Ben Normandeau was an electrician when the pandemic hit. Bored, he picked up a Weber kettle and started smoking meat. Then he cold-called over 50 of the best barbecue joints in Texas — only Joseph at Zavala’s BBQ in Grand Prairie responded. Ben flew down, showed up at 2 in the morning, and trained. He came home, built a food truck, parked it in his mom’s driveway, and 603 BBQ was born.

Now he and pitmaster Andrew Moran run one of the most talked-about barbecue spots in New England. Lines out the door every day. Sold out every day. People driving from Maine, Vermont, Massachusetts, Pennsylvania, and Connecticut just to get in line.

In this episode we cover the full journey: training in Texas, the 13-hour smoking process, what it’s like selling out daily, the craziest customer stories, the menu, their dream collaborations, and a charity dinner with Tuckaway Tavern coming April 18th.

This episode is proudly sponsored by Red Arrow Diner — four locations across New Hampshire, open 24/7. redarrowdiner.com

FIND 603 BBQ:

• Location: 126 Hall Street, Unit A, Concord, NH

• Hours: Thu–Sat, 12pm–6pm (or sold out)

• Website: bbqnh.com

• Facebook: https://www.facebook.com/people/603bbq/100075863953612/

• Instagram: https://www.instagram.com/603bbq

• Phone: (603) 333-5387

BEYOND THE PLATE WITH CAROL:

Real stories. Real people. Real conversations. Carol Lawrence- Erickson is the owner of the iconic Red Arrow Diners — open 24/7 in Manchester, Londonderry, Concord, and Nashua. Each episode, she sits down with entrepreneurs, chefs, and community leaders for honest conversations about food, business, and everything in between.

📺 YouTube: youtube.com/@beyondtheplatewithcarol

📘 Facebook: facebook.com/beyondtheplatenh

📸 Instagram: instagram.com/beyondtheplatenh/

🔗 Red Arrow Diner: redarrowdiner.com

TIMESTAMPS

0:00 — Intro & Teaser

1:35 — Welcome & Red Arrow Diner Sponsor

2:08 — Where to Find 603 BBQ

2:49 — Ben’s Journey: Electrician to BBQ

4:22 — How Andrew Got Involved (Smoke Show Roots)

6:10 — What the Families Thought

7:35 — Cold-Calling Zavala’s BBQ in Texas

9:22 — Training in Texas at 2AM

12:24 — Going Back to Texas & Opening Day

13:35 — What Joseph Taught Him: “Just Let It Ride”

15:25 — Sharing Recipes & the Brisket Class

17:29 — Andrew’s Typical Day: Life on the Smokers

21:45 — The 8-Hour Cook Just to Open at Noon

24:00 — Working in the Elements

27:38 — Walk-Through: What to Expect at 603 BBQ

29:40 — First Sold-Out Day (Day One)

31:15 — The New Ordering System & Wait Times

33:08 — The Menu: Sausages, Texas Twinkies & More

37:20 — Texas Twinkies: 75 Lbs of Jalapeños by Hand

39:00 — People Driving from All Over the Map

39:52 — Pittsburgh Guys: 9-Hour Drive Story

40:32 — Ray from Connecticut: Slept in His Car Story

42:15 — Selling Out Every Day: Stress or Motivation?

43:42 — Guy Fieri Dream & Bobby Marcotte Connection

44:48 — April 18th Charity Dinner with Tuckaway Tavern

47:09 — What’s Next for 603 BBQ

50:17 — Concord Roots: Born & Raised

51:58 — Shout Out to the Team

53:14 — Lightning Round

54:26 — Advice for Starting a Food Business

57:03 — Favorite Spots to Eat in Concord

59:01 — Dream Collaborations: Guy Fieri & Dave Portnoy

1:00:47 — Closing & Thank You