Dilemma

icemn62 · 05-15-2007, 12:59 PM

Here is the problem here at work. A bunch of us are getting together for lunch following the weekly staff meeting. They want to get BBQ. Not wanting to upturn the apple cart I agree. The place they choose is very low priced, $5.00 for a rib lunch w/ 1 side. The place I am willing to purchase BBQ from charges $12.00 for rib lunch.

Do I bite the bullet and get the “Yuck Que” or tell them some excuse and go get me some good tasting ribs?

What is the correct office etiquette?

I have about 30 mins to make something happen, or it is the BPJ samdwhich I packed for lunch.

big brother smoke · 05-15-2007, 01:07 PM

Quote:

Originally Posted by icemn62

Here is the problem here at work. A bunch of us are getting together for lunch following the weekly staff meeting. They want to get BBQ. Not wanting to upturn the apple cart I agree. The place they choose is very low priced, $5.00 for a rib lunch w/ 1 side. The place I am willing to purchase BBQ from charges $12.00 for rib lunch.

Do I bite the bullet and get the “Yuck Que” or tell them some excuse and go get me some good tasting ribs?

What is the correct office etiquette?

I have about 30 mins to make something happen, or it is the BPJ samdwhich I packed for lunch.

Ice did you warn them that they get what they pay for? If so, and they still want cheap Q, fark'em and go for the real deal!

Bigmista · 05-15-2007, 01:08 PM

Exactly what I would do. No reason to eat bad Q.

Bill-Chicago · 05-15-2007, 01:13 PM

I would go with them.

Order a side of whatever is best (mac & cheese, beans, etc.)

Someone will ask "Don't you like barbecue?"

Then respond appropriately, something along the lines of

"I love barbecue, but this place only serves chit"

icemn62 · 05-15-2007, 01:18 PM

I ordered a small bowl of chilli. I picked up some ribs to cook this weekend, so I think on Monday I will get REVENGE.

Arlin_MacRae · 05-15-2007, 01:24 PM

I would've told them to go to the GOOD place.

thirdeye · 05-15-2007, 01:56 PM

1. Had you tried the food before, and was it crappy or did you base everything on the price and assume it was going to be crappy?

2. Now that lunch is over, was it a bad call or worth the $5 per plate?

3. Did they serve beer?

4. What were the waitresses wearing?

bbqbull · 05-15-2007, 02:12 PM

Quote:

Originally Posted by thirdeye

1. Had you tried the food before, and was it crappy or did you base everything on the price and assume it was going to be crappy?

2. Now that lunch is over, was it a bad call or worth the $5 per plate?

3. Did they serve beer?

4. What were the waitresses wearing?

thirdeye.......Your Killing Me!

big brother smoke · 05-15-2007, 02:42 PM

Yeah what were the waitresses wearing?

HeSmellsLikeSmoke · 05-15-2007, 02:47 PM

Good for you for not giving them the ole "What is good BBQ" lecture. Ain't easy to not appear to be a fanatic at times like that. I rarely have your discipline.

Perhaps you should show up with a big cooler of Q sometime for one of those lunches and show them an example.

One good rib is worth a 1000 words.

icemn62 · 05-15-2007, 03:11 PM

The Waiter had on jeans and a white tee shirt. The chilli was just food, not good not bad. They all talked and applauded about how good the sauce was. Sauce was WAY too sweet, KC masterpiece is better.
The meat had no hint of smoke to it. When I eat BBQ from home I smell a hint of smoke as I eat.

I had tried the food in the past, that is why I really did not want to go there. So far the revenge plan is to bring in 1/2 rack of ribs, some beans, some Stuffed Japs, and some greens. Of course for I have to keep my family from eating everything on Sunday for dinner.

Did have two people who have had my Que, tell me after lunch that my food is better.

jbrink01 · 05-15-2007, 03:30 PM

We have a local art fair and wine fest that historically is very good for us. We sold 1300 pulled pork sandwiches in 2.5 days last year. Anyway, there is a newer "Grill" in town that will be particiapting this year. They called me asking advice on portions, pricing and quantities. They are serving BBQ ribs, slaw and chicken breast sandwiches.

I quizzed them on their food and was told "we roast our ribs for 3 hours in the oven at the restaurant and put them on the gas grill 7 minutes to heat them. How many should we bring?" My first thought was none, but told them that I would bring at least 300 slabs (what I brought year before last, in addition to pulled pork).

The big difference is I cook them on site in a real BBQ pit, and they are peddling cr*p. I'm thinkin' they may have some leftovers!

