I have a video suggestion. Show the menu and items from menu in served to customer form. Basically show off your offerings. You may get many more and all kinds of suggestion for types of food you can add to your Repertoire. BBQ and Fabrication is just two of my favorite hobby's and it is very cool to find Authentic Germans who actually traveled to the USA to see our culture first hand and start up a business based on this lifestyle. If you are passionate about BBQ and putting smiles on peoples face then you are destined to succeed :) Good luck to ya'll and the business
Here in San Antonio, Texas, a local BBQ chain gives out small samples from the grill. Because of that, we've bought more, and tried things we normally wouldnt. Keep up the great work!!!
<-That's my wife:) I'm a lifetime Texan, from Fort Worth. I just came across these videos and I am extremely impressed with what you guys have done. Central Texas style BBQ really should be spread to other cultures and you guys are doing it right. Also, you couldn't have chosen any better of an inspiration than Aaron. I hope to meet you guys some day and see you continuing to be successful!
I love seeing you cooking American Style BBQ in Germany. Your smoker was awesome when you first fabricated it but I can't wait to see you roll out the changes you're making to it. Makes me want to make another trip to Germany to try out your Q!
Howdy! Native Texan here who's been smoking meats since I was a kid. Really glad you enjoyed the visit to the state and loved brisket enough to go and do what you're doing. Wishing you the best of luck in your endeavor. Also, it's kind of amazing to see the Texas BBQ style go full circle.... I'm sure you're aware, but the Texas style of smoking briskets/meats primarily originated with German immigrants to the central Texas hill country.
I just visited Germany for the first time , ( Weinheim) Love your country.. From what I could tell spending time with several locals, Germans love meat & beer, so Texas BBQ should be a great seller. Good luck Very impressive job building that smoker unit.
I’m very impressed with everything I’ve seen so far. The smoker and trailer rig you’ve built are fantastic! A couple of minor suggestions for your offerings...(1) have sliced pickles and/or onions available for your customers. They are a staple at most Texas barbecue purveyors - primarily for use as a palate cleanser. (2) Look into offering Texas style pinto beans as a menu item...they’re delicious, cheap & simple to make, but most importantly, beans provide you another use for a decent portion of any unsold brisket.
Love the 4 videos and watching from Kansas USA! Nice to see you stepping out on a limb and trying something new in your country. Keep that Johnny Cash playing.
I’m not from Texas but next door New Orleans La and watched all of your videos and Franklins too, I normally do ALOT of cajun cooking & grilling but yall inspired me to start smoking briskets! I’m gonna keep practicing on these briskets until I master it! Think you guys did a great job on your build & good luck developing your business!
I did a bit of BBQ catering about 15 years ago in Las Vegas, Nevada, USA. I have a few suggestions. However, due to my lack of knowledge about other cultures, some of these might not work for you. Also some of these are for when you are expanding your business.
"Let me give huge thanks to all of ..." is one way to use that phrasing. Good build btw. Looks like lots of fun. Good luck. Consider smoking up a fatty brisket (I love a fatty brisket as do many people), and serving it in 'a thick slice' and sell by the pound. as breads/buns are supposed to be sides. And if you can make any sides do up some bbq baked beans. Yum!. Show us your bbq sauce line up. If you have already, I'm still checking out your videos.
Don't know if you have already done this - but perhaps a couple outdoor Bose speakers and have a several hours music set of classic American Country music playing ambiently not only for you slaving away over that hot box - but for your customers out front of the stand at your stand up tables - but not so loud as to anger other vendors - but that would be a nice ambiance addition for your stand, one would think! One more thing - how about some fans? For it being so hot - I would think some moving air would be a good thing - not as good as a COLD BEER - but enough to make it that much more comfortable and lastly - a thick rubber mat for where you guys are standing most of the day. Makes for HAPPY FEET! lol. Man, that looks so good! Keep up the great work! Auf Wiedersehen!
I would add a vertical smoke chamber with 5 or 6 racks for pork ribs on the opposite end as firebox you could easily smoke 30 racks of ribs at a time while your brisket is cooking. Low and slow at 250°F
I have a video suggestion. Show the menu and items from menu in served to customer form. Basically show off your offerings. You may get many more and all kinds of suggestion for types of food you can add to your Repertoire. BBQ and Fabrication is just two of my favorite hobby's and it is very cool to find Authentic Germans who actually traveled to the USA to see our culture first hand and start up a business based on this lifestyle. If you are passionate about BBQ and putting smiles on peoples face then you are destined to succeed :) Good luck to ya'll and the business
Texas BBQ is Amazing!! Nothing else in this world can compare, I am From Oklahoma, I am happy to see you are doing it right.
