Today we’d like to introduce you to Brian Randels.
Hi Brian, we’d love for you to start by introducing yourself.
I’ve always been drawn to cooking, but it really started with my Granny. At first, I was just helping out, taking food out the freezer, getting things ready for dinner. Then it turned into seasoning, then actually cooking. She was big on taking your time. One thing she always told me was everything doesn’t have to be cooked on high. That stuck with me. It taught me patience early on.
I learned grilling from watching my grandfather. Just being around him, seeing how he moved, how he handled the grill, that planted another seed.
We also have family in Wynne, Arkansas that ran a backyard BBQ spot called Waits BBQ. My cousin Charlie was the one smoking the meat. At the time, I didn’t fully understand what he was doing, but I always remember that smell from the smoker. It was different. It stayed with me.
Later on, I was introduced to indirect cooking by a coach I worked with, and that’s what really got me into learning how to smoke meat. Once I started putting that together, I realized that was the same method my family used back in Arkansas. That was confirmation for me that this was the right path.
From there, it just kept growing. Before opening TLBBQ in Kirkwood, Missouri, we were doing a lot of catering. That’s where people really started connecting with the food. They would try it at events and kept asking how they could get it outside of catering. That’s what pushed me to make it more accessible.
When I opened, the goal was simple. Focus on quality over volume. Do things the right way, even if it takes more time.
Getting to where I am now has been about building it step by step. Staying consistent, learning the business, and making sure every plate that goes out reflects where I come from.
And that’s really where the name Tender Love BBQ comes from. It’s about how we cook and how we serve people. The time you put into it, the care behind it, and making sure people feel that when they take a bite.
We all face challenges, but looking back would you describe it as a relatively smooth road?
No, it hasn’t been smooth. Not at all.
Building something from nothing, you’re going to run into challenges. That’s just what comes with it. You’re figuring things out in real time. How to run the business, how to manage money, how to keep everything moving while still making sure the food is right every day.
One of the biggest things for me has been learning the business side. Cooking is one thing, but running a business is different. You’ve got to understand your numbers, your inventory, your staffing. All of that matters just as much as what’s coming off the smoker.
And then it’s the consistency. People come back expecting it to be the same every time. So you’ve got to stay locked in. No shortcuts, no off days.
But I’ll say this, every challenge made me better. It forced me to tighten things up and really understand what it takes to build something that’s going to last.
So no, it hasn’t been smooth, but I wouldn’t change it.
Appreciate you sharing that. What should we know about TLBBQ (Tender Love BBQ)?
TLBBQ is barbecue done with patience and love. That’s really what it is.
We specialize in smoked meats, brisket, pulled pork, chicken, ribs, polish, burgers. Food that takes time. You can’t rush it, and I don’t try to. I’m big on making sure the flavor is right, the tenderness is right, and every plate that goes out represents us the right way.
What sets us apart is how much we care about the process. We’re not just putting food out to sell it. We take our time with it. From how it’s seasoned, to how it’s smoked, to how it’s served, I want people to taste that care in every bite.
People know us for food that feels real, like something you’d get at home, just done right. And that goes for the sides too. I don’t look at sides as extra. They matter just as much as the meat. The mac and cheese, the green beans, the potato salad, the beans, it all has to hit. It all has to make sense on the plate.
Before we opened, we were catering, and people kept coming back asking how they could get the food again. That told me everything I needed to know.
Brand wise, I’m most proud that Tender Love BBQ means exactly what it says. It’s tender food, made with love. That’s not just a name. That’s how I was taught to cook, and that’s how we do it every day.
Can you share something surprising about yourself?
One thing people might not realize is how much work really goes into what we do behind the scenes. The long hours, the prep, the overnight cooks, the constant attention to detail. Barbecue is a lot of work.
But honestly, once we see people enjoying the food or hear customers tell us how much they loved it, all of that hard work stops mattering. The challenges, the lack of sleep, the pressure, it fades real quick when somebody takes that first bite and you can tell they felt it.
That’s probably the part people don’t see. How much the customer experience really means to me. That’s the reward at the end of it all.
Pricing:
- Sandwiches typically range from $10–$15
- Plates with sides range from $13–$20 depending on protein
- Sides are available individually and as part of combo meals
- Catering available, pricing based on group size and menu selection
Contact Info:
- Website: https://www.tenderlovebbq.com
