#067: Craft BBQ in Temecula Wine Country – The Smok’d Hog - a podcast by Shawn Walchef

Chris McAfee - Owner - The Smok’d Hog - Temecula, CA

Podcast recorded live above the butcher shop at Valley Farm Market in Spring Valley, California.Subscribe to Behind The Smoke on YouTube
SummaryChris McAfee is the owner of The Smok’d Hog and part of the West Coast BBQ movement. The Smok’d Hog will be serving barbecue at the Turf&Surf BBQ State Championship this Sunday, August 19th, at the Del Mar Races.
Believing that"less is more"Chris creates a menu that focuses on simplicity and takes the extra effort to cross-utilize his products to reduce the amount of wasted ingredients.
Following his lifelong dream, Chris announces that he will be opening a new restaurant at the Vail Headquarters in Temecula where he will be serving more traditional BBQ plates and meats by the pound.Choosing the right equipment for your restaurant or bar, from the cookware and serving dishes to the types and cocktail glasses and ice.
Trusting the process and learning the landscape of your smoker to produce the best results consistently.Links Mentioned in this Episode:
Smok’d HogWebsite

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MentionsUS Foods

Big Green EggSanta Monica Seafood

PepsiNEXGEN Building Group

Vail HeadquartersChris’s first Behind The Smoke Appearance

Thornton WineryFranklin BBQTurf&Surf BBQ State Championship - CW San Diego Segment
Weekly Social Shout Out:@hoopty_que



Winner of a sexy new #BehindTheSmoke Mug.Be sure to tag @bbqwarstories in all your #BehindTheSmoke photos and interact with the podcast on social for your chance to win.

Remember...if we can’t tag you then we can’t pimp you.Shareable Quotes:

“Having been in the bar industry for 15 years, I am not into serving people til they pass out. I would rather serve ten tickets three drinks than serve one guy five drinks.” {5:54} - Chris McAfee“I want fresh beer and I want good beer” {26:14} - Chris McAfee
“Start small and perfect it. You may not make money for the first three years but if you start small, and you work at it opportunities will arise.“ {33:40} - Chris McAfee“If you make bad ‘cue’ it’s okay. I do it a lot, still. You have to be self aware enough to say that recipe wasn’t okay and tweak it.” {36:50} - Derek Marso
“Like you guys say: ‘You gotta squeeze that lemon until it’s dry.’ I’m just getting a bigger lemon.” {40:35} - Chris McAfeeGet in Touch:
Email the Show: BehindTheSmoke@CaliComfortBBQ.comShawn P. Walchef - @shawnpwalchef  on Twitter

Derek Marso - @marsoderek on TwitterCory Wagner - @iamcorywagner on Twitter

Bryan Abou Chacra - @kinglordbryan on TwitterWrite Us a Review on iTunes
Behind The Smoke Mediawww.BehindTheSmokeMedia.com
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Valley Farm Market - 9040 Campo Road, Spring Valley, CA 91977www.valleyfarmmarkets.com
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Cali Comfort BBQ - 8910 Troy Street, Spring Valley, CA 91977www.calicomfortbbq.com
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Honorable Mentions&BBQ Business Resources:
3rd Annual Turf&Surf BBQ Championship #BETonBBQ

Sunday, August 19, 2018Turf&Surf BBQ Championship Facebook Event Page
Request our Sponsorship Deck: BETonBBQ@calicomfortbbq.com9th Annual Spring Valley Tailgate&BBQ Festival #SVBBQFest

California’s Largest Annual Amatuer Tailgate&BBQ Competition
Sunday, October 28, 2018Request our Sponsorship Deck: SVBBQFest@calicomfortbbq.com

BBQ Pits&Grills used at Cali Comfort BBQ&Valley Farm Market

Ole Hickory PitsBig Green Egg
Grill GratesWeber Grills
BBQ Pits by KloseRestaurant Operations Resources:

Restaurant Solutions Inc. - Focus on Food. Not FinancesWorkpop - Hospitality Hiring Software Your Team Will Love
RestaurantOwner.

Further episodes of Digital Hospitality: A Cali BBQ Media Podcast

Further podcasts by Shawn Walchef

Website of Shawn Walchef