restaurant

Hello, I have been doing research on opening my own BBQ joint and I have a specific question about cooking. I want to do Kraft BBQ where you can smell the smoke and cooking from down the street. What are some of the best processes for cooking brisket where you don’t have to be up all night or...

Hello All, I have been a long time reader on this site, but never an active poster. I just finished up my first BBQ Concession events over the past couple months and I am now ready to move on from the borrowed trailer, to my own. This is where you come in. I need some help/advice with the set...

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...

STUMPS BBQ Class: Sept 19th and 20th in Bluemont Va located right in the Shenandoah Valley. Stump revolutionized the gravity feed pit and is a legend when it comes to BBQ. Make sure to sign up for this class before it's too late. If you want to learn all there is to cooking competition BBQ You...

Hi all, First post in the forum. I am wondering about what restaurants do with leftover BBQ from the day before. I know that many work hard to estimate amounts needed for the day and then when they run out, they run out. Others save and reheat leftovers the next day (wouldn't people...

Well brethren, it's been a wild ride! Last november we took on an old, failing, dying pizzeria. Beaten and battered, years of neglect. After 4 and a half months of overhauling everything from the top to bottom. We finally have an opening date! This friday 4/4/2014 North Fork Bacon & Smokehouse...

I don't know if I'm the only one, but I've visited a few barbecue restaurants and I've found that the most disappointing thing about them is the lack of consistency between the quality of the meal one time and another. Why is consistency in barbecue so difficult? It is just poor management?

Well, I went to two different BBQ joints back to back weeks. So I was thinking about posting a review about each one incase someone is in NY and wants to try it. The 1st was Blue Smoke. Without going into too much detail, it was good. Its was very good, prob. the best BBQ place I've been to...

Hi everyone. I'm new to this forum, so I hope this is in the right area. I run a BBQ restaurant in western Kentucky. We're pretty new (opened July 1st of this year). We've been cooking BBQ in a non-commercial setting for decades, so we're pretty much on top of most of our menu. However...

I'm going to be making my first trek out to KC next Monday and I'm looking to jam as much BBQ into my week as is physically possible. I'll be going to Arthur Bryants, because I feel like I have to, and I'll be going to Oklahoma Joes, because a buddy insists it is the best BBQ in KC (I've heard...