ShencoSmoke
is Blowin Smoke!
- Joined
- Jul 2, 2013
- Messages
- 1,927
- Reaction score
- 4,627
- Points
- 0
- Age
- 46
- Location
- The Shenandoah Valley
Soak it in brother, you deserve it!
Open a BBQ restaurant, they said. It will be fun, they said
- Thread starter marubozo
- Start date
Fleetz
Well-known member
+1 what he just said!
Icekub
Knows what a fatty is.
Makes you even able to handle a guy who complains on facebook about your food not being as cheap as famous dave's :roll: You handled it wonderfully, however.
fonsg
Found some matches.
+1!!!
davet54
Full Fledged Farker
The results sound so worth all the struggles. Keep it up with what you are doing and you will be around for a long time. :clap:
Friedturkeyspam
Knows what a fatty is.
I've tread all 82 pages and would appreciate updates to continue also.
Keep them coming!
Mike
Keep them coming!
Mike
Bperkins01
Full Fledged Farker
I think there was a day this week you skipped an update (Wednesday?)
I for one missed seeing it..
So - there are at least a thousand of us who enjoy seeing them... at least for a little while longer..
I for one missed seeing it..
So - there are at least a thousand of us who enjoy seeing them... at least for a little while longer..
dport7
is One Chatty Farker
Keep it up, love the updates also.
Saiko
is One Chatty Farker
This is probably my favorite thread since I've been on the forum (and that's been 11 years!). I even keep my wife updated on it, because I here the same thing all the time..."you should open BBQ restaurant!".
Keep the updates coming!
NickTheGreat
is One Chatty Farker
High praise and well deserved!
scotttex
Well-known member
This x1000
I look forward to the updates, if fact i would like, as much as you care to share, some numbers (avg daily count / avg daily per person spend) etc etc. Again, you certainly not obligated, but since following this thread for almost a year, i am thrilled for you, and sort of feel like we are all in it together (in a very very small way)
bander7003
Full Fledged Farker
I'm very happy for you and your employees. I too have enjoyed all the updates and have been inspired by your pictures too. Congrats. May the successes continue and get even brighter.
THoey1963
somebody shut me the fark up.
Hey Mister... I didn't crawl through 1200+ posts of excitement and misery for you to think you should quit posting now. This is the happy end and sequel we have been waiting for. Keep up the good work and keep us informed... :wink:
okiej
is Blowin Smoke!
I watch for updates daily. Thanks for sharing
marubozo
is one Smokin' Farker
Another record day. Well, in terms of orders, not quite in sales. We even had to stop taking phone orders and limit everything to first come first serve in person. And Neil, a fellow brethren stopped in with his wife right as we ran out of food, which was at something like 6:30.
Again, it kills me to run out so early. But there really wasn't much more we could do without sacrificing quality and trying to hold food for longer than necessary. Smoker was essentially at capacity for most of the day.
But even today it wasn't just the meat. We blazed through sides. Even things like corn bread, we went through two huge batches and was about to run out at 5:30, and even though we had a pan ready to go, since it takes an hour there was no sense in putting it in. And we couldn't have put it in any earlier since we just have a single oven and it was already full of beans and mac.
So, I'm looking at upgrading our range setup. A 36" 4-burner (with only 3 working burners) with an oven that only has one rack is as limiting as the smoker. So a good 60" setup with double ovens, six burners, and a small griddle will help a ton.
And got a TV thing lined up here soon. Not that I need any advertising at this point, but can't turn down an opportunity like that.
Again, it kills me to run out so early. But there really wasn't much more we could do without sacrificing quality and trying to hold food for longer than necessary. Smoker was essentially at capacity for most of the day.
But even today it wasn't just the meat. We blazed through sides. Even things like corn bread, we went through two huge batches and was about to run out at 5:30, and even though we had a pan ready to go, since it takes an hour there was no sense in putting it in. And we couldn't have put it in any earlier since we just have a single oven and it was already full of beans and mac.
So, I'm looking at upgrading our range setup. A 36" 4-burner (with only 3 working burners) with an oven that only has one rack is as limiting as the smoker. So a good 60" setup with double ovens, six burners, and a small griddle will help a ton.
And got a TV thing lined up here soon. Not that I need any advertising at this point, but can't turn down an opportunity like that.
Tha Football Guru
Well-known member
I'm glad to hear your business is going well. As I was reading the first few pages I couldn't help but feel like you were a bit discouraged.
I'm from Toledo, so I'm familiar with where you are and I've actually driven past your place a few times while I was working. I drive semi's and was delivering to Intieva in Adrian.
I'm going to make a trip up there soon and support your business.
I'm from Toledo, so I'm familiar with where you are and I've actually driven past your place a few times while I was working. I drive semi's and was delivering to Intieva in Adrian.
I'm going to make a trip up there soon and support your business.
Pyle's BBQ
Babbling Farker
If you are updating your oven, see if you can find one where there is a broiler under the griddle. It is great to have for future menu items.
zitterich246
Full Fledged Farker
Read this whole post, glad your open and doing successful.
So, whens the bigger smoker showing up.....
So, whens the bigger smoker showing up.....
Neil
Quintessential Chatty Farker
As Jeremy mentioned above, the wife and I stopped in last night for dinner and we got there just in time. Just time in time for a 1/2 rack of ribs and a rib tip dinner that is, the only thing left besides an order or two of smoked sausage. We were late getting started so I told my wife if he was sold out I'd take her to Red Lobster which she loves for some odd reason. Like Jeremy said, we arrived around 6:30 and were informed the Valentine's Day special was sold out as was the chicken so I opted for the 1/2 rack of spares and rib tip dinner for the wife since she loves gristle! Both came with two sides so we went with the slaw and mac & cheese. Tuned out they only had one order of slaw left so I doubled up on the macaroni & cheese. Everything was excellent, the only thing missing was a cold beer. While we were waiting for our food a couple of more diners walked in and ordered the last of the ribs, tips, sausage, and sides and he was officially "sold out" for the day! Like I said, we got there just in time! The "OPEN" sign on the door was turned over to "CLOSED" and a few more people arrived, turned it back to "OPEN" and walked on in when they were informed the restaurant was indeed closed due to the sell out condition. Dejected, they turned and left promising to return earlier next time. Again the sign was returned to "CLOSED" and soon after two young ladies ignored it an walked up to the counter to order. They too were disappointed in their own tardiness then asked if they could at least get an order of pickles to go!! Jeremy filled the order and was they officially sold out of EVERYTHING!! Like I mentioned in a previous post in this thread, we need to schedule a mini brethren bash at The Prized Pig.
