US Army veteran starts successful BBQ business despite challenges: ‘Very proud’

Steven Rossler, a 20-year Army veteran, has found success in a new battlefield – the world of barbecue. After retiring from the military in 2020, Rossler decided to pursue his passion for cooking and opened Rossler’s Blue Cord Barbecue in Harker Heights, Texas. His journey from the front lines to the food truck has been one of resilience, determination, and the unwavering support of his family.

During his time in the Army, Rossler completed deployments in Afghanistan and Iraq, where he faced the harsh realities of combat. He was awarded a Bronze Star Medal for valor for his heroic actions in saving soldiers from a burning vehicle. However, the mental and physical toll of his service lingered long after he returned home. Rossler struggled with tinnitus, a traumatic brain injury, PTSD, and alcohol abuse as he tried to cope with the memories of war.

But through the darkness, Rossler found light in cooking and barbecuing. He discovered that creating delicious meals not only brought him joy but also served as a form of therapy. In 2016, Rossler decided to turn his passion into a business and opened Rossler’s Blue Cord Barbecue. His dedication to perfecting his craft paid off when his establishment was named one of Texas Monthly’s 25 Best New and Improved BBQ Joints in Texas.

Rossler’s journey to success was not without its challenges, but he credits his wife and two daughters for being his rock and motivation. His family has been instrumental in helping him run the business, with his oldest daughter already showing promise as a hardworking and selfless entrepreneur.

In addition to his family, Rossler also received support from Semper Fi & America’s Fund, a nonprofit organization that assists wounded veterans. The Fund provided Rossler with the guidance and resources he needed to navigate the world of small business ownership, helping him with budgeting, cost analysis, and other technical aspects.

Despite the obstacles he faced, Rossler remains optimistic about the future. He continues to innovate and improve his menu offerings, delighting customers with dishes like brisket, turkey, and raspberry pork belly burnt ends. Rossler hopes to inspire other veterans to pursue their passions and seek help when needed.

As Rossler looks back on his journey from the battlefield to the barbecue, he is grateful for the support he has received and the opportunity to thrive as a veteran-owned business. His story serves as a reminder that with determination and a strong support system, anything is possible.