West River BBQ
Full Fledged Farker
Makes me want one.
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working on DNS.. links may break temporarily.
Open a BBQ restaurant, they said. It will be fun, they said
- Thread starter marubozo
- Start date
BBQscott
Full Fledged Farker
Is that a rib which!? That looks amazing! I wish your shop was closer to cali... 
wire-it-up
is one Smokin' Farker
Stopped in to the Prized Pig for lunch on Tuesday. Got the brisket sandwich with a side of mac n cheese. The food was outstanding, and plentiful. More than enough to fill me up, and I'm a big eater. The staff was friendly and attentive. The decor was what you'd expect for a bbq joint. Everything was spotless... it all looks brand new. Jeremy was busy - I never saw him slow down. I'm estimating the number of dine in customers present during my lunch averaged about a dozen or so. I saw a long-time local restaurant owner and his wife eating at the next table. That's a good sign that the Pig is doing things right.
I wouldn't be surprised if they outgrow their space eventually. I'll definitely be back. May try a platter next time. I for sure want to get some pulled pork on my next visit. I hope the city of Mishawaka realizes what a gem they have, as Jeremy could have located his place anywhere he wanted to.
I wouldn't be surprised if they outgrow their space eventually. I'll definitely be back. May try a platter next time. I for sure want to get some pulled pork on my next visit. I hope the city of Mishawaka realizes what a gem they have, as Jeremy could have located his place anywhere he wanted to.
marubozo
is one Smokin' Farker
Hey, thanks for coming in! You could have flagged me down. But it's true, I don't stop when I'm here. I can't stop. If I keep my phone in my pocket I track my activity throughout the day. A typical day in this place is about 7-8 miles worth of walking and climbing 50-60 flights of stairs (usually carrying heavy stuff) and I'm so exhausted.
I'm glad the food was on point. Today has been pretty crazy for a weekday. It's only 2:30 and we've already done over 140 covers plus a catering for 60.
Next time you're in be sure to grab me to say hi!
Mikhail
Babbling Farker
Glad to hear things are going well!
wire-it-up
is one Smokin' Farker
I thought about getting your attention to talk Q, and ask how you are liking the grind (if that's the right word). But I don't like to bother a man when he is working. There are times when people like to call me at work for personal reasons, and it can get out of hand. Seems to run in streaks.
Anyway, I'll definitely be back, and I'm looking forward to sampling other menu items. My server was Kris, and she's great.
jacobp
Knows what a fatty is.
If its any indication of how good it is, I'll be making my third trip tomorrow for lunch.That rib sandwich is absolutely killer.
marubozo
is one Smokin' Farker
Awesome!
I'm working on a new idea later today. I'll post pics when it's ready.
Also, we're working on our first rotating sauce of the month. We're going to kind of tour the world each month with a unique take on BBQ sauce. Right now, think Asian. Just got back from the asian market with high end soy sauce, lemongrass, ginger, and way out of the box, black vinegar...
Stay tuned!
raycollazo
Knows what a fatty is.
Amazing thread, Thank you
In the process of planning our first BBQ joint, have been in this mode for 6 months, now its just a matter of finding the right place. You really opened my eyes to alot, even things that my experts(multi-door restaurateurs) missed. You have provided an amazing real world journey here spanning over a few years that reads like a book. And I know you have never heard this but, yes there is a book here.
I think every backyard BBQ enthusiast hits the point that they at least consider what it may be like to have their own joint. This thread, or your would be "book" are amazing resources that will persuade or dissuade one to move forward.
Thank you very much, and I will certainly try to chronicle my journey on a thread as well.
In the process of planning our first BBQ joint, have been in this mode for 6 months, now its just a matter of finding the right place. You really opened my eyes to alot, even things that my experts(multi-door restaurateurs) missed. You have provided an amazing real world journey here spanning over a few years that reads like a book. And I know you have never heard this but, yes there is a book here.
I think every backyard BBQ enthusiast hits the point that they at least consider what it may be like to have their own joint. This thread, or your would be "book" are amazing resources that will persuade or dissuade one to move forward.
Thank you very much, and I will certainly try to chronicle my journey on a thread as well.
jonfromjersey
Knows what a fatty is.
Ray, looking forward to following your story. Hoping you decide on a location somewhere near us as there aren't any good BBQ joints around. Best of luck.
Bigbears BBQ
is Blowin Smoke!
Ray
I’m in Belford, keep us posted, wish you all the best.
I’m in Belford, keep us posted, wish you all the best.
raycollazo
Knows what a fatty is.
Belford, we are neighbors?
Wow dude, Belford... i'm in North Middletown... Noticed you also have a GMG JB, I have one in my collection as well
Wow dude, Belford... i'm in North Middletown... Noticed you also have a GMG JB, I have one in my collection as well
Bigbears BBQ
is Blowin Smoke!
Yeah I love the JB, great. Capacity and set it and forget it what’s not to like:-D
mrjshirey
Wandering around with a bag of matchlight, looking for a match.
Did this thread ever start?
I have been reading through this one and am interested in another restaurant story.
- Joined
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marubozo
is one Smokin' Farker
I know some of you like to hear about business details. Like what does busy really mean? How much meat is that? Well, we now have 30 days of business under our belt, so I figured I'd share some highlights.
Total number of items served: 12,758
Pounds of meat served: 7,864
Carry Out: 58%
Dine In: 42%
Top selling BBQ: Brisket
Gallons of BBQ sauce served: 276
I've trimmed 99% of every piece of meat that's gone out, and I can tell you, it sure feels like I've handled close to 10,000 pounds of meat in just a little over a month. My body hurts.
And these numbers are with selling out as early as 5 most days, so I'm curious to see how these numbers scale when we're able to squeeze in a full dinner service as well.
I hope this provides useful insight to anyone reading the saga and considering their own place.
Total number of items served: 12,758
Pounds of meat served: 7,864
Carry Out: 58%
Dine In: 42%
Top selling BBQ: Brisket
Gallons of BBQ sauce served: 276
I've trimmed 99% of every piece of meat that's gone out, and I can tell you, it sure feels like I've handled close to 10,000 pounds of meat in just a little over a month. My body hurts.
And these numbers are with selling out as early as 5 most days, so I'm curious to see how these numbers scale when we're able to squeeze in a full dinner service as well.
I hope this provides useful insight to anyone reading the saga and considering their own place.
kevrol
Knows what a fatty is.
You've cured me from ever entertaining that thought. :grin:
Sure is fun to keep up with your venture though.
Mikhail
Babbling Farker
Man... 7,864 pounds... wow. I bet you are sore.
Hope you are enjoying it, though!
Hope you are enjoying it, though!
Mikhail
Babbling Farker
Curious, though - how does this stack up with your business plan? Are expenses and volume running about where you thought they'd be?
FrankZ
Knows what a fatty is.
I can get that on my weber 22.5 for the weekend...
No really that is pretty awesome. Thank you for sharing.
