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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-29-2020, 08:45 AM | #3361 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 10-23-20
Location: Mauldin
Name/Nickname : Stephen
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Stumbled upon this thread shortly after joining and took several days of almost constant reading to get to this last page but it was nothing short of inspirational and also provided me with a picture of the good, bad, and ugly that comes with owning a restaurant. Having many years of restaurant experience almost exclusively in the FOH I had a pretty realistic picture of what it would be like but there were definitely things in this thread that were brought to my attention that I did not think about. I have wanted to venture into the entrepreneurial world for years now and have dabbled with the idea of being a restaurateur. This thread has given me a lot to think about in terms of if that is really the direction I want to go. I want to thank Jeremy so much for taking the time to share this whole experience with us and would definitely echo what others have been saying - write a book! Anyone thinking about starting a restaurant should read through your experience first IMO. I am all the way down in South Carolina so will not be up to visit anytime soon but if I am ever up that way I will be sure to stop on in. Wish you the best of luck and look forward to seeing where this takes you!
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Thanks from: ---> |
10-29-2020, 01:20 PM | #3362 | |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
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Quote:
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PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320 |
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Thanks from: ---> |
12-08-2020, 03:02 PM | #3363 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 02-21-20
Location: Aldershot, UK
Name/Nickname : ADAM
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Just pointing out this thread is up to page 225, a good number for a smoking thread!
Really hope your doing ok through all this Jeremy! And best wishes to everyone else! (Sorry if the notification for this got you excited!) |
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Thanks from: ---> |
04-25-2021, 05:08 PM | #3364 |
is one Smokin' Farker
Join Date: 04-28-07
Location: South Bend IN
Name/Nickname : Mark
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Just seen a commercial on a South Bend TV station, that The Prized Pig is open again. Congrats Jeremy on surviving, and hope you have continued success.
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Looking for the truth, in the thin blue smoke Weber Silver 22.5X2, UDSx2 KCBS-CBJ #16571, Member GLBBQA Roadmaster BBQ comp team Proud member of the Blue Thermapen Association Certified MOINKballer Class of 2008 |
1 members found this post helpful. |
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11-13-2022, 07:02 PM | #3365 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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Since we're bumping threads, I had to give this one a bump. For one reason, the pickle recipe. I'll save you from having to go through 225 pages to find it, it's post 545.
https://www.bbq-brethren.com/forum/s...&postcount=545 When you make it, be careful of the salt content, Jeremy uses Diamond Crystal, so if you happen to use Morton, it'll be WAAAYY too salty unless you adjust. Good Stuff!
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