Because burgers and pizza are not a small market. I thought that was pretty obvious but… 
I just had to leave work for a few so I decided to drive by the location. Boy is that place a dump, I really hope the inside is a bit nicer. October seems to be a little early the amount of rehab they have to do there…
Also seems like parking is going to be odd, the lot they have next to the building is all rented out and a pay lot is just a quick lot away! But in good news its directly across from my office building on Delaware! Woohooo cant wait for some BBQ lunch!
If the food is good and the location is good, it will sell. Selling hockey puck burgers from an inconvenient location isn’t going to be a business that makes it either.
So why don’t we have 50,000 McBBQ stores, 20,000 BBQ King stores, 10,000 Wendy’s BBQ and 20,000 Domino’s BBQ stores? Just sayin.
BBQ Chains are quite common in North Carolina … I guess people here just like BBQ more, so maybe you’re right. Seems odd to me that a specific type of food would be so much less popular, even though it’s really tasty.
Seems to be the trend, parking in Syracuse is either on the street (Free) or paid lots across the street or a block away. Rochester is I think the same way…parking just isn’t easy, I think maybe it’s a trademark for them lol.
I went to one in Syracuse a few weeks back after picking up a gun and it was awesome! parking does suck but i finally found a spot on the street
Nice :tup: I literally walk there in the summer time since there’s a nice path by my apartment that rolls right into downtown. No parking problems and no worries about driving afterwards in case things get a little carried away 
Yes agreed.
Quite obvious. Especially in WNY
Not always true. BBQ while served fast is not made fast. You can’t replenish the source as easily as say a pizza or a burger. It just doesn’t work that way. It’s 20 hours of work for 5 minutes of enjoyment. Honestly, you’re almost crazy to go into the BBQ business unless you love it that much…
Which brings me to my next point which you kind of accidentally allude to here. Different regions across the country (the world for that matter) have different tastes. There is a lot of psychology surrounding regional food identity. People connect over food and BBQ has a much different meaning in places like the Carolinas, Texas and parts of the Midwest. It’s very similar to chicken wings here. They are ingrained in our culture and represent good times with friends watching sabres games at any local bar drinking beers for example more than just what they are. A piece of (delicious) fried chicken byproduct covered in (delicious) hot sauce.
BBQ has deep cultural roots in the places I mentioned above. So much that even the word has a different meaning depending on where you go. For instance in the Carolinas it is synonymous with an all day affair that starts with family around a fire long before sunrise and most times ends 24 hours later with a full and drunk family (close and distant relatives). Preserving the methods of which the cuisine is cooked is just as important as the end product. It’s a ritual in the south much like tea is in Japan.
People do like BBQ more where you are at because it means more to them than people in Buffalo. Therefore the product is better, the knowledge around how to prepare it is more widely spread and understood.
Eating pizza and wings in your area is probably the worst, unless of course there is a pizza place full of north east transplants. Which is highly probable given your location. I digress, different areas = different cultures = different happy foods.
I will say this though, BBQ is one of those genuine almost alchemy like arts that people are ravenously trying to perfect everywhere in the country right now. It’s most definitely become a hot commodity.
Those who treat it more like a craft are the ones whose product usually comes out best and can afford to do what they do, albeit the huge personal cost of your time.
Some good examples of this outside the BBQ belt is Fette Sau in Williamsburg, Brooklyn. Always packed with hipsters wanting to see what it’s all about. They do a great job but at the end of the day they are only mimiciking Texas.
This. I have been BBQ’ing and smoking meats for a long time. It is really a mix of science and art, just like brewing beer. Nothing better in the summer than pulling some fresh brisket off the smoker and shoveling it down with a glass of home brew. You are dead on with the 20hrs = 5 minutes too, for me it is like 5 minutes, pause for an hour and then dive in for another round!
I will always say half-ass or bad bbq will always trump no bbq.
I gotta disagree with you on that one. Having had some of the best in and around Texas coming home and having some here is such a bummer. Unless I do it myself I’m always disappointed. I’ve been spoiled on Texas brisket and beef ribs.
If I go pay for lousy bbq I’m pissed. But I’m new with my ugly drum smoker, so my stuff is lacking, but always is pretty fair.
It’s always better when you do it yourself. Don’t feel bad about that. I’m always down for BBQin if you want to.
I’m too self conscious to eat bbq in a public setting. I’m always afraid I’m going to drop a rib on myself or something. But, I did eat a Dinosaur BBQ in Rochester and it was pretty good. I think I had some type of sampler platter maybe? I really liked the 246542795 different types of sauce at the tables, that was sweet.
great explanation and points :tup:
what do I need to do to put that inside me
Bend over?
lol. Prep a full packer brisket the night before, get up at 4 am to have it finish by 7pm. The one on the left was simply salt and pepper and the one on the right was salt, pepper, paprika and cayenne. Delicious.