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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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01-26-2014, 05:59 PM | #1051 |
Full Fledged Farker
Join Date: 01-04-10
Location: Mansfield, TX
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Hey Jeremy:
1.) Don't forget to make your full website active... it still says opening soon. 2.) Could you please make some wide-angle photographs around your kitchen area? We've never seen the finished inside of the kitchen. I'm so excited that when the doors finally opened, people were lined up waiting. Takes some of the sting out of all the BS to get there.
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LSG Large IVS, 22" WSM, 18.5" WSM, Yoder YS640, Traeger Tailgater |
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01-26-2014, 06:36 PM | #1052 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Weber Crazy |
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01-26-2014, 09:42 PM | #1053 |
Is lookin for wood to cook with.
Join Date: 01-09-14
Location: Toronto, Canada
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Is this your first restaurant? Congrats!
I have been in the business for a very long time, and it sounds like your doing a great job.. Whenever we have opened a new diner up we start with boom. I helped a friend open recently, and his first 3 months were hitting 65k/week in sales. My advise is prep prep prep.. its good to run out, but not all the time.. Now Im no smoke master.. but since you know your moving product why not make your butts, slaw, beans etc. whatever you can cook and keep it your cooler and worry about keeping other items daily such as ribs and brisket? Do you have walk-in coolers? We arent a BBQ joint, and dont specialize in it. but we cook briskets, pulled pork etc. ahead. But in terms of coleslaw, and whatever else can hold its all prepped up and ready to move... just my 2 cents! |
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01-26-2014, 10:07 PM | #1054 | ||
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Quote:
And yes, many more photos are coming. Given I'm also a photographer, I'm planning a restaurant photo shoot sometime this week to get good pics of the restaurant itself, plates of food, individual items, etc. Quote:
But the one thing I won't compromise on is the meat. I refuse to smoke things ahead of time and then reheat for service. The time I feel I need to resort to that, I'll just close the place down. So, to help manage the capacity issue, I'm going to move to running the pit 24 hours. At close, we'll load that thing up with briskets and butts, which will be done by morning. Then we can pull all of that and put it in the cvap and the smoker will be empty and ready to stock up on all the quick cooking meats and more briskets and butts that will finish for dinner. And the good thing about the cvap is that any of the large cuts of meat that don't sell out by lunch will hold just fine until dinner. Other things that will help this week will be slimming down the menu a bit so that there's more room on the smoker, and should also help everyone on the line by having fewer different types of orders to fill. Plus, the weather is suppose to be brutal again this week, with snow, closings, and -45 wind chills, so I'm actually hoping that slows things down a bit. |
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01-26-2014, 10:14 PM | #1055 |
is one Smokin' Farker
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
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I totally agree with you about not compromising the quality of the meat. BBQ just isn't the same after it has been refrigerated then reheated. Your emphasis on quality will be your ticket to long term reputation and success.
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Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker |
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01-27-2014, 04:29 AM | #1056 | |
is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
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Quote:
If ya don't mind, could you give a quick rundown on the smoker and cvap you are using? And what your thoughts are on the cvap and how well it works at holding the food, although it seems like you aren't getting to hold very long!!
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[B][COLOR=Green][URL="http://www.tailgatejoe.com"]TailgateJoe.com[/URL] -- the #1 NY Jets gameday fanclub/tailgate party[/COLOR][/B] [B]Fast Eddy's Cookshack:[/B] Dual FEC120s [B]Meadow Creek:[/B] BBQ42 [B]Weber:[/B] Ranch Kettle, 22.5 WSM, OTG 22.5 [B]Pit Barrel Cooker[/B] [B]Crown Verity gassers:[/B] 4 MCBs from 36-72 inch [B]Instagram/[/B][B][B]Twitter[/B]/Facebook: [/B]@tailgatejoe [B]Youtube: @tailgatejoedotcom[/B] |
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01-27-2014, 09:02 AM | #1057 | |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Quote:
But it has been working out perfectly for brisket and pulled pork. Just keep four or five of each in there and pull them out and slice/pull as needed. Today is a total bust though. Mother nature sure isn't cooperating with me for this grand opening. The entire county shut down today and there are 10 foot snow drifts blocking a lot of roads. Travel is restricted to emergency vehicles only, and tow trucks have even ceased recovery operations. I guess the only upside to that is I'm forced to stay home and work on all the back-end stuff. |
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01-27-2014, 09:34 AM | #1058 |
is one Smokin' Farker
Join Date: 09-24-13
Location: Marion,IL
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Bummed to hear the weather is keeping you home today instead of at the Que joint. The plus side is the time you need to work on the backend of things on the website. I am a web designer by trade and I know how time consuming it all can be.
