@@thereerhunter2314 “none that I’ve seen” Ever heard of Goldees? Number 1 rated in Texas and they use Lawreys so your bbq knowledge is clearly not as strong as you think it is.
Man.. This is ridiculously specific and informative. You are one of my top inspirations when it comes to honing my craft and I hope to start doing pop-ups here in the near future. Thank you for taking the time to make this. It was extremely helpful.
Man brother you have no idea how long I’ve been waiting for someone to do a video like this!! This was easily the best overall bbq video I’ve ever seen here on TH-cam! As someone who transitioning into the pop up game from the catering game, this helps sure up so so many questions that I’ve had that I can never seem to find. Thank you brother!!
This was an absolutely awesome video! Congrats on your BBQ company really taking off. I’ve been a follower since the beginning so it’s really cool to see you grow! If I may… I’ve owned a BBQ company in the USA for a few years now. I’d like to suggest a few things that might make your process more efficient and save some costs. 1) Use a bag of B&B lump oak charcoal to get your cooker started. It’s fast to light and the flavor impact is minimal. You’ll save quite a bit of logs. If you can’t get B&B charcoal, any lump will work. Light the charcoal, and let it roll for about 20-25 minutes. Then spread it out a bit and start adding logs one or two at a time. 2) Find a meat supplier in your area that sells to restaurants or grocery stores. It looked like you bought individually packed meats (correct me if I’m wrong). I buy proteins by the case and the cost saving is substantial. A good meat supplier should be able to supply any size order you need. 3) Cut your meats in front of the customers. Arrange your setup so the customer see you slicing and pulling… It will increase sales significantly. You’ll be surprised at how many people will be there just for a pork sandwich, but if they see you slicing brisket or sausage or ribs for guy in front of them, they’ll order more than just the sandwich. You sold out so it wouldn’t make an impact if that’s what you’re trying to do, but if you want to move more food, cut in front of the customer. Plus it just looks really cool! 4) If you decide to cut in front of your customers, add a little smoked tallow to your briskets before you wrap them. The extra tallow will pour out on the board and you can drag the sliced brisket through the tallow as you serve it to ensure the brisket is moist. The fat will coat the customer’s mouth and ensure their brisket seems moist if it dries out a little during the cook. This is especially important for the flats. 5) After the proteins are done cooking and you’re ready to put them in the warming cabinet, wait till they have dropped down to about 165-170 degrees Fahrenheit, wrap them in cling film or plastic wrap. They’ll maintain a lot of moisture that way. 6) Cook at a higher temp. I cook at 300 degrees Fahrenheit and it reduces my cook time significantly. The smoke flavor doesn’t change if you don’t go any higher then 300, but the time will decrease significantly. If you cook hotter than 300, you start to loose smoke flavor (or so I’ve found) so I keep my pits as close to 300 as possible. - These are just a few ideas or tips I’ve come up with over the time I’ve had my BBQ business. Hope you find some of it usable. Good luck!!! Can’t wait to see the next video!!
this is an absolute fantastic comment and what the Internet should be about and not arguing at every opportunity...helping one another and sharing great ideas
This post is EXCELLENT Information... But... Hard to READ... Next time please Break your writing into Paragraphs... I did read every word... and agree with every word you wrote... Have tried Tallow Cowboy Chocolate Chip Cookies... Yum... Thank you so much for sharing these great ideas... just please space out your words... so we can read it easier. Thank you Jason (I love that name... it is my son's name too).
What else should I have included? Did I miss anything, and is there anything more you want to know? (I forgot to include the re cooking of the sausage. Duh)
Mate!! That video was brilliant!!! Love how you explained everything in so much detail., I’ve never seen anything half as good. Your trays looked amazing too, I will have to head down to Bicester and try it out. Can you post a link for where you get your pork ribs please?
I love the detailed explanation of your process of cooking and serving. My biggest question is how you know what to charge to ensure your are profitable. I also am curious as to what someone could expect to profit off of this amount of food. Thanks for your videos!
Channels like this are great examples of why the internet has more positives than negatives. I've been visiting BBQ places around the USA for over 15 years and always wanted someone over here in the UK to start doing it properly, I shall have to venture down to Oxfordshire one time to try your product and give it a critiques against Texas' best ;) Too many 'BBQ' places over here don't seem to get it, just added some generic pulled pork is usually the case here. Your channel has showed me there is a healthy grassroots for proper BBQ in the UK and it's about time it went more mainstream. I've been smoking on my Weber for about a decade but I've just gone and ordered a proper offset smoker from Workhorse. You've definitely inspired me to pull the trigger on spending the money and maybe I might start filming my experiences with it.
EXCELLENT VIDEO... Thank you for sharing this video I love Lawreys Season salt. Question So... You can do all of this out of your HOUSE? You don't have to have a Restaurant Licence? Food Permit? We can't do that here in the USA... Cottage Law is like Bake Goods... I really enjoyed your video
Amazing video Dave. This really helps us out. One question: How are you selling the meats? By the pound, half pound? Half rack, full rack? Also you said you had a family meal, are you making some sort of combo deals?
Thank you! Appreciate you watching! I sell all the meats by weight, in 200g increments (just a little short of half lb) Ribs are sold by the bone, half rack and full rack - saving more money the more you buy. We did sell plates to make it easy for people to buy - if you can imagine, a lot of people (especially here) won’t know how much meat to order for themselves or their families. Before selling BBQ, I couldn’t tell you how many grams of meat I could eat in one meal. So for those kind of people, there were two options; a sampler tray (one 1/4 portion of each meat) for one person, and a family tray (double portion of each meat) and all 4 sides.
Really interesting video - thanks for sharing. Certainly inspiring me to give it a go. Have you done anything like this on the rules and regs around pop-up food service? It’d be helpful to know what’s involved from a licensing/permitting perspective. Keep up the great work 👍
Wow impressive video, you covered a lot. It's amazing how many hours went into the prep and cooking to all be gone in 1.5 hours :) The only question that popped into my mind right away, was what was the profit like. Sorry my business hat came out right away haha.
Need Help with setting up a TakeAway Night. Iv got the basics sorted but when it comes to the finance side of things I'm out of my League. You're a big inspiration for me. Iv got a few years under my belt with offset smoking after living in New York for 23 years(I still go back my girls live there with my Ex) Need help with setting up with menu and payments. Cheers M8 Now Living In Northern Ireland
My God thats a lot of cooking and prep work. I'm thinking about doing a pop up, but on a much smaller scale. Food looked good and thx for the information.
There is an OLD saying... Go Big or Go Home.... (smile) I felt the same way when I first started our BBQ Stand... and RAN OUT of food... not good advertisement... Losing hundreds of dollars of food possibility really upset me... Next time I made more that enough... Do Desserts too... I also always had Kettle POP CORN... it brings the kids over... LOL
just came across your channel and your definitely invited to the cook out you and your wife because man you guys can throw down been binge watching your videos such an inspiration love the home BBQ business everything is so neat and clean and look so good and yummy sending love from Atlanta Georgia
Amazing video! I have been debating trying to go and sell at our local events in town, all my friends love my BBQ but just never taken that extra step! Your video was super informative and really laid out a ton of information on stuff I have been wondering! Thank you! Subscribed and can't wait to dig into more of your videos!
Started catering after retirement from corporate world. Lots of good tips here. For me what I learned through my experience is do everything you can ahead of service as long as it does not impact quality. Even little things you think can be done onsite can distract and derail.
That tray of BBQ looks so so good... like Franklins BBQ ;P, will have to order some when you're doing pickups again and when I am down Oxford/Bicester way :)
This was super informative and interesting. I've thought about doing something small like this.. not at a brewery or an event, but just something fun from home. During the summer people are out during the weekend a lot, and having block parties, and thought that would be a fun thing to go make some pulled pork sandwiches or something. Clearly you put a ton of work into this, and it shows!
Awesome turnout. Do you have to get permits and inspections for your kitchen in the UK? This requirement in the US keeps many from doing this as a side gig. Keep it up. Looks like you are killing it.
Great video! I was hoping for some more details on your "home" setup though. In most NA cities the cottage food laws don't apply to meat or perishable food so you require a commercial kitchen. Do you have a separate home kitchen that's licensed? This is a huge barrier to people wanting to sell their home style bbq commercially.
Thank you so much great video. Getting ready to tackle a grad party for our family since nobody wants to do our bbq. Complete novice to large quantity bbq so I'll be studying hard for a month. Sir best wishes and keep growing your business that I'm sure is doing well. Your work ethic and skill will pay big dividends. I'd hire you if you were local to me!
This man is the new face of TH-cam bbq. This guy always finds a way renovate the world of bbq. How or where did he sleep ? It don't matter. It's the love of bbq. Greetings from East Los Angeles aka Beardzilla BBQ! Thank you for everything you do !
