Dyersburg, TN - April 25, 2025 - Jason Foust, the man behind Squatch BBQ, is turning up the heat in the world of mobile barbecue. A native of Martin, Tennessee, Foust has steadily carved out a name for himself with a signature flavor that’s drawing fans from across the region—and beyond, co-piloting the business with his 17-year-old son, Jacob Rogers.
Foust’s BBQ journey began in 2019 when he entered his first competition. What started as a passion quickly became a serious endeavor, eventually leading him all the way to Fort Worth, Texas. There, he competed in the prestigious SCA World Championship X in 2024, finishing in an impressive 27th place.
But Foust wasn’t content with just the occasional competition. In 2022, he made a bold move—purchasing a food truck and taking Squatch BBQ on the road. What began with smaller local venues quickly turned into a thriving business, built on a foundation of quality, consistency, and flavor. His growing reputation even inspired the launch of his own line of sauces and rubs, now available online at squatchseasonings.com.
For Foust, the appeal of the food truck life goes beyond barbecue. “It’s about the journey,” he says. “The people I’ve met, the stories I’ve heard, the connections I’ve made—it’s all part of it.”
Recently, after more than a decade in a traditional career, Foust made the life-changing decision to go all-in on his food truck business. It wasn’t an easy choice. “It scared me to death,” he admits. “But after a lot of prayer and reflection, I knew it was time. I believe in what we’re doing. I believe in the quality. And I believe the customers will keep coming back.”
With Squatch BBQ now rolling full-time, fans can look forward to seeing the truck at events like the Soybean Festival and BBQ on the River. And for anyone who hasn’t yet had the chance to experience Foust’s cooking, one thing is certain: it’s worth the stop.
For more information on Food Truck Fridays or other events at The Mill Workspace, visit TheMillWorkspace.com.
