How To Run A BBQ Pop Up | BBQ Catering Prep

[@thereerhunter2314]

Lawreys? That's for burgers and fries. Once I heard the accent I knew the Q was gonna be weak. Doo doo like my pic

[@2176jsweet]

It's more common than you'd think in Texas BBQ

[@thereerhunter2314]

@@2176jsweet None that I've seen. Might as well bake it in the oven too.

[@KristianH1986]

HAHA the pin of shame!!!

[@KristianH1986]

@@thereerhunter2314 “none that I’ve seen” Ever heard of Goldees? Number 1 rated in Texas and they use Lawreys so your bbq knowledge is clearly not as strong as you think it is.

[@thereerhunter2314]

@@KristianH1986 welp we all know that's a lie! How convenient that overrated BBQ uses Lawrys not hard to be #1 in Texas it's all the same Q

[@Ashtondj88e39]

Man.. This is ridiculously specific and informative. You are one of my top inspirations when it comes to honing my craft and I hope to start doing pop-ups here in the near future. Thank you for taking the time to make this. It was extremely helpful.

[@WilsonsBBQ]

Thank you so much for watching! Appreciate that a lot!

[@AntsBBQCookout]

I'm at work right now, but I can't wait to get home and watch this!

[@Rmcaw]

Channels like this are great examples of why the internet has more positives than negatives. I've been visiting BBQ places around the USA for over 15 years and always wanted someone over here in the UK to start doing it properly, I shall have to venture down to Oxfordshire one time to try your product and give it a critiques against Texas' best ;) Too many 'BBQ' places over here don't seem to get it, just added some generic pulled pork is usually the case here. Your channel has showed me there is a healthy grassroots for proper BBQ in the UK and it's about time it went more mainstream. I've been smoking on my Weber for about a decade but I've just gone and ordered a proper offset smoker from Workhorse. You've definitely inspired me to pull the trigger on spending the money and maybe I might start filming my experiences with it.

[@gordotravels1002]

As an American who was born and raised on bbq, you did a great job. Kept it true to the Kraft!

[@rubensaenz408]

Man brother you have no idea how long I’ve been waiting for someone to do a video like this!! This was easily the best overall bbq video I’ve ever seen here on KZbin! As someone who transitioning into the pop up game from the catering game, this helps sure up so so many questions that I’ve had that I can never seem to find. Thank you brother!!

[@WilsonsBBQ]

That’s awesome! Thank you so much for watching. Really glad it was useful!

[@ricardomacias5356]

How firing a second grill to cook more food would double your cost ? Aswell you would be able to sell double the amount

[@scrottum281]

@@ricardomacias5356 Probably importing wood. I'm no expert but central texas variety oak is probably scarce in the UK. He may be trying to stay true to central Texas staples.

[@dabul3169]

This man is the new face of KZbin bbq. This guy always finds a way renovate the world of bbq. How or where did he sleep ? It don't matter. It's the love of bbq. Greetings from East Los Angeles aka Beardzilla BBQ! Thank you for everything you do !

[@xavierp21]

As an amateur bbq smoker from Dallas TX, you really inspired me to test the waters of doing a pop up! Great content sir.

[@Sy79cmt]

Such a great video ! Enough content about the food to keep it entertaining but what made it for me was how logical you are and how clear you present!

[@Craig_Y]

Crikey! So much work involved in the prep of this. It’s mind blowing!

