{"title":"Consultation \u0026 Training","description":"","products":[{"product_id":"one-hour-bbq-consultation-call","title":"One-Hour BBQ Consultation Call","description":"\u003cdiv style=\"font-family:'Inter',sans-serif;color:#050505;line-height:1.6;font-size:clamp(17px,1.4vw,20px);\"\u003e\n\n  \u003c!-- HERO --\u003e\n  \u003cdiv style=\"background:#050505;color:#ffffff;padding:clamp(40px,6vw,80px) clamp(20px,5vw,60px);text-align:center;\"\u003e\n    \u003cdiv style=\"font-family:'Inter',sans-serif;color:#F7D700;font-weight:700;letter-spacing:.18em;text-transform:uppercase;font-size:clamp(13px,1.2vw,15px);margin-bottom:18px;\"\u003eTexas BBQ Consulting \u0026amp; Culinary Development\u003c\/div\u003e\n    \u003ch1 style=\"font-family:'Bebas Neue',sans-serif;font-weight:400;color:#ffffff;line-height:.95;letter-spacing:.01em;font-size:clamp(44px,7vw,84px);margin:0 0 24px;\"\u003eCook Texas BBQ\u003cbr\u003eThe Right Way\u003c\/h1\u003e\n    \u003cp style=\"max-width:760px;margin:0 auto 16px;font-size:clamp(17px,1.5vw,21px);color:#e9e9e9;\"\u003eMark's mission is to see you succeed at Texas‑style BBQ. Drawing on 15+ years in the business, he's seen the good and the bad in the industry and can help you avoid the costly mistakes. Whether you're starting a new venture or adding a BBQ item to an existing fast‑casual concept, reach out.\u003c\/p\u003e\n    \u003cp style=\"max-width:760px;margin:0 auto;font-size:clamp(15px,1.3vw,18px);color:#bdbdbd;\"\u003eA wealth of insights for everyone from beginners to seasoned pros. Running a BBQ restaurant is a very different beast — and Mark will tell you what actually works.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SERVICES WRAP --\u003e\n  \u003cdiv style=\"max-width:1080px;margin:0 auto;padding:clamp(40px,6vw,72px) clamp(20px,5vw,40px);\"\u003e\n\n    \u003c!-- 1. CONSULTATION PACKAGES --\u003e\n    \u003cdiv style=\"display:flex;align-items:center;gap:16px;margin-bottom:32px;\"\u003e\n      \u003cspan style=\"font-family:'Bebas Neue',sans-serif;background:#BA0C2F;color:#ffffff;width:48px;height:48px;display:inline-flex;align-items:center;justify-content:center;border-radius:50%;font-size:26px;flex:0 0 auto;\"\u003e1\u003c\/span\u003e\n      \u003ch2 style=\"font-family:'Bebas Neue',sans-serif;font-weight:400;font-size:clamp(30px,4vw,46px);margin:0;letter-spacing:.01em;\"\u003eConsultation Packages\u003c\/h2\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"display:flex;flex-wrap:wrap;gap:24px;margin-bottom:64px;\"\u003e\n\n      \u003c!-- Card: One-hour call --\u003e\n      \u003cdiv style=\"flex:1 1 300px;border:2px solid #050505;border-radius:6px;padding:32px;display:flex;flex-direction:column;\"\u003e\n        \u003cdiv style=\"font-family:'Bebas Neue',sans-serif;color:#BA0C2F;font-size:clamp(40px,5vw,56px);line-height:1;\"\u003e$99\u003c\/div\u003e\n        \u003ch3 style=\"font-family:'Bebas Neue',sans-serif;font-weight:400;font-size:clamp(24px,3vw,30px);margin:8px 0 12px;letter-spacing:.01em;\"\u003eOne‑Hour Consultation Call\u003c\/h3\u003e\n        \u003cp style=\"margin:0 0 28px;flex:1 1 auto;\"\u003eBook a one‑hour call with Mark to talk through your specific challenges, plans, and questions.\u003c\/p\u003e\n        \u003ca href=\"\/products\/one-hour-bbq-consultation-call\" style=\"display:inline-block;background:#BA0C2F;color:#ffffff;text-decoration:none;font-family:'Bebas Neue',sans-serif;font-size:20px;letter-spacing:.06em;padding:14px 28px;border-radius:4px;text-align:center;\"\u003eBook the Call\u003c\/a\u003e\n      \u003c\/div\u003e\n\n      \u003c!-- Card: Spend a day --\u003e\n      \u003cdiv style=\"flex:1 1 300px;border:2px solid #050505;border-radius:6px;padding:32px;display:flex;flex-direction:column;\"\u003e\n        \u003cdiv style=\"font-family:'Bebas Neue',sans-serif;color:#BA0C2F;font-size:clamp(40px,5vw,56px);line-height:1;\"\u003e$700\u003c\/div\u003e\n        \u003ch3 style=\"font-family:'Bebas Neue',sans-serif;font-weight:400;font-size:clamp(24px,3vw,30px);margin:8px 0 12px;letter-spacing:.01em;\"\u003eSpend a Day Cooking With Mark\u003c\/h3\u003e\n        \u003cp style=\"margin:0 0 28px;flex:1 1 auto;\"\u003eA full day on the pit focusing on ribs, pork butts, brisket, burnt ends, and sausage — cooked on a Moberg offset‑style smoker.\u003c\/p\u003e\n        \u003ca href=\"\/products\/spend-a-day-cooking-with-mark\" style=\"display:inline-block;background:#BA0C2F;color:#ffffff;text-decoration:none;font-family:'Bebas Neue',sans-serif;font-size:20px;letter-spacing:.06em;padding:14px 28px;border-radius:4px;text-align:center;\"\u003eBook a Day\u003c\/a\u003e\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n    \u003c!-- 2. ON-SITE TRAINING --\u003e\n    \u003cdiv style=\"display:flex;align-items:center;gap:16px;margin-bottom:24px;\"\u003e\n      \u003cspan style=\"font-family:'Bebas Neue',sans-serif;background:#BA0C2F;color:#ffffff;width:48px;height:48px;display:inline-flex;align-items:center;justify-content:center;border-radius:50%;font-size:26px;flex:0 0 auto;\"\u003e2\u003c\/span\u003e\n      \u003ch2 style=\"font-family:'Bebas Neue',sans-serif;font-weight:400;font-size:clamp(30px,4vw,46px);margin:0;letter-spacing:.01em;\"\u003eOn‑Site Training\u003c\/h2\u003e\n    \u003c\/div\u003e\n    \u003cp style=\"margin:0 0 24px;\"\u003eBring Mark to your restaurant for comprehensive staff training on Texas BBQ. \u003ca href=\"\/pages\/contact\" style=\"color:#BA0C2F;font-weight:600;\"\u003eCall to discuss your needs\u003c\/a\u003e — topics and depth are tailored to your operation.\u003c\/p\u003e\n\n    \u003cdiv style=\"display:flex;flex-direction:column;gap:16px;margin-bottom:64px;\"\u003e\n\n      \u003cdiv style=\"display:flex;gap:14px;align-items:flex-start;\"\u003e\n        \u003cspan style=\"background:#F7D700;width:14px;height:14px;flex:0 0 auto;margin-top:7px;border-radius:2px;\"\u003e\u003c\/span\u003e\n        \u003cspan\u003eBusiness plans, restaurant layout, the guest journey, partnership dynamics, investor relationships, talent investment, recipe development, and pitmaster training.\u003c\/span\u003e\n      \u003c\/div\u003e\n      \u003cdiv style=\"display:flex;gap:14px;align-items:flex-start;\"\u003e\n        \u003cspan style=\"background:#F7D700;width:14px;height:14px;flex:0 0 auto;margin-top:7px;border-radius:2px;\"\u003e\u003c\/span\u003e\n        \u003cspan\u003eRecipe testing and evaluation forms that help you identify your best products in an objective way.\u003c\/span\u003e\n      \u003c\/div\u003e\n      \u003cdiv style=\"display:flex;gap:14px;align-items:flex-start;\"\u003e\n        \u003cspan style=\"background:#F7D700;width:14px;height:14px;flex:0 0 auto;margin-top:7px;border-radius:2px;\"\u003e\u003c\/span\u003e\n        \u003cspan\u003eGuidance on smoker styles: rotisserie, traditional offset, direct, reverse flow, and gravity‑fed.\u003c\/span\u003e\n      \u003c\/div\u003e\n      \u003cdiv style=\"display:flex;gap:14px;align-items:flex-start;\"\u003e\n        \u003cspan style=\"background:#F7D700;width:14px;height:14px;flex:0 0 auto;margin-top:7px;border-radius:2px;\"\u003e\u003c\/span\u003e\n        \u003cspan\u003eInsights on vending at farmers' markets, running food trucks, and catering gigs that build exposure for your restaurant.