Buddy Wixon

In 2018 a young man by the name of Loren Michael “Buddy” Wixon requested a smoker for his 16th birthday. Buddy began experimenting with meats, rubs and sauces on his first Oklahoma Joe barrel smoker. He smoked and shared the bounty with his group of friends who encouraged him to “do something with this”.

 

The opportunity presented itself with an ad in the free local newspaper promoting the Charlestown, Indiana Pop-up Market on Saturdays on the city square. At the time Buddy was a junior at Charlestown High School. On the first outing he offered samples of his smoked meats with handwritten signs promoting his goods. The response was overwhelming, and he became a regular at the Pop-up Market. Shortly thereafter Buddy was approached by Chef Liz Martino and Paula Atkins from Mesa Kids Cooking School in New Albany, Indiana with an invitation to participate in the first ever Mesa Kids Cooking School Food Truck Challenge. This was a 12-week program for student entrepreneurs interested in taking their dreams to the next level. Buddy competed against his peers in this competition and ultimately was awarded first place among the final four contestants. Among the many prizes was the opportunity to participate in the New Albany Farmers Market.

 

With this newfound opportunity, the quantity of meat to be offered grew substantially and was far more than Oklahoma Joe could provide. This brought on the hunt for a bigger smoker.  His desire for a bigger smoker led us to Franklin, Indiana and the chance meeting of a forever friend, Adam Kissee.  Adam and his dad, Gus, had built the smoker together and offered barbecue to the Franklin area for several years.  Sadly, Gus had passed away and Adam had decided to sell the smoker.  Upon purchase, Buddy decided to name the big red smoker, Big Gus, in honor of Adam’s father.  With the acquisition of Big Gus, Bearded Barbecue was established in 2021.

 

The experience has been a learning, rewarding, and humbling experience. Bearded Barbecue has grown every year since.  The crew are grateful for the people, opportunities and things learned along the way.  Bearded Barbecue wouldn’t be what it is today without the support of all of you.