Open a BBQ restaurant, they said. It will be fun, they said - Page 168

Pyle's BBQ · 10-13-2014, 12:06 PM

So are you open 7 days a week now? Smoking on Monday to get ahead?

marubozo · 10-13-2014, 04:14 PM

Quote:

Originally Posted by Pyle's BBQ

So are you open 7 days a week now? Smoking on Monday to get ahead?

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.

marubozo · 10-13-2014, 09:27 PM

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.

GrillsGoneWild · 10-13-2014, 09:43 PM

Well, if you would stop wearing your "Do you know who I am?" shirt you wouldn't draw so much attention......

marubozo · 10-13-2014, 09:47 PM

Quote:

Originally Posted by GrillsGoneWild

Well, if you would stop wearing your "Do you know who I am?" shirt you wouldn't draw so much attention......

Haha. I wasn't even wearing any PP garb.

Although I did see somebody wearing one of my shirts out on the street a while back and that was pretty awesome.

landarc · 10-13-2014, 09:56 PM

Quote:

Originally Posted by marubozo

Look At these bad boys. new menu special?

One of my favorite cuts of meat to roast or smoke, and one of the under sung cuts of Texas BBQ.

Bigmista · 10-14-2014, 03:29 AM

Quote:

Originally Posted by luke duke

You might consider offering whole breasts. They don't take up much space and they're real easy to cook. Just remove the skin, season them with S&P, cook them on high heat to an IT of 160 and you're done. They even taste great cold.

We sell turkey breasts daily. rarely more than a two hour cook. High yield meat also.

Burnt at Both Endz · 10-14-2014, 07:06 AM

Quote:

Originally Posted by marubozo

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.

Heck, almost like us comp cooks. Except we "pay" to set around a smoker and drink beer all day.

Vestal · 10-14-2014, 08:57 AM

Quote:

Originally Posted by marubozo

Haha. I wasn't even wearing any PP garb.

Although I did see somebody wearing one of my shirts out on the street a while back and that was pretty awesome.

It was probably the scent of smoke that gave you away

DaveAlvarado · 10-14-2014, 09:34 AM

I'll be introducing the North Texas Brethren to your pickles on Saturday. Going to make up a batch probably Wednesday night.

EricD · 10-14-2014, 11:54 AM

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!

Kev2u · 10-14-2014, 11:01 PM

That's awesome. Just remember, "To whom much is given, Much is required"

It's great to see your success the 1st yr out!

GrillsGoneWild · 10-14-2014, 11:30 PM

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.

gaspipe1 · 10-15-2014, 10:13 AM

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

Elrik · 10-15-2014, 10:17 PM

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!

10-13-2014, 12:06 PM	#2506
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	So are you open 7 days a week now? Smoking on Monday to get ahead? __________________ 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

10-13-2014, 09:43 PM	#2509
GrillsGoneWild is one Smokin' Farker Join Date: 08-30-10 Location: Rockwall, TX	Well, if you would stop wearing your "Do you know who I am?" shirt you wouldn't draw so much attention...... __________________ 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.

10-14-2014, 11:01 PM	#2517
Kev2u Got rid of the matchlight. Join Date: 09-27-13 Location: Leesburg, VA	That's awesome. Just remember, "To whom much is given, Much is required" It's great to see your success the 1st yr out! __________________ Kevin ____________________ Tejas 20x40 stick burner Weber Kettle 23" Weber Summit Platinum Series Gas Weber Genesis Gas

10-14-2014, 11:30 PM	#2518
GrillsGoneWild is one Smokin' Farker Join Date: 08-30-10 Location: Rockwall, TX	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. __________________ Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9

10-13-2014, 09:27 PM	#2508
marubozo is one Smokin' Farker Join Date: 06-25-11 Location: Mishawaka, IN Name/Nickname : Jeremy	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.

10-14-2014, 09:34 AM	#2515
DaveAlvarado is One Chatty Farker Join Date: 12-23-13 Location: DFW, TX	I'll be introducing the North Texas Brethren to your pickles on Saturday. Going to make up a batch probably Wednesday night.

10-14-2014, 11:54 AM	#2516
EricD is One Chatty Farker Join Date: 08-08-14 Location: Framingham, Taxachusetts	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!

10-15-2014, 10:13 AM	#2519
gaspipe1 Full Fledged Farker Join Date: 05-23-11 Location: Cranford, NJ	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

10-15-2014, 10:17 PM	#2520
Elrik On the road to being a farker Join Date: 12-28-11 Location: Toronto, Ontario	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!