Would you want to own a BBQ joint?

Here is a question.

Would you ever want to own your own BBQ restaurant?

If so what would you do to make your place different from the others?

Though I love barbeque, I don't think I would want to own one, but I admire those who do. If I did have one I would offer the choice of either wet or dry ribs and make sure the potato salad and baked beans were truely homemade (and not taste like they came out of an industrial size can). I would keep my menu to a minimum and definitely concentrate on the que as that is what I would be selling. Oh yes, always, serve white sauce and kopy-cat the hushpuppies at Greenbrier's.

Interesting thought.....my brother and I actually have a barbecue team as a hobby, and cook in a couple local small competitions each year...nothing sanctioned by the KCBS yet, however. I also do some occasional catering for family and friends.

If I had a joint, it would be traditional, serving the best meat and homemade sides I could come up with. The importance of good barbecue is first and foremost important, and here in St. Louis, people put too much emphasis on the sauce, which I think is secondary. Regardless, I'd have to have a decent sauce. One alternative to the sauce chase, though, is an approach I've seen in a place in Kansas City---they offer many different sauces, of the diner's choice, and feature one or two each month. It gets them out of worrying about the sauce, and allows them to feature local or regional makers of sauce only.

Bread is also important to me....one local place here in St. Louis serves garlic toast with their barbecue...not to my taste. Plain white bread, please.

I'll echo others' comments on the sides....they have to be top notch...I hate baked beans that are too goopy, or potato salad or slaw that is dripping in mayo, fries that are cold and tired, etc.

Any good joint also has to have a side dish or presentation that they are known for....think the fries at Arthur Bryants, cooked in lard (yum). Hushpuppies or stew at the NC joints like Stameys in Greensboro. The Rib and Fry plate at McClards in Arkansas. The beans at Jacks Stack in KC. The onion rings at Sonny Bryans in Dallas.

Also, offer cold beer and a decent homey dessert like cobbler.

While I enjoy good BBQ in a wide variety of it's styles and presentations, I have no desire to invest the time and effort it would take to become a professional pit-master. I like fooling around with my smoker and do an ok job of creating some BBQ dishes, but I would hate to bet my paycheck on my performance.
No thanks, Let the guys who really love the work and have the skills to do it right be the Pro's. I will invest my meager coins in the results of their efforts and enjoy every morsel of good BBQ. I will also continue to create my copies of their work, for my own use!

Ditto. No desire. Would rather be a Formula 1 driver with homes in Nice, Greenwich Village, Paris, Hinesburg, Vermont, and Fairfield, Iowa. That's for me.
The Bear

Working on one right now. The dream is getting closer after a very near miss.

BBQ is not my thing. I have a love for Hot Dogs, Tacos and Burritos. The magic word being "Love"... If it's something you love, I'd go for it! If it fails, atleast you had fun doing it... Your passion will pay off (hopefully). As a side note, someone here has a BBQ place for sale.. Nothing big, but sounds good.. Do a quick search at the top of the page.

quote:

Originally posted by ddog27

Here is a question.

Would you ever want to own your own BBQ restaurant?

If so what would you do to make your place different from the others?

Never in a million years.

quote:

Originally posted by ddog27

Here is a question.

Would you ever want to own your own BBQ restaurant?

If so what would you do to make your place different from the others?

I would not want a standing building for my place. I would rather use a catering truck with a smoker/grill trailing behind it. Park in a good space where traffic can smell the smoke. I have been thinking about this concept for some time. There are many hot dog trailers here in CT., but I would use the ideas that can be found in Hawaii. There, you can find plate lunches.

I think I would be best served by avoiding many issues that come with a larger operation. I would have only one or two people at the most to help. I would avoid rent and probably air quality rules which would require that I install an air cleaning system.

I would like to do plate lunches. I wanted to do meat and three's, but there are no disposable serving plates designed for that. So it would be meat and two, maybe with a roll or bread too.