[@jasons5726]

This was an absolutely awesome video! Congrats on your BBQ company really taking off. I’ve been a follower since the beginning so it’s really cool to see you grow! If I may… I’ve owned a BBQ company in the USA for a few years now. I’d like to suggest a few things that might make your process more efficient and save some costs. 1) Use a bag of B&B lump oak charcoal to get your cooker started. It’s fast to light and the flavor impact is minimal. You’ll save quite a bit of logs. If you can’t get B&B charcoal, any lump will work. Light the charcoal, and let it roll for about 20-25 minutes. Then spread it out a bit and start adding logs one or two at a time. 2) Find a meat supplier in your area that sells to restaurants or grocery stores. It looked like you bought individually packed meats (correct me if I’m wrong). I buy proteins by the case and the cost saving is substantial. A good meat supplier should be able to supply any size order you need. 3) Cut your meats in front of the customers. Arrange your setup so the customer see you slicing and pulling… It will increase sales significantly. You’ll be surprised at how many people will be there just for a pork sandwich, but if they see you slicing brisket or sausage or ribs for guy in front of them, they’ll order more than just the sandwich. You sold out so it wouldn’t make an impact if that’s what you’re trying to do, but if you want to move more food, cut in front of the customer. Plus it just looks really cool! 4) If you decide to cut in front of your customers, add a little smoked tallow to your briskets before you wrap them. The extra tallow will pour out on the board and you can drag the sliced brisket through the tallow as you serve it to ensure the brisket is moist. The fat will coat the customer’s mouth and ensure their brisket seems moist if it dries out a little during the cook. This is especially important for the flats. 5) After the proteins are done cooking and you’re ready to put them in the warming cabinet, wait till they have dropped down to about 165-170 degrees Fahrenheit, wrap them in cling film or plastic wrap. They’ll maintain a lot of moisture that way. 6) Cook at a higher temp. I cook at 300 degrees Fahrenheit and it reduces my cook time significantly. The smoke flavor doesn’t change if you don’t go any higher then 300, but the time will decrease significantly. If you cook hotter than 300, you start to loose smoke flavor (or so I’ve found) so I keep my pits as close to 300 as possible. - These are just a few ideas or tips I’ve come up with over the time I’ve had my BBQ business. Hope you find some of it usable. Good luck!!! Can’t wait to see the next video!!

[@barryjenkins115]

You are one of the best thanks

[@barryjenkins115]

I really think I can do this I will call on you when the time comes

[@chrisdellosa1139]

Fantastic comment so many gems in there

[@Toon1972]

this is an absolute fantastic comment and what the Internet should be about and not arguing at every opportunity...helping one another and sharing great ideas

[@JudiChristopher]

This post is EXCELLENT Information... But... Hard to READ... Next time please Break your writing into Paragraphs... I did read every word... and agree with every word you wrote... Have tried Tallow Cowboy Chocolate Chip Cookies... Yum... Thank you so much for sharing these great ideas... just please space out your words... so we can read it easier. Thank you Jason (I love that name... it is my son's name too).

[@ryangies4798]

Your attention to detail is beyond reproach. Extremely helpful guide for those getting into the biz.

[@WilsonsBBQ]

What else should I have included? Did I miss anything, and is there anything more you want to know? (I forgot to include the re cooking of the sausage. Duh)

[@kwood1493]

Mate!! That video was brilliant!!! Love how you explained everything in so much detail., I’ve never seen anything half as good. Your trays looked amazing too, I will have to head down to Bicester and try it out. Can you post a link for where you get your pork ribs please?

[@RodeosBarbecue]

Brilliant video, well explained and food looked awesome, just shows the effort you put in

[@bnr52985]

I love the detailed explanation of your process of cooking and serving. My biggest question is how you know what to charge to ensure your are profitable. I also am curious as to what someone could expect to profit off of this amount of food. Thanks for your videos!

[@dansmith8512]

Cracking video again. Could you do any videos on sides and sauces. Ie beans and the sweetcorn. Keep up the hard work

[@gerardquimbo]

Without getting into specifics, what do you think your cost of goods and net profit hover around for this event?

[@SmokinJoesPitBBQ]

Good stuff! Thanks for sharing this process. 👍🏼

[@robertross648]

When I get a ABN and I will lock in a bbqing Catering services for around grilling with charcoal and a gas BBQ as well mate.

