ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 04-17-2014, 08:34 AM   #16
kds9547
is one Smokin' Farker

 
Join Date: 09-18-12
Location: Lugoff, SC
Downloads: 0
Uploads: 0
Default

How can you running out be better for the customer who has driven 30 miles to eat your food?
__________________
LBGE, 22.5 WSM, 14.5 WSM, Weber 26.75 OTG, Weber Performer Gold, Weber Performer Silver, Backwoods chubby, Speed of light fast Packer green Thermapen, Speed of sound fast red backlit Thermapen, Ultra-fast American flag Thermapen
kds9547 is offline   Reply With Quote


Unread 04-17-2014, 08:38 AM   #17
DaveAlvarado
is one Smokin' Farker

 
DaveAlvarado's Avatar
 
Join Date: 12-23-13
Location: DFW, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by kds9547 View Post
How can you running out be better for the customer who has driven 30 miles to eat your food?
Nobody is in business for one customer. It sucks to be the guy who drove 30 miles to find out they're sold out, but if you're driving 30 miles and hitting a BBQ place well after a meal time, it's a risk you take.
DaveAlvarado is online now   Reply With Quote


Thanks from:--->
Unread 04-17-2014, 09:01 AM   #18
Hawg Father of Seoul
is One Chatty Farker
 
Join Date: 09-14-10
Location: Rogers, AR
Downloads: 0
Uploads: 0
Default

Around here... Day old would be fresh. Don't fool yourself this is why Bbq restaurants typically suck.
Hawg Father of Seoul is offline   Reply With Quote


Unread 04-17-2014, 09:26 AM   #19
early mornin' smokin'
is One Chatty Farker
 
Join Date: 10-06-08
Location: wading river, ny
Downloads: 0
Uploads: 0
Default

Dave, you hit the nail on the head. When we're open(currently friday-sunday) we're cooking pretty much around the clock thursday night-sunday afternoon. If you're showing up at 7:30-8pm for bbq, you obviously don't know what type of place it is. we carried over some brisket from 2 weekends ago, and last weekend made an awesome chili out of it. Sure, it sucks to be that one guy who drove from far away for your food and not get any, but if it were me, i'd rather honestly be told we don't have anything left, then watch a guy scramble to throw something together in the walk in and drop it in the microwave.
__________________
L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel
early mornin' smokin' is offline   Reply With Quote


Unread 04-17-2014, 09:27 AM   #20
daninnewjersey
is One Chatty Farker

 
Join Date: 01-01-11
Location: Southern NJ
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by kds9547 View Post
How can you running out be better for the customer who has driven 30 miles to eat your food?
I don't have a restaurant but I do cook in a farmer's market during the summer. Knock on wood....we sell out quite often. There are always people that don't get food. I simply tell them to cook proper BBQ takes a tremendous amount of time so when it runs out I can't just pop something in the smoker and have it done quickly. Every single person says the same thing...."oh, ok....we gotta get here earlier next week".

And sure enough...the following week they show up early.
__________________
Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....
daninnewjersey is offline   Reply With Quote


Unread 04-17-2014, 10:00 AM   #21
Eggtastico
Full Fledged Farker
 
Join Date: 07-17-13
Location: Wales
Downloads: 0
Uploads: 0
Default

I am in the UK & always hope for leftovers when hosting a party so I can make Brunswick Stew.
Always Make the biggest batch possible. It was a new dish to me, until I stumbled upon Brethen forum.
Eggtastico is offline   Reply With Quote


Unread 04-17-2014, 10:17 AM   #22
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Good Joints don't have leftovers because they run out then go fishin. I don't eat BBQ from restaurants ACK!
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Reply

Tags
leftovers, recipe ideas, Restaurant

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:24 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.