Building a Successful BBQ Joint | Brad Shorten | Fire and Brimstone Barbeque

The Smoking Hot Confessions BBQ Podcast

Nội dung được cung cấp bởi Ben Arnot. Tất cả nội dung podcast bao gồm các tập, đồ họa và mô tả podcast đều được Ben Arnot hoặc đối tác nền tảng podcast của họ tải lên và cung cấp trực tiếp. Nếu bạn cho rằng ai đó đang sử dụng tác phẩm có bản quyền của bạn mà không có sự cho phép của bạn, bạn có thể làm theo quy trình được nêu ở đây https://vi.player.fm/legal.

2+ y ago 56:25

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There’s BBQ joints, and then there’s Fire and Brimstone Barbeque - one of the best BBQ joints in Sydney. BBQ Pitmaster Brad Shorten is the man behind the smoked meat phenomenon and he’s our guest in this full episode of the Smoking Hot Confessions BBQ Podcast. Fire and Brimstone is well known by Sydney foodies as the place to go for delicious smoked brisket, bbq pork ribs, bbq chicken and more. But that hasn’t been enough for Brad. He’s also got his line of Fire and Brimstone BBQ rubs, thought of by many as the best BBQ rubs around.

In this full episode of the Smoking Hot Confessions BBQ Podcast, Brad and I get into:

What it’s like to be nominated for the Australasian Barbecue Alliance Awards (1:05)
The thing about chicken skins (7.29)
The birth of Fire and Brimstone Barbeque (22:15)
How they balance the wastage margins to maximise profits (29:21)
Their bottomless Beer and BBQ deal (33:52)
Brad’s tips for cooking better BBQ (46:10)

If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!

To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to the Smoking Hot Confessions website:

https://smokinghotconfessions.com

#bbq #bbqjoints #bbqrestaurants #bbqfamily #bbqlove #fireandbrimstone #barbecue #barbeque #brisket #pulledpork #bbqchicken #sydney #sydneyfoodie #foodie

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