Pulled the trigger and bought a food shack

Okay 13 days till opening!! I'm getting excited and the sleepless nights area already starting.... we just had snow on the ground not a good sign. I'm not wanting to open in the snow. So this week I got alot of little things done.

Picked up alot of opening day supply's and cold storage supplies.




And went thru the fresh water plumbing with a fine tooth comb.... Had to replace some copper tubing and adjust some plumbing routing. But its all done and ready for the tank install. This is what happens when you leave water in the line during the winter storage. (splits I cut out and patched)

colonel00 said:

Brother, I am pumped for you and can't wait to get up there and see it. Three months from today... I have some gifts in my mind but PM me anything you might want.

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Will do Brad and looking forward to you stoppin in and seeing my shack! Can't wait to see what you got. I'm going to keep my ears open for Bo movment for you.

rcbaughn said:

You interested in an Alabama license plate or you already got enough?!?! I'd mail you one up in a heartbeat, I think we even have some old antique Alabama tags from the 50's and 60's! And keep us up to date on shirts, I'd love to buy one and support ya!

Oh, and BTW, what kind of fries you doing? I know around here most people like steak fries because they are bigger and stay hot longer out of the fryer. I can imagine how cold it is up there that a bigger french fry may be a good idea. And you doing a vinegar or sugary/mayo coleslaw? Haven't seen that in the thread yet. Prices seem fair too for the level of Q your making looks like!

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Love to have a Bama plate don't have one of those yet! Yes steak fries I not a fan of the skinny ones and think most like the bigger fries. I'm doing a Sugar/Mayo and Vinegar Slaw. Its fantastic, even people that not a fan of slaw say it great!

Thanks for looking and interest
Clint

colonel00 said:

BTW, highly recommend Wampus' peach bourbon baked beans. May not be cost effective though.

Can you get Blues Hog at a decent price?

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I've tried a Wampus beans, started off with it as a base and grew into what I currently use. Still taste great but way more cost effective, I re-purpose the PP in it, so I have less loss.

I have a gal of Blue hogs i use at comps but can't get it local so its all shipped from the states

pwa

Been a busy and long week! Got my Tanks finally!! So it was go time. As with anything its always the surprises that comes up that make it interesting... my fresh water tank was 17" :shocked: I was sent the wrong one it was supposed to be 14" tall. Don't have time to wait for the correct one, it took 2 mths to get theses up here. So just have to make it work. Power company still dragging there feet :mad2: Fine I'll run a Gen till you get off you rump and get me power that I paid you for 2 mths ago. I WILL open June 1st come hell or high water :clap2:

Now for some pic!

Installed some locked covers for window... keep some random passer-by from toss a rock thru my window when were closed and a nice spot to put the menu (order Left side pick up Right)




Tanks stacked under counter top is 80 gal fresh Bottom 101 Grey you can see the cradle and bracing I had to make this weekend (pic 1 of 2)



(pic 2 of 2)




the water pump its 110v, 40psi, 4 gpm on demand pump, fast to replace and easy to get to.




Grey water drain valve. This goes outside the building and into a 5 gal bucket... that will have a 1/6hp sump pump, to pump grey water from 5 gal bucket to 110 gal cube in my pick up, via a garden hose.




Power company dragging there feet, so here is the Generator hook up

300 lbs of meat picked up, made 3 gals of BBQ sauce and 1/2 gal of Chipotle Mayo, I'm all set to open, and getting excited!!!

Clint