I tasted Dave’s homemade sausages, friggin awesome man! Tried the cold smoked and unsmoked ones, both delicious, best sausages ever. This guy is a genius.
Dave to things, one you should have Wilson with you as the official Q dog. Second, really none of my business, it what are your average food cost percentages running? If you don’t feel comfortable, don’t answer.
Just starting a bbq business. It was served from home but I have converted a 2birth to serve from and pitch/pop up. I'm a bit confused about the warming oven and transporting food. Do you have two food warming ovens one at home one in the van? Or you are just holding then transferring the meat from the holding oven into the yeti? I'm sure you said there is a warming oven in the van and same oven in the tent so the chiffon trays just keep warm for serving. You have a generator for the warmer oven?
Really good video. Nice to see this level of skill in the UK and not just American videos! Have you got any plans to scale up the operation i.e larger smokers etc?
Do your pop ups only take place where Power is available? How do you power the warmers? I would imagine that serving out of the yeti the meats would cool off rapidly no?
How do you make sure you sell out and minimize waste? Thoughts on the pre-order model? I recently switched to Hotplate which lets me do this and have a prep list on what I need to make ahead of the pop-up
Id loveeeee to have you supply food at an event I have in planning for the first of December. I have no socials so which would be the way to contact you ?
I have nothing against what you are doing and your food looks delicious. I dont know how i came across your vid, I live in TX. One question is Lawrys Season Salt a thing in th UK, and also where did you get the idea of serving banana pudding? and are nilla wafers a thing in the UK? There is nothing wrong with any of this, im just curious how the hell anyone in the UK would come up these things? I mean if you wanted to go of a region there's always Carolina, Memphis, St Louis, Kansas City, Alabama, or even like Brazil. I guess I'm just behind in times or ignorant.
Hey my friend great video I’m glad you were able to show everyone what it takes to do a pop up and the amount of work it takes to bring everyone the great BBQ. Keep up the hard work.
if u sear the skin of the turkey breast before the smoking it does not get rubbery it crisp right up you can crisp it at the end of the cook as well I like before smoking get that hot flames hitting that skin its going to get some good bark on the skin . the skin holds in moister. thats what i want from a smoked turkery breast.
Please stop using the phrase pop-up to describe your temporary kitchens and food trucks. Pop-up is a proprietary phrase that has been infringed upon by people or businesses struggling with their own business and trying to capitalize off the goodwill of the phrase. A temporary venue or event is NOT a pop-up.
$13.00 per brisket? Sounds like you're in the UK, I'm in Canada and a really good 14 pound brisket would sell for around $1200.00-$1450.00 per brisket. That's a $26.00 1/4 pound sandwich.
Hot holding above safe internal temperature (63c or above) is different to holding hot food at display temp, which has a limit of 4 hours. You can technically hold indefinitely at 63 and above. It’s an arisco BQ0
Would you mind sharing your recipes for corn and pinto beans? I've been tasked by my Elks lodge (BPOE) here in northern NJ to do a pork ribs dinner for 100 but I'm stuck for sides. I've got my ribe game down but sides are my Achilles heel.
I can’t tell you how much I love and appreciate these videos. Thank you! Hope I get to experience your food sometime. I’m going to madscientistbbq’s class next weekend and I’ll be sure to bend his ear about a collab with you. Because my opinion is super important 😂
Fantastic video for anyone who wants to understand what is involved in doing a BBQ pop up. Maybe a bit of information on permits and inspections? Still, I thought this was a thorough and informative video. Thanks! I'm a big Lawry's fan, myself. Try it on a steak sometime. Lawry's and freshly ground pepper. I get rave reviews from friends and family when I use it. EDIT: I use Tellicherry peppercorns.
Nice one 👍🏼 super helpful and very honest and realistic. Looking forward to seeing more of your content. I am currently doing my food hygiene course, as will hopefully be starting something very similar 😀 Thanks 👌🏼
Such an awesome and informative video. Thank you very much for sharing. I definitely want to reach out to you as to see how you come up with portion sizes, pricing a la carte, and bulk sauce/rub/product creation. Do you have an email to send to?
