Award-winning restaurateur and chef Andy Husbands is the owner of The Smoke Shop BBQ, a restaurant centered around the culinary art and long-standing traditions of barbecue with five locations in Massachusetts. Andy’s passion for exquisite food and barbecue techniques led him to co-author six cookbooks in which he shares his wisdom of more than 30 years of experience working in the culinary industry.
Here’s a Glimpse of What You’ll Hear:
- Andy Husbands discusses how his passion for barbecue came to be
- Andy’s story of getting into the restaurant business
- Key skills to perfect for wood-fired cooking
- Andy shares ways to retain fans and customers
- A glimpse into the competitive side of cooking
In this episode…
In this episode of the SpotOn Series, Chad Franzen welcomes Andy Husbands, award-winning chef and owner of Boston’s famous The Smoke Shop BBQ. They discuss cooking as a passion, the thrilling nature of culinary competitions, and finding your calling in the restaurant industry. Andy also shares some of the most important skills for wood-fired cooking and tips on how to better retain customers and fans.
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Episode Transcript
Intro 0:04
Welcome to the Top Business Leaders Show, powered by Rise 25 Media. We featured top founders, executives and business leaders from all over the world
Chad Franzen 0:20
Chad Franzen here co-host for this show where we feature top restaurant tours, investors and business leaders. This is part of our SpotOn Series. SpotOn has the best-in-class payment platform for retail and they have a flagship solution called SpotOn Restaurant, where they combined marketing software and payments all in one. They’ve served everyone from larger chains like Dairy Queen and subway to small mom-and-pop restaurants. To learn more, go to SpotOn.com This episode is brought to you by Rise25. We help b2b businesses to get ROI clients referrals and strategic partnerships through done for you podcast. If you have a b2b business and want to build great relationships with clients, referral partners and thought leaders in your space. There’s no better way to do it than through podcasts and content marketing. To learn more, go to rise25.com or email us at support@rise25media.com Andy Husbands is the award-winning chef, author and pitmaster behind The Smoke Shop BBQ, Boston’s acclaimed barbecue restaurant with five locations and a three-time winner of a Boston Magazine’s Best barbecue. He is the author of six cookbooks, most notably pitmaster recipes, techniques and barbecue wisdom. With a career spanning nearly 30 years in the restaurant industry. Husband serves as one of Boston’s most celebrated culinary leaders and a foremost authority on regional barbecue and live fire cooking in New England. Hey, Andy, thanks so much for joining me today. How are you?
Andy Husbands 1:36
I’m great. How are you? My pleasure to be here?
Chad Franzen 1:38
Yeah, great. Hey, great to have you here. Hey, tell me how you got started in the restaurant industry.
Andy Husbands 1:45
So in the early 80s, I needed a job and I got a job in a bakery called Hazel’s bakery, still around in Needham, Massachusetts and grape playing Avenue. And I loved it. I loved every minute of it. I worked for this baker, he was crazy. He would be there for the morning. yelling and screaming, I was kind of assisting but I just loved every minute of it. I don’t know. You know, I love the intensity. I love making things. I love making things by hand. Hands and it just started exciting. And from there, you know, even a high school working in restaurants. And they knew that would help. My journey would go it just felt right to me. Funny thing though, my father said, when I told him I wanted to go to Johnson and Wales, he’s like, no son of mine is going to be a fry, cook. And dinner. Gotta remember this is before Food Network. I mean, Julia Child, Yan can cook frugal gourmet. Those guys were kind of around, but not necessarily. You know. Chef-owned restaurants was really a thing, though. At the time. I mean, blue. Sorry. All those was open East Coast grill. These are Boston restaurants were all open. But they were just beginning. It was like this new wave. And I just, I don’t know, I wanted to do it. My father was not into it. But no, I convinced them. And here I am today. Still doing it.
Chad Franzen 3:05
Yeah, you definitely are. So did you have any inclination that when you were working in that bakery that you would be kind of that you would kind of morph into a into a barbecue wizard?
