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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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10-13-2014, 12:06 PM | #2506 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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So are you open 7 days a week now? Smoking on Monday to get ahead?
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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10-13-2014, 04:14 PM | #2507 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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No, still just wed-sun. We already start smoking on Tuesday and also have deliveries, so even adding one more day would result in a 7 day workweek. Maybe next year, but for now I'm good with this schedule.
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10-13-2014, 09:27 PM | #2508 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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And it happened again tonight. Was out to eat with the fam at a japanese place in South Bend tonight and after about 20 minutes in, the couple next to us lean over and say I look familiar and wonder if I'm the chef at the prized pig. Understandable if they frequent the place, but they said they have never been before.
What the heck? Oh, otherwise, this corporate cooking event today was great. They gave us way too much meat for the crowd, but otherwise it was fantastic. Got to serve some big wigs from Chicago, made some supplier connections, and possibly got a few new gigs out of the deal. Oh, and did I mention I got paid to sit around a smoker and drink beer all day? Now that's a job. |
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Thanks from: ---> |
10-13-2014, 09:43 PM | #2509 |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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Well, if you would stop wearing your "Do you know who I am?" shirt you wouldn't draw so much attention......
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Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9 |
1 members found this post helpful. |
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10-13-2014, 09:47 PM | #2510 | |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Quote:
Although I did see somebody wearing one of my shirts out on the street a while back and that was pretty awesome. |
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10-13-2014, 09:56 PM | #2511 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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One of my favorite cuts of meat to roast or smoke, and one of the under sung cuts of Texas BBQ.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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10-14-2014, 03:29 AM | #2512 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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We sell turkey breasts daily. rarely more than a two hour cook. High yield meat also.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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10-14-2014, 07:06 AM | #2513 | |
Babbling Farker
Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin
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Quote:
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Thanks from: ---> |
10-14-2014, 08:57 AM | #2514 |
Got Wood.
Join Date: 01-18-13
Location: Abingdon,VA
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10-14-2014, 11:54 AM | #2516 |
is One Chatty Farker
Join Date: 08-08-14
Location: Framingham, Taxachusetts
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Jeremy, thanks for the update! I glad things are still going so well for you. And a big thank you for the pickles recipe. I made it this weekend and I'm kickin' myself for not doing it sooner.
To all else....If you haven't made the pickles yet, make them! Well worth your time and effort (which really isn't much). I am not a huge pickle person, maybe on a sandwich. But I don't usually eat them out of the jar as a snack. Honestly, I can't stop running to the fridge to "grab just one more". These things are REALLY good! |
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10-14-2014, 11:01 PM | #2517 |
Got rid of the matchlight.
Join Date: 09-27-13
Location: Leesburg, VA
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That's awesome. Just remember, "To whom much is given, Much is required" It's great to see your success the 1st yr out!
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Kevin ____________________ Tejas 20x40 stick burner Weber Kettle 23" Weber Summit Platinum Series Gas Weber Genesis Gas |
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10-14-2014, 11:30 PM | #2518 |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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I just got laid off (position eliminated), so maybe I should go hang with you for a week to get a taste of what bbq restaurant life is all about.
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Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9 |
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10-15-2014, 10:13 AM | #2519 |
Full Fledged Farker
Join Date: 05-23-11
Location: Cranford, NJ
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marubozo, as I have said in the past, thanks for sharing! it's been a great read. I have a question that I do not think has been asked:
From my understanding you live real close to your spot. If you were to do it again, would you still do it close to home or would you rather do it a few towns over (perhaps 30-60 min ride or so). Also if you did do it further away do you think you would have been able to get it up and running with the added commute? Thanks again and all the best Gaspare |
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10-15-2014, 10:17 PM | #2520 |
On the road to being a farker
Join Date: 12-28-11
Location: Toronto, Ontario
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Love the look of those chops. Think i am going to have to try smoking them whole like that soon and see how it turns out! Happy almost one year anniversary, i still remember the agony from the first opening date push backs, what a ride!
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