3 Things You Wish You Knew Before Owning A BBQ Food Truck with Rusty from Salt City Barbecue
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We’re joined by Rusty from Salt City Barbecue and the Pitmasters Podcast. You’ll remember Rusty from episode 38 where he shares his insights into the world of competition bbq. This week his back and we talking the 3 things he wish he knew before opening his food truck Salt City Barbecue. Tune into the show below!
Frankie kicks highlights off with his quick kabobs and chimichurri cooked on his Traeger Ranger. Rusty talks steaks on the PK Grill and the sear revolution! Jay shares his beef chuck roast stew cooked in Kinders Bone Broth.
After the break Rusty shares his motivation behind wanting to open a food truck, the reality of what that involves, and the difference between cooking in food truck vs your backyard.
Have you ever thought of opening a food truck? Then you won’t want to miss Rusty’s 3 things he wish he knew before opening a food truck. He shares the complexities of licensing and offers a few pro tips from lessons learned, the difficulties of maintaining a social media presence, and the demand for food trucks!
You can find more info about Rusty, his food truck, and the competition team at SaltCityBBQ.co (that’s .CO not .com!) and his podcast with co-host Anthony Lujan at ThePitmastersPodcast.com.
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This week Frankie and Jay are joined by Ryan Mitchell, co-author of Ed Mitchell’s Barbeque! This cookbook is not only full of amazing recipes highlighting North Carolina and whole-hog barbeque, but also offers an enlightening history behind this cherished tradition. Ryan shares the barbeque that started it all and growing up in the family business. He shares the motivation and development of the book and the community of people who helped bring it to life. Of course, Ryan even shares some signature #Edmitchellsbbq tips for cooking a whole-hog!