Matt Kears and Josh Alcock, formerly entrenched in blue-collar jobs, found their calling in the culinary world through their venture, Black Cactus Barbecue. Initially, this was a side gig, operating on weekends and struggling to break even while they juggled their day jobs. Their pivotal moment came when they decided to fully commit to their passion, turning a kitchen into their primary source of income.
Kears, who had previously worked in construction and rail while exploring the coffee business, was inspired to smoke meats after a memorable brisket roll experience at Meatopia. He envisioned a barbecue experience that London lacked. “There’s nothing around here for that,” he noted, leading to an experimental phase of smoking meat and selling it in vacuum-sealed packs via WhatsApp to friends and family.
Alcock, who was working as an electrician in the Netherlands, shared his culinary creations on Instagram. Encouraged by Kears to collaborate, they brainstormed a menu that would reflect diverse global influences. Their initial efforts at takeaway barbecue rolls sparked a deeper interest for Alcock, who enjoyed cooking far more than his conventional job.
Turning Passion into a Profession
After years spent developing their business through various markets and food festivals, the duo faced the reality of their limited available time and revenue generation. They needed a permanent venue, prompting them to approach local breweries for a more stable operation. When one brewery accepted their proposal, they took a leap of faith, quitting their jobs to commit to Black Cactus full-time.
“It was like, ‘Oh, shit. We’re in it now,’” Alcock recalled, realizing that their expansion into a full-time barbecue operation also required a mastery of kitchen management.
Barbecue without Boundaries
With heavy Texas influences, the culinary style at Black Cactus defies strict traditional definitions. Kears and Alcock’s vision was to create barbecue they wanted to eat, leading to a menu where each meat carries a distinct character, infused with flavors from global cuisines.
“It’s Texas-influenced, and it’s world flavors,” Alcock explained. This imaginative approach means they prioritize authenticity in their recipes, taking special care to respect and accurately present the cultural contexts of the dishes they create. For instance, their Caribbean brisket isn't just a nod to flavor but aims for genuine representation of the cuisine.
Their lack of formal culinary training has allowed them greater flexibility to experiment unhindered by conventional rules. “If you’ve got an idea, if it works, it works. If it don’t, it don’t,” Kears said, expressing their philosophy of food as an open canvas. However, this creative freedom hasn't always been well received; they occasionally receive feedback criticizing their interpretations of traditional sides.
Their seasonal menu further showcases their adventurous spirit: one creation reimagined a British Sunday roast as a barbecue tray, featuring tri-tip, maple garlic turkey, roast potatoes, and smoked gravy, while another combined various cultural elements into a single meal.
Brisket as a Gateway
Black Cactus Barbecue has leaned into the popularity of brisket as a draw for customers, but they've cleverly utilized this appeal to introduce patrons to a wider selection. Alcock noted that some customers enthusiastically proclaim their love for brisket even after enjoying other cuts. “We’ve had people come to the pass and tell us our brisket’s amazing,” he said, only to have to correct them when they realize they had tri-tip instead.
By offering set trays, they not only feature brisket but also encourage customers to explore diverse meats and house-made sides. The brisket indeed pulls customers in, but it’s the compelling array of offerings that turns first-time visitors into regulars.
The story of Black Cactus is a testament to the power of pursuing one’s passion and the creative exploration that comes from redefining culinary norms. As they continue to innovate and experiment, Kears and Alcock are not just selling barbecue; they're crafting an experience that invites diners to broaden their palate beyond the conventional.
