Open a BBQ restaurant, they said. It will be fun, they said - Page 151

ButtBurner · 07-29-2014, 08:56 AM

Quote:

Originally Posted by tortaboy

Not to Hijack, as the pickle recipe is legendary.....

When you say you used the same brine...
Did you recycle it?
Can you recycle it?

I have made 2 batches in the same brine, when one was gone I just put more pickles in it

I do this too with Claussen and other pickles.

It works...

BreakingBBQ · 07-29-2014, 03:25 PM

Since we are talking pickles. I have made two double batches and they go so fast that I am thinking of getting a tub (size you use to brine turkeys) container to make mega batches.

Thanks for sharing. You have upped my BBQ rep in my neighborhood with these pickles.

ButtBurner · 07-29-2014, 03:51 PM

actually I just tried some from the reused brine

It tastes good but did lose some of its potency, so keep that in mind

they are still good just not as...

mchar69 · 07-29-2014, 05:10 PM

Might have to buy another fridge to store the pickles.
They last a long time. Well, they won't SPOIL quickly,
is what I mean.
They disappear fast! I mean, make 2 gallons, and they are GONE!
I need to make 2 5-gallon Buckets next!

marubozo · 07-31-2014, 01:24 PM

Quote:

Originally Posted by mchar69

Might have to buy another fridge to store the pickles.
They last a long time. Well, they won't SPOIL quickly,
is what I mean.
They disappear fast! I mean, make 2 gallons, and they are GONE!
I need to make 2 5-gallon Buckets next!

I think we're going through around 75 pounds of cucumbers a week at the restaurant, and we only give each person two slices.

mchar69 · 07-31-2014, 04:59 PM

Quote:

we only give each person two slices.

Well that's it, I'll NEVER go there for only 2 slices!
I thought you were contemplating selling your sides by the lb?
Not that you have any free time to do that...

marubozo · 07-31-2014, 07:30 PM

Quote:

Originally Posted by mchar69

Well that's it, I'll NEVER go there for only 2 slices!
I thought you were contemplating selling your sides by the lb?
Not that you have any free time to do that...

We do sell sides in bulk. And sell a lot of them! Had someone not too long ago order 32 quarts of mac and cheese. I also sell pickles at $2 for a half pint container.

But for the most part, pickles are just a freebie that come with each order.

TailGateJoecom · 08-01-2014, 12:57 AM

Quote:

Originally Posted by marubozo

I think we're going through around 75 pounds of cucumbers a week at the restaurant, and we only give each person two slices.

Just a friendly fyi, you may want to QC the people on the line, because I definitely got more than 2 slices, lol

Also, for anyone who didn't see my post in this thread, The Pig is legit, was worth the 700+ mile drive to get to!

QansasjayhawQ · 08-01-2014, 09:32 AM

Wow.
I made it.
Every post from the beginning to now.

YOU are an amazing human, Jeremy.

I can't think of anything else to say that hasn't already been said.

Thank you for sharing your journeys!

Blazon · 08-01-2014, 09:32 AM

Quote:

Originally Posted by TailGateJoecom

Just a friendly fyi, you may want to QC the people on the line, because I definitely got more than 2 slices, lol

Also, for anyone who didn't see my post in this thread, The Pig is legit, was worth the 700+ mile drive to get to!

You know you're doing something very right when people who know barbeque are saying it's worth a ten hour drive.

From where I live in Chicago it saves about 390 miles each way getting to Kansas City. The way I see it, I can apply that $140 in gas savings to Prized Pig brisket-by-the-pound and pints of now famous pickles!

marubozo · 08-01-2014, 04:00 PM

This week is setting up to be a bust. Totally didn't think about what was going on this week when planning. It's the county fair and the town's biggest festival of the year downtown. Neither of which we're vending at. So restaurant traffic has been abnormally slow the past few days. Next year I need to make sure we're at one or both events to make up for the slowdown here. It's not that it's totally dead, but just not the non-stop madness we're used to.

We do have an event we'll be vending at all next weekend. The country's longest garage sale is going on right here on US-12 where the restaurant is, plus we're setting up the trailer down the road in another town, so we should be killing it and make up for this week.

THoey1963 · 08-01-2014, 04:56 PM

Hey, you could use a break from the madness.

marubozo · 08-01-2014, 07:28 PM

Quote:

Originally Posted by THoey1963

Hey, you could use a break from the madness.

That's true, and kind of how I've been looking at it since I can catch up a bit. But not so good considering I just dropped about $15k on a concession trailer and smoker.

landarc · 08-01-2014, 07:54 PM

Quote:

Originally Posted by marubozo

That's true, and kind of how I've been looking at it since I can catch up a bit. But not so good considering I just dropped about $15k on a concession trailer and smoker.

You're kinda new to this aren't you kid?

Take the break, they'll be back and wanting three slices of pickles now

Demosthenes9 · 08-01-2014, 11:58 PM

Quote:

Originally Posted by marubozo

That's true, and kind of how I've been looking at it since I can catch up a bit. But not so good considering I just dropped about $15k on a concession trailer and smoker.

Given what I've read so far, the smoker and trailer should pay for themselves in 8 to 12 months or less. That's a good ROI for the restaurant/catering biz.

07-29-2014, 03:51 PM	#2253
ButtBurner Babbling Farker Join Date: 12-18-12 Location: Dearborn Mi, Manton Mi	actually I just tried some from the reused brine It tastes good but did lose some of its potency, so keep that in mind they are still good just not as... __________________ Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL]

08-01-2014, 09:32 AM	#2259
QansasjayhawQ is One Chatty Farker Join Date: 06-21-06 Location: Lawrence, Kansas - The Great American Outback	Wow. I made it. Every post from the beginning to now. YOU are an amazing human, Jeremy. I can't think of anything else to say that hasn't already been said. Thank you for sharing your journeys! __________________ We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute.

08-01-2014, 04:56 PM	#2262
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	Hey, you could use a break from the madness. __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

07-29-2014, 03:25 PM	#2252
BreakingBBQ Got Wood. Join Date: 06-26-14 Location: Staten Island, NY	Since we are talking pickles. I have made two double batches and they go so fast that I am thinking of getting a tub (size you use to brine turkeys) container to make mega batches. Thanks for sharing. You have upped my BBQ rep in my neighborhood with these pickles.

07-29-2014, 05:10 PM	#2254
mchar69 Quintessential Chatty Farker Join Date: 02-22-14 Location: Kensington, MD	Might have to buy another fridge to store the pickles. They last a long time. Well, they won't SPOIL quickly, is what I mean. They disappear fast! I mean, make 2 gallons, and they are GONE! I need to make 2 5-gallon Buckets next!

08-01-2014, 04:00 PM	#2261
marubozo is one Smokin' Farker Join Date: 06-25-11 Location: Mishawaka, IN Name/Nickname : Jeremy	This week is setting up to be a bust. Totally didn't think about what was going on this week when planning. It's the county fair and the town's biggest festival of the year downtown. Neither of which we're vending at. So restaurant traffic has been abnormally slow the past few days. Next year I need to make sure we're at one or both events to make up for the slowdown here. It's not that it's totally dead, but just not the non-stop madness we're used to. We do have an event we'll be vending at all next weekend. The country's longest garage sale is going on right here on US-12 where the restaurant is, plus we're setting up the trailer down the road in another town, so we should be killing it and make up for this week.