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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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08-16-2018, 01:50 PM | #3136 | |
Full Fledged Farker
Join Date: 11-15-16
Location: Macon
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Quote:
Glad things seem to be working out Jeremy!
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Why do people feel the need to list all their cookers in their signature? |
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1 members found this post helpful. |
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08-16-2018, 01:50 PM | #3137 | |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Quote:
Oddly enough, as soon as I posted this update my old boss tried calling me. I didn't pick up. lol |
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08-16-2018, 01:56 PM | #3138 |
Babbling Farker
Join Date: 10-17-13
Location: Blythewood, SC
Name/Nickname : Dennis
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Sorry about the bad luck but you already know it was a blessing in disguise! Stick to your principles and success will follow! Take care man, glad to hear from you!
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BUBBA GRILLS 250r, CharGriller Akorn, 1.5 uds, 28in Blackstone, Blackstone Tailgater, Weber Mastertouch Slate Blue, Weber Copper Performer Premium, Weber 26er, Weber Jumbo Joe, and a set of Octoforks! GOOD FOOD GOOD TIMES AND GOOD FRIENDS CAN BE FOUND HERE!! THE BBQ BRETHREN BASHES! [URL]http://www.bbq-brethren.com/forum/forumdisplay.php?f=8[/URL] |
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08-16-2018, 01:56 PM | #3139 | |
is one Smokin' Farker
Join Date: 10-19-15
Location: City, MN
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Here's an example I found with an internet search: http://www.startribune.com/these-3-m...hen/479417423/ Note that the focus is subtle but it is on chef, not the gig. |
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08-16-2018, 02:07 PM | #3140 |
Knows what a fatty is.
Join Date: 03-22-17
Location: South Bend, Indiana
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Can confirm ownership of Fat Cap are some pompous, self righteous *******s. They behave even worse at their fine dining place downtown.
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1 members found this post helpful. |
08-16-2018, 02:09 PM | #3141 |
Babbling Farker
Join Date: 07-15-13
Location: Butler PA
Name/Nickname : Hey you with the face!
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Good luck with the new gig.
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08-16-2018, 02:16 PM | #3142 |
Babbling Farker
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
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The Salt Lick does the leftover strategy but they’re still expanding. So it can be done correctly. But man, write a book! Then work out a signing tour at other bbq joints...
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Boathouse Smokers Big Black Cabinet |
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08-16-2018, 02:41 PM | #3143 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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maybe he'll tell the whole story in the book. sorry but the way things were left hanging I'm not very interested in round 2 or 3.
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Let's all just calm down and smoke a fatty |
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08-16-2018, 03:39 PM | #3144 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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Damn what a roller coaster ride! Hope it works out for you; it sounds promising!
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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08-16-2018, 04:14 PM | #3145 |
Full Fledged Farker
Join Date: 04-18-11
Location: Northeast
Name/Nickname : Kimo1
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Enjoyed reading this. Especially now, as I head down this road myself.
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08-19-2018, 09:15 AM | #3146 |
is One Chatty Farker
Join Date: 09-07-13
Location: Nebraska
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Good luck jeremy!
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Nate. a pellet pooper and a gasser |
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09-14-2018, 12:20 PM | #3147 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 08-10-15
Location: Gaffney SC
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Ive read this entire thread but must have missed why the Prized Pig actually closed? Can someone tell me so I feel like I know the whole story after reading 210+ pages.
And a big thanks to Jeremy for telling his story. Very enlightening. And ofcourse I will be making the pickles in the near future. Thank you again Jeremy. |
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09-14-2018, 12:29 PM | #3148 |
is One Chatty Farker
Join Date: 09-07-13
Location: Nebraska
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It was never stated why the prized pig closed......yet
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Nate. a pellet pooper and a gasser |
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09-20-2018, 11:49 PM | #3149 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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It was a combination of a lot of things. Financialy not viable, debt, divorce, trying to open a second location, bank backing out of financing after tens of thousands spent on said new location, etc.
There was no single thing that led to its closing, but rather a lot of things that happened all at once making it clear it wasn’t going to work out. Things probably could have been salvaged, but at some point you have to decide whether to cut your losses and move on or potentially get into an even worse situation. Life is full of opportunities. The restaurant had a good run and I learned a lot of what needs to be done, and more importantly, what shouldn’t be done. The prized pig was a success in a sense, but the location and business model I put in place, along with marital problems and expansion plans at the time, made for a situation where a decision had to be made. I had my opportunity, and along came another opportunity. In the end that didn’t work out either. But more lessons learned. But guess what? There are so many other opportunities out there. I’m in the process of helping open two brand new bbq restaurants. I may end up becoming the executive chef. I may become a partner. I even have an investor who wants me to blow those offers off and open the prized pig again in a new location. Closing the prized pig wasn’t the end. It was just the beginning. A stepping stone. A learning experience. That chapter may have closed, but bigger and better opportunities are abound. I don’t know where this journey will take me just yet, but I foresee good things happening in the world of bbq. And I will update when I can. But be sure, more bbq is coming. |
4 members found this post helpful. |
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09-21-2018, 05:48 AM | #3150 |
On the road to being a farker
Join Date: 08-19-18
Location: New York, NY
Name/Nickname : BBQ Jew
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“Success is going from failure to failure with no loss of enthusiasm.”
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