I would offer a few meat items that are a constant with the addition of something special each day. Most meats would be served with a basic mop sauce that would be enhanced by containers of other sauces that the customer would add. I would feature some basic sides, but also mix it up a little for variety.
Food preparation would be done at a space that I could rent; a soup kitchen, caterer or even a church kitchen.

My truck would have two collapsible picnic tables under a canopy with inflatable palm trees. I would play music from New Orleans over the stereo speakers.

I have been thinking about my idea and last week I did go to City Hall to find out what was required for doing this. They said that I would have to go to the Police Dept!!! It sounds odd and have yet to follow up on this, but will shortly.

mark

I can think of easier ways to go broke, thanks!

I'm with the Mayor on this one. Plus, I have never envisioned myself enjoying life as a retail proprietor in spite of the fact that I once took a career assessment test that prediected I would be a good maitre 'd.

I'd like to own a bbq business(the business and the property). It would be very simple: baby backers and pulled pork sandwiches with a great slaw and a few tasty sides. I'd pattern it after Portillo's with a large dining room, no wait staff, a drive thru, and a pick-up window for carry-outs. Prices would be reasonable, portions generous, and service quick. I'd hire a management team to run the place and never work it myself. It would be located in a large urban area near office buildings, shopping centers, and residential homes on a major street with easy access entry and exit to ample parking. It would be in a young rapidly growing area, where the property values are sky rocketing. On second thought, forget the above. I'd rather own the building, be the land lord, and collect the rent.

CSD

My problem is -- despite having much understanding of 'Q, my 'Q'ing hasn't pleased me ... so, how'd I do doing it 18 hours a day.

I'd love to do it. I have a friend in Montana who is doing a roadside place and he says I can "intern."

quote:

Originally posted by stlouisguy

One alternative to the sauce chase, though, is an approach I've seen in a place in Kansas City---they offer many different sauces, of the diner's choice, and feature one or two each month. It gets them out of worrying about the sauce, and allows them to feature local or regional makers of sauce only.

Might you be referring to Stilwell Smokehouse? Before Doug the original owner sold the place, the Sauce Smorgasbord used to include our Hot & Spicy Roadhouse Bar-B-Que Sauce as part of the mix. When Doug got out the quality went down. Since Doug left they haven't served our sauce and we haven't been back (believe it or not these were not related situations).

If not Stilwell Smokehouse, what joint are you talking about? Mrs. Roadhouse is a KC expat and we get down there frequently. We'd love to try a new place on your recommendation.

Buddy

I would have a very large simple room with picnic tables covered in checkered plastic table cloths. The specialty would be huge pulled pork sandwiches on good bread, a bit crusty on the outside, chewy on the inside. Sorry, no cheap bread in my joint. A nice assortment of vinegar based sauces and a bottle of some store bought slop like Cookies or some such for the heathens. Huge deep fryers to churn out thin cut partially crisp thin cut potatoes.

I would want a simple menu in order to serve large crowds easily. When ever I hear something bad about a place it always seems to start, “first we had to wait forever”.

No, too much work and terrible hours.

About 2 years from now. My youngest will be off to college then and I plan to start a new business with the wife doing q and bb's 3 days a week...maybe work some events.


Que
slaw
chips
(GOOD rolls)

BB's
Potato/Macaroni Salad
GOOD Bread


Maybe some beans.


Both meats available by the lb also.

Thats it. Open at 10 am - close when the meats gone.

quote:

Originally posted by ddog27

Here is a question.

Would you ever want to own your own BBQ restaurant?

If so what would you do to make your place different from the others?

quote:

Originally posted by ddog27

Here is a question.

Would you ever want to own your own BBQ restaurant?

If so what would you do to make your place different from the others?

