Open a BBQ restaurant, they said. It will be fun, they said

marubozo said:

Speaking of, I need help. Anybody have a large smoker, is willing to travel, and wants to make some money in a couple of weeks?

June 21st and 22nd I've already got orders for a few hundred people and this lady has called the restaurant begging us to do a graduation party for 200 that same weekend. I've already told her we can't do it, but she is persistent. She's already ordered 40 quarts of mac and cheese, but she's begging for pork.

So, if you have a decent sized smoker and would be willing to hang out cooking meat on the 21st and 22nd, I'd pay you as a temp employee. Plus you could spend a couple days learning about running a bbq joint by being an integral part of it.

If this might work, let me know. If nobody can help, no biggie and I'll just turn down the rest of the orders and it won't be the end of the world.

EDIT: While I was sitting here typing this, somebody came in asking me to do a party for 150 on the 21st. Holy fark.

Turning away money sucks.

Click to expand...

I've been wondering why you haven't put the formal invitation out yet.

Soooo....many guys wanting to do the same thing as you. Why not offer a total package? Say a two week intensive hands on training course on starting your own bbq restaurant (With a geography based non compete clause) for $5,000? IE, they pay you instead of you pay them.

Most of us are decent cooks, but we could all step up our game. If you had someone talking to you about all the potential pitfalls starting out, $5,000 would be a very small price to pay.

Marubozo- I have followed this thread without commenting, but I echo the sentiments of those who thank you for sharing your journey with us. You've done an amazing job, congrats.

The number of people who come on here "telling" you what you should do amazes me. Maybe I'm taking this the wrong way & maybe you've received a bunch of helpful ideas, but I'd say you have a pretty firm grasp on whatever it is you have set out to do. As you as soliciting temp help in a mere two weeks, somebody feels the need to tell you that THEY should be paying YOU for the opportunity. Now this may have a time & place eventually, but two weeks is gonna be here right quick. I don't see the need for guys to deviate from your short-term need.

Again, maybe I am taking this the wrong way- it's highly likely I am.

As far as burning the candle on both ends.. really depends on the person, I own my own business and work 70+ hours a week and have never had a vacation. You get used to it and just work. No problem

Brethren Bash at The Prized Pig!

Hi Maruvozo
Been reading your post what journey - I have some thing that would help you out , the only thing i am out of town that week end - but I have southern pride 300 like the one you have - but on trailer that I will post a pic. just keep me in mind if you need back up . may be i can rent to you for that weekend . always like to help a bother out . BillyG
not sure how to post a pic - but will get one to you

I firgue out how to post pic of trailer

Hi Maruboze
Here is pic of my trailer it has 3 compartment sink hand sink and southern pride 300 - let me know

Wish I could help but your story has been amazing to follow. I always look forward to the updates.

I might be able to help you out. I'll send a PM.

Mark

After reading all 126 pages, I had to create an account to congratulate you and thank you for bringing us along on your journey.

Wish I had my rotisserie finished, I would b there

Looks like your problem and future issues may be solved right here....

Billy G said:

Hi Maruboze
Here is pic of my trailer it has 3 compartment sink hand sink and southern pride 300 - let me know

Click to expand...

Billy G said:

Hi Maruboze
Here is pic of my trailer it has 3 compartment sink hand sink and southern pride 300 - let me know

Click to expand...

Yeah, that's a nice rig and an even nicer offer. I'd take him up on that.

I spend 2 days to read all 127 pages. Oh man, I am inspired!
Thanks for sharing Jeremy.

marubozo said:

Speaking of, I need help. Anybody have a large smoker, is willing to travel, and wants to make some money in a couple of weeks?

June 21st and 22nd I've already got orders for a few hundred people and this lady has called the restaurant begging us to do a graduation party for 200 that same weekend. I've already told her we can't do it, but she is persistent. She's already ordered 40 quarts of mac and cheese, but she's begging for pork.

So, if you have a decent sized smoker and would be willing to hang out cooking meat on the 21st and 22nd, I'd pay you as a temp employee. Plus you could spend a couple days learning about running a bbq joint by being an integral part of it.

If this might work, let me know. If nobody can help, no biggie and I'll just turn down the rest of the orders and it won't be the end of the world.

EDIT: While I was sitting here typing this, somebody came in asking me to do a party for 150 on the 21st. Holy fark.

Turning away money sucks.

Click to expand...

Wish I could help but I'm working that weekend. I do have three ugly drums you could use if you want. I've done eight 8# butts at a time on each when I've catered big parties.

marubozo said:

Had a lurker brethren stop in today. It's amazing so many of you, active posters or not, have made the trip. Can't thank you guys enough.

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I'm the lurker (this is my first post). I traveled from Kalamazoo and it was well worth the trip. This place is the real deal and Jeremy showed me some amazing hospitality. I tried a little of everything and can't say enough how impressed I was with the quality of the food and just how cool the restaurant is. The ambiance was amazing, it looks and feels the way I think a BBQ Joint should look, great music playing, BBQ competition on the big screen tv, but best of all was the food. The brisket was perfectly trimmed and just as tender as a young mother's love. The rib tips looked almost too good to eat, tender, smoky and so flavorful they really didn't need sauce. The three sauces on the tables were fantastic, though, perfect whether you like it sweet, spicy, or tangy. The coleslaw was delicious and the cornbread was sweet and cake-like, which goes great with the salty, smoky, spicy meat. Jeremy hooked me up with some samples of chicken wings, sausage and a cheese/pulled-pork stuffed bacon wrapped jalepeno pepper. Holy smokes, they were all so good. I've never had better BBQ, it beats any of the restaurants I've been to, including the places in Texas and Memphis, TN. If you haven't been to the Prized Pig, you owe it to yourself to make the journey. My hat's off to Jeremy, he really knows what he's doing. Congratulations on opening a kick-ass restaurant, and thanks for the hospitality, Brother.

Like many, I joined so that I could post on Jeremy's epic journey. I'm in the same boat you were floating in a year or so ago; wanting to open my own restaurant. I worked restaurants most of my life, finally "escaping" 10 years ago from a large chain that ran me ragged. My first restaurant job, and first love, was BBQ. I worked 3 J&R Oyler 1300's for about 4 years as the main Pitmaster. Your journey has certainly given me much to think about and I, like many others, thank you for your honest portrayal of the trials and tribulations of being an entrepreneur.

Amazing thread!! Out of curiousity I clicked on the thread with 1800+ posts and I was hooked & had to keep reading the whole thing (took me about a week!). Could not be happier for Jeremy & his family for their hard won success. After all the obstacles you've overcome, you deserve it. I just wish I lived closer!

Thhis really should be edited and written as a book, New York times best seller!

This is the reason I signed up. Congrats. Still waiting on an update though. Take your time though I know you are probably really busy.