Open a BBQ restaurant, they said. It will be fun, they said - Page 26

oifmarine2003 · 11-07-2013, 08:12 PM

Looking good! I am in for a road trip when you get settled in.

marubozo · 11-16-2013, 07:52 PM

First cook on the smoker today. A bunch of spares and tips. Great googly moogly, did they ever turn out well.

One thing I was shocked to learn about this pit is how much faster the cooking times are compared to what I'm used to. I put the ribs on expecting about a four hour cook as per usual, but at just 2.5 hours they were bending and on the verge of breaking so I had to pull way early. I guess the rotisserie and convection fan really do make a difference.

I was mainly cooking just to test and to make dinner for our family and my in-laws, but since we had some extra I sort of half joked and posted on facebook that if anybody stopped in they could try a sample. I didn't really think anybody would show. Instead, around 30 people ended up coming. Oops.

Great reviews, too, and got to meet a lot of people in the area who are just begging for the place to open, so that's a good sign.

Pretty exciting to be on the cusp of finally opening.

FatCoyote · 11-16-2013, 07:59 PM

Looking good and excited for ya.

loco_engr · 11-16-2013, 08:05 PM

WOW! 30 customers just from a FB post!

Hopefully the local media will give you some air time.

Good Luck!

landarc · 11-16-2013, 08:06 PM

Great start, the convection really makes a huge difference.

Neil · 11-16-2013, 10:20 PM

Be sure to get in touch with Pat Moody of WSJM and MailMax. He does a great job of provididng publicity for start up businesses in the area. I'll be bringing some friends down from St. Joseph soon.

marubozo · 11-16-2013, 10:26 PM

Quote:

Originally Posted by Neil

Be sure to get in touch with Pat Moody of WSJM and MailMax. He does a great job of provididng publicity for start up businesses in the area. I'll be bringing some friends down from St. Joseph soon.

Great idea. I don't listen to Pat personally, but I didn't even think of using him as an outlet to get the word out. Thanks!

dummy que · 11-16-2013, 10:39 PM

good luck i`ve had a lot of folks tell me YOU SHOULD OPEN A BBQ PLACE your one brave man to risk your time and money and take a hobby an turn it into a job THE BEST OF LUCK TO YOU

peeps · 11-16-2013, 10:47 PM

Very cool that you have a nice following already ;)

Pyle's BBQ · 11-16-2013, 11:10 PM

Quote:

Originally Posted by loco_engr

WOW! 30 customers just from a FB post!

Hopefully the local media will give you some air time.

Good Luck!

Customers implies they paid. These were just people that wanted free ribs.

MB, you will find that with the convection it will speed things up considerably, just like in a regular convection oven.

Great to see things are getting closer.

Diesel Dave · 11-17-2013, 05:11 AM

Dang man, can't wait for the opening!

Now that's some pr0n to see first thing in the morning

dport7 · 11-17-2013, 07:19 AM

Nice cook and fast.
30 people off one post, I can already see your gonna need another smoker.

NickTheGreat · 11-18-2013, 08:10 AM

So far so good. Glad to hear it :)

marubozo · 11-19-2013, 04:43 PM

The hiring process is absolutely brutal. I've had to hire people before in my other business, but it was specialized and only a certain subset of people applied. For these positions it blows my mind to see the walks of life that are begging for a job. Longest and most taxing day in this venture so far and I've got to do it for the rest of the week.

Otherwise, finally chose a food supplier, and the health inspector is coming in the morning to do a pre-inspection to hopefully catch any issues before the final inspection and give me an open date so I can begin getting the word out.

But another setback with the contractor. Still need the exhaust fan hooked up and after a week of "looking into it" he said he can't do it because he isn't licensed for HVAC work. WTF? You knew this was part of the project from day one. So now he's pawned me off to someone else who he says can do it. At what cost, I still do not know. Pain in the ass.

I need a drink. And like two straight days of sleep.

dport7 · 11-19-2013, 04:49 PM

When you open your second store in the south, I will work for food haha.

I feel your pain in the hiring process, had the same thing in the asphalt trade.
Everybody could do it till it came time to do it. Nothing like what your going through though.