Been there, done that and there are definitely better, easier ways to go broke! (Not just in the Q business, but in the restaurant industry in general!) If you want to make good money and have a lot of fun, catering (on-site) is the way to go. I supplemented the household income for a number of years in this way. Met a lot of nice folks too!

ddog27,
hey thanks for posting this topic!!! some really neat thoughts going on in this one.
if you want to get one i can highly recommend mike and crystals coffebluff bbq in savanah georgia. price is right and customer base for sure is there.
as for me i own an 8 x 18 foot rig which is registered with the state of florida as a mobile food dispensary which just means i can cook anything anytime anywhere with out the restrictions placed on caterers who are required to cook only in their commissary kitchen and then transport it. from what i understand florida is amoung the most difficult states to get certified in and i know for a fact that most guys will turn in the non-licensed guys doing catering.
all of our equipment is NSF certified including our smokers which consist of two cookshack model SM150 and one cookshack FEC100. we also have a 22 cu. ft. artic air reefer and a 7.2 cu.ft artic air freezer,3 well steam table, 3 well chilled food table, 5 foot commercial hood system and on demand water heater along with hand sinks and triple sinks. figure 40k for everything. every penny we make goes right back into the business as we want a small take out joint but are only willing to pay cash for it as loans are the death of most small businesses. i work 3 days a week for this business but will do custom smoking for delivery any day of the week. this can lead to 4 hours of sleep in 48 hours but so be it.
that being the case----
i work 4 days a week in a local bbq joint. since i am a certified chef along with doing competions (we were number 2 at the 2005 florida state FBA championships in beef brisket) i am paid well and treated well in this job. every penny i make there goes into savings again to pay cash for a place.
i guess my point is this. if you aren't willing to work that hard for a dream then to me it is just wishful thinking and for goodness sakes do not get into the business.
but i will say this in bbq's defense it is without a doubt the hardest of all cuisines to master especially brisket (i have heard it called the mount everest of bbq and with good reason) couple that with cooking on 3 different types of smokers everyweek (the big ole southern prides at my part time gig and my sm150's and fec100) and you got some real heads up stuff going. matter of fact there are times where i wish i was back just cooking french just to go on auto-pilot for a while.
hope it answered your question and i hope that i did not ramble.
jack

quote:

Originally posted by prisonchef

ddog27,
hey thanks for posting this topic!!! some really neat thoughts going on in this one.
if you want to get one i can highly recommend mike and crystals coffebluff bbq in savanah georgia. price is right and customer base for sure is there.
as for me i own an 8 x 18 foot rig which is registered with the state of florida as a mobile food dispensary which just means i can cook anything anytime anywhere with out the restrictions placed on caterers who are required to cook only in their commissary kitchen and then transport it. from what i understand florida is amoung the most difficult states to get certified in and i know for a fact that most guys will turn in the non-licensed guys doing catering.
all of our equipment is NSF certified including our smokers which consist of two cookshack model SM150 and one cookshack FEC100. we also have a 22 cu. ft. artic air reefer and a 7.2 cu.ft artic air freezer,3 well steam table, 3 well chilled food table, 5 foot commercial hood system and on demand water heater along with hand sinks and triple sinks. figure 40k for everything. every penny we make goes right back into the business as we want a small take out joint but are only willing to pay cash for it as loans are the death of most small businesses. i work 3 days a week for this business but will do custom smoking for delivery any day of the week. this can lead to 4 hours of sleep in 48 hours but so be it.
that being the case----
i work 4 days a week in a local bbq joint. since i am a certified chef along with doing competions (we were number 2 at the 2005 florida state FBA championships in beef brisket) i am paid well and treated well in this job. every penny i make there goes into savings again to pay cash for a place.
i guess my point is this. if you aren't willing to work that hard for a dream then to me it is just wishful thinking and for goodness sakes do not get into the business.
but i will say this in bbq's defense it is without a doubt the hardest of all cuisines to master especially brisket (i have heard it called the mount everest of bbq and with good reason) couple that with cooking on 3 different types of smokers everyweek (the big ole southern prides at my part time gig and my sm150's and fec100) and you got some real heads up stuff going. matter of fact there are times where i wish i was back just cooking french just to go on auto-pilot for a while.
hope it answered your question and i hope that i did not ramble.
jack

WOW! Chef your depth of knowledge in the area of particulates,state regs, etc. is impressive to say the least. Do you have any knowledge of or leads to get to rules and regs for N.J. Info specifically relating to Q smoke production,allowable levels,etc is almost impossible to locate.Any ideas or suggestions?

