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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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06-23-2014, 09:34 AM | #1966 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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That's too bad, at least from the standpoint about the governing bodies. I can't speak to the other issues. (As you say, you cannot just smoke and sell more meat and there may be more issues beyond the building.) It seems to me that the value of The Prized Pig to the township goes beyond the tax revenue you generate. You pull business in from fairly far away and that benefits other businesses in the area. Unfortunate that they cannot see beyond "we have rules that we must enforce."
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Weber Crazy |
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06-23-2014, 09:41 AM | #1967 | |
Full Fledged Farker
Join Date: 01-21-14
Location: NH
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I was just reading some of the yelp reviews. I had to laugh at this one.
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My search continues for a decent Q joint around here. I hit one I've been driving by for years. Checked out the yelp reviews. I don't go by these exclusively, but use it as a base. Meh. If it wasn't owned by a storage facility (behind it) I'm pretty sure it wouldn't be there.
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I'm just here to see what cowgirl cooked. |
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06-23-2014, 11:04 AM | #1968 |
On the road to being a farker
Join Date: 09-07-11
Location: Zionsville, Indiana
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I want to hear more about the throwing of the phone!!!!
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I have many leatherbound books and my apartment smells of rich mahagoney |
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06-23-2014, 11:35 AM | #1969 |
Full Fledged Farker
Join Date: 01-21-14
Location: NH
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Picture a balloon. Every time one of his employees does something stupid, it's like another breath getting blown in. Repeat that mistake a couple of times and it's like a whole lung full at a time. Something has to give eventually. Given that most business owners run around with a half full balloon from everyday stress, sometimes it fills fast.
For me, the repeated mistakes are the worst. Like he said though, public forum. Can't blab too much. I'm all for a private section where he could vent unrestricted though!
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I'm just here to see what cowgirl cooked. |
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06-23-2014, 01:08 PM | #1970 |
Got rid of the matchlight.
Join Date: 04-10-14
Location: Kalamazoo, MI
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Head East!
The Prized Pig in Kalamazoo has a nice ring to it. There's a lot going on here, including free college tuition (to any Michigan public university, college, or 15 participating private colleges and universities) if you have kids that graduate from Kalamazoo Public Schools. It's called "the Kalamazoo Promise". Just saying . . .
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06-23-2014, 01:11 PM | #1971 | |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9 |
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06-23-2014, 01:51 PM | #1972 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Ribs and rib tips cook between 2-2.5 hours depending on size. I forgot to mention that during the day after I pull the butts and brisket I run the pit at 275 for all the other meats.
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06-23-2014, 01:55 PM | #1973 |
On the road to being a farker
Join Date: 01-03-12
Location: Honolulu, HI
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Need to get the powers that be to eat your BBQ. Maybe invite the inspectors who worked on your permit in for a closed event on an off day. Smooth things over, etc.....playing the politics for the future. ;) Good luck. Read through nearly all the pages.
Whoops forgot the quote to my post....about the township, mechanical, health, building inspectors that gave you a hard time. |
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06-23-2014, 03:48 PM | #1974 | |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Forgot to mention, we're up for two awards in July. The South Bend Tribune does an annual Reader's Choice awards and we were a finalist in the BBQ category. Then somebody came in from another publication and said we're a finalist for the best restaurant in Michiana. And somebody told me this weekend that one of the regional food critics came in earlier in the week anonymously. So now I'm anxiously awaiting the review. Not going to lie, but it feels pretty good to begin seeing recognition after only six months in business. |
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06-23-2014, 04:08 PM | #1975 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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[QUOTE=marubozo;2966541 Not going to lie, but it feels pretty good to begin seeing recognition after only six months in business.[/QUOTE]
You worked your ass off (and obviously still are) and this is what can happen as a result. You deserve ALL of the recognition you get....
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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06-23-2014, 04:19 PM | #1976 | |
is One Chatty Farker
Join Date: 12-23-13
Location: DFW, TX
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I get spares done in about 4 hours at 275, but they get smoke for about 3 hours then foil for about 45 minutes, with a final 15-30 minutes getting the sauce set and hitting the tenderness I want. |
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06-23-2014, 05:49 PM | #1977 |
is One Chatty Farker
Join Date: 09-17-12
Location: Oswego, IL
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If any brethren are anywhere near this place, you have got to stop in! Jeremy is putting out some awesome Q at this place. My wife and I stopped in on Saturday for a late lunch while on our way to New Buffalo to celebrate our anniversary. I am so glad we made it part of our plans. The brisket itself is worth the trip. I had a hard time sharing some with my wife - the bark itself is phenomenal! My wife had ribs, and again, the Prized Pig nailed them. Great tenderness, awesome flavor. You can tell that Jeremy has put a ton of time and effort into smoking some great BBQ. Not just the BBQ is great, though - the sides are fantastic. The cornbread itself is amazing. The food here is top notch. Some people might complain about the decor - who cares?!? We went to have some fantastic BBQ for lunch, and that is exactly what we had.
Thanks for the tour, too! My wife had never seen a smoker like that up close before, and she thought it was really cool. Nice job - all of your hard work and frustration hasn't kept you from making some great BBQ! Jeremy, keep up the good work, brother! We will be seeing you next year!
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- Matt [URL="https://www.facebook.com/pages/Hatfield-and-McCoy-Barbecue/765488903565575"]Hatfield and McCoy Barbecue[/URL] - Co-Pitmaster Illinois This Butt's for 'Que - Pitmaster KCBS CBJ; 18.5" WSM; [COLOR="Sienna"]U[/COLOR][COLOR="Navy"]D[/COLOR][COLOR="Sienna"]S[/COLOR]; [COLOR="Red"]Thermapen Mk4[/COLOR]; [COLOR="Blue"]DigiQ DX2[/COLOR]; [COLOR="DarkOrange"]IQ120[/COLOR]; [COLOR="Gray"]CharBroil Gasser (wind victim after 11 years)[/COLOR]; Maverick; OTS x2; etc. [URL="http://bbqbeat.com/hatfield-and-mccoy-bbq-team/"]We're (kinda) famous![/URL] Last edited by ITBFQ; 06-23-2014 at 07:40 PM.. |
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06-23-2014, 06:04 PM | #1978 |
Got Wood.
Join Date: 06-20-14
Location: Magnolia, NJ
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God bless. Nothing quite like the pride of your own business.
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06-23-2014, 06:05 PM | #1979 | |
On the road to being a farker
Join Date: 01-31-14
Location: Memphis, Tennessee
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06-23-2014, 07:37 PM | #1980 | ||
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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And there is no foil, no mopping, and no saucing in this place! This is BBQ, not competition bs. Quote:
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