HowToBBQRight In’s and Out’s of Starting a BBQ Restaurant feat. Meat Dave BBQ
14 snips
Oct 10, 2025 
This week, the hilarious Dave Williamson, known as 'Meat Dave,' stops by. A touring comedian and passionate pitmaster, he just launched his restaurant, Meat Dave BBQ. He shares insights on balancing comedy with running a BBQ joint and reveals how he revamped an old dive bar’s menu to include tasty burgers and his famous peanut butter and jelly ribs. Also, discover his tips on staff training in BBQ integrity and the exciting growth of the California BBQ scene. Plus, don't miss his legendary mac and cheese recipe!
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From Yard Cook To Bar Owner
- Dave opened a bar/restaurant partnership in El Segundo to give his barbecue a permanent home.
- He partnered with local bar owners Riley and Zach and counts on their daily operations while he brings menu vision.
Partner With Experienced Locals
- Lean on experienced local partners when entering the restaurant business to reduce day-to-day risk.
- Use their operational know-how so you can focus on menu and brand development.
Elevate Without Losing Vibe
- Preserve the dive-bar vibe while improving food quality to keep loyal customers and attract new ones.
- Prioritize refining core items (better buns, wings, sauces) before expanding to full pit-house platters.