Andy Husbands 3:17
No. And I’ll tell you a funny thing is I worked at after college, I worked for James Beard award-winning chef Chris Leisinger. He’s my mentor. And the biggest Brawl I ever gotten them. And I would push I was like very cocky. And, you know, it was challenging my mentor. And that’s kind of what you do is a mentee, that was pushing him and he really wanted me to work at his barbecue restaurant. And I didn’t want it had nothing to do with it. Nothing. I was so mad at him. And I’m like, I don’t understand why to work here. I want to work in the or other restaurant. I want to be a fancy chef. He almost fired me and it was just a serious, serious argument. And, and to this day, he will never let me live it down. But that’s what I do now is run barbecue.
Chad Franzen 4:02
So so how did you kind of get interested in barbecue?
Andy Husbands 4:06
Well, as I said, I were first criticized to God forced me to work in his barbecue place. But to be honest, I was 22 Now at this point, I never had real barbecue and real barbecue coming out of the pit. It’s just amazing. I never really had anything like that. I grew up in Seattle. I didn’t know. You know, and this is a gimme A’s barbecue wasn’t there’s no Instagram, you know? So I just saw like, my buddy was working there. And then me and my buddy opened a restaurant was like a fancy restaurant in town for like 20 years before I’m on this path now. And I opened this restaurant, my buddy we bought him out after a year wasn’t what he wanted to do. And we didn’t talk for a while and we there was this barbecue competition coming up and we just said well, why don’t we Why don’t we do that kind of like we wanted to get back together and there was a reason to go be together was do this barbecue competition. We thought we’d come in and kill it. You know, professional staff, we know what we’re doing. We got murdered, but had the best weekend ever. Lots of bourbon, lots of custom, lots of laugh and lots of competing, lots of losing. We didn’t care. We had the best weekend. And we’re like, we want to do this. We want to compete. I’m not going to give you the full story because it’s beautiful, wonderful story, but it takes forever. Fast forward 15 years, we became the first non-southern team to win the World Championships of Barbecue in Lynchburg, Tennessee. So you know, like any sport, a lot of practice and a little bit of shenanigans.
Chad Franzen 5:36
Is it more nerve-racking or exhilarating to participate in those cooking competitions?
Andy Husbands 5:40
Oh, it’s exhilarating. I love it. I love it. I love it. And I guess I should answer you fully answer your other question, which was how did they kind of how did I get here which is owning restaurants. I had my other restaurant which was fancy, you know, change your menu every two-week kind of restaurants, farm-to-table stuff. And I was like, I done it for I don’t know, at the time. 17 years, I was ready for something new and know what it was but I was ready to do something new. And I I have a friend and some other guy, Brian Lessor and I, we partnered, we decided like, let’s do something and let’s do something multi unit. That was it was to do something. And we were gonna do an izakaya a Japanese pub, raucous Japanese pub, which I love. I love izakayas. The question is, is what I know about cooking izakaya. And the answer is nothing. And when I knew this wasn’t like I was like, Oh, I can do this. And they’re cuisines, easy I do would be difficult. I was actually starting to take classes from a buddy of mine, his name is Yugi. And it was hard. And it wasn’t I wasn’t passionate about it. But I wasn’t as passionate about cooking. And I could feel it that it wasn’t what. And I’m glad you know, my partner said why aren’t we doing barbecue and I had never thought about it. And I’m like, let me give me two weeks to some research. And I thought about it. And I’m like, Yeah, I mean, let’s do it. That’s how I get here. Yeah, so
Chad Franzen 7:04
you’ve so you got interested in barbecue, you’re into it. And since then, you’ve been recognized on multiple occasions for your prowess. You’ve won multiple competitions. What is it that so unique or special about your barbecue?