[@Lee-p9z9z]

I been setting up , prep cook service at place , I started in 2008, I do a time line and check list for each event, I good to know I'm in the ball park, tk u for your time and info

[@ashleyibbotson350]

Don't get many better videos than this Dave. Absolutely top draw and very informative

[@WilsonsBBQ]

Thank you man! Appreciate you watching

[@mechadsey]

Started catering after retirement from corporate world. Lots of good tips here. For me what I learned through my experience is do everything you can ahead of service as long as it does not impact quality. Even little things you think can be done onsite can distract and derail.

[@JudiChristopher]

EXACTLY... I learned that the hard way BAHAHAHA

[@TraeFury]

To have an hour and a half wait and sell out in an hour and a half is fantastic!

[@bigstevessmokemchokembbq8746]

My God thats a lot of cooking and prep work. I'm thinking about doing a pop up, but on a much smaller scale. Food looked good and thx for the information.

[@JudiChristopher]

There is an OLD saying... Go Big or Go Home.... (smile) I felt the same way when I first started our BBQ Stand... and RAN OUT of food... not good advertisement... Losing hundreds of dollars of food possibility really upset me... Next time I made more that enough... Do Desserts too... I also always had Kettle POP CORN... it brings the kids over... LOL

[@damienwhite1883]

Brilliant mate, you are going to nail it when you decide to grow. Got a Franklin pit as well👌

[@robertpretorius6422]

I tasted Dave’s homemade sausages, friggin awesome man! Tried the cold smoked and unsmoked ones, both delicious, best sausages ever. This guy is a genius.

[@danielmiddleton8173]

Hi Arcturus. Adorable little kitchen companion.

[@jenniferturner23]

Super informative video! One thing I love about your channel is your love for the cooking process really shines through. Can’t wait for a video on the finance side of things.

[@WilsonsBBQ]

Thank you so much! Definitely have a love for cooking - it's definitely not the profits ha! Working on a finance video as we speak!

[@jasonwalters6857]

As someone who really wants to get involved in this business..... This video meant alot. Thank you

[@narbekalantarians6269]

Awesome video. Pop ups can be crazy but also fun.

[@dcspace7198]

Everything looks great and I'm sure it tastes even better wish I was actually there to eat some. Love your setup.

[@brittanybutler2211]

This was so helpful. Really! You gave us the push we needed. May God continue to bless you.

[@DeeEfSea]

Labour of love right here. RESPECT!

[@victoriaworldchannel3008]

Thank you for all the details on how you run your business very useful!!…we are tying to start our own business here in California but we are new to this thank you 🙏

[@SamFerrugiacraftbbq]

Hey my friend great video I’m glad you were able to show everyone what it takes to do a pop up and the amount of work it takes to bring everyone the great BBQ. Keep up the hard work.

[@jonathanbrown8756]

I appreciate the video. Lots of good practical info. I bought my own double sized smoker trailer to start a bbq business in Cali and am figuring out the best way to run that so I appreciate you sharing your successes but more importantly your learning areas.

[@timodonnell2283]

Great video Dave. Unreal the amount of prep and dedication that goes into it. When you opening up a restaurant.... keep up the amazing work 👍👍👍

[@WilsonsBBQ]

Cheers Tim!

[@papascruffy]

Very Impressive, all the food looks fantastic!

[@Lat41]

Cooking food in large production is a whole different world. I hope to visit one of your pop ups. I’m moving to Portugal later this year. I’ll be on the lookout for one of your pop ups. Cheers from Alaska.

[@PaulJMorey]

Great video, lots of information to digest. Not sure why, but the gurgling funnel made me chuckle

[@JamesD909]

Great video! My buddy and I are entering the pop up game and this is a huge help.

[@shannendjackson4206]

I run my own catering business and this help me a lot . You’re seasoning is perfect

[@larrydillard4126]

Good job bro. Can't belive someone got on to you about Lawrey's. That's a staple in my household. Just as it was growing up in my family. It's all about how you use it. Alot of people could have the same seasonings and not know how to use them. Keep doing what your doing🎉.

[@rescuehoundemtd]

I really want to try doing this. I know it’s a lot of work. I am amazing at you organizing and time management skills.

