I am in mobile food service - mostly weekend warrior stuff. For the last two years I have been using a wood fired oven to cook and serve pizza. Last week, I sold my oven in anticipation of soon being able to move into a fixed location. Until that happens, I will be serving BBQ.
My pizza was always an opportunity to give customers a unique and wonderful culinary experience. They loved it and were never slow about letting me know. As I transition - temporary or otherwise - into BBQ, I want to be able to provide that same culinary experience. My question to you, a great community of individuals with great ideas is this:
What makes a great BBQ experience? What menu items? What tastes? What makes you say, "Wow!" in BBQ, in either a mobile environment or in a fixed location?
Thanks in advance!
I've competed on the que trail, but that's different really than what a diner wants his or her dining experience to be, but for what it's worth, I'll give my 2 cents! As for the bbq itself, be it ribs or pulled pork, it needs to be always low and slow and fully smoked until it has a nice thick smoke ring. As for sides, classic is best in my opinion. A great Brunswick stew always gets attention, as does mac and cheese, beans, and slaw. Others that work is green beans with some smoked pork in with them, and some naner puddin!! Oh, beans, if canned, you must fix them up, perhaps again, some bits of pulled pork, etc. I know of a bbq place that had pretty good que but their beans tasted like Bush's baked beans right from the can, and people that were regulars there never ate them! For some reason que and blues go great together so pipe in some cool blues!!