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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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06-01-2013, 10:47 AM | #166 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I left off the 'z' for the sake of the children
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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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06-01-2013, 04:45 PM | #167 | |||
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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And the ability to do overnight cooks without me being there, or paying staff to sit around all night tending a fire (and stressing out about whether or not they are doing it properly while I sleep) will yield a less stressful work environment for me, which is priceless. |
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06-01-2013, 05:44 PM | #168 | |
Full Fledged Farker
Join Date: 09-18-10
Location: West Chester, Pennsylvania
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Eggs & Kettles |
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06-01-2013, 06:06 PM | #169 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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No matter what you do, there will be some people who will eat your que and say, "This ain't real (Texas, Carolina, St. Louis, whatever) BBQ."
You mentioned the Salt Lick. I like the place, but there are Texans who say it is crap. If some BBQ expert cleans his plate and says your que isn't "real," he's blowing smoke (pun intended). If you have people taking a few bites asking for a refund. Then you have a legitimate problem. "Good" BBQ is somewhat subjective. Bad BBQ is pretty hard to sell. If your que is moist, tender and has good flavor, it doesn't have to taste like the que at my favorite BBQ joint for me to like it. It is good to listen to your customers -- up to a point. CD |
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06-01-2013, 06:11 PM | #170 |
On the road to being a farker
Join Date: 04-28-13
Location: Holland, Michigan
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So on another note. I just ate at a new place just down the street from me. I probably won't go back there again. I had their fried chicken, which they had pre-cook and then fried to warm it up. My breast was cold. I also ordered a baked potato and it was cooked in a microwave. For 2 pieces of chicken, a baked potato and two pieces of their "famous vegetable toast... $10... Not including their $2 sodas... I have no problem with the cost. the chicken tasted good, but I will not go to a place that microwaves a bake potato..
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Kamado Joe Big Joe with CyberQue, Old Country Brazos |
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06-03-2013, 12:27 PM | #171 |
Is lookin for wood to cook with.
Join Date: 11-25-11
Location: Memphis, TN
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I think anyone hoping to open a restaurant should watch a few episodes of Kitchen NIghtmares, Bar Rescue, and Restaraunt Impossible. I think they should also get with a friend who owns one and see how thing
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06-03-2013, 12:29 PM | #172 |
Is lookin for wood to cook with.
Join Date: 11-25-11
Location: Memphis, TN
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I think anyone hoping to open a restaurant should watch a few episodes of Kitchen NIghtmares, Bar Rescue, and Restaraunt Impossible. I think they should also get with a friend who owns one and see how things work behind the scenes. Being a great cook is one thing. Trying to run a restaraunt is something else. I'm still shocked from watching the Pollard's episode of Restaunt Impossible. How can someone who claims to be passionate about BBQ not know you use a rub on BBQ ribs. Has he never watched BBQ Pitmasters or any show like that or visited with someone who is a BBQ competition cooker?
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06-03-2013, 02:32 PM | #173 |
is One Chatty Farker
Join Date: 09-17-12
Location: Oswego, IL
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My wife and I stay at a bed and breakfast (not my idea) in the New Buffalo area to celebrate our anniversary every year... we'll stop in when we do!
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- Matt [URL="https://www.facebook.com/pages/Hatfield-and-McCoy-Barbecue/765488903565575"]Hatfield and McCoy Barbecue[/URL] - Co-Pitmaster Illinois This Butt's for 'Que - Pitmaster KCBS CBJ; 18.5" WSM; [COLOR="Sienna"]U[/COLOR][COLOR="Navy"]D[/COLOR][COLOR="Sienna"]S[/COLOR]; [COLOR="Red"]Thermapen Mk4[/COLOR]; [COLOR="Blue"]DigiQ DX2[/COLOR]; [COLOR="DarkOrange"]IQ120[/COLOR]; [COLOR="Gray"]CharBroil Gasser (wind victim after 11 years)[/COLOR]; Maverick; OTS x2; etc. [URL="http://bbqbeat.com/hatfield-and-mccoy-bbq-team/"]We're (kinda) famous![/URL] |
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06-03-2013, 02:49 PM | #174 | ||
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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http://dallas.craigslist.org/dal/for/3822054253.html |
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06-03-2013, 03:00 PM | #175 | |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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06-03-2013, 03:07 PM | #176 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I cooked with a guy that had a smoker like that Bewley, a lot like a JR, in that you have to feed the beast every few hours. They cook up some great food, for sure. (and yes, I know that at times it seems like I am saying I have seen or done it all, I assure you, over 35 years+, I have been around ). If it is truly in good shape, that would be a great cooker to base a restaurant off of. I still think a Southern Pride or Old Hickory can be a valid choice.
Marubozo, sounds like you have a good handle on things, I sure hope you succeed. For me personally, being able to talk with the pitmaster really adds to the experience, even if the BBQ is great, I still like to chat with the guy running the pit, if you are exhausted, that takes away from it. I think interaction with your customers is vitally important for a restauranteur to keep his business shiny side up, you can read the plates, but, that only tells you that they didn't like it, talk to them, and you will find out why. And you will find out what they do like, and you can push that as well. Being up all night takes away from that.
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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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06-03-2013, 03:10 PM | #177 |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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06-03-2013, 03:24 PM | #178 |
is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas
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JR Manufacturing has a new model out, that holds about 600lbs of meat and takes up very little floor space on the line. Its the 250 RFS. I've talked to folks that own both and both say they produce an awesome product.
While the products produced in lots of Texas establishments are done the old school way, there are plenty of places / chains with Ol Hickory's, and Southern Prides. I'm not a fan but they seem to have cars out front when I drive by. As most everyone here knows you can produce quality Que on anything as its the pitmaster and not the pit. I know guys who compete on Southern Prides with no gas and I've had their products and found it to be quite good. I'm trying to figure out a way to get this done myself and wish you the best of luck! I'll leave you with some wisdom that Amy Mills of 17th Street BBQ recently shared with me. "Always keep in mind that the loudest voices you will often hear are the bloggers and food critics and they set the tone in many corners of the country. You must be able to distinguish their {louder} voices from the voices of your actual customers." Again, best of luck! |
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06-04-2013, 12:30 PM | #179 |
Take a breath!
Join Date: 05-26-09
Location: Fulshear, Texas
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Our local hometown BBQ emporium has an Oyler with multiple rotisserie racks. They build the fire just past noon every day and cook briskets for 22 hours at 225 and they sell out of the 250 - 300 pounds every day. The briskets are black as coal when they come off but they trim most of the bark and the inside is pretty darn great. The Oyler is fired with pecan, but they cook their chickens and turkeys over KBB. According to the owner, the KBB is more consistent than the RO lump they used at one time.
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BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc. |
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06-04-2013, 12:32 PM | #180 | |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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