@@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.
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.
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 RUclips! 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!!
@@ricardomacias5356 Probably importing wood. I'm no expert but central texas variety oak is probably scarce in the UK. He may be trying to stay true to central Texas staples.
This man is the new face of RUclips 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 !
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).
Super informative video! One thing I love about your channel is your love for the cooking process really shines through. Can’t wait for a video on the finance side of things.
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.
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!
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.
Good job bro. Can't belive someone got on to you about Lawrey's. That's a staple in my household. Just as it was growing up in my family. It's all about how you use it. Alot of people could have the same seasonings and not know how to use them. Keep doing what your doing🎉.
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
Thank you for all the details on how you run your business very useful!!…we are tying to start our own business here in California but we are new to this thank you 🙏
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
Cooking food in large production is a whole different world. I hope to visit one of your pop ups. I’m moving to Portugal later this year. I’ll be on the lookout for one of your pop ups. Cheers from Alaska.
I appreciate the video. Lots of good practical info. I bought my own double sized smoker trailer to start a bbq business in Cali and am figuring out the best way to run that so I appreciate you sharing your successes but more importantly your learning areas.
I know I'm late to the party but this video is brilliant, thank you Only really been on the bbq for 12 months but have learnt a great amount from yourself so thank you
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!
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!
Really done mate. Proud of you. Very good team you have as well. The queue is testimony to your foods greatness and your passion it contains on the inside
AMAZING AMAZING! Great “How To Video” Thank you so much for making this video! We’re new to the pop-up scene… but we love it 😁 it’s a lot of work! Especially when you’re doing most of the work. You need a lot of patience for BBQ … great BBQ is cooked “ LOW & SLOW”.. I love the check off list 💃🏽 Thank you so much Mr. Wilson 😀
Yet another great video, so looking forward to meeting and learning from you not to mention trying your excellent food. See you at Socal later this month 🙂
Such a good video mate! I bet it would surprise people to realise just how much hard work goes into cooking one of those trays of bbq! Looked absolutely amazing and can't wait for the next takeaway night 😬
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.
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
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
Spectacular Video. Love seeing the nuts and bolts of how one of these events comes together for you. I hope that I'm able to do a home carryout similar to this one at some point. This gives me a great example of how to structure my time.
Awesome video, even just as someone that smokes for family & friends I've learnt some useful stuff here for when holding larger parties! Much love from a fellow UK smoker ✌️
That’s awesome! I should have mentioned, you can replicate the holding of meat in a home oven, no problem! Makes having everything ready at the time super easy
@@WilsonsBBQ Yeah I'd read this online before and ended up having to do it on my last brisket as it cooked quicker than expected. Oven at pretty much lowest temp I could for a good few hours and it turned out my best yet! 😁 Would be interested in the financial side of this with how expensive bbq cuts are in the UK. Any online butchers you'd recommend?
Great video. This could inspire people to make their own bbq joint and bring texas bbq style to a small town, city etc where there wasn't any. Awesome content!
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!
👏👏👏👏 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.
So proud of you!! Doing great barbecue and man the details always show up in the taste and end product. If I said this is great barbecue it’s an understatement! It’s stellar!
@@WilsonsBBQ I imagined you would know Don haha. I love the fact that you make videos and he shares stories on IG. I'm learning from you guys so i can open a pop-up here in my country.
Alright mate, fantastic video. Very detailed and shows the amount of graft you put in at the expense of sleep! One thing I noticed from your home pop up video to this is it all looks much more efficient and time savvy. Shame I couldn't be there on the day to try some of it out.
Excellent video, thank you for the effort you went to just to film this! I have been a subscriber for a long while and have watched many of your videos. As an American from the midwest, I am a BBQ fan and it fascinates me that you-being an Englishman-that you have found Texas style BBQ and are killing it! (a compliment!) Your video quality is excellent, entertaining, easy to watch and enjoy-and they just continue to improve! I also enjoyed the video's of your trip to Texas. It was literally like watching a TV show from the 70's, back when shows would cross-over and have each other on their respective shows, when I saw Bradly from Chud's in your video! Good stuff-Many thanks!
I have my first pop up coming up and this video is a huge help, it struck a chord when I saw the baby monitor app while you worked. I have seen that same view while prepping more times than I can count!
Absolutely excellent video! Just started a BBQ/Taco business late summer. Been focusing on it this year and so far it’s been getting good. I definitely needed a video like this to see what I can do to make service go better. Great job, bro! Success n nothing less 🍻
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 :)
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?
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 👍
I noticed you wearing a Hurtado BBQ shirt and mentioned Jirby BBQ. Both Hurtado and Goldees are in the city I grew up in. Goldees is about 5 miles from my parents' house and Hurtado is about 3 miles from where I work. It's really neat seeing your interest in Texas BBQ. Your videos are informative and very interesting. I wish you continued success.
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!
I'm at work right now, but I can't wait to get home and watch this!
As an American who was born and raised on bbq, you did a great job. Kept it true to the Kraft!
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.