Andy Husbands 7:18
Barbecue, I think it’s about passion. It says, you know, Nobody cooks a brisket for themselves. Right? And so it’s kind of the thought that barbecue is the friendliest food out there. You know, it’s the food of celebrations, family gatherings, graduations, weddings. So we, you know, I just, I think we, you know, we have got to see how we do it. It’s our team, it’s the most important thing about it is our team. We have an amazing group of people that I work with, I get to work with. And everybody’s really passionate. So we really try to show that craft and passion. You know, we’re kind of a goofy barbecue restaurant that we have New England’s largest American whiskey list, which is pretty cool. Over 400 labels. Really strong team, as I mentioned, and you know, I mean, it’s good recipes and a lot of research did a lot. So lots of research and and, you know, so there’s a little bit of everything.
Chad Franzen 8:18
There are there kind of different instincts that you have to have when it comes to woodfired cooking than you would maybe in a regular kitchen.
Andy Husbands 8:26
Oh, yeah. Oh, yeah. I mean, what’s yeah woodfire cooking was a cookery which to me is the best type of cookery. I mean, start you know, when I was a young grill, cook learning to work grills, live fire grills, I had, I had been a grill chef always that’s kind of where I got put into. And so working like month views, and these were like, gas fired, like boilers and grills. All good, but they’re consistent. Generally, you kind of have some hot spots, but with fire, what you learn is that you whatever this is my favorite part. When it’s at its best, it’s at its worst. Meaning when it’s at its best, it’s at its apex and it’s about to jump down. So now you need to build it hotter so your instinct is not to make a fire hotter because you’re working over it but you need to you’ll train yourself to learn that or the rotisserie chickens when they used to be when they were ready they would drop their fat and then you’d have drop in your arms and and burn your arms and you weren’t a love that because you knew that was the chicken was ready. So yeah, get these instincts that you know when you learn this better flavor. It’s so great. I wish everybody would do wood and charcoal. To me it’s the coolest way to cook.
Chad Franzen 9:36
Do you have any? I don’t know stories or kind of learning experiences you had while working with fire
Andy Husbands 9:43
I mean I’ve got so many burned stories that have put you to sleep but um no you know just classic stuff I remember talking to talking does standing on my patio my trademark 647 which is my my first love of restaurants that I opened and talking to some, some guests that on the patio and I had a quart of ice like a flare and I need to go. And I ran back there and the whole kitchen erupted in flames. It was the most craziest thing ever. But what’s cool about it is we had trained for it. So like our team knew exactly what to do, how to handle it, how to put it out, and how to clean it up very quickly. So we, you know, I just thought that was neat that the like, they didn’t really need me to write back there. They knew exactly what to do. And I was loved. There’s a chef who once said, you know, chefs yell when they hadn’t prepared their teams for what’s to come. And I think coaches too, right. But if, if you’ve prepared your team, they know exactly what the play is. And they will see be successful. So it was super cool to see that that action happened.
Chad Franzen 10:49
Great, great. Hey, I hear you’re looking to kind of you have a movie in mind about your barbecue journey. You’re looking to have something like that produced. Can you kind of give us an idea of some elements of that?
Andy Husbands 11:01
Yeah, it’s not. I mean, I got I got a script. Script, but I got I’m pretty good. I think of Miracle on Ice. You remember that movie? Oh, yeah. So that’s, the Americans beat the Russians, Miracle on Ice meets Moneyball meet Swingers. And basically, it’s about Chris Hart. And I who’s just hearts, our team leader on the barbecue team. And how we went about building a team. And winning doing something that everybody said was impossible. And that was becoming the first not overnight, becoming just winning the World Championships of barbecue, which nobody ever says is no way of doing the team could do this. And we did it. It’s very interesting how we do primarily, you the way you win a sport is by practice. So practice, practice, practice. So lots of practice. Chris will tell you a story that, you know, he cooks so much barbecue that his neighbor’s dog would need it. You know, because it’s just you just have so much barbecue practice. The other ways we did it through technology. We did a lot of logarithms, and figured out stuff. We did it through science. We did a lot of molecular cooking. You stuff like meat, glue, and all different sulfates, nitrates, MSG, all this stuff, which is all legal and everybody uses it. And we built an incredible team, which is kind of the swingers part of a group of you know, six friends who love each other and love to drive each other crazy. And it’s wild experience of highs and lows and fistfights and, and marriages and divorces and and just all sorts of things that happen for to this team to eventually, you know, drive down 18 hours and win the World Championships of Barbecue. You know, it’s pretty
Chad Franzen 12:52
cool. Yeah, yeah, very cool.
