How We Run A Texas Style BBQ Business From Home | Click and Collect BBQ

The dream is to have a BBQ restaurant, but for now - we are serving BBQ from home twice a month - Collection only. This is just how we do it!
Follow me on Instagram - / wilsons.bbq
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Follow Smokeyoak smokers - / smokeyoakbarbecue
All meat is supplied by Tom Hixson of Smithfield
Use discount code WILSONSBBQ10 for 10% off
www.tomhixson.co.uk

[@DavidrKun]

Let this be a lesson to everyone. So much goes into your favorite family owed business restaurant. Just for them to live. Make sure they know you care. Telling them your personal experience gives them happiness. (Also TIP well)

[@Dive-Bar-Casanova]

Well said.

[@mweezy]

Real talk brother

[@corrosivecub]

very true

[@traceyevans2757]

No need to tip if they charge enough.

[@DavidrKun]

@@traceyevans2757 that money goes to the man who took care of you. Not the owner. Sometimes people like myself lives off tips. Remember, not everyone is paid rifgt

[@Fazman81]

A lot of people dont realize how much work goes into making good Central Texas Style BBQ. Having a little side food hustle myself here in Texas I can tell you its exhausting work but very rewarding when your customer's tell you how much they love your food. You guys are smashing it out there bro! Keep up the amazing work and thank you for representing Central Texas BBQ with such pride. Much love and good vibes from Dallas, Texas 🤙🏽🤙🏽

[@WilsonsBBQ]

Well said! Thanks Frank, always appreciate you!

[@mattl7424]

Do you do it full time? I’m trying to get away from working in the casino. I don’t mind offsets , some people prefer coal, I think that ruins the meats. Or electric, like pellets might be fine but the flavor might now be there

[@Fazman81]

@@mattl7424 Its a hobby that requires a lot of prep to make it run smoothly. Here in Texas I'm always looking for felled trees Oak, Pecan and Mesquite logs. Then you have to get them home, cut them up and split them the the optimum size. Then you have to make sure you have a good store of seasoned wood because green wood will make your BBQ taste bitter. Thats how I cut my costs from buying a cord of wood thats guna cut down on your profit. Then you have to source your meats, which here in Texas isn't too difficult. You are going to be putting in at lease 14-16 hours combined just cooking all the meats. Thats on top of the time it took to prep everything and soure your wood. Then you have to prep and cook your sides and source all your containers to keep everything warm. You have to time everything so that your customer gets everything nice and hot. Then you factor in cutting and serving meats and sides and getting your orders out and walk in customers for me here in Texas. We serve from 10am - 7pm. So that's another 9 hours. You then have to do the hardest part, the cleanup. Lol Everything from the smokers to the kitchen floors, pots and pans, knifes everything gets a deep clean. Thats why BBQ is a labor of love and my family does it on and off because you are putting in a lot of work for not a crazy amount of pay. In other words you really gotta LOVE making BBQ to make it a business. Hope this helps brotha, if you still feel you wana give it a shot get organized and hit it hard. Saludos from Texas. ✌🏽✌🏽

[@michaelharris6441]

Just take practice !!!!

[@MrNickharp]

Damn i had this whole comment written in my head then I read this...thanks for saying it for me🤣🤣👍

[@mhherr]

Nice job! I ran a small catering business from home for more than 25 years, handled events up to 400 for dinner. Built a commercial kitchen in my home about 12 years ago. So I know what "kitchen carnage" is all about. The most important thing, as you demonstrated is organization . . . knowing what goes in the smoker, the warmer, the fridge and when so that everything is done correctly and on-time. Keep it small and personal . . . you won't go wrong!

[@lorenperry3726]

You must have done well if you did it for 25 years. Would you consider yourself successful?

[@edgarcardenas6823]

I’m from Houston, Texas and I recently started following you and all I gotta say this is one of the best KZbin videos I’ve seen 👌🏽 from prepping the food to the way you pack everything is motivation to one day I’ll run my own bbq business. Wish you nothing but success brother. 🤘🏼

[@WilsonsBBQ]

That means a lot! Thank you so much for watching and the kind words!

[@johnhamilton6661]

Howdy from Arlington! I’d have to agree with you. Has he mentioned what wood he’s using? Not sure if they have post oak in the UK.

[@WilsonsBBQ]

No post oak in the U.K. i use white English oak. Abundant and great for smoking. Really can’t tell much of a difference from post oak!

[@jasonsanitz5623]

Yes! Me also!! Good info!!!

[@DavidMoore-lt2ry]

@@WilsonsBBQ What is an optimal time for holding turkey breast in the warmer?

[@nkyryry]

This guy needs a restaurant. That BBQ looked incredible. And the street corn looked amazing.

[@WilsonsBBQ]

thank you so much!

[@toybattle9806]

I wanted to know when you set up the place they can order it what do you use I'm interested in using something like that where they could place the orders for pickup

[@jay_hubs_8955]

Yo, i learned so much for how to run my home based business with this! Also, would have never thought to let the brisket sit in the fridge overnight first before smoking

[@davidweiss8710]

As someone from Austin Texas I have no idea how this showed up in my recommended videos. Was good to see that Central Texas bbq is spreading to other places.

[@QR_Code]

hahaha same..im in houston

[@bvillebutcher3769]

I'm also in Austin, I can dig this... Good job brother! Keep that smoke rolling

[@StudioKpros]

Leander here. LOL. I'm glad it was recommended.

[@WilsonsBBQ]

interested to know where it was recommended, and whether you watch other BBQ related channels? or is this completely random for you guys!

[@QR_Code]

@@WilsonsBBQ i think i watched another video with a dude breaking down "how much he made" bbq'n as a weekend side hustle this one came up in the side recommendations

[@WilsonsBBQ]

Thank you to everyone who has watched, subscribed, liked and left a comment! A question I've seen frequently on here is whether we are allowed to do this, and whether there are any regulations in place. The answer is yes. In the U.K, you can set up a takeaway food business from home providing you have registered with your local council (you then have an inspection of your food prep, cook and storage areas) you also require things like a food hygiene certificate (I hold Level 2) and public liability insurance.

[@johnwayman9465]

Hey, really enjoy watching your videos, where do you get your meat from?

[@smokey_jims_bbq2255]

What warming oven is that your using

[@WilsonsBBQ]

Tom hixson of Smithfield!

[@WilsonsBBQ]

Arisco brand from e catering

[@smokey_jims_bbq2255]

@@WilsonsBBQ thanks pal keep up the amazing work

[@MuscleBob]

This is what BBQ is all about. So happy I’ve found your channel. Nothing but respect to your hustle but I know it comes from the love you have for BBQ and again that’s what it’s all about. My love for food is something I one day will share with others as well. Cheers from California!

[@dennisramos1290]

Native central Texan here. Great work man!!! Love the dedication to being authentic as possible. Truly a great representation of the cuisine!

[@WilsonsBBQ]

I appreciate that! thats definitely the goal! i see no point in trying to cut corners on something that is so perfect when done right!

[@94burb1]

Your customers are lucky to have you providing this service. Food looks incredible!

[@bryanperkins7280]

Awesome for you to share this! As a chef of almost 20 years, and a hobbie smoker, it’s great to see the setup, prep and timing of your event! Glad you popped into my recommended videos :) Thanks

[@WilsonsBBQ]

Thanks for watching!

[@richsamuel2922]

I am originally from Texas, I make BBQ and I'm impressed. I've only been to the UK once. As soon as we're allowed to travel freely I'm comin' to visit y'all!

[@snowcountrybarbecue1374]

It’s so awesome to see how far Wilson’s BBQ has come! My guy is absolutely killin’ it across the pond!

[@jamierichardson3522]

You and your wife Sam are an absolute inspiration to many I feel, including myself. I used to live in Northampton, now in Melbourne 🇦🇺, wish you were operating back then. Keep up the amazing content, always following your cooks and learn something new each time 👍 a passionate, knowledgeable, dedicated and genuine bloke with the support of his wife deserve all the success that comes your way 👏🍻

[@WilsonsBBQ]

Wow, thank you!!

[@ozzyhew1]

Your attention to detail and your organizational abilities are fantastic... no doubt you will successful in anything you and your wife apply yourself. Its always great to have the support of your wife who makes the journey and job easier and more fun. Often times its the journey more than the destination that is most memorable. Kudos to you and your wife on a job well done. Wish I lived near you so I could try your food and support you. Much love brother. Keep on smoking ...

[@BoyvanHeugten]

Lovely to have such detailed insight in what you do! I've no idea how this ended up in my feed but have happily watched the whole video. Great stuff!

[@WilsonsBBQ]

Glad you enjoyed it!

[@jamesbrace8543]

As always, top drawer mate. As you know this is very useful for me and suck an amazing insight to how you both knock it out of the park every single week. Apart from showing people how much goes into it this may have been an extra hard week with all the filming and thoughts of the shots and edits. Kudos man! An absolute gent and inspiration.

[@WilsonsBBQ]

cheers mate! yeah it definitely added a little extra stress. There were quite a few things missed out, as you just get so involved with the cook - its easy to forget to remember to set the camera up. Like wrapping briskets, taking off beef ribs, making beans etc. Thanks a lot for watching mate!

[@fjg2372]

God bless you and your family brother, from Texas City, Tx. Thank you for sharing your strategy and helping those who are considering it. It all looked clean, legit, and true to the Texas Flavor (Let the meat do the talking). 🤠💯❤

[@WilsonsBBQ]

I appreciate that!

[@luckyhouston91]

Hi! Did you ever decide to start your own operation? I'm in clear lake would love to try if you did, I'll be starting own here soon.

[@SmokedReb]

Thanks for everything you do. It was great seeing some of the amazing behind the scenes approach to what you're doing. Cheers!

[@helocoastie8274]

That was AWESOME! Thank you for sharing and taking the time to put that together.

[@EricsBBQAndMORE]

Such a great documentation on the whole process! This really shows the amount of time and prep it takes to run a BBQ operation! Thanks for the insight, oh and you are very talented pit master!

[@archyd651]

Awesome little business you got going on here. Must be cool to do something you love and make money at the same time. Also, I see that MB 560, good man.

[@Yaotzin51]

Absolutely perfect video since I've been figuring out how to open BBQ business from home. Starting small and expanding food choices as I get more experience on doing the actual work. Thank you for this!

[@timothyswatzell221]

Great video as always. Thank you for going through this as I’m sure others are just as curious as I am on this. Keep doing what your doing and can’t wait to see what you make next. Be safe

[@ItsRyanTurley]

Awesome rundown brother! 🔥🔥🔥 I finally got an offset and loving the flavor and fire management 💨💨

[@WilsonsBBQ]

Cheers Ryan! Appreciate you watching! All about that offset life!

[@DGamer76]

That is so cool that you guys do that from your home. That’s a lot of hard work. But I truly admire your dedication. The only thing you need now is smellavision. Lol awesome video guys.

[@mattstanley8498]

Top stuff that mate. A well oiled machine and it’s great to see a business thrive during these uncertain times. When the travel corridor opens up and I’m in the UK I’ll be sure to place an order. All the best for the future and keep those videos coming.

[@Rob89139]

I too am not sure how this ended up in my feed but so glad it did. The precision as it relates to the cooking process is on point as pointed out by the many commenters sharing their appreciation. Another thing I noticed was the attention to detail as it relates to presentation, or in the case packaging. From the butcher paper in the meat tray to the Wilson BBQ sticker sealing the paper bag you left nothing out. Very impressive you two, very impressive. Best of luck to you going forward.

[@kyorising]

I love the idea, very cool to see Texas style bbq somewhere so far away. Unfortunately in the US we wouldn't get away with this in a million years. Our 'cottage industry' laws let us sell certain foods from a home kitchen, but only things that can't possibly make you sick (mainly baked goods). Everything else is regulated and requires a commercial kitchen.

[@Ariesoutdoor]

That's a fact. I'd be doing this now if I could get away with it.

[@csap7528]

In texas, it is illegal to serve any meats under the cottage food laws. And it's illegal in most states.

[@timmanriquez1735]

BBQ Looks Great! Your video shows your passion you have for the food, culture, and process. Props to you and your family from Houston Texas!

[@robustduck]

Bit late to the party, but I found this last night in a post newborn baby haze - couldn't be happier to have found this channel. So many questions answered, so many interesting videos, not just reshooting someone else's content - really very impressed mate. Sending on and watching the backlog over the coming week. Couldn't be happier. All the best for the future (and the new addition) and stay safe!

[@nathanstephenson7245]

Your attention to detail as well as your obvious passion for your craft , speak volumes! Those are BEAUTIFUL presentations , in those boxes ! God bless and , Godspeed ! Keep it up!!!!

[@richarddiaz9993]

3:44 "LOL" lmaooooo

[@satexas300]

Lmao

[@mattd00d82]

"I didn't know she had the G.I. Joe Kung Fu grip"

[@chrisbabolat2]

Wish I could pull that off in Texas. Need permits and very strict regulations around food handling, especially if considering doing it out of your home

[@PolPopCult]

That's the purpose of government...to take away your right to do things, only to sell those rights back to you for a fee.

[@khaledramadan862]

Thank you very much for sharing all these insights. It's very thoughtful and kind of you to share this level of details about your setup. Absolutely inspiring at so many levels... Wishing you all the best from Dubai 👌🏼

[@rl-ox8md]

man! you just saved my life! i've cooking food on the side for months now and been trying to find a way to add brisket to my menu and you just solved my issue! wow! that warming setting is a damn game changer!

[@eatmydust1716]

Love the vid, anyone complaining about masks is sad sack of life

[@smarterray]

👏🏾💯💯💯💯

[@foodonfire3662]

I am a former one-man-band off-site caterer so I have a fairly good idea of what it takes to produce (quality!) food in quantity You run an absolutely astonishing operation. Kudos and many thanks for revealing all your methods in detail... most generous! Cannot grasp how KZbin's algorithms have kept you off my radar as I have surely watched more than 500, maybe a thousand BBQ vids. Unfair and subbed!

[@dmpresources723]

Thanks for sharing your operation! This definitely gives me inspiration to keep moving forward towards my dream!

[@tycannon384]

Wow, looks gorgeous! Thank you so much for sharing your process with us! I'm hoping to open up a BBQ restaurant of my own someday. It's tough bbq-ing from home, but your tips are extremely helpful. I wish you and your wife luck in your future endeavors! Much love from Galveston, Texas!

[@Theorytheorythesis]

Love that you took us through the step by step process. Thanks a bunch!

[@beerdaddybbq380]

Well done! I wish I could run a bbq business out of my home like that in my area, I have to use an offsite certified kitchen so I chose to build a concession food trailer that will allow me to work out of for all 4 seasons. This gives great insight on what goes into a proper bbq service.

[@cjmooncat]

Great video and as a home bbq’er I found it fascinating with the levels of prep you guys go to. My family are in Buckingham and I’ll be keen to order soon! Keep up the great work and look forward to trying the goods soon! 🔥👌🏼

[@trevorromeo4636]

Amazing process, food looks amazing. I’ve been trying to find some inspiration to start my own home BBQ like y’all. So thank you for sharing.

[@alexsalas1614]

Amazing video, always wanted to see a breakdown of how to prep and have everything ready to serve. I’m from south Texas and your bbq looks amazing. Keep up the great work!

[@WilsonsBBQ]

Awesome! Thank you!

[@Niceaction]

As much as I like to watch videos on whether to wrap briskets or whether the 3-2-1 method is best, it's great to see a completely different type of video. Looks like you guys are smashing it and I wish you all the best in getting that restaurant!

[@WilsonsBBQ]

Glad you enjoyed it!

[@kevinjohnson4039]

Very interesting video, thorough and informative. I always admire people that do things the right way, no corner cutting. Just getting into BBQ'ing myself and all I wanna do is give my family and friends nice food. This video has given me some great ideas on how to do that. Cheers from Norf Landon.

[@daleyp2001]

I randomly stumbled across your channel this morning and love it!! You are informative and love the way you break everything down for the viewer! I love BBQ and I am figuring out how to do something similar for my local area as we have no good bbq joints around here!!!! Thank you for the inspiration keep up the great work!

[@WilsonsBBQ]

Thank you so much!!

[@brianarevalos]

This has become one of my favorite channels to watch. Amazing looking Que brother keep that smoke rolling!!!!

[@MrCon50]

Absolutely awesome video! It's so great to see a business like this working so well during the pandemic, the very best of luck to ye for the future!

[@WilsonsBBQ]

Much appreciated! thank you!!

[@GrillSergeant]

Great video! That heat warmer seems like a game changer! Thanks for sharing!

[@WilsonsBBQ]

It really is!

[@connorthody9651]

Great video mate! Really cool to see the process that goes into your take away nights. Hats off to you and Sam. That's alot of hard work, but the end product is outstanding 🔥

[@WilsonsBBQ]

Glad you enjoyed it!

[@felixortiz9330]

absolutely the best video showing how to run that operation. this is exactly what i needed and been wanting to see. super well organized and awesome execution. i just subscribed....thanks for sharing!

[@WilsonsBBQ]

Glad it helped thank you so much for subscribing! means a lot

[@sjtiger99]

This is awesome! I want to start doing the same here in California. It looks like a lot of work but it must feel so rewarding feeding those happy customers! Respect

[@WilsonsBBQ]

Absolutely

[@andypark713]

Awesome video! Really appreciate all the planning you put into your takeout night!

[@WilsonsBBQ]

Glad you enjoyed it! thank you!

[@FargoFred]

wow that was cool to see the whole process! Great video!

[@GulfCoastSmoke]

Just found your channel and it's so awesome! Good luck in your BBQ future my man!

[@faisalfaruque2849]

Appreciate this thorough video - looking into doing something myself in East London and the existing players weren't too keen on sharing advice.... Your video has been extremely helpful

[@Alansmithee007]

Looks Amazing! Well done. One thing I do is a hot pickle onions. I use Red Onion for sweet, then add some thyme and a serrano pepper not a lot as the heat really comes from it but heat to choice. Then you do a separate batch normal. I sometimes add Diced carrots into the spicy one for additional sweet to it.

[@juanlopez7199]

So awsome bro i grew up in tx for 33 years i lived there and was deported back yto mexico im 37 now.. And have been trying to do this same thing here andnu have helped me with better ideas on how to do so a little more efficiently.. Thank u

[@haydndurrant2800]

Brilliant Dave, that is an incredible amount of work. You guys should be proud!

[@WilsonsBBQ]

Thank’s mate! And thank’s very much for watching!

[@adamdavidschmitz8311]

Hello, from Cleveland, Ohio. You’re doing really amazing work from home, man! Be proud of everything you’re doing, because it’s a ton of work. Your spread looks absolutely killer. I really respect the system you’ve got going on. If you’re having issues with your stuffer not pushing out all of your sausage, consider disinfecting a large ziplock bag, filling it with ice, and putting it the stuffer to help get most of that leftover loose sausage into the casing. Keep killing it, dude. Much respect to your wife for helping you with service. Super cool of her!

[@WilsonsBBQ]

thanks so much!

[@Brusselsproutsk8]

That was a fascinating video, fair play for plunging into that. Must of taken a lot of balls and you seem to have pulled it off to perfection.

[@SeeFue]

Thanks for sharing this. Being fairly to home BBQ, I found it really helpful to see a full meal prep and planning. Even just doing a single brisket, I find my planning to be all over the place. For example, start the brisket too late, and forget that I should’ve pickled the onions a few days in advance. Really enjoyed this. Thanks again.

[@WilsonsBBQ]

Thank you! And thank’s for watching. Glad it was of some use!

[@nicolasperalta4809]

Awsome information! Thx a lot for sharing! I can see that you are a truly professional. I'm from Argentina, I'm a Cook too, and I just bought my first Smoker with the idea to run a BBQ Business in my house. Here It's kind of new all this BBQ Culture, and you can't get valuable information like yours. So, thx again for sharing... Greetings from Buenos Aires!

[@rockerjosh77]

Mad respect for you and your wife. Amazing work and the food looks so good!

[@WilsonsBBQ]

Thanks so much!!

[@igm1397]

Legit bro. My hat goes off to you sir. Getting my Texas bbq hustle starting up here in LA, Cali. Cali has been in dire need of Texas bbq.

[@dzm121]

Dude, that was freakin’ awesome! Love the workflow and food looks amazing! You’re miles away but I’m still tempted 😆 thanks for putting this together and providing such a great insight! A true bbq chap, and those boxes look as good as Franklin’s imo 👊

[@StitchJones]

Auto thumbs up. Going to watch when I get a break at work. Saw you on Chud's. You are good people in my book.

[@josephdesouza8594]

This is pretty awesome man, I'm actually looking to start doing something like this within the next few months, so your video was incredibly helpful and insightful! Cheers, food looked amazing!

[@WilsonsBBQ]

Go for it! i'm really glad it was useful!

[@davidmoultry8275]

Thanks for sharing my brother. This was truly inspiring for an up and coming pitboss such as myself 😊. I love the consistency and professionalism of respecting your clients information. I want to be great and every great cook, pitboss, athlete, etc. had someone they aspired to be and you sir have provided me with an extra push. Again, thanks for sharing!

[@themeatstall9001]

Brother that was the most informative video that Ive seen when it comes to serving up bbq from your home. I absoultely loved this video and I will use your blueprint myself. Thanks for sharing.

[@eddiem9115]

where has this channel been my whole life? awesome stuff!

[@chaiveyreid]

Great video! Love how organize things are

[@stevegarcia42]

Much respect to you & your wife keep up the good work i wish yall all the best in your business!!!!

[@danieldotter6077]

This is awesome stuff. It all looked incredible!

[@TimHoff85]

Very inspiring... Makes me want to start doing this from my home as well. It's great to see all of the hard work and preparation that goes into it. I'm from the Houston area and have been following your bbq on Facebook for a while and been a subscriber for a bit too. Looks great and gives me the itch to branch out as well. Thanks!

[@WilsonsBBQ]

You should! thank you so much for watching!

[@MrDanielGMarques]

You're a legend mate. Have worked for the blues and kitchen in London for a while cooking this kind of food and now back in Portugal where I'm originally from I'm thinking about open my own bbq business, this was a big help for sure. Keep it up!! 🙏

[@dirktharp6728]

Thank you for making this video. I smoke brisket and according to everyone it’s the best they have had and always tell me I need to open a food truck or something. I always wanted to but did not want to risk loosing my job. Well I was just let go from my job that I had for 15 years so now I’m looking into starting it up. For now focusing on just brisket and sides then after a while I will start other proteins.

[@Alex-eb1kr]

Outstanding work, really nice to see someone's passion come to life.

[@NeoB-Lac]

Love this video man!!! Keep up the hard work and hustle!!!!!

