Learn to grill steakhouse-style skewers from cheap cuts: the kind of flavor people pay $60–$75 a head for. The course shows you what to buy, how to grill it and what to charge at a weekend market or event. Weekends only. Keep your day job.
Groceries keep climbing. The paycheck doesn't.
Every weekDropshipping. “Passive income.” Another guru course. None of it was ever you.
Every nightSaturday comes and goes. Monday looks exactly the same.
Every SaturdayYou don't lack the skill. Nobody ever handed you the numbers.
Every cookout“I grill for 30 people. They go home full. I get stuck with the cleanup.”
It's not an effort problem. It's a numbers problem: what to buy, what to charge and what you keep. That's what this course covers.
Because people already line up for them. You don't need followers or a website to sell a hot skewer.
Food fads come and go. Meat off a hot grill was selling at county fairs before any of us were born. That's not a trend.
And the fanciest version? High-end steakhouses that carve meat off the skewer right at your table. Dinner there runs about $60–$75 a person.
Then the doubts show up: “Who's going to buy from me?” “Is this even legal?” “What if I buy the meat and nobody shows?”
So another summer goes by. And the compliment stays just a compliment.
The grilling was never the hard part. The hard part is taking the first step with numbers you can trust.
Here's what you get. Steakhouse-style recipes from cheap cuts. Lessons on buying and grilling. A simple way to price any skewer. No hype. Just a weekend menu and the math behind it.
👀 Check every one yourself this weekend
Look up the nicest steakhouse near you and check the dinner price. Most people save that flavor for a big night out. At a fair, a steakhouse-style skewer for $10 is an impulse buy. That gap is the whole idea.
Ribeye and sirloin aren't cheap anymore, and beef prices have hit record highs. So the course starts at the meat counter: which tender cuts cost less, where to buy them, and the marinades that make them eat like the expensive ones. That's where your profit starts.
You don't need followers, an ad budget or a website. Fat hits the coals, the smoke drifts, and people turn their heads. Next time you're at a fair, watch the line in front of whoever's grilling.
A beef skewer. Then the honey-glazed cheese, golden at the edges. A cup of sauce, some garlic bread, a chocolate skewer for the walk home. The menu is built so the same customer adds one more.
Example: sell a beef skewer for $10, spend about $3 on ingredients, keep about $7. Chicken costs closer to $1 a skewer, so even at a lower price you keep most of the sale. In that example, about 4 skewers cover the $27, before booth fees. Run your own numbers right below.
Move the sliders. Your main costs come out first, so you see what you keep, not just what you sell.
Honest answers to the three questions that stop most people before their first weekend.
That's exactly who the lessons are for. If you can light a grill and read a recipe card, you're ready for lesson one. The videos walk you through the cuts, the marinades and the grilling method, one step at a time. Practice on your own family first. They'll tell you the truth.
Straight answer: cooked meat needs a permit in basically every US county, so skip the front yard and Facebook Marketplace. The sidewalk? Doable in plenty of cities, with the right permits. And farmers markets, festivals, fairs and brewery pop-ups are built for food vendors. One call to your county health department tells you which permit fits and where you can prep, which is usually on site or in a licensed kitchen, not at home.
Start small. Your first batch is a practice run for your own family, not a gamble. When you do sell, go where foot traffic is the whole point: a scheduled market or event. The grilling lesson shows how to keep skewers hot and ready without drying them out. And raw skewers that stayed cold in the cooler can go home for a family dinner, not the trash.
A basic grill + meat from the grocery store + a cooler + a food thermometer + the lessons you get today + the right permit (and the booth gear it calls for).
Three steps. Practice the first two at home, on your own family. When you start selling, your permit decides where you prep.
Pick a recipe from the collection. The cuts lesson shows which tender cuts cost less and where to buy them. The marinades do the rest. The meat comes from a regular grocery store or a licensed supplier.
The grilling lesson covers which grill works best, how to tell when each skewer is done, and how to keep skewers hot and juicy while you sell so they don't dry out on the rack.
The pricing class shows how to figure out what to charge and how to pick where to set up: a farmers market, a festival, a brewery pop-up or a licensed sidewalk spot. Before your first event, call your county and ask: “I want to sell grilled skewers at a one-day event. What permit do I need, and where can I prep?”
23 steakhouse-style recipes: beef, chicken and sausage skewers, grilling cheese, dessert skewers, house sauces and the marinades that make cheap cuts taste premium. Here's a taste of the menu.
Steakhouse-styleThe classicThe one everybody expects to see on the grill. Cheap cut, steakhouse marinade, a dark char on every edge.
Budget pickKid-friendlyJuicy, smoky and easy to love, even for picky eaters. Usually the cheapest skewer on your menu to make.
Beginner pickHolds wellThe fastest to prep and the most forgiving on the grill. A great first recipe.
Crowd-stopperEasy upsellPlenty of people have never seen cheese go straight on a grill. It browns instead of melting, the honey turns sticky, and they stop to take a picture.
Sweet add-onDessertFor the customer who was about to walk away. One more, sweet this time.
House sauceSets you apartA small cup. A big reason people remember your stand.
Bonus ebookEasy sideWarm, buttery and loaded with garlic. The side people add without thinking twice.
Every recipe gives you the ingredients and step-by-step prep. The pricing class shows you how to figure out the cost and the price of any skewer.
Sauces, a side, a private class, a pricing class and a shopping list. Each one takes care of a job around the grill.
A full ebook of dipping sauces made to go with every skewer: the little cup people remember your stand by.
Simple, step-by-step recipes for warm, buttery garlic bread. Easy to make, and it goes with every skewer on your menu.
A class just for you, one-on-one with a real person (not a chatbot) who helps you plan your menu, figure out your costs and set your first price.
How to figure out what to charge for each skewer, and how to choose a good place to set up.
A printable list of the cheap cuts to buy, plus everything you need for your first batch. Fold it up and take it to the store.
No subscription. No monthly fees. Watch the lessons as often as you want.
Every recipe in the course was picked for the reaction it gets. This is the kind of thing people say when a menu like this shows up and the grill gets going.
“Wait, this is the steakhouse kind? Ten bucks? Give me two.”
“Hold on. Is that cheese? On the grill? Okay, I have to try that.”
“What's in that green sauce? Can I get an extra cup?”
“Fine. One chocolate one for the walk back to the car.”
“Two chicken, please. The little one's been staring at your grill for ten minutes.”
“I followed the smoke from the parking lot. One sausage, please.”
Test-drive it for 14 days
Grill one recipe for your family this weekend. If you wouldn't serve it to a paying customer, or you just decide it's not for you, send us a message within 14 days of purchase for a full refund. Worst case? You're out one grocery run, your family eats a steakhouse-style dinner, and your $27 comes back to you.
TRY IT FOR 14 DAYS →You already know the first one. The second one starts with one practice recipe this weekend, at your own pace.
We built this course around one question: what would it take for a regular backyard cook to sell skewers at a weekend market, legally, without a food truck or a big budget? Every recipe, lesson and bonus is part of the answer.
This course exists for one person: the one who's always at the grill. If that's you, you already have the skill. Now you get the numbers.
Want to be selling by next weekend? Practice at home this weekend and call your county on Monday about a one-day event permit. Some counties approve it within days.
GET ACCESS FOR $27 →