Thanks ---------Russ

russ,
what you might do is start at your local level. most cities have an information calling number and they should be able to point you in the right direction especially on things like zoning and emmissions. your local department of health might also be a good place to start. the nice thing is i have found every inspector that i have ever come in contact with to be most helpful. once they see that you are trying your best to do it the right way they seem to go out of their way to help you.
hope it helps some
jack

It is my dream (hopefully reality soon)

my place, take out, good meats and homey sides

homemade desserts - Being in the south - Chess Pie (Choc, vanilla, lemon)
& Key Lime Pie

and my location near the gulf, so smoked fish available

Smoked Turkeys available to order for the holidays

I plan on opening one when I retire. It will be small, post oak fueled, with a limited menu (everything made fresh daily, in sufficiently limited quantities to sell out by late afternoon), and no catering arm. Don't know if I can get non-profit status for it, but the goal will be charitable--to bring great barbecue to a place where it doesn't exist. (If nothing changes, that could mean staying right here in Dallas.)

Scott

Hey!!! If I was going to follow my idea, it would look like this...

http://www.runwalkjog.com/bosshoggrille2.htm

It has the look...


mark

Dumb I am but Stupid I ain't. After reading all the posts from the Qperts on this forum, opening a Q joint would be the last thing in my life I would want to do. These Q people are sooo pashionate about their Q that I would be scared to death to open the door each day. I would rather deal with a food critic from the Times Or the Wash. Post any day of the week than with someone who knows their Q. Qperts have been known to make some of the best French chefs cowwer in fear in a corner of their kitchen, a sad site. Anyway the hours have to be incredibly long, and the huge ammount of variables that could ruin a day. My hats off to a Pit Master, me, I'd rather go grizzley hunting with a stick. Chow Jim

What a cool topic!

My place > "Jimmy's BBQ" [My Name's Not Jimmy But It Has a MouthWatering Sound To It! lol]

MENU
BBQ
* Pork Shoulder
> Hickory/Apple/MesquiteWood Smoke
> 15 Ingredient Sauce On The Side
* Beef Brisket
> Hickory/Apple/MesquiteWood Smoke
> 15 Ingredient Sauce On The Side


SIDES
* Grandma Vivian's Baked Beans
> Scooper Thick .... Onion Chunks .... Bacon Pieces .... Brown Sugar .... Molasses .... A Touch Of Mustard ....
* Fresh HandCut Skin-Still-On Russet Fries
> Made With 3:1 Vegetable Oil/PeaNut Oil
* Homemade Red & Green Cabbage ColeSlaw

DRINKS
* HomeMade RealLemon LemonAde
> The Recipe On The Back Of The Bottle
* HomeMade IcedTea
* HomeMade FruitPunch

DESSERT
* DeepDish Dutch Caramel/SourCream AppleCrumb Pie
* Chocolate SheetCake


Later!

I don't know that if I'd ever risk the dollars, or spend the time running my own joint. But my pulled pork is getting to be pretty darn saleable.

Dearfolk,
You see this one coming, don't you?
I'd barbecue livermush in a pit. Bet it'd be tasty on a sandwich with a nice tart-hot mustard-vinegar sauce on it.
Evermushingly, Ort. Carlton in Piteous Athens, Georgia.

I currently have my own 'que joint. I've been operating Hog Wild Bar-B-Q in Riverview FL for about 3 years now. I was an engineer working in industrial automation and I got the chance to buy a small BBQ business near my home, so I took the plunge. I'd always dreamed of having my own place. Yes, it's a lot of hard work. And yes, at least for the first few years, you don't make much money. But for me it's a labor of love. I've read many of the postings in this topic and I can vouch for a few. First and most importantly, you must have good food. That goes for the meat as well as the sides. It is a necessary condition for success, but not a sufficient one. You also must run a place that appeals to your market, and understand what that market is. Understand the yearly sales cycle and prepare for it (there will be ups and downs - I think the downs can kill the inexperienced businessman). And here is something that I stand by: keep your menu small and simple and offer your customers limited choices. For instance, I offer only spare ribs, pulled pork, chicken, and sausage. No brisket, no turkey legs. I'm too small with limited pit space and limited warmer space. I have my "original" sauce and a hot BBQ sauce. I offer slaw, beans, potato salad and mac salad, and that's it. We have banana pudding for dessert. All are made fresh daily on the premises. Everything we serve is "top shelf". Keep it simple. Find what you do best and concentrate on that.