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 RUclips! 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
@@ricardomacias5356 Probably importing wood. I'm no expert but central texas variety oak is probably scarce in the UK. He may be trying to stay true to central Texas staples.
This man is the new face of RUclips 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 !
Good stuff! Thanks for sharing this process. 👍🏼
Crikey! So much work involved in the prep of this. It’s mind blowing!
Your attention to detail is beyond reproach. Extremely helpful guide for those getting into the biz.
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).
Such a great video ! Enough content about the food to keep it entertaining but what made it for me was how logical you are and how clear you present!
Don't get many better videos than this Dave. Absolutely top draw and very informative
Thank you man! Appreciate you watching
To have an hour and a half wait and sell out in an hour and a half is fantastic!
Super informative video! One thing I love about your channel is your love for the cooking process really shines through. Can’t wait for a video on the finance side of things.
Thank you so much! Definitely have a love for cooking - it's definitely not the profits ha! Working on a finance video as we speak!
I run my own catering business and this help me a lot . You’re seasoning is perfect
Everything looks great and I'm sure it tastes even better wish I was actually there to eat some. Love your setup.
As someone who really wants to get involved in this business..... This video meant alot. Thank you
Labour of love right here. RESPECT!
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!
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.
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?
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.
Awesome video. Pop ups can be crazy but also fun.
This was so helpful. Really! You gave us the push we needed. May God continue to bless you.
Good job bro. Can't belive someone got on to you about Lawrey's. That's a staple in my household. Just as it was growing up in my family. It's all about how you use it. Alot of people could have the same seasonings and not know how to use them. Keep doing what your doing🎉.
Brilliant mate, you are going to nail it when you decide to grow. Got a Franklin pit as well👌
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
Great video! My buddy and I are entering the pop up game and this is a huge help.
Thank you for all the details on how you run your business very useful!!…we are tying to start our own business here in California but we are new to this thank you 🙏
Very Impressive, all the food looks fantastic!
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
Cooking food in large production is a whole different world. I hope to visit one of your pop ups. I’m moving to Portugal later this year. I’ll be on the lookout for one of your pop ups. Cheers from Alaska.
I appreciate the video. Lots of good practical info. I bought my own double sized smoker trailer to start a bbq business in Cali and am figuring out the best way to run that so I appreciate you sharing your successes but more importantly your learning areas.
I know I'm late to the party but this video is brilliant, thank you
Only really been on the bbq for 12 months but have learnt a great amount from yourself so thank you
Hi Arcturus. Adorable little kitchen companion.
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!
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!
Really done mate. Proud of you. Very good team you have as well. The queue is testimony to your foods greatness and your passion it contains on the inside
Awesome Video!!!! I watched the first home cook you did and I still enjoyed every minute of this one! Good luck mate!
You are a hard worker mate. Truly inspiring
Thank you!! Appreciate that a lot!
Love it. Taking notes. I wish other channels would do the same to really get the idea how to prep cook and set up and serve.
Thanks for the inspiration
Much love from Kenya
AMAZING AMAZING! Great “How To Video” Thank you so much for making this video! We’re new to the pop-up scene… but we love it 😁 it’s a lot of work! Especially when you’re doing most of the work. You need a lot of patience for BBQ … great BBQ is cooked “ LOW & SLOW”.. I love the check off list 💃🏽 Thank you so much Mr. Wilson 😀
Superb video! Food looked amazing as always. Thanks for sharing.
Yet another great video, so looking forward to meeting and learning from you not to mention trying your excellent food. See you at Socal later this month 🙂
Such a good video mate! I bet it would surprise people to realise just how much hard work goes into cooking one of those trays of bbq!
Looked absolutely amazing and can't wait for the next takeaway night 😬
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
❤️ the Buc-ee’s sticker on your table! Everything is bigger in Texas, hello from ATX.
Killing it! Loved seeing the sides and sauces. Hoping to see the corn and slaw in a future vid
"Head over to the Leroy page if you want that recipe" total respect man! Love it from League City Texas.
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
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
Nicely done. Keep up the great work! I see big things for you in your future. "Keep that line moving!"
Thank you! Appreciate that and thank you for watching!
Fantastic video mate, so interesting and you did a great job with it all! Goodluck for future pop ups
Bbq looked on point, techniques on point that if i hadn't read your about i could've sworn you were a Brit in Texas! lol! Great job!
you guys are amazing ! wish you guys the best ! hoping to see you guys going to restaurant status very very soon ! God Bless !
Did I see a Bucees sticker?!?! Love to see it!! Great job David!!!
Awesome video, tons of detail and just super fun to watch as a bbq fan/novice. Keep up the great work!
That’s awesome. Thank you so much for watching, and so good to hear it was enjoyable even if you don’t plan to go out and sell bbq!
Great video, lots of information to digest. Not sure why, but the gurgling funnel made me chuckle
Brilliant video-informative as always and much appreciated.
Awesome break-down!! Subbed and headed to watch more of your videos.
Amazing! Thank you!!