Andy Husbands 12:54
One of the, if I just say one quick story, one time we went to the World Championships nine times you have to qualify nine times before we win the World Championships, right? Maybe it’s eight times I can’t remember. I think there’s like the first time we were there. And these young ladies came over and just started talking to us. And there’s just they’re like, Oh, you’re from the north, blah, blah, blah. And then they started giving us lots of drinks. Like, yeah, this is great. We’re hanging out with them. Come to find out. They were from our competitors team. And they were there to get us super drunk, which we absolutely fell for and came in very close to last the first year. We were there. Just a couple of you know, northern knuckleheads didn’t know, you know, and they’re like, coolest ones, though.
[continue to page 2]
Chad Franzen 13:37
Well, those are some those are some interesting tactics. Those competitions are serious, huh?
Andy Husbands 13:41
Oh, yeah. I mean, it’s prestige and money. Absolutely.
Chad Franzen 13:46
So when you’ve kind of been been acclaimed for this kind of your food, and you’re kind of regarded as an expert in barbecue. What do you find still exhilarating about you know, running a restaurant?
Andy Husbands 13:58
What do I What don’t I find exhilarating? You know, so I’m in this new chapter of my life where I have multiple units. So I’m a Well, I’m a single unit guy. That’s all I’ve ever worked in all my life. That’s what I trained for. So to make this jump to multi unit was really crazy. I really didn’t feel comfortable. I’m going to say for about two years, I met with a lot of people in my area. You know, Joanne Chang from Flower bakery, Steve, the flip of Davos, these guys have multiple units very successful. And I met with so many people just trying to find out what was important to them and what they do and what does their day look like because I had no idea. Like, I wasn’t even really allowed to be in the kitchen anymore. You know, like they’re like, and I couldn’t be you know, what they call chefs passionate, couldn’t be passionate, right? Because I have all these units and people don’t know who I am and they don’t know my expectations. So it’ll learn a better way to communicate. So for me personally, I just love learning more and like, I feel like I’m masters with my last restaurant. And now I’m getting my PhD and I love learning second The, you know, we have this woman, her name is Amy Magner. She’s our VP of ops. And working with her has really been an eye-opener, what she does, and how she builds teams is just phenomenal and how she’s zeroes in and gets to the kind of the core of what needs to be done. And I’m just, you know, tickled by the House of the team. So I don’t know, I just love every day, you know, I want to tell you once, one thing, one thing that I do that I’m gonna bet the most, probably 99% of your listeners don’t do. This is the one thing I do every Monday morning. I respond to every Google and every resi, we use resi review, every single one, we have 1000s. And I’ve responded probably to 98% of them. For a while my buddy did it because I was busy. I was opening a restaurant for another guy and one of my managers did it. But every single one, and this is kind of something that I find really important. And I love to my favorite challenge is trying to win customers back. I love to try to get them to come back. That’s my favorite.
Chad Franzen 16:01
What do you find? What do you consider that to be so important?
Andy Husbands 16:05
Well, studies show that if you get them to come back that, that they’ll become super fans generally. But that’s not why I do it. And both times they’re like, well, we’ll take the interview and like I don’t even want you to take the interview. It’s not why I’m doing this. I do it because I really believe in our our product. I really believe in our teams. I love our teams. And I love what we do. And I it’s kind of like you know, when you’re a band that you love, and you’re like, I don’t understand how everybody does doesn’t love this band. And so for me, that’s really what I want is to show people like yeah, all right. We are out of tune for that moment. But we are back in tune with your jam and strong. Come check this out.
Chad Franzen 16:45
So how did your restaurant which now has multiple locations? But how did The Smoke Shop come about?
