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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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Old 04-27-2019, 07:39 PM   #3181
NC Native
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Always down for a day trip to the beach, you've got my attention.
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Old 04-27-2019, 07:53 PM   #3182
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DO IT!!!!

The separate thread I mean, your already going through with the bbq joint.
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Old 04-27-2019, 08:01 PM   #3183
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Quote:
Originally Posted by PC Smoker View Post
Good news brethren! The landlord agreed to a tentative agreement on the property yesterday. Looking like a lease will be signed early next week. I will start a new post once it does get signed ;) unless y'all want a teaser of the menu
Start a new thread...........anything else here and it just looks like you are mooching as a newb on something that was great
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Old 04-28-2019, 06:43 AM   #3184
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Looking forward to following the new thread.
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Old 04-28-2019, 10:52 AM   #3185
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Quote:
Originally Posted by Jason TQ View Post
Start a new thread...........anything else here and it just looks like you are mooching as a newb on something that was great
Agree
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Old 04-29-2019, 02:34 PM   #3186
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Agree. Start your own thread.
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Old 04-29-2019, 02:58 PM   #3187
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Quote:
Originally Posted by Jason TQ View Post
Start a new thread...........anything else here and it just looks like you are mooching as a newb on something that was great

I agree it should be a new thread. Easies to follow individual stories rather than everyone's being in a single thread.
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Old 06-23-2019, 04:19 PM   #3188
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It's been a while, hasn't it? So a quick update since rumors are spreading like wildfire online...

I bailed on the venture at Coach's. Owners never did provide me with the right tools, the larger smoker they promised me, compensation promised, and so on. In fact I caught wind a few months ago that NHG was considering selling the building entirely, so I began to explore my options. In the meantime I took a position at Journeyman Distillery not far from here. Cooking, but not BBQ this time.

Meanwhile, I was casually talking about opening the Prized Pig again with a friend who has always expressed interest in being a financial backer for such an endeavor. It just so happens that a restaurant space just opened up that we were both very familiar with and he did the legwork to see about taking it over. We're just awaiting approval from the city regarding the smoker location/installation. Get a green light there and we'll have the keys this week.

It's largely turnkey, but some construction will be required for the smoker, and some kitchen equipment will need to be swapped for other items to work with the BBQ concept, but a late summer opening is looking obtainable.

It's going to be very much like the original, same name, logo, food, etc. Major difference is it's a bigger place, full bar and liquor license, and a downtown location and not out in the rural sticks. And lots of lessons learned, hopefully no repeated mistakes, and a successful outcome.

Yes, I think I'm crazy doing this again, but it's always been in the back of my mind to get it open again and it looks like now is the time. As more details become sharable I will be sure to update them here.
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Old 06-23-2019, 04:34 PM   #3189
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Congrats and good to see you around. Looking forward to the updates.
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Old 06-23-2019, 04:37 PM   #3190
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He’s BACK !!!


Nice to see ya, hope the city approves!
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Old 06-23-2019, 04:45 PM   #3191
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Best of luck with the re-start!
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Old 06-23-2019, 05:15 PM   #3192
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Good luck sir!!
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Old 06-23-2019, 05:22 PM   #3193
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Good Luck with the new place.
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Old 06-23-2019, 06:43 PM   #3194
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feelings inside... along for the ride!
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Old 06-23-2019, 07:34 PM   #3195
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Quote:
Originally Posted by marubozo View Post
It's been a while, hasn't it? So a quick update since rumors are spreading like wildfire online...

I bailed on the venture at Coach's. Owners never did provide me with the right tools, the larger smoker they promised me, compensation promised, and so on. In fact I caught wind a few months ago that NHG was considering selling the building entirely, so I began to explore my options. In the meantime I took a position at Journeyman Distillery not far from here. Cooking, but not BBQ this time.

Meanwhile, I was casually talking about opening the Prized Pig again with a friend who has always expressed interest in being a financial backer for such an endeavor. It just so happens that a restaurant space just opened up that we were both very familiar with and he did the legwork to see about taking it over. We're just awaiting approval from the city regarding the smoker location/installation. Get a green light there and we'll have the keys this week.

It's largely turnkey, but some construction will be required for the smoker, and some kitchen equipment will need to be swapped for other items to work with the BBQ concept, but a late summer opening is looking obtainable.

It's going to be very much like the original, same name, logo, food, etc. Major difference is it's a bigger place, full bar and liquor license, and a downtown location and not out in the rural sticks. And lots of lessons learned, hopefully no repeated mistakes, and a successful outcome.

Yes, I think I'm crazy doing this again, but it's always been in the back of my mind to get it open again and it looks like now is the time. As more details become sharable I will be sure to update them here.

Best of luck to you, and remember - no matter what happens, we got a killer pickle recipe out of the deal.

Seriously though - hope the next leg of your journey goes great! You've inspired many here - some to open a restaurant, and some to not open a restaurant! Your tenacity and drive are to be commended. I hope to eat at your place one day.
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