Today we’d like to introduce you to James and Jessica McFarland.
James and Jessica, we appreciate you taking the time to share your story with us today. Where does your story begin?
It all started back in 2016 when James found himself laid off during the oil and gas slump. He turned to me, who was absolutely in love with my career in behavioral health, and said, “I want to go to work and love what I do every day like you do.” I asked him what he wanted to do and he said BBQ. I told him if he believed he could make a career and living doing barbecue, then go for it. The same day he reached out to Michael Sambrooks, who was just opening The Pit Room in Montrose and became their first overnight pit cook the very next day. After one year at The Pit Room, James moved on to work under the wing of Scott Moore and the folks at Tejas Chocolate and Barbecue in Tomball before joining forces with Michael Michna to form Reveille Barbecue in Magnolia, Texas in 2018. By 2020, James had already made a return to O&G for the daily 9-5 with benefits to support the family and the commute to Magnolia multiple times a week after work and every weekend began to wear both James and the family thin. He began exploring pop-ups around town under his Instagram handle, @bbqsavage, and eventually, the formation of Nomad Barbecue seemed to be the natural course.
James officially exited from Reveille operations in February 2020 in order to focus more on building Nomad and family/work balance. We utilize the kitchens of various restaurants for “take over” events such as bi-monthly brunch service at The Growler Spot in Fulshear and special events at Star Sailor in The Heights. We also offer collaboration dishes with multiple locally-owned restaurants across the Katy area, including Corner 99, Slurp Ramen Factory, Tiger Noodle House, and Texas Traditions. James is a Texas Monthly recognized pitmaster from his work at Reveille Barbecue. We offer “Underground BBQ” and traditional BBQ Pop-Ups, along with catering services.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
Nothing in the food industry, but especially barbecue, is a smooth road. Despite James’ reputation, building Nomad has been like starting from scratch. Add in the challenges of beginning operations in the ever-changing climate of the pandemic, and it’s easy to say Nomad’s journey has been an exciting and evolving one. Operating outside of the traditional brick and mortar or food truck model comes with many hurdles and speed bumps. Just creating a new brand name in the ever-evolving Houston barbecue community with so many phenomenal choices for consumers to choose is a challenge in itself. Great craft barbecue is no longer hard to come by in the Houston area. We are saturated with amazingly talented pit masters who are pushing out and creating amazing barbecue and food in every style you can imagine. Standing out and getting people to remember your dish or menu out of the dozens and dozens that are available on any given day is a feat just in itself- but we do it, and we do it well.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
We are an underground craft barbecue business specializing in Houston-inspired dishes and are always on the move. Our passion for both the craft of barbecue and the culture of Houston is what keeps us creative and always pushing to put out the highest quality barbecue using unique flavors and ingredients. While we are staying busy with kitchen takeovers, pop-ups, and collaborations, we are looking to expand our business in the future with a more traditional B&M operation while remaining true to our nomadic roots with rotating menus that will continue to allow us to serve what inspires us and what we love.
Nomad is known for our creative sausage offerings that we grind and shoot from scratch, as well as our ever-changing menu themes from Indian, Vietnamese, Korean, Cajun, Tex-Mex to traditional barbecue. Nomad offers something that other barbecue joints don’t and that is “everything” with a focus and center on smoking and open fire as the primary cooking method. We specialize in introducing smoke to unlikely subjects. Our most popular brunch item, the Turkey, Bacon, & Brie sandwich, features a smoked rosemary creamed honey that will win over even the most avid brisket loyalists. When you eat with Nomad, you don’t just get smoked meats and coleslaw or beans. You get a tour of what the traditional methods of cooking with smoke and fire can really offer. We are much more than just barbecue.
Can you talk about how you think about risk?
Our team is balanced on the risk front. Nomad in itself has been a huge risk. Leaving an already established and Texas Monthly Top BBQ joint to venture out and create an entirely new brand and concept without any real safety net or “Plan B”, so to speak. Making Nomad, a success has always been the only option, no matter what the time frame looks like. We understand all too well that success must come with risk but have also learned that not every opportunity presented to us is actually for us.
Contact Info:
- Email: nomadhtx@gmail.com
- Instagram: @nomadhtx
- Facebook: https://www.facebook.com/Nomad-Barbecue-111387867281273/