Andy Husbands 16:51
Well, I mean, as I mentioned, I’m partnered with a guy and I known him for years, we you know, we had mutual admiration for each other. And he’s what’s really great is, you know, he frees me up to do whatever I want to do. What I want to do is marketing, and not in this order. But I like marketing, food and hospitality. That’s what I love. That’s all I want to do. And when I had my small restaurant, I did everything as you can imagine, chief bottle washer to HR to, you know, check writer to the other stuff that I mentioned. I’m good at I’m really good at some stuff. I really am. But I’m really bad at some other stuff. And what’s great is we had a slight lease thing happening. And I you know, they the landlord emailed us and my partner’s like, just quickly off the top of his head like, no, that’s not what the lease has the lease says this, this, this and this, and he just takes care of that stuff. And to me, that frees me up not to worry. And personally trust him. He’s got it going on, you know, he takes care of the the HR the office, well, I play a part in HR, but that takes care of the office, the payroll, the insurance, the all that stuff that I didn’t want to deal with. So far, it’s been great because that’s what helps us grow. You know, we both have focuses we focus on separate things do or get a job job done.
Chad Franzen 18:14
For those not in the Northeast or who might be going to the northeast. What can a customer expect when going there?
Andy Husbands 18:20
The smoke shop?
Chad Franzen 18:21
Yeah.
Andy Husbands 18:23
I didn’t know he meant going to New England. Oh. You get a bunch of rabid Celtics fans these days. With you in the stairs, maybe not. So, you know, you’re going to walk into a light sweet smoke smell, kind of a raucous room not too loud, but definitely a little bit excitement going on. We have cow walls with towels are painted on them. And you’ll see you’ll no matter where you are, you’ll see our large bourbon bourbon menu. It’s really great friendly, not over the top service. I would encourage you to get our wings. These are phenomenal. They’re gonna they’re mind blowing. They’re not like your standard. Buffalo wings are just amazing. You know, our sides are always changing and really good. Get the cucumber salad of that from the menu or to potato salad. Sounds good. But what’s funny is we get a lot of like, wow, we can’t believe great barbecue in New England. And that’s a nice compliment. But I would point out that great barbecue can be done anywhere. There is no copyright on it for the South or anything like that. Just like great Japanese is found wherever you are and great Italian can be found where you are no reason great barbecue can’t be here.
Chad Franzen 19:38
Hey, tell me about your cookbook. pitmaster recipes, techniques and barbecue wisdom. What would somebody who buys that beginning?
Andy Husbands 19:46
Obviously we get little bit. Well, they’d be getting the best barbecue book out there. I mean, I’ll put that book against anybody’s it’s an it’s an amazing, amazing cookbook. You know, it has kind of our journey. in there, but really, it’s about about a bunch of different tip pitmasters from around the country talking about their region or their style, Bill journey from hometown in New York, Sam Jones, North Carolina, really cool stuff, a little vignettes, little stories, plus just great regional recipes from American barbecue around around the country. And a little bit of competition stuff, but not much pictures done by Kenneth Goodman photography, if you haven’t looked at his website, you should, if you need food pictures, he’s the guy you need. It’s just a really, I mean, it’s a solid book, it’s sold 70,000 75,000 copies so far, which is good. You know, it’s, it’s a good good solid sell. So we’re very proud of it. Very proud.
Chad Franzen 20:48
Very nice. Hey, you also drive awareness for Share Our Strength, and you’re involved with your community in many ways. Tell me about some of those things that you’re doing.
