Podcast: Play in new window | Download
Subscribe: Apple Podcasts | Google Podcasts | Spotify | RSS | More
Chris McAfee – Owner – The Smok’d Hog – Temecula, CA
Podcast recorded live above the butcher shop at Valley Farm Market in Spring Valley, California.
Subscribe to Behind The Smoke on YouTube
Summary
Chris McAfee is the owner of The Smok’d Hog and part of the West Coast BBQ movement. The Smok’d Hog will be serving barbecue at the Turf & Surf BBQ State Championship this Sunday, August 19th, at the Del Mar Races.
Believing that “less is more” Chris creates a menu that focuses on simplicity and takes the extra effort to cross-utilize his products to reduce the amount of wasted ingredients.
Following his lifelong dream, Chris announces that he will be opening a new restaurant at the Vail Headquarters in Temecula where he will be serving more traditional BBQ plates and meats by the pound.
Choosing the right equipment for your restaurant or bar, from the cookware and serving dishes to the types and cocktail glasses and ice.
Trusting the process and learning the landscape of your smoker to produce the best results consistently.
Links Mentioned in this Episode:
Smok’d Hog
Website
Facebook
Mentions
US Foods
Big Green Egg
Santa Monica Seafood
Pepsi
NEXGEN Building Group
Vail Headquarters
Chris’s first Behind The Smoke Appearance
Thornton Winery
Franklin BBQ
Turf & Surf BBQ State Championship – CW San Diego Segment
Weekly Social Shout Out:
@hoopty_que
Winner of a sexy new #BehindTheSmoke Mug.
Be sure to tag @bbqwarstories in all your #BehindTheSmoke photos and interact with the podcast on social for your chance to win.
Remember…if we can’t tag you then we can’t pimp you.
Shareable Quotes:
“Having been in the bar industry for 15 years, I am not into serving people til they pass out. I would rather serve ten tickets three drinks than serve one guy five drinks.” {5:54} – Chris McAfee
“I want fresh beer and I want good beer” {26:14} – Chris McAfee
“Start small and perfect it. You may not make money for the first three years but if you start small, and you work at it opportunities will arise.“ {33:40} – Chris McAfee
“If you make bad ‘cue’ it’s okay. I do it a lot, still. You have to be self aware enough to say that recipe wasn’t okay and tweak it.” {36:50} – Derek Marso
“Like you guys say: ‘You gotta squeeze that lemon until it’s dry.’ I’m just getting a bigger lemon.” {40:35} – Chris McAfee
Get in Touch:
Email the Show: BehindTheSmoke@CaliComfortBBQ.com
Shawn P. Walchef – @shawnpwalchef on Twitter
Derek Marso – @marsoderek on Twitter
Cory Wagner – @iamcorywagner on Twitter
Bryan Abou Chacra – @kinglordbryan on Twitter
Write Us a Review on iTunes
Behind The Smoke Media
www.BehindTheSmokeMedia.com
Instagram
Twitter
YouTube
Facebook
Valley Farm Market – 9040 Campo Road, Spring Valley, CA 91977
www.valleyfarmmarkets.com
derek@valleyfarmmarkets.com
Instagram
Twitter
Facebook
Cali Comfort BBQ – 8910 Troy Street, Spring Valley, CA 91977
www.calicomfortbbq.com
shawn@calicomfortbbq.com
Instagram
Twitter
Facebook
YouTube
Shawn P. Walchef on LinkedIn
Honorable Mentions & BBQ Business Resources:
3rd Annual Turf & Surf BBQ Championship #BETonBBQ
Sunday, August 19, 2018
Turf & Surf BBQ Championship Facebook Event Page
Request our Sponsorship Deck: BETonBBQ@calicomfortbbq.com
9th Annual Spring Valley Tailgate & BBQ Festival #SVBBQFest
California’s Largest Annual Amatuer Tailgate & BBQ Competition
Sunday, October 28, 2018
Request our Sponsorship Deck: SVBBQFest@calicomfortbbq.com
BBQ Pits & Grills used at Cali Comfort BBQ & Valley Farm Market
Ole Hickory Pits
Big Green Egg
Grill Grates
Weber Grills
BBQ Pits by Klose
Restaurant Operations Resources:
Restaurant Solutions Inc. – Focus on Food. Not Finances
Workpop – Hospitality Hiring Software Your Team Will Love
RestaurantOwner.
