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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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10-24-2013, 01:36 PM | #331 |
is One Chatty Farker
Join Date: 08-23-13
Location: Colorado
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Dang, that thing looks SERIOUS! I see the turet and hatch on top...the main gun must be on the other side. ;)
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10-24-2013, 01:42 PM | #332 |
Full Fledged Farker
Join Date: 09-07-13
Location: Mass
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Wow - holy crap and Wow!
Very nice. Once you get it going - would love to see how it is operated.. |
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10-24-2013, 02:23 PM | #333 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Thanks for the update and the pic!!!!
I can't wait to try some of the fine smoked goods that you prepare in that beast. Was having a real bad day, but that sure made me smile, thanks
__________________
[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 |
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10-24-2013, 02:32 PM | #334 | |
is one Smokin' Farker
Join Date: 03-20-09
Location: Kansas
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Quote:
I think he should name it, "Lil Tank".
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Do I smell SMOKE????? |
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10-24-2013, 06:34 PM | #335 |
is one Smokin' Farker
Join Date: 08-16-11
Location: Saint Cloud, FL
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Having absolutely no experience in the restaurant business (except for eating in them), let me give you some advice... (you haven't received any advice before now, have you?)
(You know, I'm like the people who have no kids telling you how to raise yours. ) Anyway, a BBQ place opened near me about six months ago. Their food is not bad, but the people that work there *always* look like their dog just died. Everyone (even the owner) just looks sad. So, I go there occasionally, but I prefer to give my business to local restaurants that seem happy to see me. So, all I'm sayin' is: a little good customer service goes a long way! I hope you can find some friendly folks to make you successful!
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Lang 48 Original Superfast [COLOR=red]RED[/COLOR] ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan |
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Thanks from:---> |
10-24-2013, 11:37 PM | #336 |
On the road to being a farker
Join Date: 09-20-13
Location: Canada
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Wow, what an adventure this thread has been!
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10-24-2013, 11:45 PM | #337 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Glad to hear you are getting closer. I'll be looking for the opening day.
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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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10-25-2013, 05:16 AM | #338 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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If you do not hang a picture of that girl with her pumpkin and trophy in that joint......... you will know who upper decked your toilets.
That is priceless and the public deserves to see that. |
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10-29-2013, 08:53 PM | #339 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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The light at the end of the tunnel. I can see it!
Construction basically wrapped up today. Just two small things left. We just need to hard wire the smoker (so that no idiot kids come by in the middle of the night and think it would be funny to unplug it), and get the roof curb so that we can mount the exhaust fan for the smoker. Today the pit got hooked up to the gas, but that was an unexpected setback. Since the existing gas line was really close to where we put the pit I figured it would be easy peasy. Wrong. Four hours of work and about $600 later is what it took. Ouch. And one more big setback today. I was under the impression from the sellers that the propane that was left in the tank was included in the sale. Never got it in writing in the sales contract though, and the propane company came out to hook up the tank and informed me that they bought back the 700 or so gallons left in the tank from the sellers, so I'm going to be billed for it. Ouch. Lesson learned. Otherwise, my wife took the rest of this week and next week off so starting tomorrow it's going to be some aggressive cleaning, priming, and painting. Hopefully the dining room will be 100% finished by Friday. And on Saturday, I'm actually having the some of the "public" come whether we're done or not. We are part of a county-wide road rally scavenger hunt thing for Halloween so teams of people will be stumbling upon the restaurant as part of their list of destinations. So, they will be required to eat a pulled pork slider before they can get their next clue. Even if the pit isn't ready at the restaurant, I'll just smoke up some butts on a portable smoker in the parking lot or something, but either way, I'm serving food on Saturday, dammit! Then hopefully next week I can get the health inspector in and all the other inspections done, get the Coke guy in for the fountain machine, start interviewing potential employees, etc. We'll see. Fingers crossed we're in the home stretch. This has been an incredibly trying process. And for those who didn't see it on facebook, the completed roof/porch type structure: |
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Thanks from: ---> |
10-29-2013, 09:20 PM | #340 |
is Blowin Smoke!
Join Date: 10-08-13
Location: North East Georgia.
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Nice looking unit ya got there, but I have to ask, do you think that header is strong enough to hold up that roof? LOL, just trikin.
Best to ya get er goin, make some money.
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If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong! |
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10-29-2013, 09:22 PM | #341 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Hah. Yeah, I don't know WTF is up with that. I think they just used whatever wood they had in the back of the truck or something. I think the header weighs more than the stupid little roof.
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10-30-2013, 03:51 AM | #343 |
Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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Wow! I'm so excited It feels like I'm the one who's opening up the restaurant. Can't wait till opening day. Best wishes.
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Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm. |
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10-30-2013, 04:30 AM | #344 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Awesome!
I can't wait to taste some of the fine Q on opening day!
__________________
[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 |
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10-30-2013, 06:22 AM | #345 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Marubozo,
I would seriously consider enclosing that smoker unit under the extended roof there. Nobody needs to see that, and frankly, it will be a lot safer. Just spend a few bucks for some piece of mind and get some cladding around it at the very least. Cheers! Bill
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A butterflies wings. About to bring down everything... |
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