On another note, glad things are going well for you down at the Prized Pig
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UDS | BP UDS | Weber OTS | Weber Smokey Joe Never be afraid to try something new. Amateurs built the Ark, Professionals built the Titanic |
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01-27-2014, 09:45 AM | #1059 | |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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Aporkalypse Now Competition BBQ team Thanks to our sponsors: Wusthof Trident USA, Creekstone Farms, Myron Mixon Smokers & The BBQ Guru MABA 2014 Team of the Year Spicewine Tandem - "The Beast", 2 Vulcan V33's & 1 V9 Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24, Super Stealth Mode black & Night Vision Red Thermopens ----------------- MABA - (Mid Atlantic BBQ Association) President KCBS Certified Judge - #23289 |
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01-27-2014, 10:19 AM | #1060 | |
is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
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[B][COLOR=Green][URL="http://www.tailgatejoe.com"]TailgateJoe.com[/URL] -- the #1 NY Jets gameday fanclub/tailgate party[/COLOR][/B] [B]Fast Eddy's Cookshack:[/B] Dual FEC120s [B]Meadow Creek:[/B] BBQ42 [B]Weber:[/B] Ranch Kettle, 22.5 WSM, OTG 22.5 [B]Pit Barrel Cooker[/B] [B]Crown Verity gassers:[/B] 4 MCBs from 36-72 inch [B]Instagram/[/B][B][B]Twitter[/B]/Facebook: [/B]@tailgatejoe [B]Youtube: @tailgatejoedotcom[/B] |
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01-27-2014, 11:17 AM | #1061 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Bet your already wishing you got the 500!?!
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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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01-27-2014, 11:26 AM | #1062 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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01-27-2014, 11:37 AM | #1063 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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While I'm not a full fledged restaurant guy like you are, I do sell in a farmer's market during summers. I can only cook so much food and...knock on wood....it all sells well before the market closes. Very few people actually get angry about missing out...they usually just say "I gotta get here earlier next week" or something like that. If you cook as much as you can, keep giving the excellent customer service you currently are, and let people know you're doing the absolute best you can...people will understand...especially if your food is as good as it is. They'll find a way to make it to your place earlier.
Changing the hours to a closing time of "or until we run out..." let's people know they can't slack. Those that actually get mad when you run out...well, those kinds of people are never happy anyway....
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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01-27-2014, 11:48 AM | #1064 |
is One Chatty Farker
Join Date: 12-23-13
Location: DFW, TX
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Sounds like you've got a lot of great problems, if you get my meaning.
The 24 hour pit sounds like a great solution. Closing between lunch and dinner is also probably a good idea. No reason you can't extend your hours later if it makes sense after this opening boom is done. Something like "Hours: Tues - Sun 11-2 and 5-8 OR UNTIL WE RUN OUT" right on the door might help set expectations. |
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01-27-2014, 12:07 PM | #1065 |
Full Fledged Farker
Join Date: 12-17-12
Location: Richmond, VA (Pittsburgh PA native)
Name/Nickname : "Hey, YOU!"
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>> "or until we run out..." let's people know they can't slack.
That can be a strong marketing tool. If folks know that once you're out of something, that's it til tomorrow ... at the very least they'll know you cook fresh every day. A portable sign out front, saying 'ALMOST OUT OF PULLED PORK' when you're running low, can attract a lot of impulse purchases from cars that would otherwise pass by. Oooh, how about a sign like this: BRISKET . . . NOW SERVING SPARE RIBS . . . RUNNING LOW PULLED PORK . . . AVAILABLE FRESH, NOON TOMORROW CHILI . . . NOW SERVING See that? Instead of saying you're out of pulled pork, turn it into a positive, saying it'll be available FRESH OFF THE SCHMOKER tomorrow at noon.
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Brinkmann Southfork. Grill Dome. Ooni Karu. VacMaster 220. Thermoworks Smoke and its infuriating Gateway. And a 22" Weber with GrillGrates and a Vortex. KCBS member ... primarily so I can get into Restaurant Depot. Purple and pink Thermapens. The slow ones, as I'm not competitive. |
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