Texas BBQ Consulting & Masterclass
Hands-on Texas BBQ training and operational consulting for restaurants, caterers, and food trucks.
Build a consistent, repeatable cook process your team can run every service.
- Staff training + repeatable cook process
- Onsite at your kitchen, trailer, or commissary
- Backyard cooks welcome, too
What this is: real-world BBQ coaching built for service, scale, and consistency.
If you’re serious about better BBQ (and fewer “why did this brisket turn out different?” days), we’ll tighten the process.
What do restaurants and caterers get out of this?
Most teams don’t struggle because they lack effort — they struggle because the process isn’t standardized.
We help you tighten the cook so your results are consistent from pit to slicer to the customer.
Staff Training
Consistency & Execution
- Repeatable trimming and seasoning standards
- Fire management habits your team can follow
- Cook timelines and checkpoints
- Rest + hold basics for real service windows
- Slicing, portioning, and presentation
Operations
Workflow & Service Flow
- Cleaner station flow (pit → holding → slicing)
- Roles and handoffs that reduce mistakes
- Prep habits that save time during service
- Consistency across multiple cooks/shifts
- Practical operational tips for catering setups
Menu Support
Menu + Training Add-Ons
- Menu development insights (optional)
- Staff training fundamentals
- Sides and sauce creation guidance
- Marketing fundamentals for BBQ brands
- Concept and growth consulting (optional)
What will we cover in a Texas BBQ masterclass?
You’ll learn the full Texas BBQ process — from raw meat selection and prep to fire control, timing, resting, slicing, and serving.
Sessions can be tailored for your menu and your team’s experience level.
Prep & Season
- Trimming and preparation techniques
- Seasoning and rub application
- Understanding different cuts and cook behavior
- Brisket, pork, ribs, chicken, sausage, and more
Fire & Cook
- Fire management and smoker control
- Wrap techniques and timing
- Internal temperature targets
- Cold smoking fundamentals
Finish & Serve
- Resting proteins properly
- Slicing and presentation
- BBQ sides and sauce creation
- Plating for service or catering
Do you travel for onsite training?
Yes. We can train your team on your equipment at your restaurant, trailer, commissary, or catering site.
You can also come to our professional setup for a focused session.
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We Come to You
Onsite training for restaurants, catering crews, and food trucks. We work with your pits, your space, and your service goals.
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You Come to Us
Train at our professional setup. Great for owner coaching, pit leads, or small groups who want an immersive session.
Custom packages available: one-on-one coaching, small groups, or full team training.
Who is this for?
This is a great fit if:
- You run a restaurant or food truck adding BBQ (or improving it)
- You cater and need consistent results at scale
- You want to train staff on a reliable BBQ process
- You’re building a BBQ menu and want it executed right
- You’re serious about learning real technique (not just recipes)
- You want hands-on guidance, not just videos
This may not be the best fit if:
- You want BBQ without documenting a process
- You’re not willing to standardize for consistency
- You expect a shortcut with no practice
- You’re not open to feedback and coaching
- You want a one-size-fits-all “system” without tailoring
Can you help with menu and operations?
Yes. In addition to hands-on cooking and staff training, we can help you think through menu execution, operational flow, and practical business fundamentals.
These are optional add-ons and can be included in your package if you want the “full picture.”
Optional Services
Operations & Team
- Staff training fundamentals
- Restaurant/catering operational tips
- Workflow and station setup guidance
- Service consistency coaching
Menu & Brand
- Menu development insights
- BBQ sides and sauce creation guidance
- BBQ business concept consulting
- Marketing fundamentals for BBQ brands
Want to keep it purely “pit and process”? No problem — we’ll tailor the session to your goals.
How does the consulting process work?
Getting started is straightforward. We’ll learn what you’re trying to accomplish, then build a session around your menu, staff, and setup.
1
Reach Out
Call, text, or use the form below. Tell us your goals and what kind of operation you’re running.
2
Plan the Session
We align on skill level, meats, timeline, and whether you want staff training, operations help, or both.
3
Hands-On Training
We work through prep, fire, cook, hold/rest, slice, and serve — with real-world checkpoints.
4
Next Steps
You leave with a clearer process to run. We can also answer follow-up questions as you implement.
Testimonials
Testimonials available upon request. Contact us if you’d like references from past students or clients.
Request Info
Frequently Asked Questions
What is Texas BBQ consulting?
Texas BBQ consulting is hands-on guidance for restaurants, caterers, and cooks who want a more consistent, repeatable BBQ process.
Sessions can focus on technique, staff execution, and (optionally) menu and operational guidance.
Can you train my restaurant or catering team?
Yes. We offer team training designed for real service environments, focusing on consistency, timing, and repeatable execution across multiple cooks and shifts.
Do you train on our equipment and pits?
If we come to you, we’ll work with your current setup and help your team get the best results from it.
If you come to us, training happens at our professional setup.
Do you travel for onsite training?
Yes. We travel to restaurants, commissaries, catering sites, and food trucks. Travel fees may apply depending on distance—share your location and we’ll talk details.
How long is a typical session?
It depends on your goals and what we’re cooking. Brisket-focused sessions can run long to cover the full process, while targeted sessions (ribs, chicken, sausage, workflow, etc.) can be shorter.
What meats will we cover?
We can cover Texas BBQ staples like brisket, pork, ribs, chicken, and sausage. We’ll plan the session around what matters most to your menu and service.
Do you cover sides and sauces?
Yes—sides and sauce creation can be included, especially if you want a more complete menu and service-ready offering.
Can you help us build a repeatable cook schedule for service times?
Yes. We can help you think through timing, checkpoints, and service flow so the cook supports your holding, slicing, and serving windows more reliably.
Do you offer menu and operational consulting?
Yes—available as optional add-ons. This can include menu development insights, staff training fundamentals, operational tips for catering/service, and marketing fundamentals for BBQ brands.
How much does it cost?
Pricing varies based on session length, group size, location, and scope (training only vs. training + operations/menu). Reach out and we’ll put together a quote that fits your needs.
Can sessions be booked as a gift?
Yes. If you want to gift a masterclass session, contact us and we’ll help you set it up.
What’s the best next step?
Use the form below or call/text us. Tell us what kind of operation you run (restaurant, catering, food truck, or backyard), and what you want to improve.
