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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Old 09-06-2015, 12:57 PM   #1
AdamsRibDC
Found some matches.
 
Join Date: 07-19-15
Location: Washington, DC
Default 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.
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Old 09-06-2015, 01:02 PM   #2
landarc
somebody shut me the fark up.

 
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WTG, just keep running man, sounds like a great start
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Old 09-06-2015, 08:12 PM   #3
Dadeo719
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Very cool brother!
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Old 09-06-2015, 08:18 PM   #4
Diesel Dave
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Awesome to hear you're doing so well Keep it up

And that's just great your daughter pitched in to help her dad. You done a good job raising her obviously
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Old 09-07-2015, 05:15 AM   #5
bbqwilly
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Congrats on the great start.

Keep us posted on how things are going.
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Old 09-14-2015, 03:06 PM   #6
JoSal73
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Do you mind sharing what you did before? Do you expect to make more/less per year to follow your passion?
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Old 09-14-2015, 04:17 PM   #7
bizznessman
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Welcome to the world of BIZZNESS!!! Sounds like you hit the ground running. Don't look back!!!!
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Old 09-14-2015, 07:50 PM   #8
PaulstheRibList
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Yes!!!
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Old 09-23-2015, 10:27 AM   #9
AdamsRibDC
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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
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Old 09-23-2015, 11:17 AM   #10
DR
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click the thanks button on the bottom right hand corner of that post.
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Old 09-23-2015, 03:56 PM   #11
bizznessman
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Quote:
Originally Posted by AdamsRibDC View Post
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

The shape the Market is in these days.....you may end up doing MUCH better in the BBQ biz.
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Old 09-23-2015, 07:21 PM   #12
Backnblack
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Will have to stop in next time I am Home....
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Old 09-23-2015, 11:49 PM   #13
Bigmista
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Quote:
Originally Posted by AdamsRibDC View Post
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
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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Old 09-25-2015, 06:57 AM   #14
AdamsRibDC
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Join Date: 07-19-15
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I don't miss it at all, except at this time of year, lol.
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Old 09-25-2015, 07:18 AM   #15
AdamsRibDC
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Quote:
Originally Posted by Bigmista View Post
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.
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
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