NC Native
Knows what a fatty is.
Always down for a day trip to the beach, you've got my attention.
Open a BBQ restaurant, they said. It will be fun, they said
- Thread starter marubozo
- Start date
Good news brethren! The landlord agreed to a tentative agreement on the property yesterday. Looking like a lease will be signed early next week. I will start a new post once it does get signedunless y'all want a teaser of the menu
Start a new thread...........anything else here and it just looks like you are mooching as a newb on something that was great
Looking forward to following the new thread.
BigThicket
Full Fledged Farker
Agree
Rockinar
is Blowin Smoke!
I agree it should be a new thread. Easies to follow individual stories rather than everyone's being in a single thread.
marubozo
is one Smokin' Farker
It's been a while, hasn't it? So a quick update since rumors are spreading like wildfire online...
I bailed on the venture at Coach's. Owners never did provide me with the right tools, the larger smoker they promised me, compensation promised, and so on. In fact I caught wind a few months ago that NHG was considering selling the building entirely, so I began to explore my options. In the meantime I took a position at Journeyman Distillery not far from here. Cooking, but not BBQ this time.
Meanwhile, I was casually talking about opening the Prized Pig again with a friend who has always expressed interest in being a financial backer for such an endeavor. It just so happens that a restaurant space just opened up that we were both very familiar with and he did the legwork to see about taking it over. We're just awaiting approval from the city regarding the smoker location/installation. Get a green light there and we'll have the keys this week.
It's largely turnkey, but some construction will be required for the smoker, and some kitchen equipment will need to be swapped for other items to work with the BBQ concept, but a late summer opening is looking obtainable.
It's going to be very much like the original, same name, logo, food, etc. Major difference is it's a bigger place, full bar and liquor license, and a downtown location and not out in the rural sticks. And lots of lessons learned, hopefully no repeated mistakes, and a successful outcome.
Yes, I think I'm crazy doing this again, but it's always been in the back of my mind to get it open again and it looks like now is the time. As more details become sharable I will be sure to update them here.
I bailed on the venture at Coach's. Owners never did provide me with the right tools, the larger smoker they promised me, compensation promised, and so on. In fact I caught wind a few months ago that NHG was considering selling the building entirely, so I began to explore my options. In the meantime I took a position at Journeyman Distillery not far from here. Cooking, but not BBQ this time.
Meanwhile, I was casually talking about opening the Prized Pig again with a friend who has always expressed interest in being a financial backer for such an endeavor. It just so happens that a restaurant space just opened up that we were both very familiar with and he did the legwork to see about taking it over. We're just awaiting approval from the city regarding the smoker location/installation. Get a green light there and we'll have the keys this week.
It's largely turnkey, but some construction will be required for the smoker, and some kitchen equipment will need to be swapped for other items to work with the BBQ concept, but a late summer opening is looking obtainable.
It's going to be very much like the original, same name, logo, food, etc. Major difference is it's a bigger place, full bar and liquor license, and a downtown location and not out in the rural sticks. And lots of lessons learned, hopefully no repeated mistakes, and a successful outcome.
Yes, I think I'm crazy doing this again, but it's always been in the back of my mind to get it open again and it looks like now is the time. As more details become sharable I will be sure to update them here.
Congrats and good to see you around. Looking forward to the updates.
Taylormade
Full Fledged Farker
feelings inside... along for the ride!
Best of luck to you, and remember - no matter what happens, we got a killer pickle recipe out of the deal. :twisted:
Seriously though - hope the next leg of your journey goes great! You've inspired many here - some to open a restaurant, and some to not open a restaurant! Your tenacity and drive are to be commended. I hope to eat at your place one day. :hungry:
ShadowDriver
somebody shut me the fark up.
Amen, Brother Greg. Those pickles are so ridiculous... Marubozo's kind of a Big Dill, even on the High Plains. :roll:
Can't wait to read more of your successes and hard-fought wins in coming days and weeks.
Crush it, Jeremy. We're certainly with you in spirit!
Can't wait to read more of your successes and hard-fought wins in coming days and weeks.
Crush it, Jeremy. We're certainly with you in spirit!
Phat Matt's BBQ
Got Wood.
Best of luck my friend!!! We wish you the absolute best in your new endeavor. FYI - We have followed your thread since the beginning as we also own and operate a BBQ resto and have felt your growing pains. :-D :-D
sliding_billy
somebody shut me the fark up.
Welcome back, and good luck!
BBQ Bacon
is One Chatty Farker
Good luck. I look forward to sharing in your success!
