Running a Successful Food Truck Business

jerrod cline of bub-b-que food truck in frederick maryland

About Jerrod Cline and Bub-B-Que

On this week’s podcast, we’re joined by Jerrod Cline of Bub-B-Que, a food truck based in Frederick, Maryland. Jerrod was the 2nd guest we had on the podcast way back in Dec 2019. The food world, and the world in general, has changed so much in two years. I wanted to get Jerrod back on the show and hear how things have changed for him.

Smoked Brisket

On This Week’s Podcast

From rising food costs to pivoting, we talk about running a food truck in the year 2022. Jerrod talks about how he’s changed his menu, and what he thinks about competition. He discusses some tricks to keeping his food cost in check, and how he keeps the money coming in during the cold winters.

This Week’s Sponsors

If you’re interested in grits, corn meal, and corn flour that are both delicious and nutritious, check out Professor Torbert’s Orange Corn.   All of their products are non-GMO, gluten free and vegan. Their orange corn is helping fight micronutrient deficiencies in more than 10 African countries. So, when you choose Professor Torbert’s you aren’t just saying yes to better flavor. You’re also helping deliver better nutrition on a global scale. When ordering on their website, use discount code CHEFS10 to save 10%.

Looking to hire employees for your restaurant? This week’s sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.

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Jerrod Cline and Bub-B-Que

Bub-B-Que Instagram
Bub-B-Que Facebook Page
Jerrod Cline on Episode 7 of the Chefs Without Restaurants Podcast




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The Chefs Without Restaurants Podcast – Episode 74 Chef Alex Smith – In Pursuit of Better BBQ

The Chefs Without Restaurants Podcast – Episode 74 Chef Alex Smith - In Pursuit of Better BBQ

You can listen to the show on BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora and I Heart Radio.

On this week’s Chefs Without Restaurants podcast, I speak with chef Alex Smith. While Alex has been in the food and beverage industry for over 20 years now, he’s only spent the last 10 years cooking. He started out in the front of the house, but discovered a passion for cooking. He’s been a line cook, kitchen manager, head chef and pitmaster. He’s worked at Fairmont resorts, five diamond restaurants, franchises, recreational cooking schools, and privately owned restaurants. He’s open seven restaurants, three as head chef. 

The past few years, Alex has focused on barbecue, working at Mighty QuinnsHometown BBQ (both Brooklyn and Miami), and even going to Paris to help open Melt barbecue.

You’re going to hear about his career path, and what he’s learned from opening a number of restaurants. I also got to talk to him about what he’s working on now, and what’s next.

And if you want to make sure you catch every episode of the Chefs Without Restaurants podcast, go to to sign up for our mailing list. The link can also be found in the show notes. 


Alex Smith

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Chefs Without Restaurants Founder Chris Spear of Perfect Little Bites

If you want to support the show, our Venmo name is ChefWoRestos and can be found at If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)

Intro Music: District Four by Kevin MacLeod