{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":90,"width":600,"title":"In\u2019s and Out\u2019s of Starting a BBQ Restaurant feat. Meat Dave BBQ","description":"This week on the HowToBBQRight Podcast, we\u2019re fired up to welcome back our good buddy Dave Williamson \u2014 AKA Meat Dave \u2014 for another mouthwatering episode (00:14)! He\u2019s got big news: Dave just opened a BRAND NEW restaurant (01:10)! Now that he\u2019s running the show, we had to ask \u2014 is Dave still out front slinging BBQ like the good ol\u2019 days (11:43)? And what\u2019s it really like selling BBQ in a bar setting \u2014 is it harder or easier (15:35)? Dave also drops his famous Mac n\u2019 Cheese recipe, and it was passed down by a good friend of ours (22:15)! When it comes to seasonings, Dave knows his stuff (27:26). We talk about why the Primo Ceramic Grill might just become your new favorite backyard cooker (33:40), and how Malcom and Dave\u2019s lunch at Bain\u2019s BBQ was straight-up deliciousda (34:23). Dave also traveled down to Key West to defend his BBQ festival title (40:01), and yeah\u2026 Peanut Butter Jelly RIBS are officially a thing (45:06)! He\u2019s cooked on all kinds of smokers, but RecTeq is still Dave\u2019s go-to (49:13). We also dive into the current state of the California BBQ scene (52:58), and we wrap things up with a look at how Dave is balancing comedy with the restaurant biz (57:17).   ","author_name":"Malcom Reed's How To BBQ Right Podcast","author_url":"http:\/\/howtobbqright.libsyn.com\/website","html":"