Low and slow, tangy and twangy, barbecue has a lot of fans that take it very seriously. So it’s a pretty safe bet to open a barbecue concept in just about any onsite setting in any part of the country. However, people love barbecue so much that you can’t get away with relying on smoke and mirrors.
Instead, smart chefs and operators who barbecue in volume keep a few secrets to success up the sleeves of their chefs coats. Some are thinking of the barbecued meat as an ingredient to