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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 10-27-2013, 10:41 PM   #316
Churrasqueiro Bob
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Thanks for the update. I really enjoy seeing the pictures and hearing about your business. I know it has been rough for you and I hope you are are taking care of yourself during these difficult times.
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Old 10-28-2013, 10:01 AM   #317
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I really enjoyed reading through the whole thread till I learned of your loss:(
I can't imagine how you have managed to keep it together and move forward in life, but we always have to. I'm really feeling for you and your family and hope you can keep us all informed through the upcoming winter.

I am opening a BBQ restaurant as I type this note and have a few months to go before I am opened. We all learn a lot on threads like yours and can find many things that relate to us. I hope your venture continues to grow and be prosperous, because I know it's a dream and huge risk.

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Old 10-28-2013, 10:28 AM   #318
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I will take 1 of each of the menu items!

P.S. you still need the Amazing Aawa on that menu board!
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Old 10-28-2013, 12:24 PM   #319
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Quote:
Originally Posted by aawa View Post
P.S. you still need the Amazing Aawa on that menu board!
And you still need to come up with an amazing meal idea that is also cost effective :)

Here's a couple rib pic from yesterday, Sundays are Rib Sunday at the shack.





Also grabbed a couple feather banners for road entrance see how they work out.

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Old 10-28-2013, 01:12 PM   #320
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I could of swore I put an idea in this thread somewhere, I'll have to look for it!
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Old 10-28-2013, 01:35 PM   #321
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Quote:
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I could of swore I put an idea in this thread somewhere, I'll have to look for it!

Here you go. http://www.bbq-brethren.com/forum/sh...&postcount=296

"Clint I think I came up with a menu item! Call it the Amazing Aawa. Chopped brisket sammich topped with onions, fried mac and cheese, and a dab of chili sauce."

Not sure how cost effective it would be. Also something when developing a menu item, you have to look at the labor involved. The fried mac and cheese might throw this off a bit. If there was a way to do the M&C ahead and pop in the fryer, it might work.

Clint, I hope things have gotten back on track for you. You will have to update after the snow starts to fly. Good luck!
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Old 10-28-2013, 01:52 PM   #322
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Quote:
Originally Posted by Pyle's BBQ View Post
Here you go. http://www.bbq-brethren.com/forum/sh...&postcount=296

"Clint I think I came up with a menu item! Call it the Amazing Aawa. Chopped brisket sammich topped with onions, fried mac and cheese, and a dab of chili sauce."

Not sure how cost effective it would be. Also something when developing a menu item, you have to look at the labor involved. The fried mac and cheese might throw this off a bit. If there was a way to do the M&C ahead and pop in the fryer, it might work.

Clint, I hope things have gotten back on track for you. You will have to update after the snow starts to fly. Good luck!
Thanks for finding it, I either missed it or forgot

We should have had snow 3 weeks ago we getting some crazy weather... it rained last night and it dang near 50F last time we had weather like this was 1938 or so says the weather guys.... I know that I have always had snow on my Bday(Oct 19th) till this year, so it kinda weird.

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Old 10-28-2013, 02:01 PM   #323
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Thanks Pyles!

There is the menu item! You have all the components, just have to do the fried mac and cheese. Or you can just not fry it and pile it on!

Nothing like re using already existing menu items to create another. Make sure you charge an arm and a leg for it to make it special!
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Old 10-28-2013, 03:18 PM   #324
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Those banners looks like they'd draw the eye towards your place. I think they'll work great. Has business been alright for you?
Rock on man.
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Old 10-28-2013, 03:40 PM   #325
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Quote:
Originally Posted by Bob in St. Louis View Post
Those banners looks like they'd draw the eye towards your place. I think they'll work great. Has business been alright for you?
Rock on man.
been really solid till a few weeks ago, took a pretty big hit with me not there as much. But got people helping and new routine down to take some of the load back off me. So I can start working the shack almost every night again. So should recover just fine got a great rep and now doing smoked turkey and Ham
s on alternating Saturdays(thru the Holidays).... this last sat was the first go and the turkey was a big hit. So that will help as well
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Old 10-28-2013, 03:59 PM   #326
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Ahhh nice. The ham and turkey sounds like great idea. I wonder if it'll be a big enough hit that folks will continue to want it after the holidays. Best wishes on the struggle man, my prayers are with you. Good to hear things are getting back to as normal of a routine as possible.
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Old 10-28-2013, 04:28 PM   #327
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Quote:
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Ahhh nice. The ham and turkey sounds like great idea. I wonder if it'll be a big enough hit that folks will continue to want it after the holidays. Best wishes on the struggle man, my prayers are with you. Good to hear things are getting back to as normal of a routine as possible.
Could not have said it better myself!!
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Old 02-05-2014, 10:58 PM   #328
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Quote:
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Thanks for finding it, I either missed it or forgot
Clint
It has been over 3 months and I have yet to see a pic of the Amazing Aawa sammich...
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Old 03-04-2014, 03:35 PM   #329
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I want to say I'm a new member and read every post in this thread.
I'm sorry for your loss, I don't think I could handle it as well at all.
Although the idea of smokin' some 'Q might be restorative.
Thank you for your honest and forthright thread.
Good luck if it ever warms up this Spring.
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Old 03-04-2014, 07:57 PM   #330
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Originally Posted by mchar69 View Post
I want to say I'm a new member and read every post in this thread.
I'm sorry for your loss, I don't think I could handle it as well at all.
Although the idea of smokin' some 'Q might be restorative.
Thank you for your honest and forthright thread.
Good luck if it ever warms up this Spring.
Mark
Thanks! It was, and how the BBQ community came together in my time of need still brings tears to my eye. Made me realize how small it is and how paying it forward reaps benefits in ways you can't imagine. If I can every be of help on your BBQ journey don't hesitate to let me know! I'm here to spread the BBQ love

I can't wait for the weather to break, I can tell you that! I'm currently on vacation hit a Harry Soo class with John Setzler now in NM visiting the folks.

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