Nothing says “summer” like barbecue! And no matter what your style — Memphis, Kansas City, Texas, or North Carolina, etc., — barbecue can stir up some serious opinions and emotions.
One thing about which there’s little debate, is that our friends at Mac’s Speed Shop have something pretty special going on over there. What with opening a seventh location in Matthews back in January, and most recently taking second place in the “Whole Hog” division of the Memphis in May World Championships of Barbecue, it would be hard to argue otherwise.
Chef Kevin Kuruc, Mac’s executive chef, was part of that team that took home the hardware from Memphis. He told Jesse Browns’ Bill Bartee on the Carolina Outdoors podcast that Mac’s success in Memphis was more than six years in the making.
“Our very first cookoff was in Lincolnton, North Carolina, and things didn’t go very well for us… but we (Kevin and Mac’s director of operations, Jeff DelMastro) are so dedicated to the process, we just kept plugging along.”
“For the most part it’s years of us competing to try and get the flavor profile to stick together pretty well. It’s a combination of things and working together that really made the difference.”
And yes, the Mac’s speed shop restaurants were a “test kitchen,” if you will, with Kevin and Jeff learning from what worked with customers.
From that market research, Mac’s has mustered-up more than a few awards over the years, including a first place finish at this year’s Beer, Bourbon, and BBQ festival in Charlotte, fifth place in the Whole Hog division at the 2015 Memphis in May, and a first place finish for its red sauce in 2013.
Listen to the entire interview with Chef Kev right here.
The Dunstan Group is part of the Mac’s Speed Shop success story, too. If you’ve been to Mac’s, you’ve seen the staff wearing gear and apparel we’ve put together that fits their style and attitude. We’re ready to cook up something for your team, too.