We recently connected with Scott Reisenbigler and have shared our conversation below.

Hi Scott , thanks for joining us today. What’s the kindest thing anyone has ever done for you?

I had been in the restaurant’s as a cook or chef for 25 years. I decided to buy a restaurant in a small town. 6 months after opening all of my equipment started to fail and I had to close down as the price for repairs was too much.
I decided to start Catering and food vending out of a tent. I did that for about two years as a side hustle while driving a semi as a main job..

One day I got a phone call from a lady saying how much she loved my food and appreciated that I would always save a little bit for her when I came back from my events. She had a husband who was ill for years and wasn’t able to go out and about.

During the conversation she told me I needed a food truck or trailer. I told her that I couldn’t afford one and she told me.” go pick out a trailer I got you.!” so I started looking around and I found a trailer about two months later. She is definitely my angel, we have became very, very close since then

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

I got my start in fast food in high school, I did that for a few years after high school as well until I started washing dishes at an Applebee’s and cooking at a Chili’s. One day a friend asked me if I’d be interested in working for Planet Hollywood at the mall of America. I said sure so I went and became a fry cook! And then one very, very cold February day my sous chef Danny asked anybody in the kitchen if they wanted to move to Orlando, Florida and help open the new planet Hollywood. Being young, I jumped at the chance. I transferred as a fry cook with a few months. I became a supervisor and within two years I was a sous chef..
Over the next 20+ years, I worked for companies such as rainforest Café, Morton, steakhouse, Joe’s crab, shack, and places like that all over the country.

In 2012 my ex-wife and I took over the Hillcrest country club in Graettinger Iowa. That was my first venture into basically restaurant ownership. We did that for about a year, but it wasn’t a good fit for us.
I went and worked at some private country clubs in Arizona. One day after Thanksgiving, the chef asked me to make a special for the fine dining side of our restaurant.. (fine dining is not my forte). So I went into the walk-in cooler and I found some cranberry sauce that we had leftover. I created a cranberry barbecue sauce out of that, and we served it over the top of a meatball.. It was just supposed to be a pallet cleanser, but people wanted to start ordering it as a meal or appetizer.. and that is where my love for barbecue started with barbecue sauce! Now I have six sauces that I make!

I think one of the biggest things that stand out to me on my journey of getting my own business. Was all the people who stepped up along the way to guide me and direct me and believed in me.

I think what sets me apart in my food truck is 95% of my product is made from scratch daily. I think my customers really appreciate that. They always know they’re gonna get delicious fresh food that’s not made from a can.
We just recently passed 8000 followers on Facebook. I’m pretty darn proud of that. I don’t know all of them personally, but I’m thankful for each and everyone of them.

One of the biggest challenges I’ve had to overcome is my health in 2024. I had double meniscus surgery in March and I had a heart attack that required a stent at the end of July. So the medical bills got quite staggering.. and I thought I might have to close the food truck down. But I got some donations and support from a lot of my customers that helped get me through.. and now my food truck in 2025 is seeing a big uptick and customers.

I think what I most proud of is I’ve done it my way. And people seem to really enjoy it. There’s nothing like this satisfaction you get when somebody comes up to your window and says.” that was amazing.” I created what they said is amazing and that’s the drive that keeps me going forward.

Let’s talk about resilience next – do you have a story you can share with us?

I kind of touched on it already. But after my heart attack in July of 2024 a week later, I was back in the truck working my largest event of the year. I couldn’t have done it by myself. My staff was there to help. But the morning I have my heart attack. I never thought I’d be back in my truck within a week.!

How’d you build such a strong reputation within your market?

I think my reputation is built on having great quality food, but also being a quality individual. I try to do fundraisers in the communities that I can go to. I try to do three or four events a year that I do totally for free to help raise money for causes.. I don’t find the causes. They seem to find me!

I’ve said from the beginning that the best part about owning a business is being able to give back and I try to do that as much as I possibly can

Contact Info:

• Facebook: Scotty Biggs Bbq company