Our Story
West Texas BBQ, done the right way.
JAM BBQ started with a single smoker, a family recipe, and a stubborn belief that great BBQ takes time. We haven't changed our mind.
How it started
Big smoke. Bold flavor. West Texas pride.
The team
The people behind the smoke.
Every event is run by a pit master who has been with JAM BBQ for years. No temp crews, no shortcuts — just people who take BBQ as seriously as you take your event.
Jason Solis
Founder & Head Pit Master
Jay Solis turned a roughneck routine into a legendary Oilfield tradition. While working the rigs, Jay realized that hard-working crews and high-profile clients needed more than just fuel—they needed a proper, hearty meal to get through the grueling shifts. What started as a simple idea to boost morale quickly transformed the oilfield culture. By creating a custom menu and signature recipes built specifically for the patch, Jay sparked a brand-new tradition of cooking that brings the comfort of a home-cooked meal straight to the front lines of the energy sector.
jsolis@jambbqtx.com
Alex Villanueba
co-founder & pit master
Alex Villanueva is the driving force behind the pit and the friendly face of the patch’s finest new culinary tradition. As the best friend and trusted partner of Jay Solis, Alex stood side-by-side with Jay on the rigs, working just as hard to learn the grueling ins and outs of heavy-duty pit smoking. Through endless long shifts and sleepless nights, Alex mastered the fire and the meat, proving himself to be a true Pit Master capable of delivering flawless Texas-style barbecue under any conditions. But Alex brings more than just smoke and steel to the operation—he brings a level of first-class customer service that turns first-time clients into lifelong friends. Whether he is explaining the bark on a brisket to a corporate executive or serving up a hot plate to a exhausted crew at shift change, Alex’s dedication to hospitality ensures that every client feels like family.
Enza Groppo
OPERATIONS & Client relations
Enza Groppo is the engine that keeps the entire operation firing on all cylinders. While Jay and Alex are mastering the pits, Enza is the force managing everything else—proving she is far more than just a behind-the-scenes coordinator. As a true operations specialist and marketing master, Enza handles the day-to-day activities, streamlines incoming orders, and builds the brand presence that keeps the phone ringing off the hook. From providing top-tier customer service to coordinating complex catering logistics for remote oilfield sites, Enza ensures nothing falls through the cracks. Her sharp eye for detail, seamless organization, and passion for the business are what keep the entire team on track and moving forward, turning a rugged passion project into a finely tuned, professional machine.
enza@jambbq.comWhy JAM BBQ
What makes us different.
Real wood. Real smoke.
We use Texas oak and pecan exclusively. No gas assist, no liquid smoke. If it doesn't smell like a campfire, it's not ready.
Low and slow, always.
Our briskets smoke for 20-26 hours minimum. We don't rush the process because the process is the product.
Built for events.
We've catered everything from 20-person board lunches to 600-person weddings. Our setup is designed to serve large groups without sacrificing quality.
Proudly West Texas.
We're based in Odessa and serve the entire Permian Basin. Local means we know the venues, the vendors, and the people.
Ready to talk about your event?
We'll call you back with a custom quote — usually within 1 business day.