Good luck to those of you willing to make the plunge.

BTW, Hog Wild is a small trailer that never moves. It looks like a shack. Our kitchen is clean and our outside dining is tidy. We have flowering bougainvilleas and moss-hung oaks. We play blues and New Orleans jazz over our stereo.

Qbob, Welcome to roadfood. Nice post,I would be interested in stopping at your "Q" emporium and I'm sure many others here as well. Do you mind shareing the location of your joint? Chow Jim

Thanks Jimeats.

Sure, I'll share. My place is located in Riverview, FL which is a small town on the Alafia River, south of Tampa. I am located on Hwy 301, almost exactly 1 mile south of the intersection of 301 and Gibsonton/Boyette Rd. If in the area, stop by. I have a website at www.porkmeisters.com. It has a map.

BTW, we won "BEST BARBECUE IN THE SOUTHSHORE" for 2006. It's a local newspaper write-in contest in the area.

quote:

Originally posted by roadrash

I can think of easier ways to go broke, thanks!

great quote ! too funny (and accurate!!)

i am trying to open a bbq joint in virgina it is predomently seafood there but i believe from when i was there the sandwitch shops are more busy than the seafood place why??? people go to the familar place so why not good old bbq? if you have advice for me please responde to this note thanx have a great day

quote:

Originally posted by bbqbob

Thanks Jimeats.

Sure, I'll share. My place is located in Riverview, FL which is a small town on the Alafia River, south of Tampa. I am located on Hwy 301, almost exactly 1 mile south of the intersection of 301 and Gibsonton/Boyette Rd. If in the area, stop by. I have a website at www.porkmeisters.com. It has a map.

BTW, we won "BEST BARBECUE IN THE SOUTHSHORE" for 2006. It's a local newspaper write-in contest in the area.

Hey Bob, Have we met? This is what I get when trying to access your web site.
____________________________________________________________________________________________________________________________________________

Forbidden
You don't have permission to access / on this server.


--------------------------------------------------------------------------------

Apache/1.3.27 Server at www.porkmeisters.com Port 80

John

John-I got the same thing-but when i tried it on your response, I got right on....?!?!?

quote:

Originally posted by annpeeples

John-I got the same thing-but when i tried it on your response, I got right on....?!?!?

Tried again, same thing. Tried via my post and got in, this is weird. Any Guru's out tnere know how this can be?

That is a nice looking place Bob. Food looks great and it's certainly priced right, maybe a little too low to me but I'm sure you know what the market will bear.

Good Luck,

John

wow. i thought it was just me.

Well folks, I have no answer to the mystery. I can access my site from any number of locations and in a variety of ways and have never had that strange "Forbidden" message. On Saturday we were doing some maintenence to the site and maybe that just happened to be the time you tried to access it. Maybe that had something to do with it. If so, it ought to work fine now. That's a long shot, I know.

BTW to John A - thanks for the kind words.

Bob-

There is a period after the .com in your link. That's what's causing the forbidden message.

I gotta say I think your website and blog are very cool. I like your approach to the business.

Best,
Matt

Looks good 2 me.

Revisiting this topic, see earlier post, I think it would be easy to differentiate a BBQ joint in the Chicago area. Perhaps this is my amateur naivety. The strategy would be to offer an honest southern/Texan experience. Most BBQ in Chicago revolves around ribs covered in sweet sauce. If I can find any brisket, sausage, etc., it is disappointing because management always tries to short cut the cooking process. I would smoke the meats thoroughly as I find in Texas area. Offer a meat and side variety and sweet and savory BBQ sauces.