[@sacoyiahunter3506]

just came across your channel and your definitely invited to the cook out you and your wife because man you guys can throw down been binge watching your videos such an inspiration love the home BBQ business everything is so neat and clean and look so good and yummy sending love from Atlanta Georgia

[@stevewoods9446]

Brilliant video. Since watching I've just ordered a smoker, all be it slightly different to yours and the same sausage maker. Thanks for the video. Your food looks amazing

[@petermartens2387]

On your brisket and beef ribs have you ever tried the 4,2,10 method look it up if not, it'll help your wood costs and staying up late.

[@viktorijac5103]

What is 4.2.10 method if you don't mind me asking?

[@petermartens2387]

@@viktorijac5103 its, 4 hours smoke at 250degrees, 2hrs high temp cooking around 280degrees, and 10hrs wrapped and rested at 150degrees, there are a few videos on in on KZbin.

[@kak4shi_hatak3]

Could you do a video on how you clean your smoker after a cook up. really interested on how it gets cleaned thanks

[@WilsonsBBQ]

Good idea. Mine needs a clean, too.

[@Gesairo]

Thanks for the inspiration Much love from Kenya

[@n3hp5]

That tray of BBQ looks so so good... like Franklins BBQ ;P, will have to order some when you're doing pickups again and when I am down Oxford/Bicester way :)

[@MissKSA]

Awesome well laid out, I'm not planning on selling but this was insightful, especially considering the cost effect.

[@mattperry2489]

❤️ the Buc-ee’s sticker on your table! Everything is bigger in Texas, hello from ATX.

[@brp0u12]

Thank you so much great video. Getting ready to tackle a grad party for our family since nobody wants to do our bbq. Complete novice to large quantity bbq so I'll be studying hard for a month. Sir best wishes and keep growing your business that I'm sure is doing well. Your work ethic and skill will pay big dividends. I'd hire you if you were local to me!

[@logandowner7405]

I have my first pop up coming up and this video is a huge help, it struck a chord when I saw the baby monitor app while you worked. I have seen that same view while prepping more times than I can count!

[@mlucking85]

if u sear the skin of the turkey breast before the smoking it does not get rubbery it crisp right up you can crisp it at the end of the cook as well I like before smoking get that hot flames hitting that skin its going to get some good bark on the skin . the skin holds in moister. thats what i want from a smoked turkery breast.

[@Morlay1]

This was super informative and interesting. I've thought about doing something small like this.. not at a brewery or an event, but just something fun from home. During the summer people are out during the weekend a lot, and having block parties, and thought that would be a fun thing to go make some pulled pork sandwiches or something. Clearly you put a ton of work into this, and it shows!

[@ogtiger1661]

When did you put the sausages on? And how did you wrap them after they were done to hold temp in warmer? Thank you for the video!!!

[@andy.greaves]

Superb video! Food looked amazing as always. Thanks for sharing.

[@mrecity34]

Awesome Video!!!! I watched the first home cook you did and I still enjoyed every minute of this one! Good luck mate!

[@billylough5503]

I know I'm late to the party but this video is brilliant, thank you Only really been on the bbq for 12 months but have learnt a great amount from yourself so thank you

[@LDQBBQ]

I noticed you wearing a Hurtado BBQ shirt and mentioned Jirby BBQ. Both Hurtado and Goldees are in the city I grew up in. Goldees is about 5 miles from my parents' house and Hurtado is about 3 miles from where I work. It's really neat seeing your interest in Texas BBQ. Your videos are informative and very interesting. I wish you continued success.

[@WilsonsBBQ]

I love those guys! Went over to see them back in November. Texas BBQ is certainly a huge passion for me.

[@JudiChristopher]

EXCELLENT VIDEO... Thank you for sharing this video I love Lawreys Season salt. Question So... You can do all of this out of your HOUSE? You don't have to have a Restaurant Licence? Food Permit? We can't do that here in the USA... Cottage Law is like Bake Goods... I really enjoyed your video

[@FernandoMartinez-dn4se]

Bbq looked on point, techniques on point that if i hadn't read your about i could've sworn you were a Brit in Texas! lol! Great job!

