This here’s Kemuri BBQ

Did ya know? We started out smokin’ cured bacon in a cute lil’ outdoor BBQ grill using some small oak blocks and thought to ourselves.

“Hey, that’s pretty good!”
“Let’s sell this to people!”

If there ever were more famous last words, that would be it. Chef Davis knew lotsa folks dealing up in the F&B business, and soon enough, we launched a website, got a bigger offset smoker, standardizing our recipes, and started making negative bank.

Well, not all stories have good beginnings, after all, we were young, dumb, and full of hopes & aspirations. And so, we perserved, never relented. Days & weeks & months of smoking, slicing, makin’ new recipes, doing up cost sheets, designing a brand, blind taste tests, cold calling, e-commerce, and finally, we opened a kitchen.

Finally. A place of our own. Industrial kitchen equipment. Combi oven. 10s of spatulas. 100s of frying pans. Like 4 tasting spoons. And our very own custom made “Rocky” the smoker. Finally. An actual kitchen to smoke meats, slice ‘em up, package it, and ship it. Finally, we started making negative bank.

Now alright, it’s just downfall after downfall, aren’t you here for a positive success story? Well, after a few months of trudging on, we thought to ourselves.

“Y’know what. I think we should serve up these meats, hot, on plates to like people.”
“Yeah! And then like, we wouldn’t have to package stuff, or ship them, people would just y’know, eat it on the spot-”
”Of course! And since people are eating the food, we could like, place tables and chairs for them to sit on while they eat.”

And so, we opened a restaurant. Hard to think that wasn’t the obvious thing we should have done huh? After all, we three were older, less dumb, and full of hopes & aspirations.

And that’s that. That’s how Kemuri BBQ came to be. Step inside, and let our food tell you our story.