Andy Husbands 20:57
Yeah. So you know, my mentor, he really put into me about being good with your neighbor. And he didn’t mean that just your next door neighbor. But that was important to him, too. But it was being part of the community. I also had a professor his name was dip brush actually is. And it was a funny name, but that’s his name in college, and he pulled me aside and he said, I can tell you’re really smart, you’re going to ace this class. He goes, but you gotta get involved, because I would just sit back in the corner and be quiet. I didn’t really, I don’t know, I had my own agenda. And, you know, so between kind of that, and then another guy, his name was guy, Abelson, Unfortunately, he passed, he was my boss at a place called the improv that I n that I m. I N. ‘s and Nancy Prague in Providence. And he was involved in shear strength. And he got me involved with them. And, you know, just doing events and stuff like that. And then when I started working on my own, I got heavily involved with knows what you’re saying, which sort of rebranded into No Kid Hungry, so I’ll use those terms in and out but No Kid Hungry, you know, believe it is now one in four children are at risk of hunger in the United States, which is crazy. Before the pins pandemic, it was one in five. You know, I used to be one of those children that got that cheap school lunch. And I remember having in the 70s, funny money, I grew up with a single mom, federally assisted single mom, now I can eat whatever I want y’all this trip I want. So, you know, I think it’s really my duty as a person in hospitality to give back and be involved with the community. And since good is my kind of love and forte, I think aligning with hunger charities, it was kind of a no brainer for me to definitely check out nokidhungry.org strength.org You’ll see what a great organization they are. They created this cool thing called breakfast after the bell and started Colorado. But basically, if you remember, if you went to public school, you probably remember there were a couple of kids eating breakfast in the school lunch in the cafeteria in the morning. Not many though, probably maybe 510. So what it is that’s a federally assisted program. And the problem was is it was the stigmatic. And it was early. So kids, a lot of kids couldn’t get there. They took the bus, the bus didn’t get there early enough, right. So even though there was this free breakfast, kids weren’t taking something like 10 or 20% of people were taking advantage of those those eligible, tender draperies that were taking advantage of. Don’t get hangry came up with this idea. Let’s do it after the bell. First period, they had to get they had to work with Genesis unions, they had to work with the teachers unions. And they got it passed and what magically happened after feeding all children after the bell. attendance went up. Disciplinary went down. Test scores went up. So just by feeding children breakfast, how cool is that? And I think everybody like I think there’s a lot of like, finger pointing and maybe that person screwed their life up so they don’t get anything or whatever people think I don’t really care. I think we all can agree that children should be fat. Let’s give them a chance to screw it up. You know what I mean? And hopefully not, right? So. So how cool is that? I mean, that’s why I’m really involved with it. Rodman Rodman celebration. I’m a board member of that. That’s really cool. They do all sorts of children’s charities, and stuff and I’m a sucker for kids. I got four year old twin girls and it works. I’m just a sucker. Great.
Chad Franzen 24:49
What was that website you referenced again?
Andy Husbands 24:53
frank.org
Chad Franzen 24:54
Okay. Hey, how can people find out more about The Smoke Shop and everything else you have going on?
Andy Husbands 25:01
Thesmokeshopbbq.com, andyhusbands.com you can follow me on Instagram @andyhusbands you can follow Smoke Shop on Instagram. Yes, that’s why, you know, Twitter maybe
Chad Franzen 25:14
if I feel like it. Last question for you. I’m sure you’ve been asked this a million times. If you were to go to The Smoke Shop, what would be kind of you as a customer what would be kind of your like, go to item.
Andy Husbands 25:26
I think everybody wants the wings, wings and butter cake if you haven’t had our butter cake otherwise known as St. Louis Gooey, gooey cake. It’s amazing, but the wings are probably in probably a glass of Angel angels envy on the rocks or perhaps Whistlepig on the rocks. That’s good for me. But I’ll tell you something I’ve been grooving on we have the ultimate fried fish sandwich. And I designed it after a fish switch or whatever McDonald’s calls their freakin fish sandwich. I designed it up to that just a lot better. And you’ve been eating that melon. Man. I try not to eat too much there. It’s so good. I can’t like it’s it’s a little overwhelming. Yeah, sounds
Chad Franzen 26:09
good. And your website will get you hungry right away too. Hey, go ahead. It’s been great to talk to you. I really appreciate it real appreciate your stories. And thank you so much for joining me.
Andy Husbands 26:20
My pleasure. If you have anything reach out, you know to get me. Okay. Thanks so much. Thank you. This has been great.
Chad Franzen 26:24
I appreciate it. So long, everyone.
Outro 26:26
Thanks for listening to the Top Business Leaders Show, powered by Rise 25. Visit rise25.com to check out more episodes of the show and to learn more about how you can start your own podcast