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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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04-07-2014, 01:19 PM | #1606 |
Full Fledged Farker
Join Date: 05-06-07
Location: Littleton, Colorado
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Everytime you post a picture, it makes my mouth water (and I just finished eating lunch, so I'm not even hungry). I have a sudden hunger for rib tips, mac and cheese and cornbread... that cornbread looks delicious. Is it made from scratch?
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Bo Klose 24x50 BYC Backwoods Fatboy Weber Kettle [COLOR=blue]Rock Chalk Jayhawk Blue[/COLOR][COLOR=black] Thermapen[/COLOR] Weber Gasser (out of gas) |
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04-07-2014, 01:55 PM | #1607 |
Full Fledged Farker
Join Date: 09-04-12
Location: Boca Raton, Fl
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Can I just say that everytime you post a pic the food looks great but makes the portion size look so tiny. can you post it zoomed in or grouped together to make it at least appear larger?
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04-07-2014, 03:51 PM | #1608 |
is one Smokin' Farker
Join Date: 04-14-08
Location: NS, Canada
Name/Nickname : JO
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Looking good , good luck and will keep reading your thread..
www.southernsmoker.com
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Southern Smoker-Northern Division! Lang 84D Longneck Cookshacks Gone brick n mortar :crazy: |
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04-07-2014, 04:30 PM | #1609 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
Rib tips are the absolute BEST part of the rib!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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04-07-2014, 07:04 PM | #1610 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Catered the surprise 50th birthday party for her dad two years ago. She is a native of St. Joseph, MI and her parents live here so she is no stranger to the area. If she does stop in, you must ask her if the Q is as good as she had at her dad's birthday party! I'm sure she would say yes.
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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Thanks from:---> |
04-08-2014, 01:21 PM | #1611 | |||
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Quote:
Also, we started to pick up on some drink stealing. People were ordering water and then filling up with soda or something. But this week we're moving to a two cup system with clear cups for water and different cups that will be handed out at the register for other drinks. That should help keep leakage to a minimum. Quote:
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Also got a bikini bike wash in the works. |
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04-08-2014, 02:51 PM | #1612 |
Full Fledged Farker
Join Date: 01-04-14
Location: Las Vegas, Nevada
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Bikini Bike Wash! If there are no pixs it didn't happen!
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1992 Red Performer,Brinkmann Trailmaster Vertical, Ducane Gasser, Smokey Joe, OTG, Turkey Fryer, Mav 732, Red Thermapop, KCBS Member, USMC, War Eagle! |
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Thanks from: ---> |
04-08-2014, 03:05 PM | #1613 |
Full Fledged Farker
Join Date: 02-18-12
Location: Yoder KS
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No answer to the rib tip question yet? I'm also intrigued by these. What cut are they?
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04-08-2014, 03:19 PM | #1614 | |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Quote:
http://www.bbq-brethren.com/forum/sh...postcount=1609
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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04-08-2014, 08:08 PM | #1615 |
Found some matches.
Join Date: 03-01-13
Location: Hartselle, AL
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Hi! Just found this thread and I am really impressed. I am a cook who just lost his job at a bbq restaurant in Alabama. The food was great IMHO but the owners didn't want to advertise we were 1.5 mile from the busiest interstate in Alabama and we had to close after 8 months. So my advice is never stop advertising and try anything once if is low risk. I also have an idea for extra parking without much cost. You said you had a church across the street ask if you could use or rent the lot when they are not having service. And if you rent pay in goods and services if you can instead of cash (probably cheaper) for free advertising. Just a few thoughts from a unemployed cook in Bama. thanks
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Just a Alabama Dad looking for a clue. |
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04-09-2014, 04:11 AM | #1616 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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You can also buy rib tips by the case or in 10lb. boxes.
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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04-10-2014, 06:25 AM | #1617 |
Knows what a fatty is.
Join Date: 03-27-13
Location: Bellevue, OH
Name/Nickname : Karl
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Wait... I need to find where you are shopping for your meat. I NEED a 10# box of tips...
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Pit Bos Pro 1600 |
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04-15-2014, 10:10 AM | #1618 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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You can get larger cases of tips as well. I just ordered 20 30# cases. I've found it's hard to find consistent and meaty tips and have gone through about four vendors.
Had a record Sunday. Usually sundays are pretty slow and it's mostly an after church lunch crowd. Not this weekend. At about 1 in the afternoon the dining room was completely full and there were about 20 more in line waiting to order. After that huge rush it started to feel like a typical Sunday and was slow the rest of the afternoon so I sent everyone home but one cashier. Big mistake. At 6 it felt like the whole town decided to come in. It was a crazy day. Sold every ounce of meat and every last bit of all the sides. And I don't know why, but I put on 7 briskets for sunday when it's usually just a 3 brisket day. I guess it was just a gut feeling or something, but it paid off. |
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Thanks from: ---> |
04-15-2014, 11:26 AM | #1619 |
is One Chatty Farker
Join Date: 07-02-13
Location: The Shenandoah Valley
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Thanks for the update. This thread has been a huge help to me. This fall I will be opening a Friday-Saturday restaurant that will be located in a new brewery. Thanks again for sharing your experience, it has been and will continue to be an important reference for me as I venture into the dark side.
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04-15-2014, 12:18 PM | #1620 |
Full Fledged Farker
Join Date: 01-30-13
Location: Fairfax, VA
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Where is this Nirvana of which you speak?
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