So what was the house's take? You'd at least want to clear a 500 just to cover costs yeah? We'll assume the brisket made $39 since you sold out of it, sides are cheap, good margins, same with ribs, so curious on how you made out after paying your buddies, for wood, and food. I'm curious because I just moved to the Azores with 9 smokers ready to start a scene but it's a lot different here in Europe than America 😅
Brilliant video. Since watching I've just ordered a smoker, all be it slightly different to yours and the same sausage maker. Thanks for the video. Your food looks amazing
Amazing video, thank you so much! You have truly inspired to begin my pop up venture. So I'm quite well versed in the technical smoking of meats, I guess my biggest question is how much meat to order for my first event. I live in a small but touristy town and I just don't know how much meat to have available. Is it preferable to run out of product as opposed to having too much? Anyway, I apologize for the length of my comment but it's important that you know how invaluable this video was for me. Cheers!
👏👏👏👏 Awesome post! Thanks for the work it took to make this! Found your channel through Bradley at Chud's. I'm enjoying this perspective. This video will help a lot of people.
Congratulations on your success. I presume that the food safety regulations where you are have less stringent requirements, as any kind of food storage or preparation for a food service business where I am located must be in a licensed/ inspected commercial kitchen. The regulations here specifically disallow either of these activities in a residential kitchen. Although a wood countertop looks nice (and a butcher block countertop is definitely not an inexpensive item), it would fail health inspection here. Only non-porous surfaces (stainless steel, food-safe plastics, etc.) are allowable for food contact.
Lawreys? That's for burgers and fries. Once I heard the accent I knew the Q was gonna be weak. Doo doo like my pic
It's more common than you'd think in Texas BBQ
@@2176jsweet None that I've seen. Might as well bake it in the oven too.
HAHA the pin of shame!!!
@@thereerhunter2314 “none that I’ve seen”
Ever heard of Goldees? Number 1 rated in Texas and they use Lawreys so your bbq knowledge is clearly not as strong as you think it is.
@@KristianH1986 welp we all know that's a lie! How convenient that overrated BBQ uses Lawrys not hard to be #1 in Texas it's all the same Q
Man.. This is ridiculously specific and informative. You are one of my top inspirations when it comes to honing my craft and I hope to start doing pop-ups here in the near future. Thank you for taking the time to make this. It was extremely helpful.
Thank you so much for watching! Appreciate that a lot!
Man brother you have no idea how long I’ve been waiting for someone to do a video like this!! This was easily the best overall bbq video I’ve ever seen here on TH-cam! As someone who transitioning into the pop up game from the catering game, this helps sure up so so many questions that I’ve had that I can never seem to find. Thank you brother!!
That’s awesome! Thank you so much for watching. Really glad it was useful!
How firing a second grill to cook more food would double your cost ? Aswell you would be able to sell double the amount
This was an absolutely awesome video! Congrats on your BBQ company really taking off. I’ve been a follower since the beginning so it’s really cool to see you grow! If I may… I’ve owned a BBQ company in the USA for a few years now. I’d like to suggest a few things that might make your process more efficient and save some costs. 1) Use a bag of B&B lump oak charcoal to get your cooker started. It’s fast to light and the flavor impact is minimal. You’ll save quite a bit of logs. If you can’t get B&B charcoal, any lump will work. Light the charcoal, and let it roll for about 20-25 minutes. Then spread it out a bit and start adding logs one or two at a time. 2) Find a meat supplier in your area that sells to restaurants or grocery stores. It looked like you bought individually packed meats (correct me if I’m wrong). I buy proteins by the case and the cost saving is substantial. A good meat supplier should be able to supply any size order you need. 3) Cut your meats in front of the customers. Arrange your setup so the customer see you slicing and pulling… It will increase sales significantly. You’ll be surprised at how many people will be there just for a pork sandwich, but if they see you slicing brisket or sausage or ribs for guy in front of them, they’ll order more than just the sandwich. You sold out so it wouldn’t make an impact if that’s what you’re trying to do, but if you want to move more food, cut in front of the customer. Plus it just looks really cool! 4) If you decide to cut in front of your customers, add a little smoked tallow to your briskets before you wrap them. The extra tallow will pour out on the board and you can drag the sliced brisket through the tallow as you serve it to ensure the brisket is moist. The fat will coat the customer’s mouth and ensure their brisket seems moist if it dries out a little during the cook. This is especially important for the flats. 5) After the proteins are done cooking and you’re ready to put them in the warming cabinet, wait till they have dropped down to about 165-170 degrees Fahrenheit, wrap them in cling film or plastic wrap. They’ll maintain a lot of moisture that way. 6) Cook at a higher temp. I cook at 300 degrees Fahrenheit and it reduces my cook time significantly. The smoke flavor doesn’t change if you don’t go any higher then 300, but the time will decrease significantly. If you cook hotter than 300, you start to loose smoke flavor (or so I’ve found) so I keep my pits as close to 300 as possible. - These are just a few ideas or tips I’ve come up with over the time I’ve had my BBQ business. Hope you find some of it usable. Good luck!!! Can’t wait to see the next video!!
