|
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. |
|
Thread Tools |
11-18-2019, 03:58 PM | #3286 | |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
|
Quote:
It wears you down at first, but then you get used to it. And when you wake up every morning excited about what you do, there's never a case of the Mondays. And I don't know if this will be a good thing or bad thing, but we're renovating the apartment right above the restaurant and I'm moving in there in January. I will literally be living at the restaurant. But it has to be better than a 30-40 minute commute, right? I hope... |
|
1 members found this post helpful. |
Thanks from: ---> |
11-18-2019, 04:22 PM | #3288 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
|
It is. And extra terrible in the winter. I'm just concerned about work/life balance living literally right on top of the place. It will be way too easy to just walk downstairs and work, or check in on things, or staff knowing I'm only a few hundred feet away if I need something off hours, etc. Just have to try to set clear boundaries I guess.
|
|
Thanks from:---> |
11-18-2019, 04:23 PM | #3289 |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
|
Setting boundaries will be a lot less time than an hour or two a day, especially where you live.
__________________
PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320 |
|
11-18-2019, 07:00 PM | #3290 | |
Knows what a fatty is.
Join Date: 01-07-13
Location: Sacramento,CA
|
Quote:
I am in total awe of your journey, my friends and I had the opportunity to open a brewery locally and backed out a couple years ago. I understand loving what you do and you'll never work a day in your life, but you set the bar real high sir |
|
1 members found this post helpful. |
11-23-2019, 11:53 AM | #3291 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
|
We are now entering stage two here at the new place. It's finally time to begin the bar buildout. Just had a new back bar cooler delivered last night. And after we get through Thanksgiving, we'll be shifting toward the draft beer system. This place doesn't have any of that so we are starting from scratch.
That means we are putting in a walk-in keg cooler, running beer lines upstairs and installing an 8 tap system, and rebuilding the entire "bar" that's in there and putting in a custom wood bar top and shelving for liquor. Just last week we had to build a separate counter/bar thanks to Indiana's ridiculous alcohol laws that say the bar area has to be physically separated from the rest of the dining room. It's not ideal, but it also allowed us to expand the bar area by 5 more seats so we can comfortably fit 10 people in the 21+ area. Again, we're not cutting any corners and this project will probably be another $25k investment, but that cost should be recovered very quickly. With our current volume alone, not even taking into account staying open late for typical bar hours, we're projecting about $3,000/week in alcohol sales. Obviously, there's a lot more potential in alcohol sales, but staying open past 7pm to capture a lot of that potential has been troublesome due to the high demand. So, what we're looking at doing is creating a late night bar menu. Sure, we might not have brisket or ribs at 9pm, but doing things like our smoked wings, jalapeno poppers, pulled pork nachos, soups/chili, and other items like that will still allow people to come in, grab a beer, catch a game, and get a bite to eat. Still a lot of work to be done and the logistics are complicated trying to do all of this without having to shut down for a few days, but it's a new adventure to be sure. It's an exciting time! |
|
Thanks from: ---> |
11-26-2019, 02:20 PM | #3292 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
|
I've been to Indiana for work several times and agree with the weird liquor laws! Sounds like a good addition, though.
__________________
18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
|
12-05-2019, 09:00 PM | #3293 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
|
Today was a good day. At noon we were granted the ability to sell alcohol. And it's serendipitous that today is also the anniversary of the end of prohibition back in 1933. So, we celebrated with the first beer to be served with BBQ.
It's exciting. We are now the only BBQ place around that also sells beer. Can't wait to see how this impacts business. |
|
Thanks from: ---> |
12-05-2019, 09:24 PM | #3294 |
Full Fledged Farker
Join Date: 02-03-18
Location: Lafayette La
Name/Nickname : Rob
|
CONGRATZ
|
|
12-05-2019, 09:37 PM | #3295 | |
On the road to being a farker
Join Date: 04-30-19
Location: Greenville, TX
Name/Nickname : Jeremy
|
Quote:
|
|
|
Thanks from:---> |
12-06-2019, 06:53 AM | #3296 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
|
Congratulations, Jeremy!
I'm glad to see all the hard work is starting to pay off. Hire a couple of smokin' hot bartenders and watch the sales soar, Brother!!
__________________
"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
|
Thanks from:---> |
12-06-2019, 07:13 AM | #3297 |
Full Fledged Farker
Join Date: 10-02-19
Location: Plant City
Name/Nickname : Jason
|
very cool , great looking plate I might add
|
|
12-07-2019, 05:01 PM | #3298 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
|
Congrats Jeremy. Glad to hear you are back in business and doing well...
__________________
There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
|
12-25-2019, 12:34 PM | #3299 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
|
Hey Jeremy, if you get a minute. What brand of salt do you use for your pickle recipe? Asking because it's listed in TBSPs. and a TBSP of Diamond Crystal vs Morton Kosher vs Morton Pickling salt are totally different amounts of salt.
I'm thinking that may be the reason the pickles I made were way too salty. Thanks.
__________________
Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link |
|
12-25-2019, 03:07 PM | #3300 | |
is Blowin Smoke!
Join Date: 07-31-14
Location: Troy, MI
Name/Nickname : Erik, E
|
Quote:
__________________
Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Jumbo Joe--Ninja Woodfire--TW8060--Michigan State Green Thermapen |
|
|
|
|