Stories always have lots of beginnings.The best stories do.
My name is Daniel Hettenbach.I am the owner and pitmaster of Whazam BBQ.
I am asking for you to participate in the completion of creating a Class
Four Mobile Food Unit (food trailer) that will allow me to bring my Southern-Style Craft Whazam BBQ to more people here in Tillamook County. I am asking you to please be one of the beginnings in this story.
In the last seven years I have devoted hundreds of hours to
developing first class Southern-Style Craft BBQ.I have been eating this uniquely American cuisine since 1992.Throughout the 90’s I traveled through the
Southern United States falling in love with their approach to meat.Cooking the meat with wood smoke over long
periods of time with indirect heat at low temperature.
Everything I tasted with an array of
seasoning profiles chicken, beef brisket, pulled pork, and sausage had flavor
that I had never dreamed of. Everything was juicy and tender beyond anything I had every experienced. BBQ Pits (bbq restaurants) become local mainstays for friends, families, and visitors to our area to join in having amazing food and building memories. I still remember my first plate of Southern-Style BBQ.
When my family and I settled in Tillamook, Oregon 7 years ago I
would discover why Tillamook is a Southern-Style BBQ lovers paradise.The local forest environment is home to Alder
Wood.A wood that gives a rich, sweet,
and spicy smoke that penetrates deep into the meat completely changing it into
some of the best BBQ I have ever had.Whazam BBQ uses seasoned alder wood exclusively in our pits.It provides our heat, our smoke, and our
The other consistent ingredient is my Dry Rub.A dry rub is a mixture of spices that you
apply to the exterior of the meat your are smoking.I have developed my Whazam Dry Rub over the
years into an essential component in making my Whazam BBQ make your mouth happy
in ways you hadn’t ever considered were possible.
It is an exciting slightly spicy flavor
profile that speaks alot to flavors I encountered in New Orleans cuisine Creole
and Cajun and Latino inspired Texas Dry Rubs with chilies, garlic, cumin.That is why we chose Whazam.It is a word that encompasses surprise,
excitement, and the fun that is pleasure.
My menu is simple straightforward and delicious.Whazam Texas Style Brisket, Whazam Lime Ginger Serrano Pulled Pork, Whazam Chicken,
Whazam Ripping Ribs, Whazam Savage Sausage, and Whazam Specialties (cheeses, spices, specialty meats).
You will be able to purchase any product by piece or pound just
like any traditional Southern Style BBQ Pit.We will also have Whazam Sliders for sale for 1.50, premium sandwiches, and traditional BBQ plates with a little coleslaw and/or beans.In addition we are committed to cold packing product
for pickup for our customers to take home, heat up and enjoy.We try to source all of our food locally to
help support other small business.Our
commitment is to uphold the traditions of Southern Style BBQ, the level of
quality, and introduce our own Oregon flavor.
In 2012 I built with the very much appreciated assistance of
friends a competition level commercial grade smoker.We call her Maywood.She allows us to produce the amount of BBQ
fresh everyday that we would need to support our Whazam BBQ Food Trailer.
In 2012 we also purchased a 1964 Aristocrat Mainliner camp
trailer.It has wonderful retro lines
and look plus plenty of space for a restaurant kitchen on wheels.My son Leim and I have been working on it
since September every week.And bit by
bit we have cleaned it out, reframed it, and started installing the new
That is where you come in. The $10,000 dollars of pledges we are seeking will allow us to finish the refitting. Your financial commitment would help us complete turning the
Aristocrat Mainliner into an inspected, licensed, and equipped Mobile Food Unit
Class Four. Allowing us to serve our entire menu 7 days a week.
This will give us a point of sale to realize profits from our outstanding Southern-Style Craft BBQ.
The funding would be divided into to two areas; administrative
and mechanical.Administrative would be
used for licensing, inspection fees, purchasing fire safety
equipment, and hiring an electrical contractor. Any additional funding beyond our goal would be used to secure a lot made available by the City of Tillamook for non permanent businesses like Mobile Food Units. The lot is located in downtown Tillamook on Highway 101 giving us daily exposure to thousands of potentially customers from around the world and in our community.
The second area of funding would be used to purchase commercial
refrigeration units, food preparation appliances, register, paper goods, and product.a card machine and service
that would allows to take any type of payment including; debit, credit, or EBT.
Other outcomes of the successful funding of this project will
include; local job creation, Whazam BBQ will use any remaining funding to
hire local restaurant professionals and new hires to maintain a high level of
customer centric service at our Mobile Class Four Food Unit.
Whazam BBQ will be able to partner with local community development
groups to help other small business develop here in Tillamook County and be of
assistance to ourfellow citizens.
Thank you for your time and consideration. The funding period for the project is 45 days. If you can't pledge then we ask that you please share the link with as many people as you can either through email or on your Facebook or Twitter page. We will be Tweeting and Posting updates and thank you's.
Risks and challenges
The risks and challenges Whazam BBQ could potentially face are as follows.
People don't like our food. I have tested my BBQ across alot of palettes from children to adults. My seasoning profile and my smoke seems to satisfy everyone.
Operating costs absorb any profit. I count every penny. I consider every purchase. I do everything I can myself to keep costs down. And I reach out to experts and professionals for assistance as soon as something beyond my depth surfaces. I have spent two years mapping out our advertising strategy to get us maximum exposure to achieve maximum traffic at our Class Four Mobile Food Unit.
I don't work my hardest to honor your financial support. This won't happen because I literally do nothing but work, raise my son, and work on Whazam BBQ. I have made my commitment to my future. That future is Whazam BBQ.
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