Originally from St. Louis, Brent moved to Springfield six years ago to intern with Ozarks Teen Challenge and then met his wife, Bethany, and they share a 4-year-old son, Oliver.
A quick learner, Brent dropped out of high school after a month and completed his GED two weeks later. He’s always enjoyed being his own boss. “I just have always been into startups and bringing things to areas that don’t have it,” he says. He booked bands in St. Louis, then sold insurance. He also ran DimePup, which sold vintage hats and clothes. A trained sous chef, he got into perfecting barbecue skills in tournaments. He realized he needed to make a unique sauce, so he picked out spices at the River Market in Kansas City and experimented.
STC offers four sauces and two spice blends, and will release a BBQ sauce this summer. Brent wants his products to be as real as their Ozarks home. “We don’t add any extracts or food colorings,” he says. “We get real vegetables. We don’t cut corners, and that’s a perfect representation of Springfield—it’s authentic.”