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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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10-27-2013, 10:41 PM | #316 |
Full Fledged Farker
Join Date: 06-14-11
Location: Boston, MA
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Thanks for the update. I really enjoy seeing the pictures and hearing about your business. I know it has been rough for you and I hope you are are taking care of yourself during these difficult times.
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10-28-2013, 10:01 AM | #317 |
Is lookin for wood to cook with.
Join Date: 09-09-13
Location: NE, Wisconsin
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I really enjoyed reading through the whole thread till I learned of your loss:(
I can't imagine how you have managed to keep it together and move forward in life, but we always have to. I'm really feeling for you and your family and hope you can keep us all informed through the upcoming winter. I am opening a BBQ restaurant as I type this note and have a few months to go before I am opened. We all learn a lot on threads like yours and can find many things that relate to us. I hope your venture continues to grow and be prosperous, because I know it's a dream and huge risk. Thanks BJ |
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10-28-2013, 12:24 PM | #319 |
is One Chatty Farker
Join Date: 10-11-11
Location: North Pole, Alaska
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And you still need to come up with an amazing meal idea that is also cost effective :)
Here's a couple rib pic from yesterday, Sundays are Rib Sunday at the shack. Also grabbed a couple feather banners for road entrance see how they work out.
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Equipment: 2UDS Weber Performer WIFI Stoker Custom Trailer Offset Owner of BurlesQ BBQ shack BurlesQ BBQ Facebook BurlesQ BBQ website |
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10-28-2013, 01:35 PM | #321 | |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Quote:
Here you go. http://www.bbq-brethren.com/forum/sh...&postcount=296 "Clint I think I came up with a menu item! Call it the Amazing Aawa. Chopped brisket sammich topped with onions, fried mac and cheese, and a dab of chili sauce." Not sure how cost effective it would be. Also something when developing a menu item, you have to look at the labor involved. The fried mac and cheese might throw this off a bit. If there was a way to do the M&C ahead and pop in the fryer, it might work. Clint, I hope things have gotten back on track for you. You will have to update after the snow starts to fly. Good luck!
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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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10-28-2013, 01:52 PM | #322 | |
is One Chatty Farker
Join Date: 10-11-11
Location: North Pole, Alaska
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Quote:
We should have had snow 3 weeks ago we getting some crazy weather... it rained last night and it dang near 50F last time we had weather like this was 1938 or so says the weather guys.... I know that I have always had snow on my Bday(Oct 19th) till this year, so it kinda weird. Clint
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Equipment: 2UDS Weber Performer WIFI Stoker Custom Trailer Offset Owner of BurlesQ BBQ shack BurlesQ BBQ Facebook BurlesQ BBQ website |
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10-28-2013, 02:01 PM | #323 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Thanks Pyles!
There is the menu item! You have all the components, just have to do the fried mac and cheese. Or you can just not fry it and pile it on! Nothing like re using already existing menu items to create another. Make sure you charge an arm and a leg for it to make it special!
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~Ren~ Fat Kids Club Founding Member |
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10-28-2013, 03:18 PM | #324 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Those banners looks like they'd draw the eye towards your place. I think they'll work great. Has business been alright for you?
Rock on man.
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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10-28-2013, 03:40 PM | #325 | |
is One Chatty Farker
Join Date: 10-11-11
Location: North Pole, Alaska
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Quote:
s on alternating Saturdays(thru the Holidays).... this last sat was the first go and the turkey was a big hit. So that will help as well
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Equipment: 2UDS Weber Performer WIFI Stoker Custom Trailer Offset Owner of BurlesQ BBQ shack BurlesQ BBQ Facebook BurlesQ BBQ website |
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10-28-2013, 03:59 PM | #326 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Ahhh nice. The ham and turkey sounds like great idea. I wonder if it'll be a big enough hit that folks will continue to want it after the holidays. Best wishes on the struggle man, my prayers are with you. Good to hear things are getting back to as normal of a routine as possible.
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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10-28-2013, 04:28 PM | #327 | |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Quote:
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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02-05-2014, 10:58 PM | #328 |
is Blowin Smoke!
Join Date: 07-31-11
Location: Beaumont, CA
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It has been over 3 months and I have yet to see a pic of the Amazing Aawa sammich...
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[I][COLOR=Red][B]Green Card Q[/B][/COLOR][/I] - Pitmaster (term used loosely) KCBS MCBJ & CTC Humphrey's Long Weekender, UDS, Red Box Smoker, SJS/Tamale Pot Smoker, Weber Performer, Weber 18.5 OTS, Alton Brown Flower Pot Smoker (died), Blue Ember Gasser (died} Member of the Hall of Zero's (Noobians v. Veterans Throwdown) |
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03-04-2014, 03:35 PM | #329 |
Quintessential Chatty Farker
Join Date: 02-22-14
Location: Kensington, MD
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I want to say I'm a new member and read every post in this thread.
I'm sorry for your loss, I don't think I could handle it as well at all. Although the idea of smokin' some 'Q might be restorative. Thank you for your honest and forthright thread. Good luck if it ever warms up this Spring. Mark |
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03-04-2014, 07:57 PM | #330 | |
is One Chatty Farker
Join Date: 10-11-11
Location: North Pole, Alaska
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I can't wait for the weather to break, I can tell you that! I'm currently on vacation hit a Harry Soo class with John Setzler now in NM visiting the folks.
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Equipment: 2UDS Weber Performer WIFI Stoker Custom Trailer Offset Owner of BurlesQ BBQ shack BurlesQ BBQ Facebook BurlesQ BBQ website |
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