It's amazing how our Texas brisket is being enjoyed in Germany. God blessed you Guys and keep it up.
Badass man!!! Keep representing the lone star state!!!!
Here in San Antonio, Texas, a local BBQ chain gives out small samples from the grill. Because of that, we've bought more, and tried things we normally wouldnt. Keep up the great work!!!
<-That's my wife:) I'm a lifetime Texan, from Fort Worth. I just came across these videos and I am extremely impressed with what you guys have done. Central Texas style BBQ really should be spread to other cultures and you guys are doing it right. Also, you couldn't have chosen any better of an inspiration than Aaron. I hope to meet you guys some day and see you continuing to be successful!
That rig, the whole business operation is a thing of beauty.
I love seeing you cooking American Style BBQ in Germany. Your smoker was awesome when you first fabricated it but I can't wait to see you roll out the changes you're making to it. Makes me want to make another trip to Germany to try out your Q!
Howdy! Native Texan here who's been smoking meats since I was a kid. Really glad you enjoyed the visit to the state and loved brisket enough to go and do what you're doing. Wishing you the best of luck in your endeavor. Also, it's kind of amazing to see the Texas BBQ style go full circle.... I'm sure you're aware, but the Texas style of smoking briskets/meats primarily originated with German immigrants to the central Texas hill country.
Great job guys! Good representation of our culture half a world away!!! Keep up the hard work guys 👍🏻👍🏻👍🏻👍🏻
I just visited Germany for the first time , ( Weinheim) Love your country.. From what I could tell spending time with several locals, Germans love meat & beer, so Texas BBQ should be a great seller. Good luck Very impressive job building that smoker unit.
I’m very impressed with everything I’ve seen so far. The smoker and trailer rig you’ve built are fantastic! A couple of minor suggestions for your offerings...(1) have sliced pickles and/or onions available for your customers. They are a staple at most Texas barbecue purveyors - primarily for use as a palate cleanser. (2) Look into offering Texas style pinto beans as a menu item...they’re delicious, cheap & simple to make, but most importantly, beans provide you another use for a decent portion of any unsold brisket.
Your design for your rig is completely awesome and doe's us in Texas proud
Love the 4 videos and watching from Kansas USA! Nice to see you stepping out on a limb and trying something new in your country. Keep that Johnny Cash playing.
I’m not from Texas but next door New Orleans La and watched all of your videos and Franklins too, I normally do ALOT of cajun cooking & grilling but yall inspired me to start smoking briskets! I’m gonna keep practicing on these briskets until I master it! Think you guys did a great job on your build & good luck developing your business!
I did a bit of BBQ catering about 15 years ago in Las Vegas, Nevada, USA. I have a few suggestions. However, due to my lack of knowledge about other cultures, some of these might not work for you. Also some of these are for when you are expanding your business.
"Let me give huge thanks to all of ..." is one way to use that phrasing. Good build btw. Looks like lots of fun. Good luck. Consider smoking up a fatty brisket (I love a fatty brisket as do many people), and serving it in 'a thick slice' and sell by the pound. as breads/buns are supposed to be sides. And if you can make any sides do up some bbq baked beans. Yum!. Show us your bbq sauce line up. If you have already, I'm still checking out your videos.
Don't know if you have already done this - but perhaps a couple outdoor Bose speakers and have a several hours music set of classic American Country music playing ambiently not only for you slaving away over that hot box - but for your customers out front of the stand at your stand up tables - but not so loud as to anger other vendors - but that would be a nice ambiance addition for your stand, one would think! One more thing - how about some fans? For it being so hot - I would think some moving air would be a good thing - not as good as a COLD BEER - but enough to make it that much more comfortable and lastly - a thick rubber mat for where you guys are standing most of the day. Makes for HAPPY FEET! lol. Man, that looks so good! Keep up the great work! Auf Wiedersehen!
I would add a vertical smoke chamber with 5 or 6 racks for pork ribs on the opposite end as firebox you could easily smoke 30 racks of ribs at a time while your brisket is cooking. Low and slow at 250°F
The music goes perfectly with your video! Nice job with music and food