British BBQ Society Forums

That was the point I was trying to get across, that the demand is bigfer in the usa. I hadn't noticed those signs. I shall keep an eye out.

All I can aay is good luck to anyone with the balls to try it. I think its up to us to go to these places, eat their food and talk about it so we can make a bigger market and hopefully get the standards to rise through each restaurant wanting to out do the other

I feel people are wanting to try BBQ more in this country and there has been a bit up rise in restaurants due to programs like MvF and DDD.

Which can only be a good thing! Hope fully as BBQ gets bigger we will get better cuts of meat? One can hope.

Its supply and demand. We demand it they supply it. And the more we demand then surely quality will get better.


Ben

Valid point, but IMO it's the ultimate Catch 22 they will supply it if we demand it , where do we go to demand it? I don't do much in the way of social Media (keeping facebook active is about my limit) so don't get to find out about "pop-up" restaurants/BBQ vans/joints unless someone mentions it on here. I know Si (Cyderpig) is aiming for a pop-up down his way and Ed & Emma (Bunch of Swines) had great success at theirs and there are a couple of other posters here who are earning through BBQ either full or part-time and I wish them all good fortune.

My aim is to get a trailer like simon or have
A tow able smoker. There is nothing like it round here and the breakfast trailer are all rubbish.

Do you think we should all show support ans "meat" up at one of these new smoker restaurants?

The only way you could do well with a BBQ place is to go all in and make lots and lots of food in the hope that enough people go in and eats it all. Its the only way to get the margins down and make best use of the very expensive to run equipment.

As mentioned, the smokers on shows like DDD are massive and filled to the brim. The rubs and sauces are made in tubs bigger than my bath. And I think the British public won't review these places kindly when they fight to get in and find they have to eat what they got left.

I think there could be room for street food. Hit a lunch time in a busy city centre. But that's not going to be massively profitable for all the effort put in.

You're right, english profit from over cooked cheap bacon and sausages with greasy eggs. If it aint stodgy We aint interested... if I had a trailernid be limited smoked stuff or id concentrate on ribs or something and do proper decent English food

AK_Bell wrote:The only way you could do well with a BBQ place is to go all in and make lots and lots of food in the hope that enough people go in and eats it all. Its the only way to get the margins down and make best use of the very expensive to run equipment.

Not necessarily, some of the best BBQ joints in the US reheat their meats

Swindon_Ed wrote:Not necessarily, some of the best BBQ joints in the US reheat their meats

It's a fine line what you can get away with though then you may end up with TGI Fridays

What usually looks good is when the place does leftovers breakfasts. We're more of a fry-up breakfast nation...maybe that would work well.

That said, at least with the slow cooked stuff when I make pulled pork I prefer it when it's been microwaved the next day

AK_Bell wrote:It's a fine line what you can get away with though then you may end up with TGI Fridays

I've tried the food at one of these places and i had no idea it was reheated. Also the line going out the door and half way down the block didn't look like they knew or cared, it was some really good BBQ, but they're not microwaving it.