You are one of the best thanks
I really think I can do this I will call on you when the time comes
Fantastic comment so many gems in there
this is an absolute fantastic comment and what the Internet should be about and not arguing at every opportunity...helping one another and sharing great ideas
This post is EXCELLENT Information...
But... Hard to READ...
Next time please Break your writing into Paragraphs...
I did read every word... and agree with every word you wrote...
Have tried Tallow Cowboy Chocolate Chip Cookies... Yum...
Thank you so much for sharing these great ideas... just please space out your words... so we can read it easier.
Thank you Jason
(I love that name... it is my son's name too).
What else should I have included? Did I miss anything, and is there anything more you want to know?
(I forgot to include the re cooking of the sausage. Duh)
Mate!! That video was brilliant!!! Love how you explained everything in so much detail., I’ve never seen anything half as good. Your trays looked amazing too, I will have to head down to Bicester and try it out. Can you post a link for where you get your pork ribs please?
Brilliant video, well explained and food looked awesome, just shows the effort you put in
I love the detailed explanation of your process of cooking and serving. My biggest question is how you know what to charge to ensure your are profitable. I also am curious as to what someone could expect to profit off of this amount of food. Thanks for your videos!
Cracking video again. Could you do any videos on sides and sauces. Ie beans and the sweetcorn. Keep up the hard work
Without getting into specifics, what do you think your cost of goods and net profit hover around for this event?
I'm at work right now, but I can't wait to get home and watch this!
Good stuff! Thanks for sharing this process. 👍🏼
Channels like this are great examples of why the internet has more positives than negatives.
I've been visiting BBQ places around the USA for over 15 years and always wanted someone over here in the UK to start doing it properly, I shall have to venture down to Oxfordshire one time to try your product and give it a critiques against Texas' best ;)
Too many 'BBQ' places over here don't seem to get it, just added some generic pulled pork is usually the case here. Your channel has showed me there is a healthy grassroots for proper BBQ in the UK and it's about time it went more mainstream.
I've been smoking on my Weber for about a decade but I've just gone and ordered a proper offset smoker from Workhorse. You've definitely inspired me to pull the trigger on spending the money and maybe I might start filming my experiences with it.
As an amateur bbq smoker from Dallas TX, you really inspired me to test the waters of doing a pop up! Great content sir.
EXCELLENT VIDEO...
Thank you for sharing this video
I love Lawreys Season salt.
Question
So... You can do all of this out of your HOUSE?
You don't have to have a Restaurant Licence?
Food Permit?
We can't do that here in the USA...
Cottage Law is like Bake Goods...
I really enjoyed your video
Amazing video Dave. This really helps us out.
One question:
How are you selling the meats? By the pound, half pound? Half rack, full rack? Also you said you had a family meal, are you making some sort of combo deals?
Thank you! Appreciate you watching!
I sell all the meats by weight, in 200g increments (just a little short of half lb) Ribs are sold by the bone, half rack and full rack - saving more money the more you buy.
We did sell plates to make it easy for people to buy - if you can imagine, a lot of people (especially here) won’t know how much meat to order for themselves or their families. Before selling BBQ, I couldn’t tell you how many grams of meat I could eat in one meal. So for those kind of people, there were two options; a sampler tray (one 1/4 portion of each meat) for one person, and a family tray (double portion of each meat) and all 4 sides.
You need to be charging a premium for brisket brother, 25 to 40 dollars per pound there in England
Really interesting video - thanks for sharing. Certainly inspiring me to give it a go. Have you done anything like this on the rules and regs around pop-up food service? It’d be helpful to know what’s involved from a licensing/permitting perspective. Keep up the great work 👍
9:26
WOW... Precious Baby... Beautiful Blue Eyes.
As an American who was born and raised on bbq, you did a great job. Kept it true to the Kraft!
Wow impressive video, you covered a lot. It's amazing how many hours went into the prep and cooking to all be gone in 1.5 hours :) The only question that popped into my mind right away, was what was the profit like. Sorry my business hat came out right away haha.
Need Help with setting up a TakeAway Night.
Iv got the basics sorted but when it comes to the finance side of things I'm out of my League.
