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

[@cliffvictoria3863]

Great, educational video! My friends are always telling me I should open a restaurant or food truck after they come over for dinner. I wanted to see what is involved. At my age, your 16-17 hour days are more work than I want in my life. Although I love taking a day/night to cook on my offset smoker or one of my other grills, I'll stick to cooking for family and friends. My son is a professional chef at a high end steak house so, MAYBE, if he wanted to start a business I would help but not long days like that. Kudos to you for working so hard. Best wishes to you for continued success!

[@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

[@thaiboypsp3000]

Don’t disss spud bros/spud man like that.

[@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

[@Smokey_steves_smokehouse]

@@jamessluss4252 thanks brother

[@markchristopher4165]

Just absolutely love your content

[@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?

[@turbodean4843]

How to video?

[@martinmi5]

​@@johngraybill6783 I have a couple of videos on my channel about it. I am going to make a brand new video though. What topics would you like to see covered in the video?

[@martinmi5]

@@turbodean4843 I have a couple of videos on my channel about it. I am going to make a brand new video though. What topics would you like to see covered in the video?

[@ravensfan411]

What food are you selling?

[@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

[@jamessluss4252]

Scratch that lol. Today is terrible, with the snow so we closed up till tomorrow

[@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

[@cliffvictoria3863]

@@jamessluss4252 I went to a famous BBQ restaurant in Cleveland when my wife and I were on vacation. The chef invited me into the kitchen and I saw their two similar smokers. Amazing to see so many briskets, pork butts and other items all cooking at once. My backyard offset smoker can do 4 briskets at a time but I rarely do that many.

[@raphaelroberson1129]

Thank you for sharing a unique perspective.

[@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…✌🏼😁

[@CooperJones777]

He said in the video that he has a smoker at home where they "cook all the food."

[@jamessluss4252]

The trailer is a licenced stfu so everything is prepped and made in that (eventually will build a licenced kitchen) but the trailer is licensed as a mobile kitchen by the state.

[@paullikitsakos3678]

Great content

[@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.

[@jamessluss4252]

​@@engulf2003please know we have to take days off too so every month no. Based in Michigan, so winter plays a roll, but we're normally open 2-3 days a week weather dependent. Do we gross 40k a month? Definitely not every month. As time off (we do have 3 kids) but we also work 7 days a week most months spring till fall with a few weeks off in that time. And we do a ton of corporate catering feeding 1000-3000 people in a couple of days. Plus weddings and other catering. Food truck is just the other 1/2 of what we do

[@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!

[@cliffvictoria3863]

My son is a professional chef at a high end steak house. The key to restaurant cooking is efficiency. They can't take the time to cook foods the same way back yard cooks can. Still, their food tastes fantastic. To brag, my back yard cooks may be a bit better but I'm not cooking for hundreds of people a day. LOL

[@sourpatch_king]

@ there’s no doubt that efficiency is key. It cuts down on costs and provides a decent product. You are right about that. 100% Ppl will pay $60 for a steak that can be made better at home because it’s the experience-the ambience- the memory etc. When it comes to BBQ, Texas BBQ doesn’t skimp like this guy does. Granted he is in a food truck so it’s not far to compare. But look at Goldee’s BBQ or Franklin’s. The process is the same as backyard bbq but mass produced. It was off putting to me that they leave the meat soaking/sitting in liquid to keep it moist. And everyone knows-even Gordon Ramsey- you don’t pre slice meat if it’s not served right away. It dries out the meat -which is why this dude keeps it in the liquid/juice. You can mass produce BBQ and not cut back on quality. Location is key as well. This food truck is up north so their customers haven’t had traditional Texas BBQ. it’s like thinking the local Mexican food in Indianapolis is top tier until you try authentic Mexican. At the end of the day it doesn’t matter what I think cos this guy is making $40k a month. That’s phenomenal so despite the fact that his food is prepared unconventionally he’s making money hand over fist. So good for him!

[@Pittsburghbad]

That brisket didn't look smoked

[@jamessluss4252]

Lol, I promise it is, and on a massive reverse flow stick burner smoker I built years ago.

[@watchingyourvideo8029]

3:06 that’s not a brisket I’d show off. Looks boiled.

[@campbellmarty36]

40,000 month???… yeah OK!!!!😂😂⬆️

[@joshuaroe3021]

That's gross...duh

[@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

[@Melicoy]

40hr work week that $250 in sales per hour

[@watchingyourvideo8029]

Not unusual for restaurants

[@jamessluss4252]

I wish I worked 40hrs a week that sounds beautiful lol.

[@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.

[@CooperJones777]

16 hours a day? Still? Hmm. - and bro please, PLEASE tell me you aren't really boiling those ribs before you slap them on a grill for 10 minutes.

[@jamessluss4252]

Easy 16 hrs a day. Restaurant work. I'm up about 5-5:30am every day, and work/cook till we leave with our food truck around 9:30/10am depending on location. Work 10:30-about 4pm then back to home base to start cooking for the next day (I'll usually stop around around 10/11pm smoker is a stick burner so always needs wood loaded in the firebox. No gas assist. Definitely no boiling of our ribs. Currently have 16 in the smoker right now. (They come off and I do put a juice mix on and cover and put into the warmer before I leave so they don't dry out.

[@frankharris2499]

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

[@NothingToSeeHere-mb3fw]

Headline is misleading...should say: How to Make $40K in a Month via a BBQ Food Truck Business From the video...he doesn't make $480k in a year with being closed part of the year - very misleading title! You need to do better! And being from the South...What they call BBQ in Michigan is shocking and revolting.

[@nickbates9455]

Dont want to talk about no one but something tells me this guys is full of s*** he wont even look at the camera when he's talking

[@joshiito_o4522]

come on dude wtf is that supposed to mean. As far as i know its just polite to look at the people youre actually talking to. Just because you are used to some kinky pornstar staring at the lense doesnt mean anyone is full of shit for not doing so. Have a great day

[@jamessluss4252]

Ryan is very tall. So mostly looking at him as he's asking me questions. there were multiple cameras as well.

[@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