One Week In

So one week into cooking BBQ for a living, I can say this has been an eye opening experience.

First, it is absolutely amazing to get compliments from people who have actually paid for my food. "I haven't had brisket like this since I moved from Texas", from Instagram: "Heads up, people, this is the best #BBQ in DC eva", and most satisfying, that groan accompanied by the eyelids fluttering when inhaling pulled pork.

Second, this is hard work. From stacking the wood to moving primals from the cooler to the cutting board to the smoker and reversing that, I am having no issues falling asleep at night. In the shower, one time. I am banking on the workflow getting smoother as I develop systems and procedures.

Third, building the right team to help me is equally important as building the procedures. Finding people who take as much ownership of the product we put out as I do is a blessing, and makes the day much easier. OTOH, looking up from trimming meat and seeing someone splayed out in a beach chair reading C Lilly's book on my dime almost made me blow a gasket. He was repurposed as soon as I took a minute to calm down.

All in all, it was a good week, punctuated by a pig picking and whiskey party, and highlighted by my 10 year old choosing to spend her last vacation week putting rub on animal parts instead of going to the beach because she wanted to do her part to make sure ARDC got off the ground smoothly.

I clearly have something in my eye all of a sudden, so I'm going to stop typing now.

Thanks everybody for the comments. BTW, how do you send "thanks" at the bottom of a post?

JoSal, I was a finance guy: derivatives trader, investment banker, and advisor over the past couple decades, and I expect to make far less and be far happier making burnt offerings.

Bigger news: TuscaloosaQ tells me my pit will be ready any day now. I'm like a kid the week before Christmas. Tyler has been amazing dealing with my requests, and I can't wait to have to order a bigger pit.

Russ

I don't miss it at all, except at this time of year, lol.

Bigmista said:

Take it from another former banker. You will be much happier overall. And the money will come as long as you keep the quality up.

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Bigmista,

I'm a huge fan of your food, my SiL smuggled some back (thanks TSA) to DC, and even after what had to have been 12 hours sitting, bro, you can cook.

The money will be fine; I've set up a subscription model that smoothes the cash flow volatility, and have agreed to provide pregame meals for a couple of local high school/AAU basketball teams to cover what should be the relatively slow winter season.

The quality is not an area of compromise. I'm toying with Wagyu or Prime, and the pork is all locally raised heritage breed, chicken, the same, and the vegetables are all organic.

Biggest thing is that I operate out of a food incubator called Union Kitchen. My overhead is low, and I get to learn about how to properly operate a restaurant without such a steep learning curve. Plus, I love being in a space where everyone is as crazy about their food as I am about Q.

Russ

Backnblack said:

Will have to stop in next time I am Home....

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Come on through anytime!