[@mannyfranco7653]

Love it. Taking notes. I wish other channels would do the same to really get the idea how to prep cook and set up and serve.

[@smokehousestu9614]

Yet another great video, so looking forward to meeting and learning from you not to mention trying your excellent food. See you at Socal later this month 🙂

[@sprig6043]

Really done mate. Proud of you. Very good team you have as well. The queue is testimony to your foods greatness and your passion it contains on the inside

[@shebamills4596]

Thank you -love this video- your so thorough 👍🏽👍🏽 Silicone sealed tops for pans… where can o find them?

[@fredluden2298]

I’m sure a video on your warming/holding process would be helpful. Id be cool to see how you keep food hot to order. Especially poultry

[@WilsonsBBQ]

I pretty much cover this at the end of the video! Let me know if more info would be better! Thank’s so much for watching

[@ScottHughes-mg8rr]

Really good video. Nice to see this level of skill in the UK and not just American videos! Have you got any plans to scale up the operation i.e larger smokers etc?

[@SaltyPirate71]

👏👏👏👏 Awesome post! Thanks for the work it took to make this! Found your channel through Bradley at Chud's. I'm enjoying this perspective. This video will help a lot of people.

[@WilsonsBBQ]

Awesome! Thank you!

[@atahau6600]

Awesome video, great system too! Well done.

[@summerberries29]

How do you make sure you sell out and minimize waste? Thoughts on the pre-order model? I recently switched to Hotplate which lets me do this and have a prep list on what I need to make ahead of the pop-up

[@joebrowne7365]

absolutely fantastic educational video!! Would you mind advising on the oven warmer & the Yeti cooler? thanks and best of luck in the future.

[@kaistudio4916]

AMAZING AMAZING! Great “How To Video” Thank you so much for making this video! We’re new to the pop-up scene… but we love it 😁 it’s a lot of work! Especially when you’re doing most of the work. You need a lot of patience for BBQ … great BBQ is cooked “ LOW & SLOW”.. I love the check off list 💃🏽 Thank you so much Mr. Wilson 😀

[@rodmir500]

"Head over to the Leroy page if you want that recipe" total respect man! Love it from League City Texas.

[@matttearle7764]

Fascinating, I’m fairly local so I will try to make it to your next pop up

[@chrisdellosa1139]

Fantastic video mate, so interesting and you did a great job with it all! Goodluck for future pop ups

[@edwardalvarez9293]

Amazing presentation Wilson, i am hoping to start a BBQ Pop Up Here in Belize, where i am from!

[@iancpcspokane520]

This was amazing! I'd love to see your costs and profit!

[@Thechubbypig918]

Is it better to link the sausage as it comes out or after a large coil? And how can can it sit in a fridge before smoking?

[@KindFPV]

Awesome break-down!! Subbed and headed to watch more of your videos.

[@WilsonsBBQ]

Amazing! Thank you!!

[@ArkhamNorth]

Great video! I was hoping for some more details on your "home" setup though. In most NA cities the cottage food laws don't apply to meat or perishable food so you require a commercial kitchen. Do you have a separate home kitchen that's licensed? This is a huge barrier to people wanting to sell their home style bbq commercially.

[@getoutdoors5529]

Can you do a video on the Numbers, like cost, profit margin etc.

[@jeffcooley7577]

Excellent video, thank you for the effort you went to just to film this! I have been a subscriber for a long while and have watched many of your videos. As an American from the midwest, I am a BBQ fan and it fascinates me that you-being an Englishman-that you have found Texas style BBQ and are killing it! (a compliment!) Your video quality is excellent, entertaining, easy to watch and enjoy-and they just continue to improve! I also enjoyed the video's of your trip to Texas. It was literally like watching a TV show from the 70's, back when shows would cross-over and have each other on their respective shows, when I saw Bradly from Chud's in your video! Good stuff-Many thanks!

