In Texas, barbeque is serious business. It is a food culture and a lifestyle that is passed down through generations. Many families have their own special recipes, techniques and cooking methods that make theirs unique. The Hammond family is no exception.
The Hammond family has been making and perfecting their barbeque for six generations. They are a family of Texas barbeque purists. Salt, pepper and oak are the central Texas way. No gas, charcoal or pellets, ever.
“We make our own rubs and sauces and the recipes are well-guarded, even within the family. We tend to be a bit competitive, and it makes our family gatherings a lot of fun,” Jared Hammond says.
Trading the Plains for the Mountains
While Jared and his wife, Deidre, loved growing up in Texas, they fell in love with Colorado while visiting in 2013.
“The weather is amazing and our family is pretty active,” Deidre says. “We love hiking and fishing and appreciate all the opportunities here. After our trip, we decided that wanted to live here full time.”
Shifting Gears
A glass blower by trade, Jared created glass wares for several years after the family relocated to Colorado. Then his father passed away.
“Things slowed down after my dad passed. It really got me thinking. After some serious discussions with my wife, we shifted gears and began to think more seriously about starting a BBQ food truck,” he says. “My dad and I had talked about opening a food truck for years. It felt like an homage to him.”
Filling a Niche
They saw a need for authentic Texas barbeque here in Colorado Springs. There are a few spots that they appreciate, but none reminded them of the “hole in the wall,” mom-and-pop joints found on almost every corner in Texas. That is the niche they intended to fill.
“Starting with a food truck allowed us to put feelers out into the community and gauge interest,” Deidre says.
It is safe to say that there was big interest in The Chuckwagon 719 food truck. They sold out every day, often within an hour of opening. They would pack their warming drawers full and still run out. It soon became apparent that they needed more space to accommodate their hungry following.
New Location
Less than a year after debuting their food truck, they opened the doors to their brick-and-mortar location. They moved into the space previously occupied by The Sourdough Boulangerie. The space accommodates about a half dozen table indoors and the roughly same number outdoors.
The lines begin forming outside their new space about 30 minutes prior to opening. The Chuckwagon has amassed a loyal following and they understand that once an item is sold out, it’s gone for the day. Items such as Texas Twinkies, Dino Bones, pastrami and brisket are the first to sell out. Their hours are noon to 4 pm or when they sell out, whichever comes first.
“The lines are long, but we keep it moving,” Jared says. “To ensure that nobody is left waiting too long, we have also opened a ‘grab & go’ area with a separate entrance. Here, customers can grab a hot, premade sandwich or barbeque, sides, and even some heat-and-eat options to make at home.”
The Chuckwagon 719 food truck is also still in operation at various locations around Colorado Springs, and is used for catering.
A Family Affair
When it comes to cooking and pit mastering the barbeque, it’s a family affair. The Hammonds’ two sons, Jaden, 21, and Jaxon, 16, are integral to the business.
“Jaxon is the brisket guy and he handles it all,” Jared says. “Jaden does the ribs and is very proud of his craft. This year, our ribs won bronze from the ‘Best of the Springs’ and Jaden was so happy! Our barbeque is a 24-hour process and we make it fresh every day. Deidre and I start the process every morning at 4 am and our boys help maintain and finish it.”
Jared and Deidre, along with “employees who are like family,” make all of the sides from scratch, daily. They never serve food from the day before. The Hammond family prides itself on the freshness and quality of their food.
They also make all of their spice rubs and sauces from scratch. You can find and purchase their line of seasonings and sauces at their new location.
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