Jordan Jackson graduated from Le Cordon Bleu College of Culinary Arts, in Austin, in 2011, but he never wanted to be a chef. He moved back home to East Texas, honed his smoking chops at Stanley’s, in Tyler, and then made his move. In 2015, he took over the location of the original Bodacious mini-chain from founder Roland Lindsey. Then he enlisted another Cordon Bleu grad, Scott Turner, and they started upping their game, doing things like buying hormone-free Angus briskets from 44 Farms, in Central Texas, and making their own sausages (each falling-apart, gloriously greasy bite of the jalapeño version is a little different from the one before). The brown wooden building has a proper old-fashioned feel, with pictures of almost fifty years of the Lindsey family on the walls. Founder Roland Lindsey still stops in often to eat and check on the joint he opened in 1968. He’s entitled. In 2012, his daughter married Jackson, making the original Bodacious a true family business.
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