The GOODS from Re-Up BBQ

New Westminster, BC | The folks at the Re-Up BBQ are hiring a sous chef to help manage their busy commissary, shop and restaurant in addition to working as part of a team planning and executing menus at summer parties and catered functions. This is a permanent position. If you’re tired of working late nights but still want to make delicious food from scratch, this may just be the place for you. BBQ or meat smoking experience would be an asset, but it’s not a deal breaker. What’s most important is that you have experience handling a restaurant’s daily operations and ordering. Yes, you can drop by and say “hi” without calling ahead, but do try to do so before 11:30am or between 2pm and 5pm. Bring your resume and a smile to the Re-Up BBQ in the River Market at 810 Quayside Drive in New Westminster or email us at reupbbq [at] gmail.com. We can’t wait to meet you!

DETAILS

Re-Up BBQ

810 Quayside Dr.

604-553-3997

WEBSITE

Hours

Open 11-3 Monday to Saturday
(Friday and Saturday nights at the Biltmore Cabaret)

GALLERY

KEY PEOPLE

Owners (glorified bus-boys really)
Chester Carey
Michael Kaisaris
Lindsay Ferguson
Jose Rosales-Lopez
Briana Buckmaster

ABOUT RE-UP BBQ

The Re-Up BBQ was born from the City of Vancouver’s inaugural and controversial food cart lottery. The newly minted business partners were entirely unaware that they were about to start their own company and were blithely following their dreams in other careers.

After a series of lucky breaks and 29 sleepless nights, the Re-Up BBQ – Vancouver’s first Southern BBQ food cart – opened to the public. It wasn’t much to look at, but the city quickly latched on to the aromas of the slowly smoked pulled pork and homemade sauces bellowing from the cart.

By the summer of 2011, the Re-Up BBQ expanded its menu and its locations. Pulled Pork, BBQ Beef Brisket and Black Bean and Corn Chili are all on the menu between their two cart locations in Downtown Vancouver.

Re-Up specializes in authentic Southern BBQ — meaning the meat is smoked slowly at a low temperature, not grilled, to infuse flavour and create the most tender of meals.

The locally raised meats are smoked all day over pecan wood at Re-Up’s kitchen. The pork is shredded by hand before heading out to the carts and into a sandwich. All sauces, condiments and drinks are made from scratch, and that’s the way it’s going to stay. The crew at the Re-Up BBQ keeps the menu simple and focuses 100% on the flavour of the sandwiches.

A lesser known fact: the Re-Up kitchen team brines and smokes their own line of bacon including such illustrious ingredients as Makers Mark Bourbon, Central City’s Red Racer IPA and Ancho Chili powder. Both this bacon and seasonal, freshly brined turkeys are available through their website.

REVIEWS AND AWARDS

Vanmag Restaurant Awards 2011 – Silver
Georgia Straight Golden Plates 2011 – Silver
Westender Best of the City 2011 – Silver
The Globe and Mail | October 1, 2010
The Vancouver Sun | Aug 18, 2010
Vancouver Slop Blog | August 19, 2010
The Westender | June 9, 2011