British BBQ Society Forums

Marcus,
My mindset is exactly the same as yours. Its good to know there are so many others in the UK with similar thoughts.

Couldn't agree more, my food is okay my family are still alive and enjoy it but is it "good BBQ" . I know I've a long way to go to match what little I've been able to taste at Rudgewick & the BBQ Shack. Other than the Shack everything else seems to be London based, does anyone know of an authentic US style Diner BBQ place in the UK

DrSweetsmoke wrote:

keith157 wrote:

DrSweetsmoke wrote: We do have one other option on the carpet but that's gonna take some serious dough ta make it happen and still a few years down the path.

Don't tell me you are thinking BBQ Bus? Maybe a double decker? Smoke pit downstairs grill upstairs?

I often drive past petrol tankers and wonder how long it would take to convert to a smoker!

The thing about this country is that when it's comes to food most of the pulic are very missleaded or ill-educated. Example, if you have a well knowed fast food joint selling bugers just under a pound and a BBQ joint selling well cooked, seasoned and smoked pulled pork/brisket bap, baguette, sandwich for £3.50-£4.50 with slaw and sauce's. They will buy the cheep burger.

What a sad country we live in.

Eddie

Sorry that is public not pulic.

Want a open kitchen, why noy this one ? http://www.ebay.co.uk/itm/Catering-Trai ... d=ViewItem

Regards

Eddie

Eddie wrote:The thing about this country is that when it's comes to food most of the pulic are very missleaded or ill-educated. Example, if you have a well knowed fast food joint selling bugers just under a pound and a BBQ joint selling well cooked, seasoned and smoked pulled pork/brisket bap, baguette, sandwich for £3.50-£4.50 with slaw and sauce's. They will buy the cheep burger.

What a sad country we live in.

Eddie

Eddie, while I agree this may be the case it really does depend on what market you are aiming for. If you are trying to compete against burger king, McDonalds, KFC even Subway by having a shop on the high street then I would agree. The point is, their profit is in high volume low cost - to compete you would have to offer something similar. If, on the other hand you are at a food market, farmers market or similar you are serving people who appreciate better quality products, they may even be concerned on where the meat is sourced from.
I also believe that engaging the people you serve is the best way to sell product - not to blow smoke up Dr Sweetsmoke's arse but he vends successfully not only because he cooks great food but because of his personality.

Having said that what do I know? I should be more qualified after this summer to know what works and what doesn't but in the mean time I am going to have a whole lot of fun trying.

Looked into this a while ago, cheapest way is to convert an old horsebox.

Even that it may not be custom built, it is still a good way of getting food out their and trying to get the public to widen their palate.

Regards

Eddie

British BBQ Society wrote:Looked into this a while ago, cheapest way is to convert an old horsebox.

Toby, is that because it makes the chassis cheap or would you use the structure of the horse box too? I have a supplier who makes trailers so I could get one easily as we place plenty of work with him - it is the science of the temp control, air flow and smoke generation that I lack.