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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 12-29-2013, 11:20 AM   #796
defence18
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Quote:
Originally Posted by Neil View Post
We didn't like the brisket, we LOVED it! Jeremy your brisket rocks!!

Any brethren out there that gets close to Soutwest Michigan needs to stop by and support our brother and truly enjoy some delicious bbq.
Can't think of a better first post than this. One of my closest friends lives in South Bend and I'm sure we'll be out that way again many times, so you can bet we'll be by-especially since you refuse to give in to those damned Irish fans.
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Unread 01-02-2014, 07:19 PM   #797
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I am sure if there was news Jeremy would have said something but it really drives me crazy not being able to read the updates.....so UPDATE US!!
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Unread 01-03-2014, 10:48 AM   #798
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The silence IS deafening! There are more hangers-on here in cyberspace wanting to know the final outcome of this saga than there is for the annual NCIS cliffhanger!
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Unread 01-03-2014, 11:55 AM   #799
TroyA65
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Quote:
Originally Posted by Riz58 View Post
The silence IS deafening! There are more hangers-on here in cyberspace wanting to know the final outcome of this saga than there is for the annual NCIS cliffhanger!
What he said!
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Unread 01-03-2014, 11:59 AM   #800
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Maybe he is too busy making it rain bbq at his restaurant to post .
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Unread 01-03-2014, 12:20 PM   #801
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Quote:
Originally Posted by fnbish View Post
Maybe he is too busy making it rain bbq at his restaurant to post .
I hope for this more than anything. All these threads is like a good novel and now I feel invested myself.
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Unread 01-03-2014, 12:21 PM   #802
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According to his FB page, still not open. Last update was Dec 28, but said he'd post as soon as they were live...
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Unread 01-03-2014, 05:11 PM   #803
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I am like everyone else here, glued to this saga and really hoping for the best. Hopefully you get that place open soon. We are all pulling for the Prized Pig. Good luck and let us know the latest if you can
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Unread 01-04-2014, 10:08 PM   #804
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Sorry for the lack of updates. I had to take a break from things for a while before I lost my mind.

Thankfully, things are moving in the right direction. Unfortunately, at quite a significant cost. Met with the contractor doing the exhaust work yesterday and finally got the final quote. Farking $5k to get everything installed above and beyond code just to make the damn inspector happy. That was NOT in the budget, and being months behind schedule, it's really squeezed the operating cushion I had set aside.

The only good news is this contractor is incredibly sympathetic and is doing everything he can to get us open. He ordered all the parts on Friday and put me ahead of all his other current projects and said he will have a crew come out as soon as everything is in and knock it out in a day or less, and even talk to the inspector to get him out there the same day to approve it. His current estimation is mid to late next week, but wouldn't you know it, we're having the blizzard of the decade over the next few days, so knowing how things have been going thus far, I'm sure that will delay things. I've already accepted that.

And I think bubba stopped by as I found a pork mafia business card in the door today.
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Unread 01-04-2014, 10:21 PM   #805
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Restaurants are one of those great mysteries to me. They're there, but you rarely get to witness how that happened!
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Unread 01-05-2014, 03:38 AM   #806
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"Above and beyond code" makes me want to scream.
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Unread 01-05-2014, 04:14 AM   #807
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I'm real gald to hear things are moving in the right direction finally.

But real sorry to hear about the extra $$$$$ needed to get you there.

Hang in there Brother things will all work out
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Unread 01-05-2014, 08:40 AM   #808
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Thanks for the update, cheering loud for ya to get er opened up and get back, plus more of that hard earned $$$
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Unread 01-05-2014, 10:30 PM   #809
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Keep hanging tough, you will get that place up and running and in a month, you'll forget about this and be slinging food.
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Unread 01-05-2014, 10:34 PM   #810
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If you'll ship (pickles, sauce, etc), I'll order as soon as you're able to...
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