Mystery solved! Thanks Mattmilw! I had never tried my own reference in my own posting! And thank you Adjudicator too.

Has anyone read the story about Good BBQ= BBQ Joint, Bad BBQ= Stainless Steel Restaurant. That used to be on the BBQ Judges Chambers web site? I think the title was “Good BBQ comes from bad BBQ places” or something like that. His web page is gone now which is sad it was a good site. But that piece he wrote was great, I'd love to have a copy of it.
Jack@DrofBBQ.com

quote:

Originally posted by bbqbob

I currently have my own 'que joint. I've been operating Hog Wild Bar-B-Q in Riverview FL for about 3 years now. I was an engineer working in industrial automation and I got the chance to buy a small BBQ business near my home, so I took the plunge. I'd always dreamed of having my own place. Yes, it's a lot of hard work. And yes, at least for the first few years, you don't make much money. But for me it's a labor of love. I've read many of the postings in this topic and I can vouch for a few. First and most importantly, you must have good food. That goes for the meat as well as the sides. It is a necessary condition for success, but not a sufficient one. You also must run a place that appeals to your market, and understand what that market is. Understand the yearly sales cycle and prepare for it (there will be ups and downs - I think the downs can kill the inexperienced businessman). And here is something that I stand by: keep your menu small and simple and offer your customers limited choices. For instance, I offer only spare ribs, pulled pork, chicken, and sausage. No brisket, no turkey legs. I'm too small with limited pit space and limited warmer space. I have my "original" sauce and a hot BBQ sauce. I offer slaw, beans, potato salad and mac salad, and that's it. We have banana pudding for dessert. All are made fresh daily on the premises. Everything we serve is "top shelf". Keep it simple. Find what you do best and concentrate on that.

Good luck to those of you willing to make the plunge.

BTW, Hog Wild is a small trailer that never moves. It looks like a shack. Our kitchen is clean and our outside dining is tidy. We have flowering bougainvilleas and moss-hung oaks. We play blues and New Orleans jazz over our stereo.

quote:

Originally posted by bbqbob

I currently have my own 'que joint. I've been operating Hog Wild Bar-B-Q in Riverview FL for about 3 years now. I was an engineer working in industrial automation and I got the chance to buy a small BBQ business near my home, so I took the plunge. I'd always dreamed of having my own place. Yes, it's a lot of hard work. And yes, at least for the first few years, you don't make much money. But for me it's a labor of love. I've read many of the postings in this topic and I can vouch for a few. First and most importantly, you must have good food. That goes for the meat as well as the sides. It is a necessary condition for success, but not a sufficient one. You also must run a place that appeals to your market, and understand what that market is. Understand the yearly sales cycle and prepare for it (there will be ups and downs - I think the downs can kill the inexperienced businessman). And here is something that I stand by: keep your menu small and simple and offer your customers limited choices. For instance, I offer only spare ribs, pulled pork, chicken, and sausage. No brisket, no turkey legs. I'm too small with limited pit space and limited warmer space. I have my "original" sauce and a hot BBQ sauce. I offer slaw, beans, potato salad and mac salad, and that's it. We have banana pudding for dessert. All are made fresh daily on the premises. Everything we serve is "top shelf". Keep it simple. Find what you do best and concentrate on that.

Good luck to those of you willing to make the plunge.

BTW, Hog Wild is a small trailer that never moves. It looks like a shack. Our kitchen is clean and our outside dining is tidy. We have flowering bougainvilleas and moss-hung oaks. We play blues and New Orleans jazz over our stereo.

Yes, I want to own a bbq joint. I have been testing my skills, still need lots of work ! I would offer the highest quality meats SAMS CLUB. I will carry the best cobblers,potatoe salad, and baked beans. My wife makes a real spicy chicken pasta. Im so close I bought some property that has a commerical kitchen with a window. Im changing career's I think I could make some money ???? PS Im looking to have a special grill and smoker made. And I want to do TRIPE.

