Open a BBQ restaurant, they said. It will be fun, they said - Page 72

Riz58 · 01-27-2014, 03:50 PM

Quote:

Originally Posted by landarc

I have a real problem with the whole running out of food thing, that is a pet peeve. I guess in BBQ that is a normal and accepted practice, it still bothers me.

It is common in BBQ because the meats must be slow-cooked. As you know, you can't pop it on the grill and have it done in 10 minutes.

Our OP is a bright fellow, and he is figuring it out very quickly - run the smoker 24-7, prep non-temperature sensitive foods a couple of days in advance, etc.

Suggestion, the days your are closed might be great days to prep the slaw, beans, etc for the week.

marubozo · 01-29-2014, 11:04 PM

I'm still in a state of shock. It's almost hard to believe that I'm running a BBQ joint and serving hundreds of people. It's finally starting to sink in and it's amazing.

I didn't find out until late today, but apparently two local news shows promoted the restaurant and talked about winning the chili cook-off on their morning shows. Very cool. And a radio station came in today and talked about doing a remote at the restaurant, which would be extra cool.

While things went quite smoothly today, it's clear that I'm under staffed. Of course, the volume I'm seeing is double what I planned on, but I need to bring on another person or two. Even if it's just washing dishes, that would help a ton. So I've got to make some calls tomorrow.

All in all, the troubles we've gone through seem like a distant memory. Seeing people lined up out the door, and seeing people who come in every single day to eat here, it's almost overwhelming. I only expected a fraction of this.

Sure, five hours of sleep a night sucks, but nothing makes you want to get out of bed more than putting smiles on people's faces.

tb80 · 01-29-2014, 11:17 PM

Glad to hear it is going so well.

sliding_billy · 01-30-2014, 02:57 AM

Awesome to hear things are going so well. Thanks for stopping back in!

Neil · 01-30-2014, 04:53 AM

At the risk of sounding like my brother Bbq Bubba, OUTSTANDING!

insaneh · 01-30-2014, 05:20 AM

That is great news.
Here's to much and continued success!

NickTheGreat · 01-30-2014, 08:31 AM

Outstanding! Glad to hear about your well-deserved success

Flash Point · 01-30-2014, 08:43 AM

Quote:

So pumped about this. Prized Pig BBQ opened! The pork was great. Probably the best ribs I've ever had. Cornbread is sweet to the taste... only thing missin is sweet tea. Will definitely be going back!

Wait... What? You put sugar in your cornbread and none in your tea?

Kidding, mostly, a little. I think. This is awesome to read.

Dauvis · 01-30-2014, 08:54 AM

Quote:

Originally Posted by Flash Point

Wait... What? You put sugar in your cornbread and none in your tea?

Kidding, mostly, a little. I think. This is awesome to read.

Sweet tea is really a big thing this far north (I assume it is the same even further north). I would have to say that it is becoming more popular though.

Bperkins01 · 01-30-2014, 10:29 AM

This is one of my all time favorite threads - for all the different interests I have.
Thanks for keeping us updated.
Keep them coming

Offthehook · 01-30-2014, 11:22 AM

I am following you on FB and its awesome to hear your success, now if we can get Bigmistas up and running it will be a double brethren success!

Goyo626 · 01-30-2014, 11:31 AM

Quote:

Originally Posted by marubozo

I'm still in a state of shock. It's almost hard to believe that I'm running a BBQ joint and serving hundreds of people. It's finally starting to sink in and it's amazing.

I didn't find out until late today, but apparently two local news shows promoted the restaurant and talked about winning the chili cook-off on their morning shows. Very cool. And a radio station came in today and talked about doing a remote at the restaurant, which would be extra cool.

While things went quite smoothly today, it's clear that I'm under staffed. Of course, the volume I'm seeing is double what I planned on, but I need to bring on another person or two. Even if it's just washing dishes, that would help a ton. So I've got to make some calls tomorrow.

All in all, the troubles we've gone through seem like a distant memory. Seeing people lined up out the door, and seeing people who come in every single day to eat here, it's almost overwhelming. I only expected a fraction of this.

Sure, five hours of sleep a night sucks, but nothing makes you want to get out of bed more than putting smiles on people's faces.

It is better to have a busy restaurant, than an empty one that is for sure.

oifmarine2003 · 01-30-2014, 12:05 PM

Glad to hear everything is going well! I am hoping to make a road trip there in the spring.

pdorian · 01-30-2014, 01:26 PM

I have plans to do the same in the future. It's great reading the ups and downs to getting started. Glad it's working out for you.

landarc · 01-30-2014, 01:31 PM

Quote:

Originally Posted by pdorian

I have plans to do the same in the future. It's great reading the ups and downs to getting started. Glad it's working out for you.

In Berkeley? You are a brave man! Going up against a legend in Berkeley is not something easy.

01-29-2014, 11:04 PM	#1067
marubozo is one Smokin' Farker Join Date: 06-25-11 Location: Mishawaka, IN Name/Nickname : Jeremy	I'm still in a state of shock. It's almost hard to believe that I'm running a BBQ joint and serving hundreds of people. It's finally starting to sink in and it's amazing. I didn't find out until late today, but apparently two local news shows promoted the restaurant and talked about winning the chili cook-off on their morning shows. Very cool. And a radio station came in today and talked about doing a remote at the restaurant, which would be extra cool. While things went quite smoothly today, it's clear that I'm under staffed. Of course, the volume I'm seeing is double what I planned on, but I need to bring on another person or two. Even if it's just washing dishes, that would help a ton. So I've got to make some calls tomorrow. All in all, the troubles we've gone through seem like a distant memory. Seeing people lined up out the door, and seeing people who come in every single day to eat here, it's almost overwhelming. I only expected a fraction of this. Sure, five hours of sleep a night sucks, but nothing makes you want to get out of bed more than putting smiles on people's faces.
	1 members found this post helpful.

01-30-2014, 02:57 AM	#1069
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Awesome to hear things are going so well. Thanks for stopping back in! __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

01-30-2014, 04:53 AM	#1070
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	At the risk of sounding like my brother Bbq Bubba, OUTSTANDING! __________________ "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.

01-30-2014, 05:20 AM	#1071
insaneh Full Fledged Farker Join Date: 01-21-14 Location: NH	That is great news. Here's to much and continued success! __________________ I'm just here to see what cowgirl cooked.

01-30-2014, 08:31 AM	#1072
NickTheGreat is Blowin Smoke! Join Date: 05-08-12 Location: Iowa	Outstanding! Glad to hear about your well-deserved success __________________ 18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer

01-29-2014, 11:17 PM	#1068
tb80 Take a breath! Join Date: 03-26-12 Location: San Antonio tx	Glad to hear it is going so well.

01-30-2014, 10:29 AM	#1075
Bperkins01 Full Fledged Farker Join Date: 09-07-13 Location: Mass	This is one of my all time favorite threads - for all the different interests I have. Thanks for keeping us updated. Keep them coming

01-30-2014, 11:22 AM	#1076
Offthehook is One Chatty Farker Join Date: 12-04-12 Location: Los Angeles, CA	I am following you on FB and its awesome to hear your success, now if we can get Bigmistas up and running it will be a double brethren success! __________________ Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken

01-30-2014, 12:05 PM	#1078
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	Glad to hear everything is going well! I am hoping to make a road trip there in the spring. __________________ Chris- Midwest BBQ Outreach

01-30-2014, 01:26 PM	#1079
pdorian Found some matches. Join Date: 10-20-13 Location: Berkeley, CA	I have plans to do the same in the future. It's great reading the ups and downs to getting started. Glad it's working out for you.