11-07-2013, 08:12 PM	#376
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	Looking good! I am in for a road trip when you get settled in. __________________ Chris- Midwest BBQ Outreach

11-16-2013, 07:59 PM	#378
FatCoyote is one Smokin' Farker Join Date: 10-10-13 Location: Austin, Texas	Looking good and excited for ya. __________________ What ya smokin there?

11-16-2013, 08:05 PM	#379
loco_engr is one Smokin' Farker Join Date: 08-24-11 Location: Lansing KS	WOW! 30 customers just from a FB post! Hopefully the local media will give you some air time. Good Luck! __________________ LRG & Mini BGE , super fast Kansas State purple Thermopen!

11-16-2013, 08:06 PM	#380
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Great start, the convection really makes a huge difference. __________________ [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]

11-16-2013, 10:20 PM	#381
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	Be sure to get in touch with Pat Moody of WSJM and MailMax. He does a great job of provididng publicity for start up businesses in the area. I'll be bringing some friends down from St. Joseph soon. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

11-16-2013, 07:52 PM	#377
marubozo is one Smokin' Farker Join Date: 06-25-11 Location: Mishawaka, IN Name/Nickname : Jeremy	First cook on the smoker today. A bunch of spares and tips. Great googly moogly, did they ever turn out well. One thing I was shocked to learn about this pit is how much faster the cooking times are compared to what I'm used to. I put the ribs on expecting about a four hour cook as per usual, but at just 2.5 hours they were bending and on the verge of breaking so I had to pull way early. I guess the rotisserie and convection fan really do make a difference. I was mainly cooking just to test and to make dinner for our family and my in-laws, but since we had some extra I sort of half joked and posted on facebook that if anybody stopped in they could try a sample. I didn't really think anybody would show. Instead, around 30 people ended up coming. Oops. Great reviews, too, and got to meet a lot of people in the area who are just begging for the place to open, so that's a good sign. Pretty exciting to be on the cusp of finally opening.

11-16-2013, 10:39 PM	#383
dummy que Full Fledged Farker Join Date: 04-02-13 Location: stoutsville ohio 43154	new bbq joint good luck i`ve had a lot of folks tell me YOU SHOULD OPEN A BBQ PLACE your one brave man to risk your time and money and take a hobby an turn it into a job THE BEST OF LUCK TO YOU __________________ LANG 60,BUD, AND A WHOLE PILE OF WORNOUT CHARGRILLER HORZ. weber kettle collection

11-16-2013, 10:47 PM	#384
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	Very cool that you have a nice following already ;) __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

11-17-2013, 05:11 AM	#386
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Dang man, can't wait for the opening! Now that's some pr0n to see first thing in the morning __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

11-17-2013, 07:19 AM	#387
dport7 is Blowin Smoke! Join Date: 10-08-13 Location: North East Georgia.	Nice cook and fast. 30 people off one post, I can already see your gonna need another smoker. __________________ If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!

11-18-2013, 08:10 AM	#388
NickTheGreat is Blowin Smoke! Join Date: 05-08-12 Location: Iowa	So far so good. Glad to hear it :) __________________ 18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer

11-19-2013, 04:43 PM	#389
marubozo is one Smokin' Farker Join Date: 06-25-11 Location: Mishawaka, IN Name/Nickname : Jeremy	The hiring process is absolutely brutal. I've had to hire people before in my other business, but it was specialized and only a certain subset of people applied. For these positions it blows my mind to see the walks of life that are begging for a job. Longest and most taxing day in this venture so far and I've got to do it for the rest of the week. Otherwise, finally chose a food supplier, and the health inspector is coming in the morning to do a pre-inspection to hopefully catch any issues before the final inspection and give me an open date so I can begin getting the word out. But another setback with the contractor. Still need the exhaust fan hooked up and after a week of "looking into it" he said he can't do it because he isn't licensed for HVAC work. WTF? You knew this was part of the project from day one. So now he's pawned me off to someone else who he says can do it. At what cost, I still do not know. Pain in the ass. I need a drink. And like two straight days of sleep.

11-19-2013, 04:49 PM	#390
dport7 is Blowin Smoke! Join Date: 10-08-13 Location: North East Georgia.	When you open your second store in the south, I will work for food haha. I feel your pain in the hiring process, had the same thing in the asphalt trade. Everybody could do it till it came time to do it. Nothing like what your going through though. __________________ If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!