You're a big inspiration for me.
Iv got a few years under my belt with offset smoking after living in New York for 23 years(I still go back my girls live there with my Ex)
Need help with setting up with menu and payments.
Cheers M8
Now Living In Northern Ireland
You can drop me an email at wilsonsbbquk@gmail.com to discuss online consultancy
Thank You Sir
How do you keep the foodwarmer powered while at these popup events?
My God thats a lot of cooking and prep work. I'm thinking about doing a pop up, but on a much smaller scale. Food looked good and thx for the information.
There is an OLD saying...
Go Big or Go Home.... (smile)
I felt the same way when I first started our BBQ Stand...
and RAN OUT of food... not good advertisement...
Losing hundreds of dollars of food possibility really upset me...
Next time I made more that enough...
Do Desserts too...
I also always had Kettle POP CORN... it brings the kids over... LOL
just came across your channel and your definitely invited to the cook out you and your wife because man you guys can throw down been binge watching your videos such an inspiration love the home BBQ business everything is so neat and clean and look so good and yummy sending love from Atlanta Georgia
Amazing video! I have been debating trying to go and sell at our local events in town, all my friends love my BBQ but just never taken that extra step! Your video was super informative and really laid out a ton of information on stuff I have been wondering! Thank you! Subscribed and can't wait to dig into more of your videos!
Started catering after retirement from corporate world. Lots of good tips here. For me what I learned through my experience is do everything you can ahead of service as long as it does not impact quality. Even little things you think can be done onsite can distract and derail.
EXACTLY...
I learned that the hard way
BAHAHAHA
That tray of BBQ looks so so good... like Franklins BBQ ;P, will have to order some when you're doing pickups again and when I am down Oxford/Bicester way :)
This was super informative and interesting. I've thought about doing something small like this.. not at a brewery or an event, but just something fun from home. During the summer people are out during the weekend a lot, and having block parties, and thought that would be a fun thing to go make some pulled pork sandwiches or something. Clearly you put a ton of work into this, and it shows!
Awesome turnout. Do you have to get permits and inspections for your kitchen in the UK? This requirement in the US keeps many from doing this as a side gig. Keep it up. Looks like you are killing it.
Awesome well laid out, I'm not planning on selling but this was insightful, especially considering the cost effect.
Great video! I was hoping for some more details on your "home" setup though. In most NA cities the cottage food laws don't apply to meat or perishable food so you require a commercial kitchen. Do you have a separate home kitchen that's licensed? This is a huge barrier to people wanting to sell their home style bbq commercially.
Thank you so much great video. Getting ready to tackle a grad party for our family since nobody wants to do our bbq. Complete novice to large quantity bbq so I'll be studying hard for a month. Sir best wishes and keep growing your business that I'm sure is doing well. Your work ethic and skill will pay big dividends. I'd hire you if you were local to me!
Crikey! So much work involved in the prep of this. It’s mind blowing!
This man is the new face of TH-cam bbq. This guy always finds a way renovate the world of bbq. How or where did he sleep ? It don't matter. It's the love of bbq. Greetings from East Los Angeles aka Beardzilla BBQ! Thank you for everything you do !
I tasted Dave’s homemade sausages, friggin awesome man! Tried the cold smoked and unsmoked ones, both delicious, best sausages ever. This guy is a genius.
Dave to things, one you should have Wilson with you as the official Q dog. Second, really none of my business, it what are your average food cost percentages running? If you don’t feel comfortable, don’t answer.
Just starting a bbq business. It was served from home but I have converted a 2birth to serve from and pitch/pop up.
I'm a bit confused about the warming oven and transporting food. Do you have two food warming ovens one at home one in the van?
Or you are just holding then transferring the meat from the holding oven into the yeti? I'm sure you said there is a warming oven in the van and same oven in the tent so the chiffon trays just keep warm for serving. You have a generator for the warmer oven?
Really good video. Nice to see this level of skill in the UK and not just American videos! Have you got any plans to scale up the operation i.e larger smokers etc?
What temperature do you hold the brisket in the warm oven?? How long can you hold a brisket cooked in warmer.
How do you power the food warmer at the pop up? Or does it stay sufficiently hot enough that you dont have to? Does anyone know please? Thanks.
Do your pop ups only take place where Power is available? How do you power the warmers? I would imagine that serving out of the yeti the meats would cool off rapidly no?
