HARD KNOX of KNOX AVE Part 1: How to Plan for a BBQ Pop-Up 

I'm in the VERY early stages of starting my restaurant/food truck and my first step is attempting a few pop-ups so this was perfect. Thanks for doing this!

Thanks, brother. I needed this for getting ready to start a pop-up .Very helpful info !!

good content bro! looking forward to part 2, curious to see how you do ribs ahead of time instead of just after brisket. cold storage is a HUGE thing that people really don't think about until its too late.

Very informative! This will be useful for my upcoming pop up starting early next year. Please add to this series the actual canopy set up with the equipment used and process flow (location of tables, register, prep area, coolers, food holders, food containers, etc). This part has been racking my brain for months. Thanks!!!

Thanks man. Looking forward to part 2!

Man this helped a lot, i always got exhausted bcuz i was stubborn and did all the sides also. From now on I will collab with some1 that can do the sides, and i focus on what i love, The Protein and staying with the pit

This is brilliant, ive been doing pop ups and catering for couple of years, best advice in this vid is planning to enjoy, and not trying to do too much. When I started I was doing 3 or 4 sides, ribs, pulled pork chicken and more and make the mistake of cramming a lot of that into 2 days.. then setting up at the popup which took 2 hours etc.. its too much and you have to understand that to enjoy cooking you need to take a step back when on your own and concentrate on a few items, not trying to cater for every eventuality. I also only have 2 small fridges, a small freezer and a 90 gallon smoker so I need to plan my smokes around what can fit where and when, and the biggest mistake I made was buying equipment I didnt need. Really interested in your pre cooked ribs and re heat.

Just a comment to help boost the algorithm. Well done Joe🤙

The ribs after the brisket part I felt that 😅😩. Already enjoying the video

Great content! Keep them coming!

Excellent information learning a lot!!!

This was great don’t stop I need help on how to sale and prepare i’m all over I want to sell food, can you make a video on pricing management?

Storage space I felt that too 😂🤦🏻‍♂️

What method are you using to store your trimmed briskets? Plastic wrap then the fridge? Great videos.

Would love some info on order management/payment systems and how do you maximize $$$ for your popoup so you can keep doing this

White board Wednesday needs to be a thing! Good info

Great content as always Did my 2nd pop up (all for fun)for a powerlifting meet last weekend , didn’t do as well as expected , first mistake was I didn’t consider the “food culture” , Texas style bbq is still very new to central California , brisket per lbs, sausage sold per link totally bombed along with queso blanco and chips lol😂; 2nd is if it’s a sandwich it’ll probably sell since it’s familiar to non bbq people , 3rd keep the menu small and easy for a non food event …it’s fun and very stressful at the same time haha

You’re right the best brisket I have made was dry brined in fridge for 3 days

Thanks for the very informative video. I'm just getting started. I have some venues lined up, and want to bring great BBQ to my community!

Well done bro!

Great info!

Thank you for this content. How much brisket are you smoking for an average pop up?

How do you handle the Health Department? There are lots of codes that seem like a challenge to overcome cooking in your own home.

Love your videos and the detail! How long can I hold ribs in a warmer before they are no good?

You better pull up your bootstraps Junior there is no days off at least for you 14 hour days. If you’re lucky days are gonna consist of long ass hours. Good luck.

Great Video, can you draw one up for a Saturday & Sunday Pop-Up, Thanks

When you do a pop up what do you typically pay the owner of the venue? Is it typically a flat fee or a percentage of your sales for the event?

Good information

So the ribs are cooked Wednesday and isn’t served til Sunday? Or am I misunderstanding that?

Hey Joe, I do Texas-style BBQ in Canada, and ran into a few problems with the health authorities here regarding cooking out of my backyard. Do they allow you to cook from a residence where you are?

wait i dont have to do 3am ribs same day?! Ribs and clean up are the two biggest pain points for me. Close 3rd is forecasting you just never know!

What kind of health dept inspection/licensing do you need for this around Chicago?

Soooo…. You’re cooking ribs Wednesday? And then just reheat them on the day of service on the pit while cooking the sausage?

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Do you pay the business to allow you to do the pop up or do you guys accept the mutual benefits of collaborating?

Intelligence showing thru..

Good effort. But the redundancy and unnecessary speaking makes this video unbearable

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