Why RICKHOUSE?
Our meats are smoked over the Bourbon Barrels.
A Rickhouse is where they store and age bourbon.
TETEXAS + CAROLINA = DAMN GOOD BARBECUE
THE EVOLVING STORY- RICKHOUSE
Seeds of opening a restaurant began to as a food truck idea that quickly grew. Having worked with one of the best food trucks in town Red Top, the decision was made to purchase a hot dog cart named "Copper Cart".
Selling hotdogs and the love of mobile vending the next step was to purchase food trailer which became "Copper Kitchen" that specialized in breakfast burritos and sweet or savory grits.
Having both of these units allowed Chef Prince to quickly purchase a third food truck which became "Copper Cantina" and specialized in TexMex cuisine.
As business grew and experience was gained, opportunity came.
I’m 2023 the "Copper Kitchen" company merged with Chef Jake Brockman’s "Mise en Place" catering business. Realizing they both had a great affinity for smoking meats.
They have since decided to join forces and bring the masses Rickhouse Barbecue.
Where Texas meets Carolina BBQ.
PIT MASTER
Jarrod
Chef/Pit Master Jarrod Prince moved to Louisville the end of 2015. He worked odd jobs until a chance meeting lead to an opportunity to work on the culinary side of restaurants at the newly built River House. Under Chef John Varanese, Chef Prince began as a line cook, but was quickly promoted to Sous Chef while having little culinary experience. Chef Prince has been blessed to be involved with some of the areas major charity events such as Bourbon and Bow ties and March of Dimes Signature Chef Séries. In 2021 Chef Prince a newly minted Pit Master began Prince BBQ Company.
CHEF Jake
Jake went to school at Ball State University for hospitality and food management, then moved to Louisville in 2015 and finished his degree at Sullivan University.
He opened River House with Chef John and built up his talents and dedication to the industry by working alongside some of the best chefs in the city such as Chef Carmelo at Sarino's, Churchill downs, Mussel Burger Bar and later excelling to become Executive Chef of Vincenzo’s & Silvio’s.
Jake originally moved to Louisville for sobriety and is an active member in the recovery community. He has been sober for over 7.5 years.
He comes from a family that loves to cook with 22 years behind him. The blend of all the restaurants and experiences has shaped him into the cook he is today. Food is his artistic outlet, and the plate is his canvas.
He can’t wait to let you try his unique twist on barbecue!
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