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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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Unread 12-09-2013, 12:08 PM   #556
landarc
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The biggest issue I have seen for small places regarding selling whole briskets, is volume. Keeping and cooking a case or two of packers for every day starts to run into some serious space. And once you are doing that, folks will want whole racks of ribs, whole butts and pretty soon you are looking at keeping a large walk-in stocked and your smoking is going to be a 24 hour affair.
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Unread 12-09-2013, 12:58 PM   #557
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Quote:
Originally Posted by landarc View Post
The biggest issue I have seen for small places regarding selling whole briskets, is volume. Keeping and cooking a case or two of packers for every day starts to run into some serious space. And once you are doing that, folks will want whole racks of ribs, whole butts and pretty soon you are looking at keeping a large walk-in stocked and your smoking is going to be a 24 hour affair.
And it may cannibalize your sit down buisness
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Unread 12-09-2013, 01:39 PM   #558
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Thanks for the pickle recipe and I can't wait to see the results of the first day with paying customers!
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Unread 12-09-2013, 03:29 PM   #559
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I've been keeping up with this thread here, and there, but just in case I didn't say it already, hat's off to you man! I know there are a lot of closet wanna be BBQ business opener uppers on this forum, myself included.

Kudos for you having the cahonies to make it happen, and best of luck to you. I hope you have embarked upon a flourishing business that will provide job satisfaction and financial security for you and yours.
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Unread 12-09-2013, 03:59 PM   #560
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Quote:
Originally Posted by landarc View Post
The biggest issue I have seen for small places regarding selling whole briskets, is volume. Keeping and cooking a case or two of packers for every day starts to run into some serious space. And once you are doing that, folks will want whole racks of ribs, whole butts and pretty soon you are looking at keeping a large walk-in stocked and your smoking is going to be a 24 hour affair.
My son has a BBQ food truck. Folks who want a whole rack of ribs, or a whole brisket, etc. are required to reserve one at least one day in advance. He currently has two customers with standing orders for ribs every Friday (One for two racks, the other for one). They pick up on the way home from work.

So I would suggest "bulk" orders for take-out must be made on minimum of 24 hours notice.
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Unread 12-09-2013, 04:18 PM   #561
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You know if I'm remembering correctly Superior coffee is one of the best ones available from most food service companies
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Unread 12-09-2013, 08:48 PM   #562
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Thanks, everyone.

As for bulk orders, I already have a policy in place for placing them in advance. And for coffee, I'm a big coffee snob and there's no question I will only be serving coffee I want to drink myself. For now, I've just been grinding my own beans at home and bringing them to the restaurant. While that isn't a sustainable retail model, I will be seeking out the best bulk coffee I can buy.

And the butcher paper size is a non-issue now. Cut the sheets in half and they fit on the trays almost perfectly with just an inch or so overhang. I don't know why I had such a brain fart and didn't think of that ahead of time.

The local paper is coming tomorrow to take pics and interview me for a story, so that should drum up more interest. And my wife told me that people are talking and spreading the word at her office after Saturday's event, so that's good.

Now, I just hope the health inspector calls me back first thing in the morning and gives the OK to do the final inspection on Thursday, then I can make an official announcement to the masses that the grand opening will be on Friday.

Fingers crossed.
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Unread 12-09-2013, 09:01 PM   #563
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Good luck and having a buzz about when you open is a wonderful thing!

I'm sure you will knock it out of the park with some hard work and dedication which you obviously have!
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Unread 12-09-2013, 09:33 PM   #564
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Quote:
Originally Posted by marubozo View Post
Ok, just because the brethren are so damn awesome, here's my pickle recipe. This is my home sized recipe that makes two quart jars or so.

Ingredients
• 4-6 medium cucumbers, or 8-10 small pickling cucumbers
• 4 cups water
• 2 cups white vinegar
• 8-12 cloves of garlic
• 6 tablespoons of pickling/canning salt or non-iodized kosher salt
• A few sprigs of fresh dill, or substitute with 2 tablespoons of dill seed
• 1 teaspoon coriander seed
• 1 teaspoon celery seed
• 1 teaspoon mustard seed
• 1 teaspoon black peppercorns
• 2 Hungarian hot wax peppers

Directions

Start by bringing the water to a simmer in a saucepan. While the water is heating, peel the garlic. For a subtle garlic flavor, use 8 cloves (4 in each jar). Use more for a stronger garlic flavor. Leave the cloves whole. Once the water is up to a simmer you can add the garlic and cook for about five minutes. While the garlic is cooking, prepare your cucumbers by slicing into quarters lengthwise for spears, or cut thin chips. After the garlic has cooked for five minutes, add the vinegar and salt and bring to a boil until the salt is dissolved and then remove from the heat.

In two one-quart canning jars (wide-mouth jars work best for this) add the fresh sprigs of dill and remove the garlic from the pan and distribute equally in both jars. Then divide the remaining spices between the two jars. If you want a touch of heat, add one Hungarian hot pepper, halved lengthwise, to each jar. Next, take the cucumbers and pack them tightly into each jar. Bring the brine back up to a boil and pour immediately into both jars, filling very close to the very top so that the cucumbers are completely covered.

Let cool to room temp and then refrigerate overnight. They are really good after sitting overnight, but amazing after another day or two.
THANK YOU!!!

Wifey is on board with this!
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Unread 12-10-2013, 08:47 AM   #565
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Congrats on a great opening.
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Unread 12-10-2013, 09:37 AM   #566
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Marubozo,

Just wanted to say congrats on your journey. As many have said, you are going down a road that many of us have thougt and dreamed about, and wish you all the success and joy that your work and effort deserve.
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Unread 12-10-2013, 10:20 AM   #567
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Way cool. Hope the HD guy gives you the thumbs up for Thursday!

And the recipe? Thanks! I'm trying this on whole okra and jalapenos too.
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Unread 12-10-2013, 11:11 AM   #568
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Good luck (though I doubt you will need it) and all the best to you on the Grand Opening. I would love it if a place like yours opened up within driving distance to me. If I'm ever in the area, I will definitely be stopping in. The food looks great. This has been one of my favorite threads to follow and I can't wait to try the pickle recipe. You are a great example of where hard work and smart planning with get you and I have no doubt that you will be more successful that you imagine.

Keep the thread going. It's been great.
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Unread 12-10-2013, 11:16 AM   #569
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For the butcher paper you might consider getting these:
http://www.amazon.com/Boardwalk-BUTC.../dp/B004NEW93U
http://www.amazon.com/Bulman-A50018-.../dp/B004MDLZJQ

The dispenser can be mounted to the wall. You can even put a roll in the dining room with a stack of paper sacks so people can take leftovers home.
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Unread 12-10-2013, 11:22 AM   #570
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You could try Paramount Coffee in Lansing Mi, They go all over. Congrats on
Your opening, you've had a long and hard road to get there. Hope to make it out to try out your Q soon.
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