How to Start $40K/Month BBQ Food Truck Business

We stopped by Pigs Head BBQ to get a behind the scenes look into their bbq food trailer business! We talked about starting the business, kitchen equipment, expenses, the food menu, events and catering, advertising and more! The food and service was phenomenal! Definitely recommend if you are ever in Michigan! Please give them a follow:
Facebook: / thepigsheadbbq
Website: www.pigsheadbbq...
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‪@6FigureRevenue‬

[@petemcfeet28]

Step 1. Open it in the UK. Saw guys selling a baked potato with canned beans and shredded cheese on it for like 10 bucks.

[@robertsonderman8483]

lol

[@elazul_87]

lol that sales for $20 in texas….

[@gregbishop610]

Lol more to it then that champ

[@martinmi5]

I make around $4,000 a month profit with no hot dog cart, no food truck, very low over head and no employees from the comfort of my home based restaurant. Not 480K a year but a decent amount of money not having to go anywhere and very low stress.

[@johngraybill6783]

How do you do it?

[@markchristopher4165]

Just absolutely love your content

[@Smokey_steves_smokehouse]

Great video thank you so much for recording this and also to the gentleman and charge for allowing you to record super inspiring as I am a small up-and-coming barbecue business here and SoCal being in California is challenging as prices are very high I recently just bought a 500 gallon barbecue smoker trailer with a pull out 4 foot grill

[@jamessluss4252]

Just keep at it. In the beginning I was making 1 brisket, 2 butts, 4 racks per day, and continued to grow to what we do now. Now.... I definitely won't say we make 40k every month. Definitely get yourself some chaffers, and some really nice catering) serving utensils. Catering is where it is at, and the pop ups lead us into more catering

[@kristfudalini8883]

I would like to know where all the stuff is cooked, is there a homemade kitchen, im in NC, and we have to have a home kitchen inspected by the health department, how do you deal with that. Very interesting, this would be a dream come true, any advice??? I am a culinary guy myself, I worked in hotels for a while. So my main question is do you have an home kitchen?? With massive ovens and pits? Thanks if you respond…✌🏼😁

[@raphaelroberson1129]

Thank you for sharing a unique perspective.

[@paullikitsakos3678]

Great content

[@brandonin_ny]

Would be nice to know what size smoker this gentleman is using cause it’s definitely not the one on the back of the trailer. Great video. Very inspiring for me as I plan to open up a bbq operation in upstate ny this next spring

[@jamessluss4252]

I have a built reverse flow smoker we built 8years ago the one on the back I use for parties and short cooks nothing more. Our main cooker is a 1000 gallon tank smoker. Maxed out I have cooked 48 15lb briskets at once

[@zacevans1903]

How does weather affect your schedule and setups? How do you adjust and plan?

[@jamessluss4252]

We're open rain, shine, snow etc.. does not affect us too much, I honestly say we have some days where it storms and we sell out faster than nice days

[@Pittsburghbad]

That brisket didn't look smoked

[@Melicoy]

40hr work week that $250 in sales per hour

[@EVMANVSGAS]

Certainly time to change that oil out

[@jamessluss4252]

Believe it or not, the tallow was only 3 days old here. Frying he smoked wings changes the color of the oil really quick. We render our own tallow from our brisket trim every week and use that to fry all our stuff in

[@greywolf97883]

So i doubt that very much

[@engulf2003]

Exactly! 480k a year in a bbq food truck?

[@Terrenitup01]

It’s true. I’m doing it as well from a bbq food truck.

[@jamessluss4252]

Not every month. We have had some weeks where we make more, some that are less but on average yes about 10k. But... That is all before expenses as well, gas, electric, food, supplies etc... We do a ton of catering, normally may-oct. We cater 2-3 day a week between corporate, weddings and other private events. Also.. to add to we are based in Michigan, so our peak season (even though we are open a couple days a week in the winter is only march-october.

[@sourpatch_king]

22:15 it gets worse! Brisket pre cut!!??!! No bend! Stiff as a board no bend. Nice smoke ring and bark. I’ll give you that. But man this is terrible.

[@jamessluss4252]

None of it is dry I promise you that. Yes we cut the brisket prior to serving, would I like to do it per order absolutely, but going through 4-6 briskets plus all the other meats and sides with just the 2 of us all in 3-4 hours unfortunately is impossible with just the two of us. The ribs also far from dry, yes there is liquid on the bottom of the pan, they are all dry rubbed no sauce on, so your seeing the rib bark/crust if you must. We get people from the south, the west, the east, we get them all over the place. Come on up, and I will guarantee top 5 best BBQ you have ever had in your life.

[@sourpatch_king]

@ hey bud for the record I’m not hating at all. Sure I’m critical cos I smoke bbq often. Completed in rib comps won a few. From Texas so I smoke briskets all the time. I understand that there is a difference in commercial cooking than backyard. You gotta do what’s best for you to make the most profit while providing the best food. The key is always the long rest for brisket and any other meat. The brisket you had in the video looked rubbery and had no bend. That’s a no go for me. But that’s my opinion. Clearly it doesn’t matter cos you’re doing well for yourself. So keep doing you! I would love to come up there and try your food. Hell I’d love to come out and share some tips/tricks I’ve learned a long the way to help. I wish you well! Keep it up!

[@Bailey-k2j]

$5k per month after expenses and taxes. 🤣

[@jamessluss4252]

Hahaha right. We definitely do not take home 40k in profit. But definitely better than working for someone else

[@martinmi5]

I make that from my home restaurant.

[@frankharris2499]

Is it a medical issue that makes it impossible for people to produce a sentence without the word like.

[@sourpatch_king]

19:54 wtf is that?!?dry over cooked ribs sitting in a puddle to give off the moist texture. Making $40k a month. Your bbq is shit but you’re making great $ so good for you bud. Just don’t drive your truck to the south. Oof