HARD KNOX of KNOX AVE Part 1: How to Plan for a BBQ Pop-Up

[@brandonwilcox3307]

I'm in the VERY early stages of starting my restaurant/food truck and my first step is attempting a few pop-ups so this was perfect. Thanks for doing this!

[@knoxavebbq]

Awesome! Glad to hear. Make sure to watch the second part!

[@PaulPellegrino-fv6fl]

Thanks, brother. I needed this for getting ready to start a pop-up .Very helpful info !!

[@knoxavebbq]

Aye! Glad I can help. Don’t forget to checkout part 2! A lot of other help info there as well

[@motuknight5569]

Very informative! This will be useful for my upcoming pop up starting early next year. Please add to this series the actual canopy set up with the equipment used and process flow (location of tables, register, prep area, coolers, food holders, food containers, etc). This part has been racking my brain for months. Thanks!!!

[@knoxavebbq]

Uhh…. Idk if I’ll be able to that anytime soon, but I’ll keep that in mind. Thanks for watching.

[@epickleuva]

Everyone is different depending on your space. Use your imagination for your space. Wilson’s bbq has a good vid on this.

[@96816bassmeistha]

good content bro! looking forward to part 2, curious to see how you do ribs ahead of time instead of just after brisket. cold storage is a HUGE thing that people really don't think about until its too late.

[@knoxavebbq]

Definitely. Thanks for watching!

[@welovedji1116]

Man this helped a lot, i always got exhausted bcuz i was stubborn and did all the sides also. From now on I will collab with some1 that can do the sides, and i focus on what i love, The Protein and staying with the pit

[@knoxavebbq]

If you plan on starting your own business I would definitely make your own sides. In this situation a friend of mines called if I wanted to do it. There are definitely way to fit in a lot of the earlier in the week when you’re not doing much!

[@BrisketMedic]

White board Wednesday needs to be a thing! Good info

[@knoxavebbq]

I need more ideas in order to do that on a regular basis. Haha.

[@barefootbeachserviceinc.8546]

What method are you using to store your trimmed briskets? Plastic wrap then the fridge? Great videos.

[@knoxavebbq]

If you’re going to grind it the next day, that’s fine. If you’re not gonna get to it in the next few days, I would recommend vacuum sealing it.

[@ivansantiago9068]

This was great don’t stop I need help on how to sale and prepare i’m all over I want to sell food, can you make a video on pricing management?

[@knoxavebbq]

Leroy and Lewis has one on KZbin

[@godsboymanny554]

Excellent information learning a lot!!!

[@knoxavebbq]

Awesome. Thanks for watching. Any information that you found particularly helpful?

[@okcharleys]

Thanks man. Looking forward to part 2!

[@Woodwardsbbq]

Just a comment to help boost the algorithm. Well done Joe🤙

[@knoxavebbq]

Lol! I appreciate it. That means a lot.

[@MikeBonesBBQ]

Love your videos and the detail! How long can I hold ribs in a warmer before they are no good?

[@knoxavebbq]

👍 I would say 8 is good. When you get to to 10-12, they’ll still be good, but might not be the same.

[@MikeBonesBBQ]

Got it! 145 is a good temp to hold? Thank you. Appreciate you. You’re doing the lords work! Lol

[@Fred86]

Great content as always Did my 2nd pop up (all for fun)for a powerlifting meet last weekend , didn’t do as well as expected , first mistake was I didn’t consider the “food culture” , Texas style bbq is still very new to central California , brisket per lbs, sausage sold per link totally bombed along with queso blanco and chips lol😂; 2nd is if it’s a sandwich it’ll probably sell since it’s familiar to non bbq people , 3rd keep the menu small and easy for a non food event …it’s fun and very stressful at the same time haha

[@knoxavebbq]

I’ve also gone through all of that. Haha.

[@Fred86]

Lol I bet 😂, I mean you where doing it before bbq became a thing on YT

[@knoxavebbq]

@@Fred86 definitely. people just don't know it.

