At John Mull’s Meats & Road Kill Grill, the magic of BBQ begins long before customers line up to enjoy their meals. From sourcing the freshest ingredients to smoking meats for hours, each day is a testament to the hard work and dedication of the team that has made this Las Vegas institution a household name.
Ever wonder what goes on behind the scenes? Let’s take a closer look at a typical day at John Mull’s Meats, where passion, tradition, and teamwork come together to deliver some of the best BBQ in town.
1. Early Mornings: Preparing for Perfection
The day at John Mull’s begins bright and early, often before the sun rises. The first priority? Prepping the smokers and getting the meats ready for their slow journey to BBQ perfection.
Morning Activities:
- Seasoning the Meats: Briskets, ribs, pork shoulders, and more are generously coated with the shop’s signature rubs.
- Firing Up the Smokers: Wood-fired smokers are prepped with hickory, applewood, or mesquite to create the perfect smoky flavor.
- Planning the Day: The team ensures there’s enough meat and sides prepared to meet the day’s demand.
Pro Tip: The low-and-slow smoking process means some meats start cooking as early as 4 AM!
2. Crafting the Perfect BBQ
Once the smokers are fired up, the magic begins. Smoking meat is an art that requires patience, precision, and a deep understanding of the process.
The Smoking Process:
- Low and Slow: Meats are cooked at a steady temperature of 225–250°F to ensure they stay tender and flavorful.
- Monitoring Progress: Staff keep a close eye on the internal temperature of each cut, ensuring they reach the perfect level of doneness.
- Building the Bark: Over time, a smoky, caramelized crust forms on the meat, creating the iconic BBQ “bark.”
Fun Fact: Some cuts, like brisket, can take up to 12 hours to smoke properly.
3. Opening the Doors: Welcoming Customers
By 11 AM, the delicious aroma of smoked meats fills the air, and the Road Kill Grill is ready to welcome its first customers. From locals stopping by for lunch to tourists seeking out the famous BBQ joint, every guest is treated to warm, friendly service.
Lunchtime Hustle:
- Taking Orders: The team works efficiently to serve customers as quickly as possible without compromising quality.
- Customizing Meals: From combo platters to signature sides, every order is made to match the customer’s preferences.
- Answering Questions: Guests often ask for recommendations or tips on BBQ techniques, and the staff is always happy to share their expertise.
Pro Tip: Arrive early to beat the lunchtime rush—this place gets busy fast!
4. The Meat Market: A Butcher’s Paradise
While the grill serves up delicious meals, the meat market is bustling with activity. Customers come here to purchase high-quality meats and get expert advice on how to prepare them at home.
Inside the Meat Market:
- Cutting and Trimming: Butchers carefully prepare cuts to meet each customer’s needs.
- Game Processing: Hunters bring in their game for custom processing, a service that has been a staple of John Mull’s for decades.
- Stocking the Shelves: The market also offers a selection of rubs, sauces, and other BBQ essentials.
Pro Tip: Chat with the butchers for tips on smoking and grilling—they’re a wealth of knowledge.
5. Afternoons: Keeping the Smoke Rolling
As the day progresses, the team continues to smoke fresh batches of meat to ensure there’s plenty to serve through the afternoon and evening.
Key Tasks:
- Restocking the Grill: Freshly smoked ribs, brisket, and pulled pork are constantly rotated to keep the menu fully stocked.
- Preparing Sides: From baked beans to coleslaw, the kitchen staff ensures every side dish is made fresh and ready to complement the BBQ.
- Customer Interactions: The casual, friendly atmosphere encourages customers to ask questions, share stories, and connect with the staff.
Pro Tip: Ask about the day’s special—sometimes you’ll find limited-time offerings or staff favorites.
6. Evening Wrap-Up: Reflecting on the Day
As the day winds down, the team reflects on another successful day of serving their loyal customers. Closing time at 6 PM doesn’t mean the work is over—it’s time to clean, prep, and plan for the next day.
End-of-Day Activities:
- Cleaning the Smokers: After a full day of use, the smokers are cleaned and prepped for the next morning.
- Inventory Checks: The team reviews inventory to ensure there’s enough meat and supplies for the following day.
- Customer Feedback: The staff takes note of customer feedback to continually improve the experience.
Pro Tip: Don’t wait until the last minute to visit—popular items often sell out before closing!
7. The Team That Makes It All Happen
Behind every rack of ribs and every slice of brisket is a dedicated team that pours their heart and soul into the food. From the pitmasters who tend the smokers to the front-of-house staff who greet customers with a smile, everyone plays a vital role in creating the Road Kill Grill experience.
Meet the Team:
- Pitmasters: The backbone of the operation, these experts know exactly how to coax the best flavors out of each cut.
- Butchers: Skilled professionals who provide top-quality meats and expert advice.
- Customer Service: Friendly faces who make every visit memorable.
Pro Tip: Don’t be shy—ask the team for their personal favorite menu items or BBQ tips!
Conclusion
A day at John Mull’s Meats & Road Kill Grill is a testament to the passion, skill, and dedication required to create truly authentic BBQ. From the early morning prep work to the last customer served, every moment is focused on delivering an unforgettable experience.
Whether you’re enjoying a plate of ribs at the grill or picking up fresh cuts from the butcher shop, you’re not just tasting great food—you’re experiencing the result of decades of tradition and hard work.
Next time you visit, take a moment to appreciate the effort behind every bite. At John Mull’s, BBQ isn’t just a meal—it’s a way of life.