Roadside BBQ stand- advice please!

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robcava

Meat Mopper
Original poster
May 20, 2015
167
21
CT
I live in central CT. There are a few good places for Q in the area but not much. I lived in NC for a while and fell in love w the little roadside BBQ stands. A little place just went up for sale on a really busy two lane road, with biker bars and ice cream stands every 1/4 mile. Perfect spot for a southern style BBQ place. There is no dining room, just a big lot w lots of parking and a bunch of picnic tables...perfect. I am considering getting the place and doing a seasonal BBQ place...simple menu. I envision just pulled pork, brisket, ribs, and burgers w a few classic sides. There is nothing like this anywhere in ct. I have never owned a restaurant but have cooked at restaurants for about 8 years of my life during undergrad and grad school. I have been a pretty hardcore Q'er/ smoker for years.

I checked the place out and the kitchen is set up well, would just need a commercial pit. Anyone out there own a stand or do trailer q? I know it wouldn't be easy, but am I crazy for considering this?
 
Sounds awesome, but if you want the best southern Q   you need a wood fired smoker and a truely awesome rub.    We do cater some, but mostly sell from our home.   We smoke to food safe specs and beyond, but mostly sell to friends and family.    
 
Wes, I followed your smoker build through the whole thing...amazing. I have researched commercial smokers and I am leaning towards natural gas fired stick burners. The has is just to get them burning and warm, then wood only.
 
I can't offer any advice as I don't do commercial BBQ. But I wish you the best and hope you move forward with this. I can't think of many more fun and rewarding ways to earn a living!!
 
Any fab shops around you ? or a welder you might know?   Budget ?  There are quite a few pit builders around,  

Gary
 
I've thought of a custom as well Gary, but I am definitely leaning towards what woundedyak is saying. Something like the southern pride spk-500. It's expensive but fully automatic so can do the overnight smokes without babysitting all night.
 
I've thought of a custom as well Gary, but I am definitely leaning towards what woundedyak is saying. Something like the southern pride spk-500. It's expensive but fully automatic so can do the overnight smokes without babysitting all night.
You might take a look at this one too ----

http://anbewley.com/products.html

Gary
 
 
It's a business not a weekend cook out. A southern pride will take place of three employee's and sleepless nights
FYI       I can read   and understand it IS a Business   He understood I was talking custom commercial Pit    NOT a weekend Cook

Gary
 
The link I sent you I think are made in Dallas, One of the Franchise BBQ places uses them they do a pretty high volume  the one here in Tyler has 2

Gary
 
Do your homework , check the Las in your State/County/City for the requirements . You'll need to get a Food Safe Cert. and License .

If you DO open your "Shack" , you'd better be ready to have a great product and keep it consistent...

Good employees help too.  

Good luck and . . .
 
Just found out last night that an acquaintance from Louisville, KY did just this, they opened a food truck, with a Southern Pride BBQ as their grilling machine. 
 
What did they say about the business and the pit? KY may be a tough place. There isn't a lot of Q up here in CT...
 
I'm meeting w the broker and seller of the property/ building next tues) first discussion really. Took a look a bit back but just w the agent.
 
Thanks! Me too... The little summer shacks w the picnic tables just feel authentic. Unfortunately "seasonal" is pretty short up here! Maybe 16 to 20 weeks.
 
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