When I get a ABN and I will lock in a bbqing Catering services for around grilling with charcoal and a gas BBQ as well mate.
just wanted to check, what make and model is your warming oven. looking to purchase one.
Did you say this was a crinkle cut knife to make pickles? Also what type of pickle are you using dill or kosher?
Outstanding video, great work, hope you made a bit of cash!
How do you make sure you sell out and minimize waste? Thoughts on the pre-order model? I recently switched to Hotplate which lets me do this and have a prep list on what I need to make ahead of the pop-up
How much do you charge for a 4 oz with BBQ plate & 3 sausage pieces beans rice potato 🥔 salad
This was amazing! I'd love to see your costs and profit!
Id loveeeee to have you supply food at an event I have in planning for the first of December. I have no socials so which would be the way to contact you ?
Do you know what size jello packs those are? Looking locally and there are two sizes - not sure which is best.
Do you refrigerate the sides like mac n cheese beans after they are cooked and jus place them in the warmers wen ur at location??
Thanks for the inspiration
Much love from Kenya
Do you need a special license to prep food at home or how exactly does that process work specifically for bbq that takes many hours to marinate?
Thats a lot of time and work. Should do break down on costs and profits would be interesting.
I’m sure a video on your warming/holding process would be helpful. Id be cool to see how you keep food hot to order. Especially poultry
I pretty much cover this at the end of the video! Let me know if more info would be better! Thank’s so much for watching
@13:08.. not everyone is brave enough to admit or show that they make mistakes 👍🏼 thanks
I have nothing against what you are doing and your food looks delicious. I dont know how i came across your vid, I live in TX. One question is Lawrys Season Salt a thing in th UK, and also where did you get the idea of serving banana pudding? and are nilla wafers a thing in the UK? There is nothing wrong with any of this, im just curious how the hell anyone in the UK would come up these things? I mean if you wanted to go of a region there's always Carolina, Memphis, St Louis, Kansas City, Alabama, or even like Brazil. I guess I'm just behind in times or ignorant.
I’m not sure what your question is? I serve Texas style and inspired bbq.
Hey my friend great video I’m glad you were able to show everyone what it takes to do a pop up and the amount of work it takes to bring everyone the great BBQ. Keep up the hard work.
Love your work mate!
Just wondering what temperature does your warming oven hold your cooked meats at?
Thank you!!! 145F
Doesn't the warmer need electricity? How do you keep that going at a pop up event?
is pellet smoker is better than electric pellet .please suggest good smoker for commerical use .is this white box keep the heat preserved
To have an hour and a half wait and sell out in an hour and a half is fantastic!
Well done (no pun intended). What kind of black pepper are you using?
Great vid, great looking food, my man! Now go get some sleep 😂
Don't get many better videos than this Dave. Absolutely top draw and very informative
Thank you man! Appreciate you watching
if u sear the skin of the turkey breast before the smoking it does not get rubbery it crisp right up you can crisp it at the end of the cook as well I like before smoking get that hot flames hitting that skin its going to get some good bark on the skin . the skin holds in moister. thats what i want from a smoked turkery breast.
Please stop using the phrase pop-up to describe your temporary kitchens and food trucks.
Pop-up is a proprietary phrase that has been infringed upon by people or businesses struggling with their own business and trying to capitalize off the goodwill of the phrase.
A temporary venue or event is NOT a pop-up.
I’ll do whatever I want.
Are you gonna buy a bigger smoker to be able to expand your production?
Like a 1000 gallon smoker??🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
Not quite 1000 unfortunately! Don’t have the space! ☹️ but a 300 is being built at the moment
@@WilsonsBBQ that will be wonderful to go bigger!!!! I have a 250 and you can cook lots of meat
When you do a pop-up what do you typically have to pay the owner of the venue? Is it a flat fee or a percentage of your sales for the event?
Have you got any links to equipment you use like the oven warmer plz
Can I ask what you have had to do to make everything legal with environmental health and your home kitchen etc
Is it better to link the sausage as it comes out or after a large coil? And how can can it sit in a fridge before smoking?
Sorry to hear about your wreck much less what you stepped in.
Are the grinder and sausage filler home grad use? If so what is the name of it and where can I get 1
dam I'm about to start bbq catering and was going to call it Wilson's bbq can I still call it that
Are the grinder and sausage filler home grad use? If so what is the name of it and where can I get one
Great video Dave. Unreal the amount of prep and dedication that goes into it. When you opening up a restaurant.... keep up the amazing work 👍👍👍
Cheers Tim!