Spectacular Video. Love seeing the nuts and bolts of how one of these events comes together for you. I hope that I'm able to do a home carryout similar to this one at some point. This gives me a great example of how to structure my time.
Awesome video, even just as someone that smokes for family & friends I've learnt some useful stuff here for when holding larger parties!
Much love from a fellow UK smoker ✌️
That’s awesome! I should have mentioned, you can replicate the holding of meat in a home oven, no problem! Makes having everything ready at the time super easy
@@WilsonsBBQ Yeah I'd read this online before and ended up having to do it on my last brisket as it cooked quicker than expected. Oven at pretty much lowest temp I could for a good few hours and it turned out my best yet! 😁
Would be interested in the financial side of this with how expensive bbq cuts are in the UK. Any online butchers you'd recommend?
Great video. This could inspire people to make their own bbq joint and bring texas bbq style to a small town, city etc where there wasn't any. Awesome content!
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!
Awesome video, great system too! Well done.
Awesome well laid out, I'm not planning on selling but this was insightful, especially considering the cost effect.
👏👏👏👏 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!
So proud of you!! Doing great barbecue and man the details always show up in the taste and end product. If I said this is great barbecue it’s an understatement! It’s stellar!
Thanks for taking the time to do this. Really appreciate it
Thank you for taking the time to watch! Really appreciate it
As someone in the midst of setting up a pop up here in Aus this is the best information one could receive. Thank you so much for what you do mate 👏
Look for Big Don's in Perth. He gives out tons of info like you get here. Love both.
Glad it was helpful! You're very welcome!
absolutely agree! Love Big Don!
@@WilsonsBBQ I imagined you would know Don haha. I love the fact that you make videos and he shares stories on IG. I'm learning from you guys so i can open a pop-up here in my country.
@@abejoker Don is a great bloke, love his work too 👍
I really want to try doing this. I know it’s a lot of work. I am amazing at you organizing and time management skills.
Great vid once again 👏👏 thanks for all your hard work putting it together. Keep the smoke rollin’ ! 🤙🤙
Becoming a fan ! Great videos !
Alright mate, fantastic video. Very detailed and shows the amount of graft you put in at the expense of sleep! One thing I noticed from your home pop up video to this is it all looks much more efficient and time savvy. Shame I couldn't be there on the day to try some of it out.
Awesome video! I found your channel last year when you posted the at home pop up video. Love the content!
Excellent video, thank you for the effort you went to just to film this!
I have been a subscriber for a long while and have watched many of your videos. As an American from the midwest, I am a BBQ fan and it fascinates me that you-being an Englishman-that you have found Texas style BBQ and are killing it! (a compliment!)
Your video quality is excellent, entertaining, easy to watch and enjoy-and they just continue to improve! I also enjoyed the video's of your trip to Texas. It was literally like watching a TV show from the 70's, back when shows would cross-over and have each other on their respective shows, when I saw Bradly from Chud's in your video! Good stuff-Many thanks!
I have my first pop up coming up and this video is a huge help, it struck a chord when I saw the baby monitor app while you worked. I have seen that same view while prepping more times than I can count!
That’s a whole lotta work Dave, but looked super organised. Great video as always and really informative 👍🏻
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.
Another quality video mate, so well laid out and very well organised. Look forward to catching up at the end of the month 🔥
Excellent Video, very informative and clear-cut technique. Thank you!
This is everyone’s dream well done mate
This was awesome to watch!
Absolutely excellent video! Just started a BBQ/Taco business late summer. Been focusing on it this year and so far it’s been getting good. I definitely needed a video like this to see what I can do to make service go better. Great job, bro! Success n nothing less 🍻
Really enjoyed this video. This is something I want to do someday...maybe when I retire from the job that pays the bills.
Nice job!! Food looked amazing
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 :)
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?
Fantastic video . Really enjoyed it
Incredible to see the effort that goes into these, I can tell you it was appreciated :D! Definitely stealing the banana pudding recipe
Such a great video. Thanks for breaking down the whole process, it makes it seem possible for even an amateur like me to sell my bbq some day.
Glad it was helpful! I am very much amateur too, so its definitely possible!
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 👍
Really, really helpful, thanks for that! I am looking to do some popups myself this summer and this is super helpful in planning it all out.
absolutely fantastic educational video!! Would you mind advising on the oven warmer & the Yeti cooler? thanks and best of luck in the future.
This is outstanding. Thanks so much for detailing the process. I have some popups coming up so I’ll be using your advice.
I noticed you wearing a Hurtado BBQ shirt and mentioned Jirby BBQ. Both Hurtado and Goldees are in the city I grew up in. Goldees is about 5 miles from my parents' house and Hurtado is about 3 miles from where I work. It's really neat seeing your interest in Texas BBQ. Your videos are informative and very interesting. I wish you continued success.
I love those guys! Went over to see them back in November. Texas BBQ is certainly a huge passion for me.
Man I love this video! You have absolutely nailed Texas style BBQ but obviously you don't sound like you're from Texas. Great attention to detail.