Sure Shot BBQ business owner hopes second time is charm
The Heath family could have fit their previous restaurant in the space of the kitchen of their new restaurant.
Sure Shot BBQ, previously known as Robin Hood's BBQ, moved from West Broadway Street to 1135 S. Mission St., and opened last week.
At their new location, the family-run business has added a sit-down option for their customers.
"It's a fresh new start," said Owner Robin Heath's daughter, Adrienne Heath. "We have more of a family atmosphere, and with the new location, it's easier access to the best damn BBQ in town."
After opening his business a couple years ago, Robin had plans to start small and eventually move to a larger space after working out the kinks. To ensure the best quality food possible, Robin said they eliminated items on the menu that did not sell or did not stay fresh.
"Everything here is homemade — that's how we ensure the quality," Robin said. "We never try for good enough; it has to be the best."
Robin said he believes the best way to make great BBQ is cooking the meat low and slow. His methods include smoking pork and beef brisket for nine hours and ribs for two and a half hours.
Robin’s son Jon said the reason for keeping the menu small and simple is so they are able to perfect what they offer the customers.
Robin said he learned much of his technique from his friend and mentor Billy Bones.
"Billy is who fanned the fire — I started cooking for friends and family here and there," Robin said. "I then took catering jobs, and people fell in love with it. After being downsized from my sales representative job, I decided to make the move (to) owning my own business."
Business has jumped up fast since the move, he said, because of the renovated building and location.
A Family Affair
Robin attributes his success to the help his children have given him. They both have been with him when he originally opened, and they plan on helping him for some time.
Jon said he has learned how to do the cooking, and Adrienne said she helps with the business aspect of the restaurant.
“I’m here all the time. I come early to help with bank deposits, payroll and bookwork. Last week I clocked in 62 hours.” Adrienne said. “I love it, though. It’s nice to be 24 years old and have a (family) business to call your own and help run.”
Jon said because they are family, there is a high level of trust between them.
It’s the best feeling in the world to work alongside his kids, Robin said.
“At the end of the day, no matter what, we care about each other, and that’s what matters,” Jon said.
