Fat Hat Foods

Someone made a great choice to celebrate their daughter’s graduation tomorrow!! Brisket, pork butts, and sausage are rolling on pecan smoke.

Happy Mother's Day!!

According to USDA recommendations, your turkey needs 1 day to thaw for every 4 pounds of meat. Do yourself a favor and start thawing today! You don’t want to pull out a partially frozen bird on Thanksgiving Day, or mess with quick thaw methods. Make it easy on yourself and start TODAY!!! This has been a PSA from your friend, Fat Hat Foods!!

Still grinding, still working hard on a dream!!

It’s a great day to roll pecan smoke!!

Here’s some news that is hard to share. Despite having a ton of passion for creating great food, especially smoked brisket, I was not immune to the realities of restaurant life. Restaurants, even good ones, fail… and often.

Was it the concept? Was it the location? Was it the marketing? Sure. But it really came down to the economics. Too much going out and not enough coming in. I started Fat Hat Foods with a bootstrap mentality and not nearly enough capital. I wanted to make the brand my way and make my kind of food, free from the ties that bind through investors and partners. In the end, it was my downfall.

I’m not mad about it. But, yes, I am pretty hurt and disappointed. I am proud that I was able to chase a dream. I pushed all the chips in and bet on myself. I haven’t lost, clearly I am still alive and kicking, I still have great recipes and a heart for hospitality, but this venture kicked my butt, and that stings… a lot. I’ve been quiet lately, trying to work through the logistics of shutting down the kitchen, figuring out my next move, and seeing what I can salvage of my dream.

I’m actively pursuing a new role, likely back in fintech, where I can pull myself from the brink of bankruptcy, restock the war chests, and lick my wounds a little. I am going to do my best to continue catering events, as a new job will allow. And I am going to keep pursuing the dream to turn Fat Hat Foods into a retail product.

It’s a tough business, in a tough market, during hard times. But I haven’t given up! I do have an even stronger opinion on the small business owners who are successfully navigating the same situation. I have always been a fan of small businesses, but I consider it an even greater joy to support them because of my journey.

So, thank you to all who supported me on this venture, and I hope you will continue to support Fat Hat Foods into the future. It is a journey, not a destination.

Y'all gotta check out !! I got to collaborate with them on a special pizza pie. Go sell this thing out!! It is awesome. Smoked brisket, and a medley of melty, cheesy goodness (mozzarella, provolone, smoked gouda, and VT sharp cheddar), and finished with flash-fried poblano pepper, fresh onion and cilantro and Fat Hat BBQ Sauce!! Winner, winner, brisket business!

Y'all check this out! I got to collab with ATX Pizza Co. on a special pizza! They've got a smoked brisket pie with fried poblano, fresh onions and cilantro and of course a swirl of housemade BBQ sauce!

LIMITED-TIME ONLY: The “Brisket Business” pizza is here, and yes we mean brisketness. I teamed up with Sean, the BBQ wizard at to bless this pie with smoked brisket and custom BBQ sauce. Topped with fried poblanos, fresh white onion, and a cheese medley so good it should probably be illegal: mozzarella, provolone, smoked Gouda, and Vermont sharp cheddar. It’s a smoky, cheesy, beefy chaos, in the best possible way. Get it before it briskets away.