MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 10-16-2019, 01:06 PM   #3241
West River BBQ
Full Fledged Farker

 
West River BBQ's Avatar
 
Join Date: 05-26-18
Location: Sturgis, SD
Name/Nickname : Bill
Default

Makes me want one.
__________________
Humphrey's Pint; WSM 18 Knock-off; WSM 22
West River BBQ is offline   Reply With Quote




Old 10-16-2019, 04:24 PM   #3242
BBQscott
Full Fledged Farker

 
Join Date: 05-18-18
Location: CA, Bay Area
Name/Nickname : Scott
Default

Is that a rib which!? That looks amazing! I wish your shop was closer to cali... :(
__________________
Traeger, Weber kettle 22", Weber genesis e330, Oklahoma Joe Highland offset.
BBQscott is offline   Reply With Quote


Old 10-17-2019, 05:17 AM   #3243
wire-it-up
is one Smokin' Farker
 
Join Date: 03-27-15
Location: Mishawaka, IN
Default

Stopped in to the Prized Pig for lunch on Tuesday. Got the brisket sandwich with a side of mac n cheese. The food was outstanding, and plentiful. More than enough to fill me up, and I'm a big eater. The staff was friendly and attentive. The decor was what you'd expect for a bbq joint. Everything was spotless... it all looks brand new. Jeremy was busy - I never saw him slow down. I'm estimating the number of dine in customers present during my lunch averaged about a dozen or so. I saw a long-time local restaurant owner and his wife eating at the next table. That's a good sign that the Pig is doing things right.

I wouldn't be surprised if they outgrow their space eventually. I'll definitely be back. May try a platter next time. I for sure want to get some pulled pork on my next visit. I hope the city of Mishawaka realizes what a gem they have, as Jeremy could have located his place anywhere he wanted to.
wire-it-up is offline   Reply With Quote


1 members found this post helpful.
Old 10-17-2019, 01:30 PM   #3244
marubozo
is one Smokin' Farker

 
marubozo's Avatar
 
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
Default

Quote:
Originally Posted by wire-it-up View Post
Stopped in to the Prized Pig for lunch on Tuesday. Got the brisket sandwich with a side of mac n cheese. The food was outstanding, and plentiful. More than enough to fill me up, and I'm a big eater. The staff was friendly and attentive. The decor was what you'd expect for a bbq joint. Everything was spotless... it all looks brand new. Jeremy was busy - I never saw him slow down. I'm estimating the number of dine in customers present during my lunch averaged about a dozen or so. I saw a long-time local restaurant owner and his wife eating at the next table. That's a good sign that the Pig is doing things right.

I wouldn't be surprised if they outgrow their space eventually. I'll definitely be back. May try a platter next time. I for sure want to get some pulled pork on my next visit. I hope the city of Mishawaka realizes what a gem they have, as Jeremy could have located his place anywhere he wanted to.
Hey, thanks for coming in! You could have flagged me down. But it's true, I don't stop when I'm here. I can't stop. If I keep my phone in my pocket I track my activity throughout the day. A typical day in this place is about 7-8 miles worth of walking and climbing 50-60 flights of stairs (usually carrying heavy stuff) and I'm so exhausted.

I'm glad the food was on point. Today has been pretty crazy for a weekday. It's only 2:30 and we've already done over 140 covers plus a catering for 60.

Next time you're in be sure to grab me to say hi!
marubozo is offline   Reply With Quote


Old 10-17-2019, 03:29 PM   #3245
Mikhail
Babbling Farker

 
Mikhail's Avatar
 
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
Default

Glad to hear things are going well!
__________________
'I plan to live forever. So far, so good.' Anonymous

PK Classic Grill
Broil King Signet 320 Propane
Good One Open Range over & under
Mikhail is offline   Reply With Quote


Old 10-17-2019, 04:50 PM   #3246
wire-it-up
is one Smokin' Farker
 
Join Date: 03-27-15
Location: Mishawaka, IN
Default

Quote:
Originally Posted by marubozo View Post
Hey, thanks for coming in! You could have flagged me down. But it's true, I don't stop when I'm here. I can't stop. If I keep my phone in my pocket I track my activity throughout the day. A typical day in this place is about 7-8 miles worth of walking and climbing 50-60 flights of stairs (usually carrying heavy stuff) and I'm so exhausted.

I'm glad the food was on point. Today has been pretty crazy for a weekday. It's only 2:30 and we've already done over 140 covers plus a catering for 60.

Next time you're in be sure to grab me to say hi!
I thought about getting your attention to talk Q, and ask how you are liking the grind (if that's the right word). But I don't like to bother a man when he is working. There are times when people like to call me at work for personal reasons, and it can get out of hand. Seems to run in streaks.

Anyway, I'll definitely be back, and I'm looking forward to sampling other menu items. My server was Kris, and she's great.
wire-it-up is offline   Reply With Quote


Thanks from:--->
Old 10-18-2019, 07:27 AM   #3247
jacobp
Knows what a fatty is.
 
Join Date: 03-22-17
Location: South Bend, Indiana
Default

If its any indication of how good it is, I'll be making my third trip tomorrow for lunch.That rib sandwich is absolutely killer.
jacobp is online now   Reply With Quote


Old 10-18-2019, 08:47 AM   #3248
marubozo
is one Smokin' Farker

 
marubozo's Avatar
 
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
Default

Quote:
Originally Posted by jacobp View Post
If its any indication of how good it is, I'll be making my third trip tomorrow for lunch.That rib sandwich is absolutely killer.
Awesome!

