gettinbasted
is Blowin Smoke!
Holy crap. I don’t know why I didn’t find this thread earlier, but I’m glad I found it after I opened my restaurants! A great read for sure. Congratulations on your new venture!
Hey Jeremy, if you get a minute. What brand of salt do you use for your pickle recipe? Asking because it's listed in TBSPs. and a TBSP of Diamond Crystal vs Morton Kosher vs Morton Pickling salt are totally different amounts of salt.
I'm thinking that may be the reason the pickles I made were way too salty.
Thanks.
Thanks! That explains it. I used Morton's which is almost double the weight of DC for the same volume.I use Diamond Crystal kosher.
Today was a good day. At noon we were granted the ability to sell alcohol. And it's serendipitous that today is also the anniversary of the end of prohibition back in 1933. So, we celebrated with the first beer to be served with BBQ.
It's exciting. We are now the only BBQ place around that also sells beer. Can't wait to see how this impacts business.
That looks awesome! Do you cook your fries twice?
Are your taps functional yet?
One thing I don't know if I touched on before was the constant beating you get from customers and even the public. Even when 9 out of 10 comments you read online are great, the occasional negative comments are still hard. People flat out lie oftentimes. Just talking trash for the sake of being a jerk. And I get it, I realize these comments are always in the tiny minority, and most of the time not even completely true, it still feels like a personal attack. I've been doing this for years now and it never really gets easier to shrug those off.
When researching a restaurant, I take the negative online feedback with a grain of salt! Sometimes it drives me out of spite to try it , too
Too many d-bags . . . . roll on Brotha'