Originally Posted by humdogj
Great thread! Keep up the great work. Can't wait to see more and more as the project progresses. Hopefully someday I will be stopping in at The Prized Pig for some good ol' BBQ.
You're definitely doing something that myself, and a lot of others, only dream of doing. It's awesome just to read about the experience that you are going through and how your information could help someone down the road with their own restaurant startup.
Once again, keep it up! Never put up any ND stuff....great move
On Wisconsin! Go Badgers!
Man what's up with all the ND hate? Go Irish!
*** If you think this post is stupid, dumb, lame then don't read it. Nothing good to say? ....say Nothing.***
Dedicated stick burning/charcoal UDS Rotisserie!,
-Mini WSM uds style,
- Jumbo mini or Jimmy
-newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767