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From Butchery to Culinary Haven: Chef Tyler Johnson & Jason Wilcox at JBGB's

The Truth In This Art: Stories That Matter
The Truth In This Art: Stories That Matter
Episode • Dec 17, 2021 • 25m

Get ready to be mesmerized by the art world's wonders as Rob Lee shares the truth behind masterful creations on this podcast. Together with our guests today, Chef Tyler Johnson and his partner Jason Wilcox, the dedicated owners of JBGB's (John Brown General and Butchery) in Remington, Baltimore. As the executive chef, Tyler oversees the restaurant side of the business, while Jason excels as the head butcher and manager. Their shared passion lies in providing the community with top-notch, locally sourced meats and establishing a warm and inviting space for all. Together, they strive to create a culinary haven that celebrates quality and community.


ABOUT JBGB

JBGB's is a full-service restaurant and whole-animal butchery located in Baltimore City's Remington community. The restaurant offers both outdoor and indoor seating with full service, complemented by an outdoor community fireplace. Our restaurant takes pride in its offerings, including New York-style pizza from a wood-burning brick oven, a beloved burger, and an ever-changing menu of small plates and entrees. At the shop, we specialize in whole animal butchery of grass-fed, grass-finished beef, as well as pasture-raised pork, lamb, and poultry. Additionally, we dry-age beef in-house. Our skilled butcher staff consistently stocks the cases with a rotating selection of house-made sausages, pates, breakfast, charcuterie meats, and a diverse variety of fresh cuts from sustainably raised beef, lamb, pork, and poultry. Our shop also provides a wide range of pantry items, local eggs and vegetables, provisions, Cunningham's bread, baked goods, spirits, beer, and wine.


Throughout this conversation:

  • JBGB takes center stage, emphasizing its commitment to providing the community with access to a diverse range of meat cuts, including some lesser-known options. Listeners will discover how JBGB's whole-animal butchery strives to utilize every part of the animal to offer an array of choices to their customers.
  • Tune in to explore the delectable side of JBGB's as they discuss their mouthwatering pizzas. Learn how they aim to make dining a delightful experience for everyone by providing affordable and tasty pizza options that cater to diverse tastes and preferences.
  • Join the conversation with Becca Carton, the talented pastry chef at JBG's, as she shares her passion for creating delightful and seasonal desserts using locally sourced ingredients. Listeners will be inspired by her dedication to crafting delectable sweets that showcase the flavors of the region.
  • Discover the heartwarming ethos of JBGB's, which aims to be a warm and welcoming community spot. In this podcast, Tyler and Jason will elaborate on their vision of creating a space where people feel at home, fostering a sense of belonging and building a culinary haven that celebrates togetherness.
  • In this captivating episode, Jason's enthusiasm shines as he discusses his passion for making Chesapeake Seafood accessible to all. Listeners will gain insights into his efforts to obtain EBT certification, exemplifying JBGB's commitment to ensuring that quality seafood is within reach of the entire community, fostering inclusivity and culinary enjoyment for all.


Tune in for an eye-opening conversation with Tyler and Jason as they discuss their work at JBGB's, a whole animal butcher shop and restaurant in Remington, Baltimore. They emphasize their commitment to providing access to a variety of cuts of meat and utilizing the entire animal. They also talk about their decision to include pizzas on the menu and the importance of offering affordable, delicious food to the community. Tyler and Jason share their creative interests outside of work and their motto of being genuine and straightforward in their approach.


Mentioned in this episode
JBGB


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Host: Rob Lee
Music: Original music by Daniel Alexis Music with additional music from Chipzard and TeTresSeis.
Production:

  • Produced by Rob Lee & Daniel Alexis
  • Edited by Daniel Alexis
  • Show Notes courtesy of Rob Lee and Transistor

Photos:

  • Rob Lee photos by Vicente Martin for The Truth In This Art and Contrarian Aquarian Media.
  • Guest photos courtesy of the guest, unless otherwise noted.

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