According to Eater DC, they invested $5,000 in a smoker, and have been preparing for the launch over the last six months, but the COVID-19 pandemic made them pivot to offering takeout and delivery:
Investing more than $5,000 in a smoker shows that Reavis and Jennifer Meltzer, the managing partner and the chef’s wife, are serious about barbecue as a business. The COVID-19 pandemic made them realize the importance of takeout and delivery. That meant reconfiguring a restaurant known for oysters on the half shell and lobster rolls. Reavis was drawn to the power of pulled pork shoulder. He grew up in Emporia, Virginia, just across the state line from North Carolina. He remembers attending the annual Virginia Pork Festival, how visitors would pour in from all over the country to tuck into barbecue on some of the hottest days of the year.
Texas-style brisket, bone-in beef ribs and smoked turkey legs dominate the menu, but they also offer “weekend packages” that are available for pickup from All Set. Sides vary from traditional BBQ beans and mac & cheese, to three different varieties of coleslaw, as well as some gluten-free and vegetarian options.
Photo courtesy Money Muscle BBQ