CajunSmoker · 05-15-2007, 03:37 PM

Sometimes in order to continue sucking at the corporate teat

you just have to suck it up and go with the flow. I've ate food at meetings that would gag a maggot. The rubber chicken circuit of the political circle is the dead worst.

icemn62 · 05-15-2007, 03:40 PM

Quote:

Originally Posted by jbrink01

told them that I would bring at least 300 slabs (what I brought year before last, in addition to pulled pork).

Now that my Brother is my kind of thinking. Make sure you stop by his booth to see how are things going.

Arlin_MacRae · 05-15-2007, 03:46 PM

No kidding! So this new grill is a competitor and they're asking you for intel? Riiiiiiight.

05-15-2007, 12:59 PM	#1
icemn62 Babbling Farker Join Date: 07-10-04 Location: Los Angeles, CA	Dilemma Here is the problem here at work. A bunch of us are getting together for lunch following the weekly staff meeting. They want to get BBQ. Not wanting to upturn the apple cart I agree. The place they choose is very low priced, $5.00 for a rib lunch w/ 1 side. The place I am willing to purchase BBQ from charges $12.00 for rib lunch. Do I bite the bullet and get the “Yuck Que” or tell them some excuse and go get me some good tasting ribs? What is the correct office etiquette? I have about 30 mins to make something happen, or it is the BPJ samdwhich I packed for lunch. __________________ Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.

05-15-2007, 01:08 PM	#3
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Exactly what I would do. No reason to eat bad Q. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

05-15-2007, 01:13 PM	#4
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	I would go with them. Order a side of whatever is best (mac & cheese, beans, etc.) Someone will ask "Don't you like barbecue?" Then respond appropriately, something along the lines of "I love barbecue, but this place only serves chit" __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

05-15-2007, 01:18 PM	#5
icemn62 Babbling Farker Join Date: 07-10-04 Location: Los Angeles, CA	I ordered a small bowl of chilli. I picked up some ribs to cook this weekend, so I think on Monday I will get REVENGE. __________________ Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.

05-15-2007, 01:24 PM	#6
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	I would've told them to go to the GOOD place. __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

05-15-2007, 01:56 PM	#7
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	1. Had you tried the food before, and was it crappy or did you base everything on the price and assume it was going to be crappy? 2. Now that lunch is over, was it a bad call or worth the $5 per plate? 3. Did they serve beer? 4. What were the waitresses wearing? __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

05-15-2007, 02:42 PM	#9
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Yeah what were the waitresses wearing? __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

05-15-2007, 02:47 PM	#10
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Good for you for not giving them the ole "What is good BBQ" lecture. Ain't easy to not appear to be a fanatic at times like that. I rarely have your discipline. Perhaps you should show up with a big cooler of Q sometime for one of those lunches and show them an example. One good rib is worth a 1000 words. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

05-15-2007, 03:11 PM	#11
icemn62 Babbling Farker Join Date: 07-10-04 Location: Los Angeles, CA	The Waiter had on jeans and a white tee shirt. The chilli was just food, not good not bad. They all talked and applauded about how good the sauce was. Sauce was WAY too sweet, KC masterpiece is better. The meat had no hint of smoke to it. When I eat BBQ from home I smell a hint of smoke as I eat. I had tried the food in the past, that is why I really did not want to go there. So far the revenge plan is to bring in 1/2 rack of ribs, some beans, some Stuffed Japs, and some greens. Of course for I have to keep my family from eating everything on Sunday for dinner. Did have two people who have had my Que, tell me after lunch that my food is better. __________________ Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.

05-15-2007, 03:30 PM	#12
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri	some people just don't get it... We have a local art fair and wine fest that historically is very good for us. We sold 1300 pulled pork sandwiches in 2.5 days last year. Anyway, there is a newer "Grill" in town that will be particiapting this year. They called me asking advice on portions, pricing and quantities. They are serving BBQ ribs, slaw and chicken breast sandwiches. I quizzed them on their food and was told "we roast our ribs for 3 hours in the oven at the restaurant and put them on the gas grill 7 minutes to heat them. How many should we bring?" My first thought was none, but told them that I would bring at least 300 slabs (what I brought year before last, in addition to pulled pork). The big difference is I cook them on site in a real BBQ pit, and they are peddling cr*p. I'm thinkin' they may have some leftovers! __________________ [CENTER][B][/B] [/CENTER] [CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER] [CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER] [CENTER][I]Sponsored By: [/I][/CENTER] [CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER] [CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER] [CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]

05-15-2007, 03:37 PM	#13
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans	Sometimes in order to continue sucking at the corporate teat you just have to suck it up and go with the flow. I've ate food at meetings that would gag a maggot. The rubber chicken circuit of the political circle is the dead worst. __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

05-15-2007, 03:46 PM	#15
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	No kidding! So this new grill is a competitor and they're asking you for intel? Riiiiiiight. __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

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