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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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04-28-2014, 12:46 PM | #1696 | |
Full Fledged Farker
Join Date: 05-06-07
Location: Littleton, Colorado
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Bo Klose 24x50 BYC Backwoods Fatboy Weber Kettle [COLOR=blue]Rock Chalk Jayhawk Blue[/COLOR][COLOR=black] Thermapen[/COLOR] Weber Gasser (out of gas) |
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04-28-2014, 01:03 PM | #1697 | |
is One Chatty Farker
Join Date: 09-17-12
Location: Oswego, IL
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My wife and I will be in Union Pier at the end of June, and we are planning on making a side trip to The Prized Pig. Looking forward to it! Got t-shirts for customers to buy yet?
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- Matt [URL="https://www.facebook.com/pages/Hatfield-and-McCoy-Barbecue/765488903565575"]Hatfield and McCoy Barbecue[/URL] - Co-Pitmaster Illinois This Butt's for 'Que - Pitmaster KCBS CBJ; 18.5" WSM; [COLOR="Sienna"]U[/COLOR][COLOR="Navy"]D[/COLOR][COLOR="Sienna"]S[/COLOR]; [COLOR="Red"]Thermapen Mk4[/COLOR]; [COLOR="Blue"]DigiQ DX2[/COLOR]; [COLOR="DarkOrange"]IQ120[/COLOR]; [COLOR="Gray"]CharBroil Gasser (wind victim after 11 years)[/COLOR]; Maverick; OTS x2; etc. [URL="http://bbqbeat.com/hatfield-and-mccoy-bbq-team/"]We're (kinda) famous![/URL] |
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04-28-2014, 01:05 PM | #1698 | |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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"I noticed that the restaurant only has 7 yelp reviews @ 4.5 stars. I would encourage everyone here to jump on Yelp and help a brother out. Here's the link: http://www.yelp.com/biz/the-prized-pig-niles"
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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04-28-2014, 04:45 PM | #1699 | |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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I did have a few people stop in this weekend who did get some brisket there and said it wasn't really good at all. I can't comment on that until I get a chance to try it. Friday and Saturday were new records. We managed to keep serving until about 7pm, but both days there was pretty much a non-stop line from 5-7. It was pretty intense on the line during all of that. And I'm finally feeling comfortable to delegate more to my employees. It's quite hard when you're a control freak, but on Thursday I didn't touch a single piece of meat or plate anything. I let them handle it all and just stood back doing some quality control. It felt great, so hopefully I can begin to step back a little so that I can spend more time actually running the business. Also, I think going forward I'm going to have to look into creating a separate catering side of the business. Given we don't have the cooking and holding capacity to do larger gigs, I'm turning a ton of business away. I'd say pretty much every day somebody calls and wants catering for their graduation/wedding/business/golf outing/etc. Smaller ones I can squeeze in, like tomorrow, even though we're closed I'm throwing meat on tonight for the local Lowe's who wants to feed the store for their big meeting tomorrow. But as it stands now, just doing all of the catering requests that come in could be a business on its own. But without another smoker and some staff dedicated to handling that side of things, my hands are pretty much tied and can't do anything for more than about 50 people unless it falls on a Monday or Tuesday. All good problems to have no doubt, but just need to plan how to grow strategically so that the core business doesn't suffer. Oh, and I had the best reaction to burnt ends I've ever seen on Saturday. This guy who comes in every Thursday for lunch popped in this weekend, when we have burnt ends, so I asked him if he wanted one. He had no idea what it was and was apprehensive about trying it. He put it in his mouth and he said, "Holy ****! WOW. Holy ****! Does the rest of the free world know about these things?" And then bought 5 orders to take home and give out. It was great. |
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Thanks from: ---> |
04-28-2014, 04:48 PM | #1700 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Love his comment...
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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04-28-2014, 05:31 PM | #1701 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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"And then bought 5 orders to take home and give out."
Most people have to pay good money for such advertisement. I hope to stop by one of these days on my way to visit my children in Chicago.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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04-28-2014, 09:57 PM | #1702 |
Found some matches.
Join Date: 04-28-14
Location: Granger, IN
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I cannot wait to get back home & stop in.....My wife is using this as leverage to move us back to Indiana ASAP!!
I have driven by this location so many times & wondered about the restaurants...you...have made it a destination! BTW: any thought of tapping into the campground as a market? |
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04-28-2014, 10:17 PM | #1703 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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I sort of already have. This winter there's been a big pipeline project going on right across the street and the whole campground has been full of pipeline workers for about six months. Took a bunch of menus down there and had daily pipeline traffic coming in.
They just recently pulled out, but when the regular campers come in I'll do the same thing since they are within walking distance. What's better than grabbing some BBQ and eating it by your own campfire? |
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Thanks from:---> |
04-29-2014, 08:49 AM | #1704 |
On the road to being a farker
Join Date: 01-31-14
Location: Memphis, Tennessee
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I understand the concept of not investing in a new smoker until you can tell if you are going to need one long term, but if you are turning down big catering jobs on a daily basis and still running out of food for the restaurant, it seems to me that you might want to look into getting one. I obviously don't know the details of your finances, but I would think that you could pay for a new smoker just with the catering jobs that you are having to turn down because of a lack of capacity.
This may be what you have in mind when you say you are looking into making the catering a separate business, but until then a mobile smoker and a new part-time employee or two might allow you to take those catering jobs that you currently have to turn away. |
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04-29-2014, 12:05 PM | #1705 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Well, with more smoker space, big catering gigs, and more food means more storage. My two walk-ins are pretty full as it is. All the dry storage shelves are more than packed and we've had to resort to storing some stuff out in the shed, and even that's nearly full now.
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Thanks from: ---> |
04-29-2014, 12:27 PM | #1706 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Those are some packed meat shelves!
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~Ren~ Fat Kids Club Founding Member |
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04-29-2014, 12:46 PM | #1707 | |
Full Fledged Farker
Join Date: 09-09-13
Location: Branford, CT
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Yoder Smokers YS1500, Weber Genesis Gasser |
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04-29-2014, 12:54 PM | #1708 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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I guess the catered cook for 1000 is out lol
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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04-29-2014, 01:02 PM | #1709 | |
Full Fledged Farker
Join Date: 02-03-13
Location: Hoopeston IL
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If it ain't smokin' it must be broken! |
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04-29-2014, 01:22 PM | #1710 | |
is one Smokin' Farker
Join Date: 12-06-10
Location: Ventura County, CA
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Just make sure to mention when you're taking the pictures that they are for your TV.
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Rec Tec with bull horns -- UDS (Big Blue) -- 2 Weber kettles -- Weber gasser -- DCS outdoor stainless built-in nat. gasser with smoker box and rotisserie -- Dutch ovens a-plenty -- bright yellow can't-lose-me Thermapen |
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