Meeting Purpose

Kevin K, owner of Bombed Out Barbecue, about his journey from military service to competitive barbecue and entrepreneurship.

Key Takeaways

•Kevin's passion for cooking, especially barbecue, was cultivated through his military upbringing and international experiences

•Military experience provided Kevin with discipline, attention to detail, and patience that translate well to barbecue

•Kevin is pursuing competitive barbecue as a path to eventual restaurant ownership, balancing passion with pragmatic business growth

•Barbecue competitions offer a mix of skill development, networking, and potential for brand exposure

Topics

Kevin's Background and Culinary Journey

•Grew up in a military family, moving frequently (Turkey, Germany, US)

•Learned to cook out of necessity and curiosity for diverse cuisines

•Joined Air Force after 9/11, transitioned to intelligence work

•Four-year deployment to Afghanistan (2009-2013) solidified interest in cooking as a coping mechanism and passion

Transition to Barbecue Focus

•Mentored by Aaron Franklin (Franklin Barbecue, Austin) around 2014

•Started competing in local barbecue competitions

•Launched Bombed Out Barbecue brand, focusing on competition circuit

•Plans to compete in 12+ events in 2024, including major competitions like Memphis in May and Kansas City Royal

Barbecue Competition Insights

•Competitions typically run Friday-Sunday

•Meat prep takes about an hour per cut (e.g., brisket)

•Cooking process for brisket takes about 12 hours plus resting time

•Judging based on appearance, taste, and tenderness

•Competitions offer networking, skill development, and brand exposure opportunities

Business Development Strategy

•Currently focused on competitions and catering

•Building brand recognition through social media and competitions

•Long-term goal of opening a brick-and-mortar restaurant

•Balancing passion for barbecue with pragmatic business growth

Barbecue Techniques and Tips

•Uses 3-2-1 method for ribs (3 hours smoke, 2 hours wrapped, 1 hour unwrapped)

•Achieves glaze on ribs without sauce using butter, maple syrup, and brown sugar during wrap phase

•Emphasizes importance of meat quality and proper temperature control

•Recommends patience and practice to perfect barbecue skills

Next Steps

•Kevin to focus on upcoming barbecue competitions in 2024

•Expand social media presence and brand awareness

•Pursue opportunities for TV appearances on barbecue competition shows

•Continue refining barbecue techniques and recipes

•Evaluate long-term plans for potential brick-and-mortar restaurant