I'm working on a new idea later today. I'll post pics when it's ready.

Also, we're working on our first rotating sauce of the month. We're going to kind of tour the world each month with a unique take on BBQ sauce. Right now, think Asian. Just got back from the asian market with high end soy sauce, lemongrass, ginger, and way out of the box, black vinegar...

Stay tuned!
marubozo is offline   Reply With Quote


Old 10-20-2019, 07:43 AM   #3249
raycollazo
Knows what a fatty is.

 
raycollazo's Avatar
 
Join Date: 09-24-12
Location: Middletown, NJ
Smile Amazing thread, Thank you

In the process of planning our first BBQ joint, have been in this mode for 6 months, now its just a matter of finding the right place. You really opened my eyes to alot, even things that my experts(multi-door restaurateurs) missed. You have provided an amazing real world journey here spanning over a few years that reads like a book. And I know you have never heard this but, yes there is a book here.
I think every backyard BBQ enthusiast hits the point that they at least consider what it may be like to have their own joint. This thread, or your would be "book" are amazing resources that will persuade or dissuade one to move forward.
Thank you very much, and I will certainly try to chronicle my journey on a thread as well.
raycollazo is offline   Reply With Quote


Thanks from:--->
Old 10-20-2019, 12:55 PM   #3250
jonfromjersey
On the road to being a farker
 
Join Date: 05-17-11
Location: Westfield NJ
Default

Quote:
Originally Posted by raycollazo View Post
In the process of planning our first BBQ joint, have been in this mode for 6 months, now its just a matter of finding the right place. You really opened my eyes to alot, even things that my experts(multi-door restaurateurs) missed. You have provided an amazing real world journey here spanning over a few years that reads like a book. And I know you have never heard this but, yes there is a book here.
I think every backyard BBQ enthusiast hits the point that they at least consider what it may be like to have their own joint. This thread, or your would be "book" are amazing resources that will persuade or dissuade one to move forward.
Thank you very much, and I will certainly try to chronicle my journey on a thread as well.
Ray, looking forward to following your story. Hoping you decide on a location somewhere near us as there aren't any good BBQ joints around. Best of luck.
__________________
22.5 WSM, 26.5 Weber kettle, Weber Genesis E-310
jonfromjersey is offline   Reply With Quote


Thanks from:--->
Old 10-20-2019, 02:22 PM   #3251
Bigbears BBQ
is One Chatty Farker
 
Join Date: 12-19-15
Location: Belford NJ
Default

Ray
I’m in Belford, keep us posted, wish you all the best.
__________________
Jesse Big Bear Ramirez
Super fast purple thermapen
GMG JB
OG PBC
Gen 1Weber performer
Bigbears BBQ is offline   Reply With Quote


Thanks from:--->
Old 10-20-2019, 08:20 PM   #3252
raycollazo
Knows what a fatty is.

 
raycollazo's Avatar
 
Join Date: 09-24-12
Location: Middletown, NJ
Default Belford, we are neighbors?

Quote:
Originally Posted by Bigbears BBQ View Post
Ray
I’m in Belford, keep us posted, wish you all the best.
Wow dude, Belford... i'm in North Middletown... Noticed you also have a GMG JB, I have one in my collection as well
__________________
Shirley Fabrication 30 x 80 custom trailer, Pitmaker Vault, GMG Jim Bowie, Grill Dome XL, Meadow Creek BBQ26S, Weber 26' Kettle, Weber Summit Gasser
raycollazo is offline   Reply With Quote


Old 10-20-2019, 09:55 PM   #3253
Bigbears BBQ
is One Chatty Farker
 
Join Date: 12-19-15
Location: Belford NJ
Default

Yeah I love the JB, great. Capacity and set it and forget it what’s not to like
__________________
Jesse Big Bear Ramirez
Super fast purple thermapen
GMG JB
OG PBC
Gen 1Weber performer
Bigbears BBQ is offline   Reply With Quote


Old 10-23-2019, 03:53 PM   #3254
mrjshirey
Wandering around with a bag of matchlight, looking for a match.
 
Join Date: 07-11-18
Location: Carrollton, GA
Name/Nickname : JShirey
Default

Quote:
Originally Posted by PC Smoker View Post
Greetings,

Fellow brethren here in Wilmington, NC. First, id like to thank Jeremy for his years of providing updates to this thread. It has truely been invaluable to me as I am in the process of opening a smokehouse here. I read through the 200+ pages in 2 days. So thank you Jeremy. My question for y'all is would anyone be interested in me sharing and updating you guys on the progress of my new venture? I hope this isnt me hijacking the thread, i just figured it was sort of relevant.

Smoke on,
James

Did this thread ever start?

I have been reading through this one and am interested in another restaurant story.
mrjshirey is offline   Reply With Quote


Old 10-23-2019, 05:31 PM   #3255
SmokinAussie
somebody shut me the fark up.

 
SmokinAussie's Avatar
 
Join Date: 10-19-09
Location: Melbourne, VIC
Default

Quote:
Originally Posted by marubozo View Post
Awesome!

I'm working on a new idea later today. I'll post pics when it's ready.

Also, we're working on our first rotating sauce of the month. We're going to kind of tour the world each month with a unique take on BBQ sauce. Right now, think Asian. Just got back from the asian market with high end soy sauce, lemongrass, ginger, and way out of the box, black vinegar...

Stay tuned!
You can do a lot with this stuff:


Look forward to seeing what you come up with!
__________________
Still Smokin'

SmokinAussie is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 08:20 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts