For some people warm weather means one thing: barbecue. The Wall Street Journal weighed in on the culinary favorite last weekend calling for a shake-up. In “The New Barbecue” Josh Ozersky wrote,
“Don’t get me wrong—barbecue is our great American food, a high art attained through years of patient training by men as single-minded as samurai. But it has also become stagnant and so dogmatic that many pit masters haven’t changed their recipes or routines in decades. “
Debate surround BBQ is not new. The National Barbecue News calls itself the “world’s number one publication dedicated to the sport of barbecue.” In 2004 discussion forum on starting your own BBQ business a professional notes the difficulties,
“What is the first things to do? Who do you go to for help on the legal aspects? Are there any restrictions to what you can cook, or license needed? There are more questions about getting started than there are types of foods you can cook. IMHO, if you are thinking of starting your own business, start by asking yourself how bad do you really want to do this. Do you have the patience dealing with the general public it takes? You got up at 4am, to get started, scramble to get the cooker started, double check your inventory for the day, make plans for someone to go to the store for what you forgot. You have the meat cooking, is it going to be done in time for lunch or do you slow it down for dinner time. You have stood out there all day working your tail off, when someone comes back during your busiest time of day, complaining loudly that the chicken is not done. You try to explain to them that the red around the bone is normal for indirect heat & smoke, and that the meat would not fall off the bone if it were not done, while the rest of your customers leave not wanting raw food, (this does happen sometimes). Then there is the cost of getting started, for equipment, insurance, inventory, storage containers, etc, etc, etc. Don’t get me wrong, it is a very rewarding business-but there is more to it than just having a good rub or recipe that your friends all love. I have done it for years (so long that when I die my skin will be cured form the smoke I won’t need to be enbalmed) and would not give it up for anything. Don’t be afraid to ask questions and persue your dream-just don’t let it turn into a nightmere….”
While some of the respondents were up for the challenge. Others seemed content to BBQ at home.
A more recent look at “The Business of BBQ” comes from a college student exploring a local barbecue business on camera: