{"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","url":"https:\/\/gabrickbbq.com\/products\/one-hour-bbq-consultation-call","provider":"Gabrick BBQ","version":"1.0","type":"link"}