Dan Misuraca
Dan Misuraca, Owner of Red White and Cue BBQ
Dan Misuraca and his wife, Katie, founders of Red White and Cue BBQ, embarked on their journey into the world of barbecue in 2016, starting their business in Kearny, NJ—a place neither had even visited before. It all began a few years earlier when Dan received a smoker as a housewarming gift and quickly became captivated by the art of smoking meats. Despite their lack of experience in the food industry, Dan and Katie both came from a corporate retail background in sales, giving them the business and leadership skills they needed to take the leap.
Dan, a Marine Corps veteran who served from 1992-1996 as a field radio operator in Kuwait, shares that on their first day in business, a member of Kearny’s local Veterans of Foreign Wars (VFW) stopped by. He offered his support and promised to spread the word in the community. True to his word, this initial gesture helped bring in their first wave of customers. Dan notes how lucky they felt to see word of mouth start right away, and, in a town where people often stay for generations, their reputation quickly grew.
With business ramping up faster than anticipated, Dan and Katie had to master the logistics of barbecue—predicting demand, smoking the right amount of meat each night, and managing waste. Dan explains that, in barbecue, you’re always working a day ahead. Figuring out the balance of smoking just enough to meet demand without excess at the end of the night was a crucial skill they learned early on.
In 2022, Red White and Cue relocated to Green Brook, NJ, allowing the business to expand. Today, they operate with a team of 35 employees, many of whom are local high school students getting their first job experience. Dan handles the smoking and preparation, while Katie manages customer service and day-to-day operations. They’ve found success by working in their own lanes, which Dan feels is key to their marriage and teamwork.
Red White and Cue isn’t just about great barbecue—it’s about giving back. Dan is passionate about supporting fellow veterans. Their “Buy a Veteran a Meal” program invites customers to pay it forward by providing meals to veterans. Red White and Cue also offers veterans discounts and partners with Help to Feed, a local organization that supports the homeless in Newark by distributing leftover food.
Looking back on the journey, Dan speaks openly about the challenges and rewards of owning a business. He mentions that anyone thinking they’ll work less by working for themselves might be in for a surprise; the effort is constant, but he says the satisfaction of building something that thrives is unmatched.
During the pandemic, a loan through UCEDC’s Crisis Recovery Loan Program was instrumental in helping Red White and Cue stay afloat. Dan reflects on how UCEDC’s support helped them navigate that challenging time. Now, as they prepare for their upcoming Veterans Day event, where veterans can eat for free, Dan and Katie are grateful to have made it through with the support of their community, their family, and their love for what they do.
With his infectious smile, deep pride in his work, and Katie at his side, Dan Misuraca is building a legacy—one smoked brisket at a time.
