Episode 624: From Brač Island to NC Smoke: Kristina & David Garrison’s 5-Suitcase BBQ Reboot

Kristina Garrison, a Ukrainian-raised San Franciscan turned globetrotting mom of two, and her classically trained chef husband David Garrison have just soft-opened Grub Smokehouse in a coworking-space kitchen in Youngsville/Wake Forest, NC—their non-traditional barbecue haven born from a hole-in-the-wall California burger joint shut by COVID, four-and-a-half years of culinary inspiration across Europe and Israel, and a ChatGPT-assisted leap to the Tar Heel State with five suitcases and zero local ties. In week three of word-of-mouth operations, they’re smoking everything in-house (12-day-brined pastrami, scratch sauces, seasonal salads, daily sweet-potato cinnamon rolls) on a shoestring DIY buildout, balancing 14-hour grinds with yoga, cold plunges, and an industry discount while betting that perfect-bite flavor symphonies and organic influencer meals will turn curious locals into loyal regulars in a growing melting-pot market.

10 Key Takeaways

1. Non-traditional BBQ = perfect-bite melody: Every sandwich/sSant is engineered for balanced flavor layers—smoky meats, house pickles, scratch sauces, seasonal produce—so one bite sings like a song. 
2. No shortcuts, no cans: Zero preservatives, no can opener in the kitchen; everything brined, smoked, pickled, or baked fresh daily (pastrami alone: 12-day brine → smoke → steam). 
3. Tiny menu, massive focus: Just 5 sandwiches, a few salads, 2 desserts—narrow to nail execution and avoid waste (day-old bread becomes bread pudding). 
4. Global palate, local roots: Four-plus years in Croatia, Italy, Spain, Israel re-inspired Kristina & David Garrison; now sourcing from NC farmers and a local bakery to keep it fresh and community-supported. 
5. DIY on a dime: Vacant coworking kitchen → smoker install + handmade wallpaper/paint; low overhead lets labor-intensive quality shine despite inflation squeezes. 
6. Organic growth > paid hype: Soft-open via word-of-mouth + free meals for genuine local foodies/influencers; authenticity trumps bots or fake reviews. 
7. Balance is the new hustle: Yoga, breathwork, sauna, cold plunges replace the old “work hard, party hard” chef culture—keeps Kristina & David Garrison fit and sustainable long-term. 
8. Know your niche, own your price: Slightly higher tabs justified by love and prep; not for everyone, but perfect for foodies who crave preservative-free craftsmanship. 
9. First year = grind with savings: Expect 12–14-hour days, weight loss, dual jobs; success demands 1-year runway and DNA-level passion (they almost opened a second CA spot pre-COVID). 
10. Community heartbeat: Industry discount + rising-tide networking; independent restaurants remain essential third places for real human connection in a screen-heavy world.