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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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11-16-2013, 07:52 PM | #377 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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First cook on the smoker today. A bunch of spares and tips. Great googly moogly, did they ever turn out well.
One thing I was shocked to learn about this pit is how much faster the cooking times are compared to what I'm used to. I put the ribs on expecting about a four hour cook as per usual, but at just 2.5 hours they were bending and on the verge of breaking so I had to pull way early. I guess the rotisserie and convection fan really do make a difference. I was mainly cooking just to test and to make dinner for our family and my in-laws, but since we had some extra I sort of half joked and posted on facebook that if anybody stopped in they could try a sample. I didn't really think anybody would show. Instead, around 30 people ended up coming. Oops. Great reviews, too, and got to meet a lot of people in the area who are just begging for the place to open, so that's a good sign. Pretty exciting to be on the cusp of finally opening. |
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11-16-2013, 08:06 PM | #380 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Great start, the convection really makes a huge difference.
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[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] |
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11-16-2013, 10:20 PM | #381 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Be sure to get in touch with Pat Moody of WSJM and MailMax. He does a great job of provididng publicity for start up businesses in the area. I'll be bringing some friends down from St. Joseph soon.
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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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11-16-2013, 10:26 PM | #382 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Great idea. I don't listen to Pat personally, but I didn't even think of using him as an outlet to get the word out. Thanks!
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11-16-2013, 10:39 PM | #383 |
Full Fledged Farker
Join Date: 04-02-13
Location: stoutsville ohio 43154
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new bbq joint
good luck i`ve had a lot of folks tell me YOU SHOULD OPEN A BBQ PLACE your one brave man to risk your time and money and take a hobby an turn it into a job THE BEST OF LUCK TO YOU
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LANG 60,BUD, AND A WHOLE PILE OF WORNOUT CHARGRILLER HORZ. weber kettle collection |
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11-16-2013, 10:47 PM | #384 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Very cool that you have a nice following already ;)
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11-16-2013, 11:10 PM | #385 | |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Quote:
MB, you will find that with the convection it will speed things up considerably, just like in a regular convection oven. Great to see things are getting closer.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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11-17-2013, 05:11 AM | #386 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Dang man, can't wait for the opening!
Now that's some pr0n to see first thing in the morning
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[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 |
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11-17-2013, 07:19 AM | #387 |
is Blowin Smoke!
Join Date: 10-08-13
Location: North East Georgia.
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Nice cook and fast.
30 people off one post, I can already see your gonna need another smoker.
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If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong! |
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11-18-2013, 08:10 AM | #388 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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So far so good. Glad to hear it :)
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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11-19-2013, 04:43 PM | #389 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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The hiring process is absolutely brutal. I've had to hire people before in my other business, but it was specialized and only a certain subset of people applied. For these positions it blows my mind to see the walks of life that are begging for a job. Longest and most taxing day in this venture so far and I've got to do it for the rest of the week.
Otherwise, finally chose a food supplier, and the health inspector is coming in the morning to do a pre-inspection to hopefully catch any issues before the final inspection and give me an open date so I can begin getting the word out. But another setback with the contractor. Still need the exhaust fan hooked up and after a week of "looking into it" he said he can't do it because he isn't licensed for HVAC work. WTF? You knew this was part of the project from day one. So now he's pawned me off to someone else who he says can do it. At what cost, I still do not know. Pain in the ass. I need a drink. And like two straight days of sleep. |
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Thanks from:---> |
11-19-2013, 04:49 PM | #390 |
is Blowin Smoke!
Join Date: 10-08-13
Location: North East Georgia.
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When you open your second store in the south, I will work for food haha.
I feel your pain in the hiring process, had the same thing in the asphalt trade. Everybody could do it till it came time to do it. Nothing like what your going through though.
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If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong! |
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