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Unread 06-01-2013, 10:37 AM   #164
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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Does that Lockhart's place even have a putmaster?

I'll just add, I would posit that when operated properly and with good flavor profiles and proper tenderness, most people, and I mean even those who think they are BBQ purists, would not be able to pick out BBQ cooked on a Southern Pride or Old Hickory from other, more acceptable, pits. Consistency and the ability to enjoy your day will matter more. If you can teach a couple of other people to run your cooker, you will love the business a whole lot more. If you are the only person who can consistently produce your food, then you are going to have a much harder time.

In fact, in the restaurant business in general, consistency of product and service is the number one thing you must have, people must be able to rely on you to provide a good product, and good service, every single time. Great food and great service are bonuses, reliability is the key.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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