[@ldoubleg2006]

Great video. This could inspire people to make their own bbq joint and bring texas bbq style to a small town, city etc where there wasn't any. Awesome content!

[@stevierayj7328]

How do you keep the meat warm while slicing and also having a continuous line? Do you keep the pulled pork in a chafing tray or are you taking the meats out of the warmer and putting them back for each individual order?

[@GHOLT81]

Brilliant video-informative as always and much appreciated.

[@danielroper18]

So proud of you!! Doing great barbecue and man the details always show up in the taste and end product. If I said this is great barbecue it’s an understatement! It’s stellar!

[@tawright915]

Would love to know how you figure out how much to charge customers for everything.

[@Realmen87]

Do you refrigerate the sides like mac n cheese beans after they are cooked and jus place them in the warmers wen ur at location??

[@allopez316]

What temperature do you hold the brisket in the warm oven?? How long can you hold a brisket cooked in warmer.

[@lognload]

Awesome video, tons of detail and just super fun to watch as a bbq fan/novice. Keep up the great work!

[@WilsonsBBQ]

That’s awesome. Thank you so much for watching, and so good to hear it was enjoyable even if you don’t plan to go out and sell bbq!

[@steveconnelly1286]

Where can I get your recipes? Great videos!

[@geoffbishop6952]

Thanks for taking the time to do this. Really appreciate it

[@WilsonsBBQ]

Thank you for taking the time to watch! Really appreciate it

[@abideoutdoorservices]

Do your pop ups only take place where Power is available? How do you power the warmers? I would imagine that serving out of the yeti the meats would cool off rapidly no?

[@troy8303]

As someone in the midst of setting up a pop up here in Aus this is the best information one could receive. Thank you so much for what you do mate 👏

[@abejoker]

Look for Big Don's in Perth. He gives out tons of info like you get here. Love both.

[@WilsonsBBQ]

Glad it was helpful! You're very welcome!

[@WilsonsBBQ]

absolutely agree! Love Big Don!

[@abejoker]

@@WilsonsBBQ I imagined you would know Don haha. I love the fact that you make videos and he shares stories on IG. I'm learning from you guys so i can open a pop-up here in my country.

[@troy8303]

@@abejoker Don is a great bloke, love his work too 👍

[@EXGAMER15]

just wanted to check, what make and model is your warming oven. looking to purchase one.

[@tedchanin2013]

Nicely done. Keep up the great work! I see big things for you in your future. "Keep that line moving!"

[@WilsonsBBQ]

Thank you! Appreciate that and thank you for watching!

[@McDADDyK]

Where do you get your brisket? More so where should I get mine? You've mentioned Tom Hixson in the past but that's pricey for a beginner

[@mikenorton3436]

I'd be interested to know the margins on running a BBQ pop if you wouldn't mind disclosing them. Looks great, can't wait to one day get down to Bicester!

[@WilsonsBBQ]

I plan to do a whole video on the finance side. I feel like there’s so much to consider, and would probably be a good 15 minute chunk. Would be good to take an example of meat from a website and follow its journey through to pricing it etc. So absolutely agree!

[@brandonin_ny]

@@WilsonsBBQ yes, a bbq finance video in my opinion holds the same value as the cooking and prep videos.

[@easybeeee]

​@@WilsonsBBQ+1 here, would love to see a video on the finances! Your insight into the pop up business was super informative, the best I've seen for bbq so far!

[@Smokingmeatsbbq]

Would love to see this!

[@icuyouseeme]

Has this happened yet? Would love to see it.

[@deyahsteel]

Brilliant video not even watched it all yet lol

[@kenmillsap9624]

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

[@PeroXepatonio]

You sir are amazing. Thank you so much for making this video. New sub and ofc thumbs up

[@craggleroks]

How do you power the food warmer at the pop up? Or does it stay sufficiently hot enough that you dont have to? Does anyone know please? Thanks.