Open a BBQ restaurant, they said. It will be fun, they said - Page 28

marubozo · 11-21-2013, 06:59 AM

Quote:

Originally Posted by Diesel Dave

Will the Brethren be notified of the soft opening?

Most likely. Just need to settle on some dates.

Quote:

Originally Posted by Hawg Father of Seoul

Maybe I missed it, but what are you doing for flavors?

This is que talk baby and you know how we are.

As for the flavor profile, I use oak and apple wood. Brisket gets treated with salt and pepper, while pork gets a good dose of rub that's a touch sweet with brown sugar. And then I have three sauces. A sort of Kansas City style tomato-based sauce that's just a little sweet, a spicy tomato based sauce, and a Carolina style vinegar sauce. Meat is all served dry so that people can choose their sauce, or none at all.

deguerre · 11-21-2013, 07:47 AM

Quote:

Originally Posted by marubozo

Meat is all served dry so that people can choose their sauce, or none at all.

You're my hero! I'm constantly having to ASK to leave the sauce off...

peeps · 11-21-2013, 07:58 AM

Quote:

Originally Posted by deguerre

You're my hero! I'm constantly having to ASK to leave the sauce off...

Same here!

dport7 · 11-21-2013, 08:21 AM

Good thinking, let the customer decide.

marubozo · 11-21-2013, 08:49 AM

Yep, around here you can't find BBQ that isn't absolutely swimming in sauce. It's ridiculous. You order a pulled pork sandwich and it's more like a sloppy joe. Disgusting.

It's funny because back when I started cooking BBQ and didn't put sauce on stuff my family thought I was nuts because they had never seen naked bbq before. Now most of them don't even use sauce.

sliding_billy · 11-21-2013, 09:05 AM

You are now an honorary Texan.

The Smoking Pig · 11-21-2013, 10:08 AM

If you need sauce you ain't doin it right.

Diesel Dave · 11-21-2013, 10:20 AM

For the most part I agree with The Smoking Pig, but sometimes a bit of sauce is nice to add. Not drown in it but...............

That would be great as I'd really like to be there on the opening of a brothers BBQ joint.
Really lookin forward to meeting you and havin some fine arse Q

marubozo · 11-21-2013, 10:37 AM

See, I jinxed myself last night. Health inspector called and wanted to make sure the mechanical inspector approved the smoker installation. Mechanical inspector called and said he doesn't have a mechanical permit on file. Township called and confirmed they don't have one either. Talked to the contractor and he said it should be covered under the building permit. The township disagrees.

So now everyone is playing the blame game and trying to figure out WTF is going on.

It never fails.

deguerre · 11-21-2013, 10:41 AM

FARK!!!

peeps · 11-21-2013, 10:43 AM

That's a bummer! Hope it gets resolved quickly!

landarc · 11-21-2013, 10:45 AM

Cut through, this is the same advice I told my friend out here who is opening a coffeeshop. Everyone is great with opinions and advice. Everyone likes to say who should do what. On any construction project, there is only one person that is going to make it happen, that is the guy with the check book and his ass on the line.

Tell the contractor that there needs to be a mechanical permit, and that you will pull it today, if he doesn't. Period. Payments will be adjusted.

I was just recalling, how for one precious 4 year period, I had a staff of people, 5 people, that I could trust, completely, to do what I needed. The single best staff ever. The other 24 years, was a different story. And these were all college educated professionals. Kitchen folks, well....

Hotrodhog · 11-21-2013, 11:31 AM

Love your thread, I am cheering for you..hopefully when your website is up I can purchase some t-shirts to wear out here in California?
Best of luck to you!!

marubozo · 11-21-2013, 11:33 AM

Quote:

Originally Posted by landarc

Tell the contractor that there needs to be a mechanical permit, and that you will pull it today, if he doesn't. Period. Payments will be adjusted.

Thankfully I have the upper hand in this since I've only paid him 25% so far and he is getting anxious to get paid. So it's easy enough to just tell him I'm not paying until he gets it straightened out.

In the meantime, I just made some lunch.

peeps · 11-21-2013, 11:36 AM

How much for a plate of THOSE? With delivery?

11-21-2013, 08:21 AM	#409
dport7 is Blowin Smoke! Join Date: 10-08-13 Location: North East Georgia.	Good thinking, let the customer decide. __________________ If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!

11-21-2013, 10:20 AM	#413
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	For the most part I agree with The Smoking Pig, but sometimes a bit of sauce is nice to add. Not drown in it but............... That would be great as I'd really like to be there on the opening of a brothers BBQ joint. Really lookin forward to meeting you and havin some fine arse Q __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

11-21-2013, 10:41 AM	#415
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	FARK!!! __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

11-21-2013, 10:43 AM	#416
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	That's a bummer! Hope it gets resolved quickly! __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

11-21-2013, 10:45 AM	#417
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Cut through, this is the same advice I told my friend out here who is opening a coffeeshop. Everyone is great with opinions and advice. Everyone likes to say who should do what. On any construction project, there is only one person that is going to make it happen, that is the guy with the check book and his ass on the line. Tell the contractor that there needs to be a mechanical permit, and that you will pull it today, if he doesn't. Period. Payments will be adjusted. I was just recalling, how for one precious 4 year period, I had a staff of people, 5 people, that I could trust, completely, to do what I needed. The single best staff ever. The other 24 years, was a different story. And these were all college educated professionals. Kitchen folks, well.... __________________ [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]

11-21-2013, 08:49 AM	#410
marubozo is one Smokin' Farker Join Date: 06-25-11 Location: Mishawaka, IN Name/Nickname : Jeremy	Yep, around here you can't find BBQ that isn't absolutely swimming in sauce. It's ridiculous. You order a pulled pork sandwich and it's more like a sloppy joe. Disgusting. It's funny because back when I started cooking BBQ and didn't put sauce on stuff my family thought I was nuts because they had never seen naked bbq before. Now most of them don't even use sauce.

11-21-2013, 09:05 AM	#411
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	You are now an honorary Texan.

11-21-2013, 10:08 AM	#412
The Smoking Pig Knows what a fatty is. Join Date: 08-14-13 Location: Colora, MD	If you need sauce you ain't doin it right.

11-21-2013, 10:37 AM	#414
marubozo is one Smokin' Farker Join Date: 06-25-11 Location: Mishawaka, IN Name/Nickname : Jeremy	See, I jinxed myself last night. Health inspector called and wanted to make sure the mechanical inspector approved the smoker installation. Mechanical inspector called and said he doesn't have a mechanical permit on file. Township called and confirmed they don't have one either. Talked to the contractor and he said it should be covered under the building permit. The township disagrees. So now everyone is playing the blame game and trying to figure out WTF is going on. It never fails.

11-21-2013, 11:31 AM	#418
Hotrodhog Full Fledged Farker Join Date: 08-25-09 Location: Escalon, Ca.	Love your thread, I am cheering for you..hopefully when your website is up I can purchase some t-shirts to wear out here in California? Best of luck to you!!

11-21-2013, 11:36 AM	#420
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	How much for a plate of THOSE? With delivery? __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]