@wilsonsbbq where do I get those silicone lid covers never seen those in texas
Is there a exact measurements for this sauce as I am a new cook and like exact measurements
$13.00 per brisket? Sounds like you're in the UK, I'm in Canada and a really good 14 pound brisket would sell for around $1200.00-$1450.00 per brisket. That's a $26.00 1/4 pound sandwich.
Fantastic video, explanation, content just everything...🤙😎 New Sub
Nice man! Did you have enough food to sell?
What temp do you keep your warmer at when storing your briskets and Ribs when serving?
140-145 overnight - but during service I turn it up to 160ish to account for the door being opened up a lot throughout service
Great video curious on what warming cupard you have? Also how to you get around hot holding for longer than 2hours as that’s the uk regs?
Hot holding above safe internal temperature (63c or above) is different to holding hot food at display temp, which has a limit of 4 hours. You can technically hold indefinitely at 63 and above. It’s an arisco BQ0
Great video, is the warming oven you're using a Arisco BQ0?
It sure is!
I like to get a scale like this what’s the name of it and where can I get it from
I can see that it is enjoyable, but, is it profitable?
Would you mind sharing your recipes for corn and pinto beans? I've been tasked by my Elks lodge (BPOE) here in northern NJ to do a pork ribs dinner for 100 but I'm stuck for sides. I've got my ribe game down but sides are my Achilles heel.
I can’t tell you how much I love and appreciate these videos. Thank you! Hope I get to experience your food sometime.
I’m going to madscientistbbq’s class next weekend and I’ll be sure to bend his ear about a collab with you. Because my opinion is super important 😂
Ha yes! Tell him the real secret to Texas bbq is lawrys in potato salad
@@WilsonsBBQ lol will do!
Where can u get that potato slicer from what is the brand name
Fantastic video for anyone who wants to understand what is involved in doing a BBQ pop up. Maybe a bit of information on permits and inspections? Still, I thought this was a thorough and informative video. Thanks! I'm a big Lawry's fan, myself. Try it on a steak sometime. Lawry's and freshly ground pepper. I get rave reviews from friends and family when I use it. EDIT: I use Tellicherry peppercorns.
Love your videos! What type of warming cabinet do you use?
Arisco BQ0
Nice one 👍🏼 super helpful and very honest and realistic. Looking forward to seeing more of your content.
I am currently doing my food hygiene course, as will hopefully be starting something very similar 😀
Thanks 👌🏼
What type of blender is that and where can I get one from
Such an awesome and informative video. Thank you very much for sharing. I definitely want to reach out to you as to see how you come up with portion sizes, pricing a la carte, and bulk sauce/rub/product creation. Do you have an email to send to?
Hey mate do you use a generator to power the hot holder or is it fine with residual heat?
Unfortunately I can’t make stuff at my house here in the states
So what was the house's take? You'd at least want to clear a 500 just to cover costs yeah? We'll assume the brisket made $39 since you sold out of it, sides are cheap, good margins, same with ribs, so curious on how you made out after paying your buddies, for wood, and food. I'm curious because I just moved to the Azores with 9 smokers ready to start a scene but it's a lot different here in Europe than America 😅
Really enjoyed this video. This is something I want to do someday...maybe when I retire from the job that pays the bills.
Brilliant video. Since watching I've just ordered a smoker, all be it slightly different to yours and the same sausage maker. Thanks for the video. Your food looks amazing
What type of put is that as I like to get something like this in the USA
Amazing video, thank you so much! You have truly inspired to begin my pop up venture. So I'm quite well versed in the technical smoking of meats, I guess my biggest question is how much meat to order for my first event. I live in a small but touristy town and I just don't know how much meat to have available. Is it preferable to run out of product as opposed to having too much?
Anyway, I apologize for the length of my comment but it's important that you know how invaluable this video was for me. Cheers!
👏👏👏👏 Awesome post! Thanks for the work it took to make this! Found your channel through Bradley at Chud's. I'm enjoying this perspective. This video will help a lot of people.
Awesome! Thank you!
Congratulations on your success. I presume that the food safety regulations where you are have less stringent requirements, as any kind of food storage or preparation for a food service business where I am located must be in a licensed/ inspected commercial kitchen. The regulations here specifically disallow either of these activities in a residential kitchen. Although a wood countertop looks nice (and a butcher block countertop is definitely not an inexpensive item), it would fail health inspection here. Only non-porous surfaces (stainless steel, food-safe plastics, etc.) are allowable for food contact.