[@leatherelectric]

Great editing, a very enjoyable and easy watch. Nice assortment of Smokey treats, my guess is you’ve expanded from the core tasties over many years. Painstaking work on the sausage. You’ve really provided your customers with a convenient highest quality service. Hope you’re still busy bringing this level of foodcraft to your people. They’re lucky

[@Disastrousmedia]

Thanks for this, I been talking with my wife about selling my BBQ from home. This helps give me an idea of what to expect.

[@WilsonsBBQ]

Glad it was helpful!

[@goofey1]

I have a Home BBQ business in Texas. Video was awesome!!! I learned some things. Really appreciate the hard work making this video! Best of luck to you!

[@spenzalii]

Absolutely one of the best, most helpful BBQ videos I have seen. Thank you!

[@WilsonsBBQ]

Wow, thanks!

[@mattscotch5205]

Respect from Texas. Your BBQ looks amazing. Heck of an operation Thanks for sharing.

[@hiramatangi1736]

Awesome job team, well done. A very organised and slick operation, plus the meat looks delicious! Hope you can progress to your own commercial premises soon and expand the business.

[@WilsonsBBQ]

Thanks so much!

[@Midlandsbbq]

Brilliant video pal. Really enjoyed that. You have it down to a fine art

[@HarryC93]

Well bloody done mate! Smashed it!! Wish you was further up north!

[@Trainzstation]

That was fantastic I do a lot of smoking, and bbq and have been wanting to do a cart or something .. fantastic idea ! keep killing it !

[@sprig6043]

Just subbed what you're doing is beyond amazing man! Unique selling format. Super impressed. Didn't even realise you was in the UK until I pressed play. I'm here too. I've recently become obsessed with grilling and BBQing thing is everyone I know just wings it not truly knowing what they're doing not knowing what a good smoke is or even what dirty smoke it. Even what the internal temp of Chicken should be. I'm meticulous, so going through everything with a funerioth comb!! Strange how BBQ is so limited and in some cases scarce. I believe you're the only one doing this. A true pioneer this side of the pond! I'm following.

[@abudesai3762]

Awesome video. Thanks for sharing. I recently started a smoking business from home about a month ago here in Canada. Watching this definitely does provide insight and helps in giving some ideas that I could use as well. Awesome job Thanks for the vid

[@WilsonsBBQ]

thats awesome! glad it was of some use!

[@IFNH8UALL]

I think it's amazing you get all that done in that little kitchen. Good system. It works. BBQ is love, BBQ is life!

[@WilsonsBBQ]

It really is!

[@martinbear8791]

Me and my daughter do this out of my home . I need one of those warmer ovens ! Great job and the food looks awesome 👌

[@palepa15]

Awesome work brother. This video really showed the hard work involved to make bbq on order. Well done and good luck for your operations...and the bbq looked moist! 🤤🤤🤤

[@DoctorKing05]

Thoroughly enjoyed this video!! Really made the process look enjoyable.

[@whyzzman]

Love it...nothing like having a process down. Makes all the difference in the world.

[@jordanlestrange6442]

Ahhh mate, name dropping Franklin and Valentina’s got me excited! I went travelling in Texas visiting a smokehouse every day of my trip and visited both of those! Great job with the smoke mate!

[@adamblomker2526]

Really impressive organization on your part. Great job all around!

[@rodmir500]

I make a lot of sausage myself and hate to sacrifice a link to get an internal temperature reading. The way I get around it is to use a umbilical type temperature probe and leave it in it until you get it off the pit for about 10 minutes. The sausage will cool down and all the juices will not run out. I'm from Texas and I would say that your food looks like something you would get here great job!!

[@mathewperruccio4892]

Wilson’s BBQ is top notch!! Great meat and attention to detail. Cool little operation and hope the best for them in the future. Cheers!!

[@WilsonsBBQ]

thank you so much!