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Cooked with Eric Reed welcomes Stuart Powell, President & CEO of Cookshack, for a deep dive into the business and science of barbecue.
Stuart shares the history of Cookshack, explains why yield and consistency matter more than most pitmasters realize, discusses competition BBQ versus restaurant BBQ, and offers practical advice for chefs looking to add smoked menu items. Along the way, the conversation covers underrated cuts of meat, smoker innovations, restaurant profitability, and plenty of memorable barbecue stories.
If you're passionate about barbecue or the restaurant industry, this is an episode you won't want to miss.
- Cookshack's History & Growth
- Why Yield Matters in BBQ
- Restaurant Consistency
- BBQ Season Explained
- Creative Uses for Smokers
- Favorite Smoked Foods
- Underrated & Overrated Cuts
- Competition BBQ Today
- Advice for Future Restaurant Owners
Chapter Timestamps
00:00 Introduction
0:34 Meet Stuart Powell, President & CEO of Cookshack
3:00 How Cookshack Started & Company History
7:40 Growing Cookshack & Lean Manufacturing
9:46 What Most People Get Wrong About BBQ
12:00 Consistency Is Everything in Restaurant BBQ
14:11 Is There Really a BBQ Season?
17:25 Why BBQ Restaurants Are the Hardest Customers to Sell
18:14 Creative Ways Restaurants Can Use Smokers
22:45 Smoking Prime Rib with Rosemary
23:53 Why Electric Smokers Changed Backyard BBQ
25:45 The Ostrich Story (Yes, Really)
26:52 Best Smoked Menu Item for Any Restaurant
28:14 Most Underrated Cuts of Meat
29:17 Most Overrated BBQ Cuts
34:08 Competition BBQ vs Restaurant BBQ
39:30 Why Every Restaurant Needs an Exit Strategy
40:38 Why Competition BBQ Has Become Too Expensive
42:50 Outro
Watch the entire episode on YouTube @MidProReps
Follow Eric, Chad and Midwest Professional Reps on Social Media @MidProReps
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