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

[jdefran]

Originally Posted by Mikeinctown

Maybe I'm not up on all the technical terms but I've never heard of pork burnt ends.

I've often thought of it as a cooking technique that describes the process: smoke, rest, cube, sauce, cook again. I make pork burnt ends from country style ribs or butt sliced up in strips. You can also do sausage burnt ends too

[nmeyer414]

so has anybody heard from Jeremy or what actually happened?!

[2Fat]

Originally Posted by Mikeinctown

Maybe I'm not up on all the technical terms but I've never heard of pork burnt ends.

I mke pork 'burnt' ends from pork belly---good stuff

[kaosfury]

I know I haven't posted much (pretty much ANYTHING) in a while. Been incredibly busy, but reading so much on this site again lately.

So sorry and sad to hear about this. Hopefully you land on your feet.

[Panupat]

Hope all is well Jeremy.

[nmeyer414]

bump?!

[ShadowDriver]

Jeremy - You are missed, brother. Hope this finds you well.

Still appreciate you sharing the best dam pickle recipe I've ever used / had!

[mchar69]

Although I feel it is in BAD TASTE (ha ha) to resurrect this thread, I concur with
Shadow Driver on the very simple Pickle Recipe.
This will be your LEGACY, Marubozo!
THANK YOU!!!!!!!

[mchar69]

Here AGAIN is the Marubozo Refrigerator Pickle Recipe.
Jeremy's thread is what brought me here.
I have great respect.
This is a fantastic, easy pickle recipe -

Ok, just because the brethren are so damn awesome, here's my pickle recipe. This is my home sized recipe that makes two quart jars or so.

Ingredients
• 4-6 medium cucumbers, or 8-10 small pickling cucumbers
• 4 cups water
• 2 cups white vinegar
• 8-12 cloves of garlic
• 6 tablespoons of pickling/canning salt or non-iodized kosher salt
• A few sprigs of fresh dill, or substitute with 2 tablespoons of dill seed
• 1 teaspoon coriander seed
• 1 teaspoon celery seed
• 1 teaspoon mustard seed
• 1 teaspoon black peppercorns
• 2 Hungarian hot wax peppers

Directions

Start by bringing the water to a simmer in a saucepan. While the water is heating, peel the garlic. For a subtle garlic flavor, use 8 cloves (4 in each jar). Use more for a stronger garlic flavor. Leave the cloves whole. Once the water is up to a simmer you can add the garlic and cook for about five minutes. While the garlic is cooking, prepare your cucumbers by slicing into quarters lengthwise for spears, or cut thin chips. After the garlic has cooked for five minutes, add the vinegar and salt and bring to a boil until the salt is dissolved and then remove from the heat.

In two one-quart canning jars (wide-mouth jars work best for this) add the fresh sprigs of dill and remove the garlic from the pan and distribute equally in both jars. Then divide the remaining spices between the two jars. If you want a touch of heat, add one Hungarian hot pepper, halved lengthwise, to each jar. Next, take the cucumbers and pack them tightly into each jar. Bring the brine back up to a boil and pour immediately into both jars, filling very close to the very top so that the cucumbers are completely covered.

Let cool to room temp and then refrigerate overnight. They are really good after sitting overnight, but amazing after another day or two.

[Panupat]

Thanks mchar.

I missed Jeremy's pickle. I can't remember what page it was in, anyone?

[ShadowDriver]

Pfffft - Who cares?

mchar69 took care of you.

More importantly, tell us how our Thai brethren enjoyed Marubozo's pickles!

[Ummagumma]

Wow. What a story.

I read up to about the opening of the restaurant and was immediately intrigued & looked up the reviews on Yelp and Trip Advisor.

I always read the bad reviews even for the best rated restaurants and products, just to see if there's a pattern.

The pattern of complaints seemed to indicate cash flow problems. And sure enough, they are closed now...

My friends opened a restaurant, it closed in three years, and now ten years later they are still paying off the debts (bankruptcy was not an option). I know how difficult this business is, and it's sad to see yet another one go. Wishing the OP the best of luck.. this will be over.

[mchar69]

I can't remember what page it was in, anyone?

I think it was 535 or 545..

[MistrTJ]

Originally Posted by Ummagumma

Wow. What a story.

I read up to about the opening of the restaurant and was immediately intrigued & looked up the reviews on Yelp and Trip Advisor.

I always read the bad reviews even for the best rated restaurants and products, just to see if there's a pattern.

The pattern of complaints seemed to indicate cash flow problems. And sure enough, they are closed now...

My friends opened a restaurant, it closed in three years, and now ten years later they are still paying off the debts (bankruptcy was not an option). I know how difficult this business is, and it's sad to see yet another one go. Wishing the OP the best of luck.. this will be over.

There's a saying in the Food & Beverage business that; "The quickest way to have a million dollars in the restaurant business is to start with THREE Million and open a restaurant!"

That's why I prefer to do it with OPM!

[Panupat]

Wait, so that's the same recipe? I see... lol