From Pop-Ups to Pitmasters: A BBQ Love Story

From Pop-Ups to Pitmasters: A BBQ Love Story

Running a BBQ restaurant isn’t just about meat—it’s about heart, hustle, and a whole lot of smoke. For Emily and her husband, the powerhouse behind two BBQ joints in Charleston, South Carolina, barbecue is more than food; it’s their passion, their purpose, and their connection to the community. From pop-up beginnings to running two thriving restaurants, they’ve poured their souls into every rack of ribs and brisket—and it shows.

“We wanted to create a place that feels like home,” Emily said. And that commitment doesn’t stop at the kitchen door. It’s baked into everything they do, from sourcing prime cuts to treating their employees like family.

Prime Brisket, Priceless People: A Recipe for Success

For Emily and her husband, BBQ isn’t just about flavor—it’s about integrity. “We don’t skimp on quality,” she explained. For them, it’s prime brisket or bust! But keeping the good stuff coming isn’t cheap. Meat prices keep climbing, and Emily refuses to cut corners. (No offense to discount brisket, but you won’t find it here.)

“Skimping on wages isn’t an option when you care about your team,” Emily said. Even during the dreaded “lean months” of January and February, when demand slows to a crawl, she ensures her staff is supported. (Because no one should have to choose between rent and ribs.)

Do you have a creative approach to supporting your team during the slow months?

We’d love to hear your story—drop us a line and share how you make it work!

No Servers, No Problem: A Bar-Centric Model That Works

Here’s another thing that sets Emily’s restaurants apart: no servers. Instead, customers order at the bar, where bartenders are the heroes of the dining room. They take drink orders, ensure guests have what they need, and bring the kind of charm you can’t automate.

“It was an intentional decision to stay true to how we started,” Emily said, referencing their pop-up beginnings where every interaction was personal. “The bar is the heart of our restaurant, and our bartenders are the soul.”

Sure, some first-timers might be caught off guard, but Emily’s team has it covered. Menus clearly note the order-at-the-bar process, and bartenders are pros at guiding guests. (Think of them as BBQ concierges with a side of sass.) The result? An efficient, warm atmosphere where camaraderie reigns supreme.

Smoking Dreams, Big Plans

For Emily and her husband, BBQ is just the beginning. Their long-term plans include creating additional revenue streams to support their restaurants year-round, like bottling their signature sauces or expanding their catering business. They’ve even started brainstorming other restaurant concepts for the future. But for now, it’s all about fine-tuning their operation.

For now, they’re focused on perfecting their BBQ operations, one prime brisket at a time. For Emily and her husband, it’s not just about running a business—it’s about creating a place where quality, community, and passion come together. With their eyes on the future and their hearts in the smokehouse, this BBQ duo is proving that great barbecue is more than a meal—it’s a mission.

Your Turn: Share Your Story

Are you tackling rising costs, ditching servers, or finding creative ways to keep your restaurant thriving? We’d love to hear how you’re making it work. Drop us a line, and your story could be featured in one of our upcoming blogs. Together, we’ll keep serving up solutions—and maybe a little smoke-filled inspiration.

*Note: To respect privacy, the name in this article has been changed.