|
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. |
|
Thread Tools |
12-09-2013, 12:08 PM | #556 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
The biggest issue I have seen for small places regarding selling whole briskets, is volume. Keeping and cooking a case or two of packers for every day starts to run into some serious space. And once you are doing that, folks will want whole racks of ribs, whole butts and pretty soon you are looking at keeping a large walk-in stocked and your smoking is going to be a 24 hour affair.
__________________
[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] |
|
12-09-2013, 12:58 PM | #557 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
|
Quote:
__________________
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] |
|
|
12-09-2013, 01:39 PM | #558 |
On the road to being a farker
Join Date: 11-05-13
Location: Backyard, MO
|
Thanks for the pickle recipe and I can't wait to see the results of the first day with paying customers!
__________________
DPP Fat 50 * Traeger Lil Tex * Kettle Pizza * Stumps Baby XL |
|
12-09-2013, 03:29 PM | #559 |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
|
I've been keeping up with this thread here, and there, but just in case I didn't say it already, hat's off to you man! I know there are a lot of closet wanna be BBQ business opener uppers on this forum, myself included.
Kudos for you having the cahonies to make it happen, and best of luck to you. I hope you have embarked upon a flourishing business that will provide job satisfaction and financial security for you and yours. |
|
12-09-2013, 03:59 PM | #560 | |
On the road to being a farker
Join Date: 06-26-12
Location: Four Corners Region, New Mexico
|
Quote:
So I would suggest "bulk" orders for take-out must be made on minimum of 24 hours notice.
__________________
Regards, Riz58 Char Broil Akorn, Primo, custom-built, and Masterbuilt Electric Smoker |
|
|
Thanks from:---> |
12-09-2013, 04:18 PM | #561 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
|
You know if I'm remembering correctly Superior coffee is one of the best ones available from most food service companies
__________________
[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 |
|
12-09-2013, 08:48 PM | #562 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
|
Thanks, everyone.
As for bulk orders, I already have a policy in place for placing them in advance. And for coffee, I'm a big coffee snob and there's no question I will only be serving coffee I want to drink myself. For now, I've just been grinding my own beans at home and bringing them to the restaurant. While that isn't a sustainable retail model, I will be seeking out the best bulk coffee I can buy. And the butcher paper size is a non-issue now. Cut the sheets in half and they fit on the trays almost perfectly with just an inch or so overhang. I don't know why I had such a brain fart and didn't think of that ahead of time. The local paper is coming tomorrow to take pics and interview me for a story, so that should drum up more interest. And my wife told me that people are talking and spreading the word at her office after Saturday's event, so that's good. Now, I just hope the health inspector calls me back first thing in the morning and gives the OK to do the final inspection on Thursday, then I can make an official announcement to the masses that the grand opening will be on Friday. Fingers crossed. |
|
Thanks from: ---> |
12-09-2013, 09:01 PM | #563 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
|
Good luck and having a buzz about when you open is a wonderful thing!
I'm sure you will knock it out of the park with some hard work and dedication which you obviously have!
__________________
~Ren~ Fat Kids Club Founding Member |
|
12-09-2013, 09:33 PM | #564 | |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
|
Quote:
Wifey is on board with this!
__________________
Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence |
|
|
Thanks from:---> |
12-10-2013, 08:47 AM | #565 |
Full Fledged Farker
Join Date: 08-11-08
Location: DC Metro
|
Congrats on a great opening.
__________________
[LIST][*]250 gallon, custom reverse flow smoker with warming cabinet aka Hawg Coffin[*]120 gallon reverse flow aka Hog Coffin (retired)[*] 22 and 18.5 WSM[*]Known as Spatulaman[*]Owner of Plate BBQ LLC[/LIST] |
|
12-10-2013, 09:37 AM | #566 |
Is lookin for wood to cook with.
Join Date: 12-01-13
Location: Suwanee, GA
|
Marubozo,
Just wanted to say congrats on your journey. As many have said, you are going down a road that many of us have thougt and dreamed about, and wish you all the success and joy that your work and effort deserve. |
|
12-10-2013, 10:20 AM | #567 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
Way cool. Hope the HD guy gives you the thumbs up for Thursday!
And the recipe? Thanks! I'm trying this on whole okra and jalapenos too.
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
|
12-10-2013, 11:11 AM | #568 |
Full Fledged Farker
Join Date: 05-06-07
Location: Littleton, Colorado
|
Good luck (though I doubt you will need it) and all the best to you on the Grand Opening. I would love it if a place like yours opened up within driving distance to me. If I'm ever in the area, I will definitely be stopping in. The food looks great. This has been one of my favorite threads to follow and I can't wait to try the pickle recipe. You are a great example of where hard work and smart planning with get you and I have no doubt that you will be more successful that you imagine.
Keep the thread going. It's been great.
__________________
Bo Klose 24x50 BYC Backwoods Fatboy Weber Kettle [COLOR=blue]Rock Chalk Jayhawk Blue[/COLOR][COLOR=black] Thermapen[/COLOR] Weber Gasser (out of gas) |
|
12-10-2013, 11:16 AM | #569 |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
|
For the butcher paper you might consider getting these:
http://www.amazon.com/Boardwalk-BUTC.../dp/B004NEW93U http://www.amazon.com/Bulman-A50018-.../dp/B004MDLZJQ The dispenser can be mounted to the wall. You can even put a roll in the dining room with a stack of paper sacks so people can take leftovers home. |
|
12-10-2013, 11:22 AM | #570 |
Is lookin for wood to cook with.
Join Date: 09-20-13
Location: Eaton Rapids
|
You could try Paramount Coffee in Lansing Mi, They go all over. Congrats on
Your opening, you've had a long and hard road to get there. Hope to make it out to try out your Q soon. |
|
|
|