Texas BBQ Consulting and Culinary Development
Mark’s mission is to see you succeed in cooking Texas Style BBQ. Drawing on over 15 years of experiences to help you navigate challenges I have seen both the good and the bad in the industry and can help you avoid costly mistakes. Whether you’re starting a new venture or looking to enhance your existing fast-casual restaurant with a BBQ item, reach out to me via email or a call.
This unique opportunity contains a wealth of insights beneficial for individuals ranging from beginners to seasoned professionals. Running a BBQ restaurant is a very different beast from other restaurants, and I’ll tell you what I have seen that works.
1. Consultation Packages:
- Book a one-hour call for $99.00.
- Spend a day cooking with Mark for $600.00 focusing on ribs, pork butts, brisket, and sausage, using a Moberg off-set style smoker.
2. On-Site Training:
- Bring Mark to your restaurant for comprehensive staff training on Texas BBQ. (call to discuss your needs)
- Discussion topics include business plans, restaurant layout, the guest journey, dynamics of business partnerships, investor relationships, talent investment and the skin that each bring to the game, recipe development and pitmaster training.
3. Culinary Expertise:
- Recipe testing and evaluation forms that help you identity your best products in an objective manner.
- Guidance on smoker styles: rotisserie, traditional off-set, direct, reverse flow, gravity-fed.
- Creation of a bar beverage program and unique drinks to consider.
- Kitchen equipment spec sheet.
- Insights on vending at farmer’s markets, running food trucks, and catering gigs for added exposure.
- The art of holding and re-therming protein – how to consistently achieve outstanding barbecue throughout the day.
4. Hands-On Cooking Sessions:
- Spend 6 hours cooking with Mark for $600.00, with a focus on ribs, pork butts, and brisket.
5. Specialized Offerings:
- BBQ Sauce expertise (ask for pricing)
- Creative Sausage Making Recipes.
- Elevating side items to restaurant quality levels.
In the realm of “consultants,” there exists a multitude who have merely worked within BBQ establishments and attempted to claim their methods as original wisdom. However, their understanding often lacks depth regarding the mechanics behind success or failure. My expertise extends beyond food truck development to restaurant construction, collaborating with industry veterans such as the CEO of Darden Restaurant Group, Five Guys franchisee, and providing guidance to the Brinker’s (Chili’s) Marketing lead, enabling a comprehensive understanding of the intricacies of BBQ and how to tell the story. I have also provided countless hours of direction and constructive thought to a number of Texas Monthly’s Top-ranking BBQ Pitmasters.
About Mark Gabrick:
A former barbecue pit-master in Austin, Texas and Florida, Mark also grew up on Kansas City barbecue and has a wealth of knowledge on various regions. He has honed his craft under the mentorship of world-renowned competition circuit pit-masters and top-ranked Texas Monthly cooks, learning their “bag of tricks.” From running a wildly popular BBQ food truck during the food truck craze to winning “Best of the Best” awards in multiple categories for a high-end brick-and-mortar concept, to creating a national line of barbecue sauces, which has earned placement at The Kansas City American Royal to being awarded the State Flag of Texas from Governor Greg Abbott to winning H-E-B Grocery Chain’s coveted “Quest for Texas Best” against over 2,500 competitors. Featured in prestigious publications like Texas Monthly, Austin American-Statesman, Edible, Herald Tribune, Tampa Bay Business Journal and many more. I’m proudly referred to as “The Sauce King of Texas” by The Texas BBQ Posse, a group of journalist’s formerly of the Dallas Morning News.