\u003c\/span\u003e\n      \u003c\/div\u003e\n      \u003cdiv style=\"display:flex;gap:14px;align-items:flex-start;\"\u003e\n        \u003cspan style=\"background:#F7D700;width:14px;height:14px;flex:0 0 auto;margin-top:7px;border-radius:2px;\"\u003e\u003c\/span\u003e\n        \u003cspan\u003eThe art of holding and re‑therming protein — how to consistently put out outstanding barbecue all day long.\u003c\/span\u003e\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n    \u003c!-- FINAL THOUGHTS --\u003e\n    \u003ch2 style=\"font-family:'Bebas Neue',sans-serif;font-weight:400;font-size:clamp(30px,4vw,46px);margin:0 0 20px;letter-spacing:.01em;border-left:6px solid #BA0C2F;padding-left:18px;\"\u003eWhy Mark\u003c\/h2\u003e\n    \u003cp style=\"margin:0 0 18px;\"\u003eIn the world of \"consultants,\" plenty have simply worked inside a BBQ establishment and claim its methods as their own wisdom — without really understanding the mechanics behind what makes a place succeed or fail. Mark's expertise runs from food‑truck development to restaurant construction, working alongside industry veterans, which means a real grasp of the moving parts of BBQ and how to tell the story behind it. He's also put in countless hours of direction and constructive thinking for several of Texas Monthly's top‑ranking pitmasters.\u003c\/p\u003e\n    \u003cp style=\"margin:0 0 64px;\"\u003eNavigating the BBQ business often comes down to strong partnerships that can make or break your venture. Partnerships should be an easy button — not another project to manage. The last thing you want is a partner who isn't in the trenches with you, or worse, one managing from 40,000 feet on the way to the Italian Riviera. Big fish like that cause a lot of chaos, which is why Mark can hand you a partner cheat‑sheet of what to watch for if you go down that road.\u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n  \u003c!-- ABOUT MARK --\u003e\n  \u003cdiv style=\"background:#050505;color:#ffffff;padding:clamp(40px,6vw,80px) clamp(20px,5vw,60px);\"\u003e\n    \u003cdiv style=\"max-width:880px;margin:0 auto;text-align:center;\"\u003e\n      \u003cdiv style=\"font-family:'Inter',sans-serif;color:#F7D700;font-weight:700;letter-spacing:.18em;text-transform:uppercase;font-size:clamp(13px,1.2vw,15px);margin-bottom:14px;\"\u003eAbout Mark Gabrick\u003c\/div\u003e\n      \u003ch2 style=\"font-family:'Bebas Neue',sans-serif;font-weight:400;color:#ffffff;font-size:clamp(34px,5vw,60px);margin:0 0 28px;letter-spacing:.01em;\"\u003eThe Sauce King of Texas\u003c\/h2\u003e\n      \u003cp style=\"color:#e2e2e2;margin:0 0 18px;\"\u003eA former barbecue pitmaster in Austin, Texas and a pioneer in bringing Texas‑style BBQ to Florida, Mark grew up on Kansas City barbecue and carries deep knowledge across regions. He honed his craft under world‑renowned competition‑circuit pitmasters and top‑ranked Texas Monthly cooks, learning their bag of tricks.\u003c\/p\u003e\n      \u003cp style=\"color:#e2e2e2;margin:0 0 18px;\"\u003eFrom running a wildly popular BBQ food truck during the food‑truck craze, to winning \"Best of the Best\" awards across multiple categories for a high‑end brick‑and‑mortar concept, to creating a national line of barbecue sauces with placement at the Kansas City American Royal — Mark has also been awarded the State Flag of Texas by Governor Greg Abbott and won H‑E‑B's coveted \"Quest for Texas Best\" against more than 2,500 competitors.\u003c\/p\u003e\n      \u003cp style=\"color:#e2e2e2;margin:0 0 36px;\"\u003eFeatured in Texas Monthly, the Austin American‑Statesman, Edible, the Herald Tribune, the Tampa Bay Business Journal, and many more, Mark is proudly called \"The Sauce King of Texas\" by The Texas BBQ Posse — a group of journalists formerly of the Dallas Morning News.\u003c\/p\u003e\n      \u003ca href=\"\/pages\/contact\" style=\"display:inline-block;background:#F7D700;color:#050505;text-decoration:none;font-family:'Bebas Neue',sans-serif;font-size:22px;letter-spacing:.06em;padding:16px 40px;border-radius:4px;\"\u003eContact Mark\u003c\/a\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e\n","brand":"Gabrick Barbecue","offers":[{"title":"Default Title","offer_id":54600081572145,"sku":null,"price":99.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0989\/8482\/1041\/files\/mark-gabrick-head-shot-photo.png?v=1781457386"},{"product_id":"spend-a-day-cooking-with-mark","title":"Spend a Day Cooking with Mark","description":"\u003ch1 class=\"PDq2pG_selectionAnchorContainer\"\u003eSpend a Day Cooking Texas BBQ With Mark\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e$600\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWant to take your Texas BBQ skills to the next level? Spend a day \u003cstrong\u003ecooking alongside Mark Gabrick\u003c\/strong\u003e, learning the techniques, decision-making, and practical knowledge that come from years of cooking and working in the BBQ industry.\u003c\/p\u003e\n\u003cp\u003eYou have two options:\u003c\/p\u003e\n\u003ch3\u003eCome Cook With Mark\u003c\/h3\u003e\n\u003cp\u003eCome spend the day with Mark and get hands-on experience cooking on a \u003cstrong\u003eMoberg offset smoker\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eWe'll focus on the meats and techniques you're most interested in, which can include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBrisket\u003c\/li\u003e\n\u003cli\u003eRibs\u003c\/li\u003e\n\u003cli\u003ePork butts\u003c\/li\u003e\n\u003cli\u003eTurkey\u003c\/li\u003e\n\u003cli\u003eChicken\u003c\/li\u003e\n\u003cli\u003eBurnt ends\u003c\/li\u003e\n\u003cli\u003eFire and temperature management\u003c\/li\u003e\n\u003cli\u003eOr anything specific you'd like to cover\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis is your day, so \u003cstrong\u003eyou tell Mark what you want to learn\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eYou'll be at the pit—not sitting in a classroom—learning through the actual cook and asking questions as they come up.\u003c\/p\u003e\n\u003ch3\u003eHave Mark Come to You\u003c\/h3\u003e\n\u003cp\u003eWant to work on your own smoker, in your own kitchen, restaurant, food truck, or BBQ operation?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMark can come to you.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTravel arrangements and additional expenses will apply depending on your location.\u003c\/p\u003e\n\u003cp\u003eThis option is particularly valuable if you're looking to improve an existing BBQ operation, train a team, evaluate your cooking process, or learn how to get more consistent results from your own equipment.\u003c\/p\u003e\n\u003ch2\u003eWhat We Can Cover\u003c\/h2\u003e\n\u003cp\u003eEvery day is different and tailored to what you want to accomplish. Depending on your goals, we can work through:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFire and temperature management\u003c\/li\u003e\n\u003cli\u003eBuilding and maintaining a clean fire\u003c\/li\u003e\n\u003cli\u003eMeat selection and preparation\u003c\/li\u003e\n\u003cli\u003eSeasoning and rub application\u003c\/li\u003e\n\u003cli\u003eSmoke management\u003c\/li\u003e\n\u003cli\u003eCooking temperatures and timelines\u003c\/li\u003e\n\u003cli\u003eWrapping and finishing\u003c\/li\u003e\n\u003cli\u003eDetermining when meat is actually done\u003c\/li\u003e\n\u003cli\u003eResting and holding BBQ\u003c\/li\u003e\n\u003cli\u003eSlicing and serving\u003c\/li\u003e\n\u003cli\u003eTroubleshooting\u003c\/li\u003e\n\u003cli\u003eImproving consistency\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMost importantly, you'll learn the \u003cstrong\u003ewhy behind the decisions\u003c\/strong\u003e—not simply a recipe to follow.\u003c\/p\u003e\n\u003ch2\u003eAbout Mark Gabrick\u003c\/h2\u003e\n\u003cp\u003eMark Gabrick is a former BBQ pitmaster with experience in \u003cstrong\u003eAustin, Texas, Florida, and Kansas City-style barbecue\u003c\/strong\u003e. He developed his craft under the mentorship of competition BBQ pitmasters, learning the techniques and practical knowledge that help separate good barbecue from great barbecue.\u003c\/p\u003e\n\u003cp\u003eHis experience goes well beyond the backyard.\u003c\/p\u003e\n\u003cp\u003eMark operated a popular BBQ food truck during the food truck boom and went on to work with a high-end brick-and-mortar BBQ concept that earned \u003cstrong\u003e“Best of the Best” recognition in multiple categories\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eHe later created the Gabrick BBQ line of barbecue sauces, earning placement at the \u003cstrong\u003eAmerican Royal in Kansas City\u003c\/strong\u003e and winning H-E-B Grocery's coveted \u003cstrong\u003eQuest for Texas Best\u003c\/strong\u003e competition against more than 2,500 competitors.\u003c\/p\u003e\n\u003cp\u003eHis work has been featured in \u003cstrong\u003eTexas Monthly, the Austin American-Statesman, Edible, the Herald Tribune, the Tampa Bay Business Journal\u003c\/strong\u003e, and other publications.\u003c\/p\u003e\n\u003cp\u003eMark has also been honored with the \u003cstrong\u003eState Flag of Texas from Governor Greg Abbott\u003c\/strong\u003e and has worked alongside many of the Texas Monthly top-ranked BBQ cooks, sharing ideas and experiences about BBQ and the industry.\u003c\/p\u003e\n\u003cp\u003eHe's proudly been referred to as \u003cstrong\u003e“The Sauce King of Texas” by the Texas BBQ Posse.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eCome Cook With Me—or I'll Come to You.\u003c\/h2\u003e\n\u003cp\u003eWhether you're a backyard BBQ enthusiast, aspiring pitmaster, restaurant owner, chef, or someone simply obsessed with making better barbecue, this day is built around \u003cstrong\u003ewhat you want to learn\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCome to my pit, or let's bring the experience to yours.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e$600 per day\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTravel expenses apply for on-site training outside the local area.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gabrick Barbecue","offers":[{"title":"Default Title","offer_id":54600081604913,"sku":null,"price":600.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0989\/8482\/1041\/files\/BBQ-CONSULTNG-classes-and-culinary-development.jpg?v=1781457388"}],"url":"https:\/\/gabrickbbq.com\/collections\/consultation-training.oembed","provider":"Gabrick BBQ","version":"1.0","type":"link"}