[@danetaylor5112]

Fred…I’ve found that giving out samples of everything really helps. Try it out next time!

[@Fred86]

@@danetaylor5112 I did , I’ll be more assertive with the samples next time , thanks for the advise

[@summerberries29]

Would love some info on order management/payment systems and how do you maximize $$$ for your popoup so you can keep doing this

[@knoxavebbq]

I offer consulting, so I probably won’t be making that into a video. If you need assistance feel free to email me at [e-mail]!

[@MrA22chan]

Great content! Keep them coming!

[@knoxavebbq]

Appreciate it. Thanks for watching!

[@xtreemej7]

Thanks for the very informative video. I'm just getting started. I have some venues lined up, and want to bring great BBQ to my community!

[@knoxavebbq]

Best of luck!

[@xtreemej7]

@@knoxavebbq thanks man!!

[@domcedillo]

Thank you for this content. How much brisket are you smoking for an average pop up?

[@domcedillo]

never mind! I saw part 2

[@knoxavebbq]

👍

[@SuperPfeif]

Great info!

[@knoxavebbq]

Appreciate it. Anything in particular that you found helpful?

[@SuperPfeif]

How you start with game day and work your way back. Also as obvious as it should be, fridge space/ storage planning. I look forward to part 2.

[@savalascraftbarbecue]

The ribs after the brisket part I felt that 😅😩. Already enjoying the video

[@knoxavebbq]

Lol! I’ve done it too many times. I finding another way.

[@barbersque]

Well done bro!

[@knoxavebbq]

Thanks for watching.

How do you handle the Health Department? There are lots of codes that seem like a challenge to overcome cooking in your own home.

[@knoxavebbq]

It’s different everywhere and bbq is especially tricky. I would just make sure you have your food handlers license and try to find a place that has a kitchen you can sell out of. Most home sales will probably will need to be done on the down low

[@kenmillsap9624]

When you do a pop up what do you typically pay the owner of the venue? Is it typically a flat fee or a percentage of your sales for the event?

[@knoxavebbq]

Every place is different. Just need to figure out what works best for you.

[@kenmillsap9624]

OK, let’s say the venue I’m doing a pop-up at wants a percentage of sales. Are we looking at 2%, 5%, 10%? What has your experience been? I’m planning a pop-up event in late April at a new winery in our area and neither the owner or I have done this before so just looking for a little information to get started. @@knoxavebbq

[@savalascraftbarbecue]

Storage space I felt that too 😂🤦🏻‍♂️

[@knoxavebbq]

It’s the last thing ppl think about until they have a trunk full of meat with no place to put it.

[@macdavis757]

You’re right the best brisket I have made was dry brined in fridge for 3 days

[@knoxavebbq]

I’ve never done that before, but hey if you like it, keep doing it.

[@Squashempire]

Hey Joe, I do Texas-style BBQ in Canada, and ran into a few problems with the health authorities here regarding cooking out of my backyard. Do they allow you to cook from a residence where you are?

[@knoxavebbq]

No they don’t…. But I have. Haha.

[@Squashempire]

@@knoxavebbq Hahah nice… is your smoker near your house? Or you have it near a commissary kitchen? Just wondering how you make it work with where your smoker is located. I’ve got a 500 gallon on skids in my driveway so moving is would require contacting a crane company lol

[@eddiegoodman9267]

Good information

[@knoxavebbq]

Glad it helped!

[@embecmom5863]

This is brilliant, ive been doing pop ups and catering for couple of years, best advice in this vid is planning to enjoy, and not trying to do too much. When I started I was doing 3 or 4 sides, ribs, pulled pork chicken and more and make the mistake of cramming a lot of that into 2 days.. then setting up at the popup which took 2 hours etc.. its too much and you have to understand that to enjoy cooking you need to take a step back when on your own and concentrate on a few items, not trying to cater for every eventuality. I also only have 2 small fridges, a small freezer and a 90 gallon smoker so I need to plan my smokes around what can fit where and when, and the biggest mistake I made was buying equipment I didnt need. Really interested in your pre cooked ribs and re heat.

