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Chef Brad Lyons – Meat Locker BBQ – @meatlockerbbq – San Diego, California
Podcast recorded above the butcher shop at Valley Farm Market in Spring Valley, California.
Summary
Brad Lyons is the owner/operator of Meat Locker BBQ and offers quality barbecue for lunch, catering and events.
Realizing he always wanted to wake up happy for work, Brad began developing his BBQ craft by having friends and family over for weekly cookouts to get feedback.
Brad shares his experience getting his first food truck out-of-state and the renovations he needed to make to be California complaint.
Derek elaborates on the factors of choosing wood for your smoker: Type, temperature, feel, moisture content, etc.
Handling customer expectations and managing margins, food cost, labor cost and supply in an industry where it’s a compliment to run out of food.
Shawn explains how building partnerships is more beneficial for marketing, business development and overall growth than strictly monetary compensation.
Transparent with his craft, Derek describes teaching his customers how to BBQ and their excitement when they return to the store to share the food they’ve made.
Links Mentioned in this Episode:
Meat Locker BBQ
Website
Meat Locker BBQ in the Union-Tribune
Franklin Barbecue: A Meat-Smoking Manifesto
Traeger Grills
Old Hickory Pits
GrillGrates
Malcolm Reed on Youtube
#04: Andy Harris
#029: Jim Trotter
#048: Dave and Duce Raymond
#051: Chef Hanis
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Shareable Quotes From This Podcast:
“It’s time to get into something that I really want to wake up every morning and do non stop. Those long days, those early mornings come and they don’t go away. When you really enjoy what you’re doing it’s easy to do.” {4:05} – Brad Lyons
“It’s always just pushing to make things better. You can implement things because you’re the owner.” {6:34} – Derek Marso
“Finding a location where people know they can come get you, that’s the exciting part because that’s where you start to build your business.” {21:20} – Shawn Walchef
“It’s counter-intuitive to running a restaurant to do BBQ. Conventional wisdom isn’t opening a bbq restaurant because it’s high labor and high food cost.” {33:00} – Shawn Walchef
“If you could see the margins that we work on in BBQ, it’s amazing we’re in business.” {33:30} – Derek Marso
“With barbecue it’s not only acceptable that you might run out it’s a badge of honor.” {35:02} – Brad Lyons
Get in Touch:
Shawn P. Walchef – @shawnpwalchef on Twitter
Derek Marso – @marsoderek on Twitter
Cory Wagner – @iamcorywagner on Twitter
Bryan Abou Charca – @kinglordbryan on Twitter
Behind The Smoke Media
www.BehindTheSmokeMedia.com
behindthesmoke@calicomfortbbq.com
Facebook Page Behind The Smoke (Live Videos of the Podcast Recordings)
Instagram – @bbqwarstories
Twitter @bbqwarstories
Valley Farm Market – 9040 Campo Road, Spring Valley, CA 91977
www.valleyfarmmarkets.com
derek@valleyfarmmarkets.com
Instagram @valleyfarmmarket
Twitter @valleyfarmarket
Facebook Page Valley Farm Market
Cali Comfort BBQ – 8910 Troy Street, Spring Valley, CA 91977
www.calicomfortbbq.com
shawn@calicomfortbbq.com
Instagram @calicomfortbbq
Twitter @calicomfort
Facebook Page Cali Comfort BBQ
YouTube Channel Cali Comfort BBQ
Connect with Shawn P. Walchef on LinkedIn
Honorable Mentions & BBQ Business Resources:
Behind The Smoke Media BBQ Business Resources
3rd Annual Turf & Surf BBQ Championship @DelMarRacing #BETonBBQ
Sunday, August 19, 2018
12pm-1pm VIP Early Entry Access – Meet the Pitm…
