In’s and Out’s of Starting a BBQ Restaurant feat. Meat Dave BBQ | Season 8, Episode 25

Описание: This week we’re bringing on Dave Williamson AKA Meat Dave BBQ to discuss all things BBQ, comedy, and his newest business venture - running a restaurant!

#howtobbqright #podcast #meatdave

This week on the HowToBBQRight Podcast, we’re fired up to welcome back our good buddy Dave Williamson — AKA Meat Dave — for another mouthwatering episode (00:39)! He’s got big news: Dave just opened a BRAND NEW restaurant (01:35)! Now that he’s running the show, we had to ask — is Dave still out front slinging BBQ like the good ol’ days (12:08)? And what’s it really like selling BBQ in a bar setting — is it harder or easier (16:00)? Dave also drops his famous Mac n’ Cheese recipe, and it was passed down by a good friend of our’s (22:40)! When it comes to seasonings, Dave knows his stuff (27:51). We talk about why the Primo Ceramic Grill might just become your new favorite backyard cooker (34:05), and how Malcom and Dave’s lunch at Bain’s BBQ was straight-up delicious (34:48). Dave also traveled down to Key West to defend his BBQ festival title (40:26), and yeah… Peanut Butter Jelly RIBS are officially a thing (45:31)! He’s cooked on all kinds of smokers, but RecTeq is still Dave’s go-to (49:38). We also dive into the current state of the California BBQ scene (53:48), and we wrap things up with a look at how Dave is balancing comedy with the restaurant biz (54:26).

Today on the HowToBBQRight Podcast,
00:25 - Intro
00:39 - Welcome back Meat Dave!
01:35 - Running a brick and mortar BBQ restaurant
12:08 - Does Dave still cook at home?
16:00 - Is it easier to sell BBQ in a bar setting?
22:40 - Dave’s Mac N Cheese recipe
27:51- Dave’s Seasonings
34:05 - Primo Ad Read
34:48 - Bain’s BBQ
40:26 - Defending his title in Key West
45:31 - Peanut Butter Jelly Ribs
49:38 - Cookin’ on RecTeqs
53:48 - BBQ scene in California
54:26 - What does Dave’s comedy schedule look like with the restaurant now?
57:42- Closing Notes




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