Today we’d like to introduce you to Stuart McClean.
Hi Stuart, please kick things off for us with an introduction to yourself and your story.
My culinary journey started in my grandmother’s kitchen. As a child, I was always watching, tasting, and learning from the incredible cooks in my family my grandparents, my mom and dad, and even my stepbrother. Everyone had their own style, and I absorbed a little bit from each of them. Those early lessons lit the spark that would one day become BaQ-Bone BBQ.
In high school, I took a job in the kitchen at Pappadeaux’s, a Cajun restaurant, and spent my summers working for a catering company. That’s where I got my first real taste of the food service industry, and it planted the seed for something bigger down the line.
After moving to Nashville in 2006 to attend Tennessee State University, I earned my bachelor’s in psychology and later completed my master’s degree in 2014. That same year, my wife and I bought our first home here in Nashville and that’s when things really started to take shape. I set up a smoker in my backyard and began experimenting with Texas-style brisket and smoked turkey breast, using the techniques passed down from my great uncles, Jimmy Clyde Jackson and Charles Willis Sr.
During the holidays, I started selling smoked turkeys and briskets to friends and coworkers. Each year, the list grew longer, and by 2020, it had become a full-blown tradition. When the pandemic hit, I found myself needing an outlet and Texas BBQ became that outlet. Smoking meat helped me find peace and purpose during a tough time, and I knew it was time to take things seriously.
I started BaQ-Bone BBQ in 2021 as a concept and officially launched in 2022. In 2023, I took the leap and went all in on the business, focusing fully on catering. I partnered with Fooda to serve lunch pop-ups across Nashville, and it blew up we were killing it. But eventually, I realized I wanted more autonomy over my book of business. So, I stepped away from the pop-up circuit and turned my attention to a bigger goal: launching a food truck.
In February 2024, I bought the truck and have been slowly shaping it into what I envisioned ever since. It’s not just a business it’s my heritage on wheels.
Everything I do at BaQ-Bone is rooted in tradition, from my great uncles’ BBQ techniques to my family’s home-cooked recipes. I put my own spin on it, of course, but I do my best to honor where it all came from. When I got the stamp of approval from Uncle Charles, and the blessing of Uncle Clyde’s family (he has since passed), it was one of the proudest moments of my life.
BaQ-Bone BBQ isn’t just about great food it’s about family, culture, and legacy. And now, we’re taking it to the streets of Nashville.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Has it been a smooth road?
Not at all but every bump has taught me something.
In the early days, I didn’t even have my own smoker. I had to borrow equipment from friends just to keep up with the holiday demand. I’d be out there smoking turkeys around the clock, sometimes taking vacation days from my full-time job just so I could make it happen. That meant time away from my wife and kids, missing family gatherings, and isolating myself from friends just grinding to keep the vision alive.
Like most young entrepreneurs, I made mistakes. I didn’t always have the right systems or pricing in place. I took on too much at times. But all those bumps and bruises have made me sharper, and now it’s starting to pay off.
Running a food business in a city like Nashville isn’t easy. The landscape is constantly shifting new restaurants open every week, and trends move fast. On top of that, you’re dealing with rising food costs, higher living wages, and a never-ending list of permits, taxes, licenses, and insurance fees. There are layers of red tape just to serve food from a truck.
But even with all those challenges, I wouldn’t trade it. This journey has tested me, but it’s also shaped me and now BaQ-Bone is finally becoming what I always imagined it could be.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
BaQ-Bone BBQ is a Nashville-based BBQ company founded by Stuart McClean, a third-generation pitmaster from Tyler, Texas. We’re rooted in East Texas barbecue tradition, flavored by my Trinidadian heritage, and influenced by the Tex-Mex street food I grew up eating.
We operate out of Citizen Kitchen in East Nashville, and our food truck now serves neighborhoods like Germantown and East Nashville, offering two distinct menus depending on the day.
⸻
Fridays: Market-Style East Texas BBQ
Fridays are dedicated to authentic East Texas BBQ, served market-style with meats sold by the pound:
• Prime brisket, smoked spare ribs, and whole wings
• Rotating scratch-made sides like 5-Cheese Mac, Jalapeño Cheese Grits, and Granny Dot’s Cowboy Beans
This is BBQ the way I learned it simple, honest, and full of flavor.
Weekday Lunch: Texas-Mexican Fusion
Wednesdays and Thursdays feature our Tex-Mex-inspired lunch menu, honoring the gas station taquerias and backyard BBQs I grew up on:
• Smoked Brisket Tacos
• Spicy Jerk Chicken Tacos
• Rotating specials and sides that keep things exciting
⸻
What Makes Us Different
Everything at BaQ-Bone is built on family and legacy. I learned to smoke meat from my great-uncles Jimmy Clyde Jackson and Charles Willis Sr., and I cook to honor them, my parents, and the generations of cooks that came before me.
I’ve also teamed up with my close friend, Chef Avern Alexander, to help bring out the best in every dish we serve.
Our Services
We offer:
• Food truck service (Wed–Fri)
• Full-service catering for weddings, events, and offices
• Lunch pop-ups
• Taco and baked potato bars
• Seasonal holiday menus
• And soon, our own signature Texas Rub for retail
At BaQ-Bone BBQ, everything is made with care, tradition, and a love for feeding people. Whether you grab lunch from the truck or book us for a special event, we want you to feel like you’re part of the family.
How do you think about luck?
I don’t really believe in luck good or bad. For me, it’s about God’s grace, favor, and staying faithful. I truly believe that God has the final say, and when you put Him first, walk in obedience, and stay disciplined, you’ll be exactly where you’re supposed to be.
This journey hasn’t been easy. There’ve been challenges, sacrifices, and tough lessons, but I’ve never seen any of it as “bad luck.” It’s all been a part of the process a test of faith and resilience. What’s gotten me through is perseverance, grit, and a deep belief that I was called to do this work.
At the same time, I stay grateful and humble every step of the way. I don’t take any opportunity, connection, or blessing for granted. I know how far I’ve come, and I know I didn’t get here alone. I’m just thankful for the people who’ve supported me, the lessons that shaped me, and the strength to keep showing up.
So no it’s not luck. It’s been faith, favor, and a lot of hard work.
Pricing:
- Lunch catering packages $750 minimum
- Buffet style catering $1500 minimum
- Private Food Truck booking $2500 minimum
- Wedding/ Special events $3500 minimum
- Live fire cooking on site $5500 minimum
Contact Info:
- Website: https://Www.baqbonebbq.com
- Instagram: https://www.instagram.com/baqbonebbq?igsh=MWljajN3bzZ3emtlcg%3D%3D&utm_source=qr
- Facebook: https://www.facebook.com/share/19BxA78s2t/?mibextid=wwXIfr
- Youtube: Baqbonebbq
