In this episode I am lucky enough to chat with Drew Brahs from Harper Barbecue in Costa Mesa, California.
See Harper Barbecue on Instagram here: https://www.instagram.com/harperbarbecue
Info on their Hibatchi Grills(https://www.instagram.com/p/CBgla17B0O-/)
11 x 15 - $ 350
16 x 18 - $ 450
16 x 36 - $ 800 (the largest with 2 grates AND a flat top)
Current lead time as of airing for pits on trailers is 8-10 months and 4-5 months on backyard pits(you should check via DM though). They will be launching the website shortly with our hibachis and fire pits, so continue to follow them on Instagram for updates.
My conversation with Drew was great. This was essentially 'the unintentional business that became this...' He and his partner Brian have been cranking out pits for the likes of The Offset Barbecue(https://www.instagram.com/theoffsetbbq/) who bought Harper's first pit on Craigslist, Helberg Barbecue(https://www.instagram.com/helbergbarbecue), Herc's Barbecue(https://www.instagram.com/hercsbarbecue), Holy Trinity Barbecue(https://www.instagram.com/holytrinitybarbecue), Breakwater Barbecue(https://www.instagram.com/breakwaterbarbecue), Republic Craft Barbecue(https://www.instagram.com/republicue_), 3rd Degree BBQ(https://www.instagram.com/3rd_degree_bbq/), Neighbors BBQ(https://www.instagram.com/neighbors_barbecue), Heritage Craft Barbecue( https://www.instagram.com/heritagebarbecue/), Johnnys BBQ(https://www.instagram.com/johnnysbarbeque), and Horn Barbecue(https://www.instagram.com/hornbarbecue).
He grew up in the Costa Mesa/Newport area and worked in a fish market in the early days(gained a ton of knowledge through this), went to military school, then through a number of detours started welding pits, which turned into this business. He goes in depth about their upcoming brick and mortar(opening around mid 2021) which sounds incredible. Along with insane Central Texas style there will be smoked fish on the menu as well as smoked oysters(he's bee a fisherman his whole life). Also, he is planning on having steak nights and a creative bar menu on the days they are open into the evening. Right now they are shooting for being open 4-5 days a week. Cool Facts: History of costa mesa https://www.costamesaca.gov/about/history
BBQ - EP - 190- John Troxell - Visual Artist
BBQ - EP - 189 - Jordan Okun - Air Jordan: A Food Podcast
BBQ - EP - 188 - Catching Up With Andy Wang - Food & Wine
BBQ - EP - 187 - Erin Smith Feges - Feges BBQ - Houston, Texas
BBQ - EP - 186 - David Slaughter - Slaughter's BBQ Oasis
BBQ - EP - 185 - Catherine Stiles - Barbecue Wife
BBQ - EP - 184 - Stan Hays & Todd Johns - Pilot Restaurant Relief Program
BBQ - EP - 183 - Flatpoint Barbecue - Los Angeles, California
BBQ - EP - 182 - Ellen Marie Bennett - Hedley & Bennett
BBQ - EP - 181 - Chef John Bates - InterStellar BBQ - Austin, Texas
BBQ - EP - 180 - Brandon Simpson - Jazzy B's Diner - Lee's Summit, MO
BBQ - EP - 179 - Wyatt Dickson - Wyatt's Whole Hog Barbecue - Raleigh, NC
BBQ - EP - 178 - Arnulfo 'Trey' Sánchez III - Vaqueros Bar-B-Q - Dallas, TX
BBQ - EP - 177 - 10 Minutes With Ryan Cooper @BBQTourist / The Smoke Sheet
BBQ - EP - 176 - 10 Minutes With Reid Guess - Guess Family Barbecue/koKo Ramen
BBQ - EP - 175 - 10 Minutes With Sunny Moberg - Moberg Smokers
BBQ - EP - 174 - Brett Boren - Brett's Backyard Bar-B-Que - Part Two
BBQ - EP - 173 Amadeo & Dusty Breakdown the NEW Breakfast at Miller's Smokehouse
BBQ - EP - 172 - Texas Wine & BBQ - Jason Hisaw - Texas Wine Ambassador
BBQ - EP - 171 - Jack Timmons - Jack's BBQ - Seattle, WA
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