Interview by: Catherine Stiles

This week’s “Tales of A Barbecue Wife” adventure takes us to San Marcos, Texas to visit with Asenette Hernadez, co-owner of Hays Co. BBQ. She’s a women that knows the importance of faith, family, and hard work. As soon as you meet Asenette, you feel right at home as she gives you that beautiful and welcoming smile. Meet Asenette Hernandez….

Name: Asenette Hernandez

Restaurant: Hays Co Bar-B-Que & Catering

Age: 50

Asenette Hernandez, Hays Co. BBQ. Photo by: Wyatt McSpadden

Tell me a little bit about where you are from and where you grew up?

“I was born and raised in Lamesa, Texas.”

What did your parents do? What influence did they have on you in becoming the woman you are today?

“I was raised by my grandparents. My upbringing was not a pleasant one, but I feel like that is what drove me to want to not only break generational cycles, like alcoholism and abuse, but it’s also what motivated me to want more out of life. My grandpa was a good man, in spite of being an alcoholic. The one big thing he instilled in me was hard work, and that definitely has played a big part in the success of our business.”

What were you like as a child? What did you want to be when you grew up?

“I was a complete “tomboy” when I was little. I loved camping, climbing trees, and playing with bugs and horned toads.”

“I was sick a lot when I was little and the nurses in the hospitals were always so kind and treated me so well. That made me want to be a nurse when I grew up, but I decided early on that needles and I just weren’t a good fit.”

Tell me a little bit about Hays Co. BBQ and how it all came to be. How did it get started and what makes it such a special place?

“Michael, my husband, had always dreamed of owning his own restaurant, and in 2007 we had the opportunity to purchase a small BBQ restaurant. We both had corporate jobs and my original thought process was for him to start the restaurant up and I would continue working my corporate job. In the end, we both knew that in order for our business to be fully successful we would both need to jump in together and make it happen. So, we cashed in our 401k's and took a HUGE leap of faith. We have worked as a team to make Hays Co. BBQ what it is now. By God's grace and our hard work, we have built something that we could never have imagined possible 14 years ago. When we started this journey I had no idea where it would take us, and to drive up now to our over 12,000 square foot facility still blows my mind.”

“One thing that makes it special, is that we’ve been doing this for over 14 years and we have been part of so many families lives. Its such an honor to watch families go from dating, to engagement, to marriage to babies and be part of that process.”

“We also love being able to be part of such a wonderful community.”

Aaron, Asenette, and Michael Hernandez at Hays Co. BBQ. Photo by: Wyatt McSpadden

What do you think people might not know about the day in the life of Asenette and your role in the family business?

“That I have nothing to do with the recipes, LOL! Most people assume because I’m the girl, that it’s me making the sides. I am the one in charge of all the paperwork, scheduling, and the inside operation of the business, but I don’t dare set foot in the pit area or the kitchen, that’s Michaels realm. We always tell people, he doesn’t want my job and I don’t want his, but we are a GREAT team together.”

How did you meet your husband? Fun fact we might not know about your relationship?

“It’s a long story, but the short version is, he had a crush on me and liked me so much that he got a job at the local grocery store I worked at so he could spend time with me. It all sounds kinda “stalkerish,” but it worked in his benefit!! We’ve been together 29 years and married for 28. “

What is the best thing about being in the restaurant/bbq/hospitality business?

“One thing is being the place that people want to bring their friends and family to when they come down to visit because the BBQ is that good. Its such a great feeling to have a dining room full of people enjoying the BBQ. I love to hear people say “We had family/friends in town and had to bring them here””

How do you maintain your sanity with being a busy restaurateur?

“The restaurant business is HARD work on all ends from customers to employees. I couldn't do what I do without my faith in God. It’s what keeps me sane and keeps my heart in a good place.”

The restaurant business can be one of the most exhausting businesses to be in...Any advice you can give to those wanting to get in the business?

“You have to love what you do and be ready to make huge sacrifices. There are long hours and you have to give it everything you’ve got in order to be successful.”

What do you do for fun?

“We don’t take off much. As a matter of fact, we’ve only had three vacations in the last fourteen years. My happy place is definitely hanging out with my husband and adult son. We take short trips to the coast which allows us all to turn the business off and spend time together without all the work drama.”

If you were going to give one piece of advice to a young person who wanted to get into the business of barbecue or just "food" in general, what would that be?

“In order to be truly successful, be ready to give it your all and be ready to make huge sacrifices. You may feel unappreciated most days and it may take time to truly see the fruits of your labor, but if you are truly dedicated, you will be successful.”

If you could do something outside of the restaurant/hospitality business, what would that be?

“Full time ministry is where my heart is. The current state of our world is so deeply hurt right now and if I could somehow just help someone have hope and show them Christ's love then I have accomplished something wonderful.”

When you actually get the chance...what do you do for fun with girlfriends or a "Night Out?"

“Because work takes so much time away from us, I prefer to spend my “off” time with best friend who is also my husband. We like to take a few days off and go rent a B&B and just “veg” out and spend quality time together. This is what has helped us stay married and connected for as long as we have been together and running this restaurant together without us killing each other.”

When you have guests in town are there any local restaurants, shops, or favorite attractions you like to direct them to?

“Well of course, our restaurant for the best local BBQ, but we are lucky to be so close to both Wimberly and Gruene, Texas where there are fun things and plenty of shopping to do with our friends and family when they visit.”

Favorite Musician?

“OH….I LOVE music and to try to narrow it down to just one would be impossible. My current favorite’s are Brandon Lake, Upper Room Music, and Maverick City Music.”

If you were to empty out your purse on the table right now, what would we find?

“A wallet with my debit/credit cards and check book, gum, gift cards, lip balm, and a lipstick. I am not your typical girl. I am super organized, so I don’t carry much, yet here I have this huge empty purse…(rolling my eyes at myself)”

Is there a local or national charitable cause that you support and would like more people to be aware of?

“America needs to wake up and see that we have a huge problem with sex trafficking, which is a $150 billion dollar a year problem that exists in our own backyard. OUR or Operation Underground Railroad is an organization that exists to eradicate child sex trafficking. My hope is that more people will educate themselves with this amazing organization and donate to them so that they can continue to fight the war that no one else wants to fight.”

We end each interview with a piece we can share from your kitchen to the reader’s home kitchen. Think of it as sharing a recipe card from one good friend to another. What is a favorite recipe you like to share from your home kitchen when you are entertaining with friends and family?

“Because we are so busy, my pressure cooker has become my new best friend. I can cook a quick healthy satisfying meal that tastes like it took hours to cook.”

Asenette’s Pressure Cooker Pot Roast

Ingredients:

2-3 Lbs of Chuck Roast

¼ Cup of Olive Oil

1 Onion sliced

2-4 Garlic Cloves

1 Bay Leaf

2 Branches of fresh Rosemary

2 Cups of Broth

(sea salt and pepper to taste)

4 Carrots

4 Stalks of Celery

2-3 potatoes cut in large chunks

Directions:

Heat oil in the pressure cooker. Next, season the pot roast with salt and pepper, and then brown the roast on all sides. Once the roast is browned, add the onions, garlic, bay leaf, and rosemary along with the broth to the cooker. Set the timer for 40 minutes

Release the pressure when done and Enjoy!

We hope you enjoyed meeting Asenette as much as we have! Next time you are off Interstate 35 hitting San Marcos, Texas….make sure you make that exit to say “hi!” to the Hernandez Family at Hay’s Co. BBQ, your day will be better for it!

Till next time!

Catherine Stiles