Today we’d like to introduce you to Dylan Painter.
Hi Dylan, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
Dylan attended Culinary School at Johnson and Wales University in Denver Colorado. He worked at Many establishments to get the experience after school to ond day run his own restaurant. Most notably, Slabs bbq, The Brass Onion in Overland Park, he was the Pitmaster for Kauffman Stadium for 4 years running the pits and stand solo. He also had a short stint cooking for the Kansas City Chiefs Players. Also was the Pitmaster for Jousting Pigs as well. In 2023 we bought a 210 gallon smoker on a trailer. Started an Instagram page and its be off to the race. In the fall of 2023 we purchased a 20 foot bbq trailer and took the leap to work for ourself full time. We got a permanent location for our Food Truck with a patio and picnic table and by the fall of 2024 we got into our first brick & Mortar restaurant! We have 104 seat dinning room and are open Thursday, Friday and Saturday 11 until 8 pm!
We all face challenges, but looking back would you describe it as a relatively smooth road?
Just like ever venture it is always scary. My wife was a Licensed Insurance agent and was laid off after 3 years for the same company. We had just bought our first home less than 2 months before she got laid off. We had bought the food truck as well. We went to work. Doing as many festivals and events possible. We worked 24/7 (still do) along the way we got Catering gigs that led to lots of customers. Dylan credits alot of people along the way. Chef Frank, Chef Johnny, Cade Colsen from Smoak BBQ, Ronnie Oswald from Kansascitysmoked, Quinton Van horn from Point and Flat BBQ
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I cook everything on a live fire. I have a 500 gallon offset smoker that is running 4 days a week. Always fresh every day. I use Mostly white oak, or cherry & Pecan! When I was the pitmaster at Kauffman stadium I cooked roughly 30 to 40 cases of just brisket every week. From trimming to smoking to shredding each brisket for the famous brisket acho! I was was responsible for Burnt ends, pulled pork and smoked wings! I developed the idea of the fling and wing stand at Kauffman stadium. Fresh smoked wings and baseball nothing better! I used rotisserie smokers there honing my craft. Learning a offset was a challenge but it makes the difference in the flavor there is nothing better!
How do you think about happiness?
Bbq, Family, and God. I have a 4 year old and 5 year old sons that are my greatest accomplishment. My wife has been my rock, from running my window in the food truck, to learning how to operate the pit so I can get some rest during long evenings. To now she is my front of the house manager at my restaurant!
Contact Info:
- Instagram: Wellseasonedbbq
- Facebook: Wellseasonedbbq
