# My BBQ Pit Madam - Winnie Yee | Tosh Show

Source: https://www.youtube.com/watch?v=-T-nRSRNUxc
Recap page: https://rapidrecap.app/video/-T-nRSRNUxc
Generated: 2025-08-26T13:06:08.035+00:00

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## Quick Overview

Winnie Yee, also known as the "Smoke Queen," transformed her business during the pandemic, pivoting from owning three restaurant franchises to selling barbecue from her home, which eventually led to her acclaimed restaurant, Smoke Queen Barbecue. Yee faced initial challenges, including a neighbor reporting her for operating a commercial business in a residential zone, but navigated these by utilizing her existing business EIN and health department permits. She successfully blended her Malaysian-Chinese heritage with American barbecue techniques, notably creating a unique pork belly chashu, and is now a published author with a cookbook featuring her fusion recipes.

**Key Points:**
- Winnie Yee, "Smoke Queen," transitioned from operating three restaurant franchises (Sabarro, Baja Fresh, Submarina) to a home-based barbecue business during the COVID-19 pandemic.
- Her first attempt at smoking a brisket, learned through YouTube, resulted in a poor outcome, but she was motivated by the challenge, stating, "I just couldn't be defeated by that piece of meat."
- Yee legally operated her home business by using her existing business EIN and health department permits, despite a neighbor reporting her for commercial activity in a residential zone.
- She successfully fused her Malaysian-Chinese heritage with American barbecue, creating signature dishes like pork belly chashu, which she describes as "Cantonese style barbecue... I like employed the Texas style of smoking onto this charu so you have a different texture."
- Yee's restaurant, Smoke Queen Barbecue, goes through "2 to 3,000 lbs of meat a week," with brisket being a primary seller, costing around $22 per pound initially and now much higher.
- Her journey includes appearing on "Barbecue Brawl" as a finalist and on "Chopped," achieving her goal of not being the first eliminated on both shows.
- She has authored a cookbook, "Chinese American Barbecue," featuring 100 recipes, including "green curry mac and cheese" and "sesame slaw," set for release in Spring 2026.

**Context:** The "Tosh Show" features host Josh discussing various topics with guests, often starting with personal anecdotes or observations before delving into the guest's background and expertise. In this episode, Josh begins by discussing his experience in Tahoe, encountering Mark Zuckerberg, and then moves on to a lengthy critique of the TV show "Yellowstone." The conversation then shifts to the episode's guest, Winnie Yee, a "pit madam" who built a successful barbecue business by blending Asian flavors with traditional American smoking techniques.

## Detailed Analysis

Winnie Yee, also known as the "Smoke Queen," shares her entrepreneurial journey from running three restaurant franchises to becoming a prominent figure in the barbecue scene. She details how the pandemic provided an unexpected opportunity to pivot, starting with a burnt brisket attempt that fueled her determination. Yee navigated the challenges of operating a commercial business from her home, including a neighbor's complaint, by leveraging her existing business permits and EIN. Her unique approach involves fusing her Malaysian-Chinese heritage with American barbecue, exemplified by her pork belly chashu, which combines Cantonese roasting with Texas smoking methods. Yee's restaurant, Smoke Queen Barbecue, is highly successful, consuming "2 to 3,000 lbs of meat a week." She has also gained national recognition through appearances on "Barbecue Brawl" and "Chopped." Looking ahead, Yee has authored a cookbook, "Chinese American Barbecue," showcasing her fusion recipes, with a release planned for Spring 2026. The interview highlights her resilience, culinary innovation, and the passion that drives her business.

### Guest Introduction

- Winnie Yee, "Smoke Queen," a "pit madam" blending Malaysian-Chinese heritage with American barbecue techniques
- Discusses her journey from restaurant franchises to a successful barbecue business

### Early Life and Influences

- Immigrated from Malaysia at age six to Garden Grove, California
- Home cooking included Chinese dishes and Malay/Indian curries
- Highlights the diverse food culture of Southern California

### Entrepreneurial Beginnings

- Graduated UCLA with an economics degree, worked for Target, then pursued culinary school (pastry program)
- Dropped out of culinary school to open three franchises: Sabarro, Baja Fresh, and Submarina

### Pandemic Pivot to Barbecue

- Pandemic forced franchise shutdowns, leading to financial despair
- Found distraction and purpose in smoking a brisket, despite initial failure
- Inspired by backyard barbecue businesses seen on Instagram

### Home-Based Barbecue Operations

- Started selling brisket from home, meeting customers in parking lots
- Faced neighbor complaints and city code enforcement but utilized existing permits to continue
- "My first weekend, I sold one whole brisket and I was just amazed."

### Culinary Fusion and Signature Dishes

- Combines American smoking techniques with Asian flavors
- Signature dish: pork belly chashu, a "Cantonese style barbecue" with a "Texas style of smoking"
- Best side: "dirty rice" (Asian take on southern dirty rice) and "sesame slaw" (sesame paste slaw developed for hot LA summers)

### Restaurant Success and Operations

- Smoke Queen Barbecue goes through "2 to 3,000 lbs of meat a week"
- Brisket initially sold for $22/lb, now much higher
- Restaurant is in a converted 70-year-old residential home with outdoor seating

### Media Appearances and Recognition

- Appeared on "Barbecue Brawl" (finalist) and "Chopped"
- Achieved goal of not being the first eliminated on both shows
- Published author with "Chinese American Barbecue" cookbook (100 recipes, release Spring 2026)