Brisket, Burgers, and Bottom Lines: What It Takes to Stay Profitable
Update: 2025-02-26
Description
This week on This Week in Barbecue, Bryan is back, and he’s here to give us the inside scoop on what it truly takes to run a Top 3-rated BBQ joint in the USA. Spoiler alert: it’s not all smoky skies and slow-cooked perfection.
We dive into the real, day-to-day grind of running a successful BBQ business:
- The mission of “Barbecue with a Purpose” and why it’s about more than just great food
- A breakdown of costs that go into running the business, from premium meats to overhead
- How constant pivots and daily adjustments keep the fires burning strong
We’re also sharing some key tips and shoutouts from the BBQ world:
- The secret to crafting the perfect sausage flavor profile, starting with the cheese and working backward
- A special thank you to Creekstone for providing consistent, high-quality beef
- Shoutout to Primitive Pits for their rig at the Pig and Oyster Roast event
If you’ve ever wondered what it’s really like behind the scenes of a top BBQ joint—or if you’re looking to level up your own pit game—this is the episode you need. Tune in now and get the inside scoop on what it takes to turn passion into pitmaster-level perfection.
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