You are right up my alley...like the way you think!!! That's the way I would do my bbq place as well!!!!

Interesting thought.....my brother and I actually have a barbecue team as a hobby, and cook in a couple local small competitions each year...nothing sanctioned by the KCBS yet, however. I also do some occasional catering for family and friends.

If I had a joint, it would be traditional, serving the best meat and homemade sides I could come up with. The importance of good barbecue is first and foremost important, and here in St. Louis, people put too much emphasis on the sauce, which I think is secondary. Regardless, I'd have to have a decent sauce. One alternative to the sauce chase, though, is an approach I've seen in a place in Kansas City---they offer many different sauces, of the diner's choice, and feature one or two each month. It gets them out of worrying about the sauce, and allows them to feature local or regional makers of sauce only.

Bread is also important to me....one local place here in St. Louis serves garlic toast with their barbecue...not to my taste. Plain white bread, please.

I'll echo others' comments on the sides....they have to be top notch...I hate baked beans that are too goopy, or potato salad or slaw that is dripping in mayo, fries that are cold and tired, etc.

Any good joint also has to have a side dish or presentation that they are known for....think the fries at Arthur Bryants, cooked in lard (yum). Hushpuppies or stew at the NC joints like Stameys in Greensboro. The Rib and Fry plate at McClards in Arkansas. The beans at Jacks Stack in KC. The onion rings at Sonny Bryans in Dallas.

Also, offer cold beer and a decent homey dessert like cobbler.

quote:

Originally posted by jdbeck

You are right up my alley...like the way you think!!! That's the way I would do my bbq place as well!!!!

Interesting thought.....my brother and I actually have a barbecue team as a hobby, and cook in a couple local small competitions each year...nothing sanctioned by the KCBS yet, however. I also do some occasional catering for family and friends.

If I had a joint, it would be traditional, serving the best meat and homemade sides I could come up with. The importance of good barbecue is first and foremost important, and here in St. Louis, people put too much emphasis on the sauce, which I think is secondary. Regardless, I'd have to have a decent sauce. One alternative to the sauce chase, though, is an approach I've seen in a place in Kansas City---they offer many different sauces, of the diner's choice, and feature one or two each month. It gets them out of worrying about the sauce, and allows them to feature local or regional makers of sauce only.

Bread is also important to me....one local place here in St. Louis serves garlic toast with their barbecue...not to my taste. Plain white bread, please.

I'll echo others' comments on the sides....they have to be top notch...I hate baked beans that are too goopy, or potato salad or slaw that is dripping in mayo, fries that are cold and tired, etc.

Any good joint also has to have a side dish or presentation that they are known for....think the fries at Arthur Bryants, cooked in lard (yum). Hushpuppies or stew at the NC joints like Stameys in Greensboro. The Rib and Fry plate at McClards in Arkansas. The beans at Jacks Stack in KC. The onion rings at Sonny Bryans in Dallas.

Also, offer cold beer and a decent homey dessert like cobbler.

Sounds good to me. The way I solve the sauce problem is to offer only 2 sauces: my original, and a "hot" BBQ sauce. This is in keeping with my philosophy of limiting a customer's choices. My original is my own brew, and is by far the more popular of the two. The "hot" is just a commercial BBQ sauce (made locally) with a commercial hot pepper sauce added. (We used to offer only the original sauce and when a customer asked for "hot" we'd pass him a shaker bottle of Texas Pete's!)

And I agree, those lard-cooked fries at Bryant's are some of the best things on earth!

Yes and no......Let me explain. I have no desire to own or run a long term BBQ biz, but it is beginning to look like I will be involved in a short term project. At some point I need to get down to KY to sample lamb BBQ, and to learn how to make it. A local sheep group that I am a member of is looking at running a food booth at the Big E next fall. The Eastern States Exposition in West Springfield Mass is working hard at keeping some agricultural flavor in an increasingly urban setting, and they have been recruiting our group to man a food booth. If the leadership of our organization negotiates a deal, I have committed to giving a lot of time. It should be fun, especially because we will only be doing it for a few days. Any advice?