about us

our purpose

At Smokin’ Buttz our goal is to ignite culinary passion with every bite and every bottle. From our Buttz Truck to our signature sauces and rubs, we’re dedicated to crafting unforgettable barbeque experiences that elevate taste buds and create lasting memories. With a commitment to quality ingredients, authentic flavors and unwavering customer satisfaction, we aim to bring the spirit of Southern Q to every corner, spreading joy and delight one savory bite at a time.

Meet the PitMaster & The Sauce Boss

In 2014, John Cathey embarked on a flavorful journey, giving rise to Smokin’ Buttz BBQ. His inspiration? A desire to offer delectable, high-quality BBQ catering for families at an affordable price. John’s culinary skills ignited during his younger years while assisting in the operations of his family’s soul food restaurant, C & J Diner.

Their BBQ venture premiered at “The Taste of Smyrna” in June 2014, where they received praise for its barbecue. In September 2014, John and his wife, Mylica Cathey, set forth on a weekend odyssey, serving slow-smoked barbecue from a mobile trailer in Middle Tennessee. The turning point came in April 2016 when John took a leap of faith, leaving his IT job to dedicate himself fully to Smokin’ Buttz.

By September 2016, they acquired the iconic Smokin’ Buttz Food Truck, lovingly known as the Buttz Truck. Over time, Smokin’ Buttz BBQ emerged as a prominent player in the Food Truck industry, known not only for mouthwatering BBQ but also for exceptional customer service.

Among their crowd favorites are The Hickory, a pulled pork sandwich smoked over hickory wood, and The Mesquite, a pulled chicken sandwich delight infused with mesquite wood flavors.

Smokin’ Buttz received accolades like being named a Music City Must by News Channel 5, renowned for their irresistible Sloppy Gut Buster Sandwich. The allure extends beyond the menu, with patrons often queuing up for selfies in front of the truck, captivated by the catchy slogan: “BBQ so Good PIGS are Dying to get SMOKED!”

Their dedication didn’t go unnoticed, as they were twice named “Favorite Food Truck” in Rutherford County, in 2017 and 2019, by The Daily News Journal.

When the pandemic hit Smokin’ Buttz began making their own BBQ Sauces. After receiving so many rave reviews from customers the Buttz Team started bottling their sauces to sell on their website and at local farmers markets. In 2024, Pitmaster John went back in the lab and created 6 rubs to add to the Big Jr’s sauce collection.

We are thankful for our customers past, present, and future for their unwavering support. Follow the smoke, and you’ll find this dynamic duo sharing their BBQ passion with the heart of Tennessee. It’s a love story that begins with that first savory bite!

John Cathey- Pitmaster

Mylica Cathey-Sauce Boss

our history

July 2014
sept 2014
sept 2016
Jan 2020
march 2020
IMG_4821 (1)
march 2022
All Purpose
april 2024

our history

customer reviews





Smokin’ Shrimp Fried Rice

Serving Size 6 to 8- Prep Time 5 minutes/ Cook Time 10 to 15 minutes / Total Time 20 minutes

2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
1 pound medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
1 cup frozen peas and diced carrots blend
1/2 cup frozen corn
3 tsp garlic
1/2 teaspoon ground ginger
3 large eggs, lightly beaten
4 cups day old rice
2 to 3 green onions, trimmed and sliced into thin rounds
3 to 4 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Big Jr’s Smokin’ White Sauce
• To a large non-stick skillet or wok, add the sesame, canola or vegetable oil shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
• Add the peas, carrots, corn to the skillet and cook for about 2 minutes, or until vegetables begin to soften, stir periodically.
• Add the garlic, ginger, and cook for 1 minute, stir periodically.
• Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
• Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Incorporate the White Sauce into the dish. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired