Meet John Chianis | Pit Master

We had the good fortune of connecting with John Chianis and we’ve shared our conversation below.

Hi John, what is the most important factor behind your success?
None of this would have been possible without a few people, my wife and my parents. Those three have worked their tail off, from recipes to mowing the grass, it’s incredible really. I always think of myself as moving wood from one location to another. They’re the real deal, number crunchers and recipe crushers. If it wasn’t for them, this wouldn’t be happening. Next inline for praise would have to be the folks in the city of Vero Beach. They’ve come out in force and we’ve been super grateful for everyone who’s walked through our doors. If you mixed all of these people together, you get Pepper & Salt BBQ.

Alright, so let’s move onto what keeps you busy professionally?
Being a Pit Master is not for everyone. I get here at about 3am and don’t leave until maybe 9pm. It’s long hours that most are just not willing to work. I think our drive for success pushes us. That’s why I get up every day. It’s not easy, any part of this is just not easy. It’s a grind day in and day out to produce the product we sell. I think I’m most proud of our consistency. We work these hours everyday so the consistency is there. We’re only erratic with our specials. Last week was a Brisket/Pork Belly Banh Mi. This week is “Big Micks”. Next week is a Brisket Philly.

We got to where we are today by teamwork. Was it easy? No. Nothing worth the squeeze is. There were long nights. An example, Father’s Day weekend, I woke up on Friday at 3am and didn’t go to sleep until Sunday at 3pm because that’s what those days took. I still have long nights, it’s just apart of BBQ.

I’ve learned too many lessons along the way to list, so my main one would be, if I want family time (more than 20min a day) I need to work my absolute ass off for 18hrs, non stop. When I think of my wife and daughter, that lights a fire under my ass and I’m able to knock it out.

What I’d like the world to know is that when you step through our doors, you’re stepping foot into Texas. From the food to the hospitality, we want you to have a little slice of, what I consider, heaven. Come for the brisket, but stay because you made friends the next table over.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
In Houston, a whole week? We’d gain 50lbs. Vietnamese food, Mexican food, BBQ, kolaches, breakfast tacos, Chinese food, Japanese BBQ. Timmy Chan’s or Frenchy’s Chicken? Both. Play golf. Hit a Texans Game and then hit an Astros game with 8Th Wonder in between and Flying Saucer after. Barnaby’s, their hot dogs are life changing. Meet up with Big Game James (BBQ Savage) at Misfit Outpost and get absolutely tossed while slangin bbq. Round it out with a solid three trips to Buccees and, boom, a dynamite week.

Who else deserves some credit and recognition?
Too many to list in the shoutouts. My wife Dr. Heather Chianis, my parents Dianna & John Chianis, my daughter the taste tester Amelia “Taquito” Chianis, the people of Vero Beach, Nomad BBQ/BBQ Savage “Big Game James”, everyone who believed in us from the start, everyone who gave us the time of day when we were nothing. Thank you all.

Website: www.pepperandsaltbbq.com

Instagram: https://www.instagram.com/pepperandsaltbbq

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Yelp: https://yelp.to/EBE582p21rb