Conversations With Innovators

The Conversations with Innovators blog discusses new innovations, big ideas, disruptive technologies, and the thought leaders, innovators, rebels, entrepreneurs, and trailblazers that make all of this possible.

This week we are talking with Byron Chism, Founder of Bad Byron’s Specialty Food Products, Inc.

Butt Rub® was created by Byron Chism in the Spring of 1997. At the time, Byron had just graduated from the Culinary Institute of America and was cooking professionally.

Between his Texas upbringing and a good BBQ neighbor in Santa Rosa Beach, barbeque went from a pastime to a passion! Butt Rub® emerged in this setting and was first sold at Cocoon’s Fine Foods in Seagrove Beach, Florida on May 31, 1997.

To help market his creation, Byron began competing in BBQ competitions across the country traveling extensively and emerging as one of the top 10 KCBS cooks for 7 consecutive years (2000-2007) among his many honors.

With the competition awards, TV exposure, product awards and internet marketing, Butt Rub® has become a household name and international brand.

1. We read on your website that you have Texas roots. Can you tell us more about that?

That’s right. I’m from a southeast town called Orange, Texas, where I raced dirt bikes in junior high and high school. When I got out of high school, it was either time to go to college or go to work, so I went to college. My motocross days were over at that point, then I moved to the coast and kick-started my business.

2. BBQ rubs and sauces are plentiful. When you first got started in 1997, how did you break through with your marketing and sales efforts?

The fact that I had the name Butt Rub and the Slogan made everything better. That’s what kicked it off. Anytime people were exposed to the name they started to laugh.

3. BBQ competitions are fierce. What has been your professional secrets to success?

I remember the number one rule in marketing is having something catchy and I had that, using humor is always a strength. Most people would buy it because they knew someone who grilled and thought it would be a good gift. One of the reasons I started competing was to get exposure and credentials. I wanted to make people laugh but I also wanted to take it seriously.

4. Of all the various BBQ styles – Kansas City, Carolina, Texas, Memphis – to name a few, which has been most inspirational to you?

Texas is my favorite because it’s what I grew up on. Whenever I go back to Texas It’s also high on the priority list. It’s the most enjoyable for me because it’s part of my roots. There are so many things I like about the culture of Texas.

5. What is your favorite professional accomplishment?

This May I found out I was going to be in the BBQ Hall of Fame. They started it around 12 years ago and it’s as good as you can get as far as BBQ goes. It’s a crown and jewel to a lot of things not just competition. Through International teams and promotion, I believe that's how we got it.  It’s really about what contributions you've made in the BBQ world. I always thought that when I passed away they would probably put me in it. The fact that I’ve accomplished this during my living years is a huge honor.

6. We just purchased Butt Rub® as a holiday gift for clients and referral partners. The customer service experience was fantastic. What’s your secret to building such a great culture?

I think it’s a sign if you don't have turnover. If you have people that have stuck with you throughout the years that means you have a healthy environment. People don’t want to stick around if they’re not being treated properly and dread going to work. I wanted to create an environment that I would like to be in if I were on the other side. Common sense tells you if you treat people right they might just stick around.

7. Where can readers find out more about Bad Byron’s products?

Through our website and documentary. Our documentary tells a 26-year story in 47-something minutes. We tried to make it short, sweet, and straight to the point, and that's all it took to do it. A friend of mine did the production and I’m proud of the way he put it all together. It engages you and there’s some humor here and there.

8. Do you have any new innovations on the horizon, or announcements?

Our job is to not only maintain our distribution and get into new grocery accounts but we want to make headway in different regions and continue to grow. I  would like to create more products but our energy and resources need to be focused on what is working for us currently.

9. What is the best mistake you have made so far?

I’m not sure if this answers your question but it reminds me of a time when I stopped listening to everyone's advice for me. My line is “A lot of people taught me how not to do things”. I just started figuring it out on my own and listening to my intuition. Everything began to turn around when I did that.

10. What’s the “one thing” most responsible for your professional success?

Not being scared to think outside of the box and pursuing whatever I felt would get us there. No one had made a living off BBQ seasoning. Some people make a living off a whole bunch of different products, but not just a single BBQ seasoning.

11. What is a piece of advice would you give to the younger you when you started your business?

Have a good time and enjoy this time in your life. When it’s time to get serious just follow your heart.

12. You get a surprise free day off. How do you spend it?

My primary residence is in Tennessee these days. It has an outdoor kitchen with all of the equipment, great neighbors, and a view at every turn. The perfect day for me is spending time with my family, dogs, friends, and cooking great food. It couldn’t get a whole lot better than that.

13. What are you reading/watching right now?

I love documentaries about wildlife, history, and music. I think the way that history helps shape you to make decisions in the future due to knowing what people have done in the past is fascinating. You’re not just being entertained, you're gaining knowledge.

To shop Butt Rub® , please visit their website here.

Conversations With Innovators - Q&A with Byron Chism of Bad Byron's