Want to hear from a competition cook/BBQ caterer who turned that experience into opening up BBQ restaurants in one of the biggest BBQ Meccas in the country?? You're in luck...Todd Johns from Pork Pullin' Plowboys sat down with me when I was in Kansas City a few weeks back...we too a look at where he began as a competition cook and how he was able to parlay that success in to the restaurant world!
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
A lot of good advice in this Pit-cast. I am working in a start up restaurant that is working toward a Michelin star (fingers crossed). On work life balance he should of mentioned that a restaurant will take over your life. His point about the change of cooks on the burnt ends is gold dust. keep-em coming.
Comment