey and mustard go together and coconut and curry go well, so I wanted to find a common ground to morph the two sauces into one really unique tasting sauce. Sweet Heat is my new favorite - it is essentially Liquid Gold with some ghost peppers and some other secrets folded in. I think the distinct depth and flavor profile of each sauce is what makes them so special.

21. How do you use the sauces on your food truck?

Most of our meats are injected with Liquid Gold and dry rubbed with our caramelizing house rub, except the brisket, which gets our Southern Pecan dry rub. Our beans have Liquid Gold and so does our Slaw.

22. Do you sell the sauces separately on the truck?

Yes we do. We offer all of our sauces and rubs on our truck and on our website www.BandersSauceCompany.com, as well as at both AA Bottled Gas locations - 12601 N. Main Street and 450044 State Road 200 in Callahan.


Jacob Bander and Miles O'Kelly


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About the writer

EatDrinkJax.com interviews are conducted by Jacksonville Beach resident Gerry Glynn. When Gerry isn't talking with restauranteurs he is working for a local software company, training for his next road race, and hanging out with his wife and dog.