[@knoxavebbq]

Gotta enjoy it. If not, why put in all the work.

[@nikkotitocamacho7608]

Great Video, can you draw one up for a Saturday & Sunday Pop-Up, Thanks

[@knoxavebbq]

What do you mean by that? Like serving food Saturday and Sunday?

[@dennisjones6943]

So the ribs are cooked Wednesday and isn’t served til Sunday? Or am I misunderstanding that?

[@knoxavebbq]

Correct

[@dennisjones6943]

@@knoxavebbq how come it isn’t cooked with the brisket or is it because of lack of space in the cook chamber? Also, are the ribs refrigerated and then reheated for service? Im doing a tailgate in a few weeks so I’m trying to get my plans squared away

[@knoxavebbq]

@@dennisjones6943 you could, but i didn't have access to a fridge on the night after the brisket cook, so i did it earlier so i could drop it off at the location when i had time.

[@dennisjones6943]

@@knoxavebbq ah okay! Thanks for answering the questions. I’ve always got a ton of questions. Great video. Can’t wait to see the next segment

[@thefatwelder1097]

What kind of health dept inspection/licensing do you need for this around Chicago?

[@knoxavebbq]

Next question….. I’m kind of getting away with a lot things, but in terms of serving food, I use other spaces that have kitchens so when I sell food from out of there technically I’m using their licenses since it’s in their spaces.

[@MBBQNJ]

wait i dont have to do 3am ribs same day?! Ribs and clean up are the two biggest pain points for me. Close 3rd is forecasting you just never know!

[@knoxavebbq]

depends on what you're looking to do. if you want the traditional spare rib, i wouldn't recommend it. i've tried it. doesnt come out the same. i'm working on a method though.

[@MBBQNJ]

@@knoxavebbq I look forward to part 2!

[@knoxavebbq]

@@MBBQNJ go watch it now

[@EBTROUBLE]

Soooo…. You’re cooking ribs Wednesday? And then just reheat them on the day of service on the pit while cooking the sausage?

[@knoxavebbq]

Almost. I’ll explain more in part 2

[@epickleuva]

@@knoxavebbq Bet you foil and glaze day of?

[@EBTROUBLE]

@@knoxavebbq you awesome. Great videos by the way.

[@EBTROUBLE]

@@epickleuva my buddy told me he often cooks ahead, cooking the ribs uncovered, and then wrapped in foil…. Then sticks in fridge…. Then day of he grills ‘‘em off on his Santa Maria grill….. I guess we’ll have to be patient til video #2. Hahaha

[@smokemeatbbq3648]

@@EBTROUBLE yeah, that’s pretty much what I do every time. Cook a couple days ahead, wrap in foil and fridge. They come out great every time.

[@JohnSmith-qy2wm]

👍

[@knoxavebbq]

👍

[@PaulinoJaime-p1f]

You better pull up your bootstraps Junior there is no days off at least for you 14 hour days. If you’re lucky days are gonna consist of long ass hours. Good luck.

[@knoxavebbq]

Junior, I’ve worked my long hours which is why I know how to work more efficiently. But thanks for watching.

[@cmbigballa979]

Do you pay the business to allow you to do the pop up or do you guys accept the mutual benefits of collaborating?

[@knoxavebbq]

It’s case by case.

[@donscott6431]

Intelligence showing thru..

[@knoxavebbq]

Haha. Appreciate you watching!

[@seanjoys7360]

Good effort. But the redundancy and unnecessary speaking makes this video unbearable

[@knoxavebbq]

👍 appreciate it

[@VaranusVideos]

​@knoxavebbq he's wrong this is what serious people need.

[@seanjoys7360]

@@VaranusVideos no sure. U are wrong

[@marcusupton2632]

Hahaha what a dog sh!t comment. This video is boss! Thanks again for your help Jo Lin 😎👊

[@chriszinn7143]

👍

[@knoxavebbq]

👍