Open a BBQ restaurant, they said. It will be fun, they said - Page 61

oifmarine2003 · 01-21-2014, 07:43 AM

Good luck!!!!!

Grafixgibbs · 01-21-2014, 08:24 AM

Awesome. Hope and pray all goes smoothly so you can open and get some good Q flowing.

drumdawg67 · 01-21-2014, 11:35 AM

Glad to hear it's finally gonna happen for you. Remember to post pics of opening day. You're going to do great.
Keith
Smokin Arsses Barbeque Team
Weber kettle, ECB X 2, Char Broil barrel grill, Maverick ET73

Smokin'Butts · 01-21-2014, 06:56 PM

Pulling for ya here in South Carolina!

bluegrass smoke · 01-21-2014, 07:37 PM

very nice!!

bassandbeer · 01-21-2014, 09:07 PM

Good luck!

marubozo · 01-21-2014, 09:41 PM

And the saga continues. They never showed up to finish the electrical and gas work. Finally got a call back and said they were waiting on some fittings. Whatever, BS. But they said they will be there at 8am tomorrow and will be finished before noon. They farking better be.

Staff was in today prepping, anticipating a Thursday open. Didn't go overboard so that in case things go south, not a lot is wasted. Tomorrow it's all hands on deck to clean the place top to bottom and finish prep, hoping for a Thursday lunch service. But even that is still up in the air. I won't have a specific time of the inspection until some time tomorrow. So for all I know, they could say it's first thing at 8 in the morning, or it won't be until 4 in the afternoon.

It really sucks because BBQ takes time and you can't wait until the last minute to get a definitive time and magically start putting out meat on short notice. So at this point I'm telling people we'll open on Friday. A Thursday opening would just be a bonus.

I can't wait for this to be over. Just a few more days...

crimsonaudio · 01-21-2014, 10:22 PM

Positive thoughts for you...

Tom Sr · 01-21-2014, 10:34 PM

Best of luck to you from the west coast.

sliding_billy · 01-22-2014, 02:11 AM

I have moved from crossed fingers to crossed toes.

Neil · 01-22-2014, 02:27 AM

If any of the contractors or inspectors come in as customers, charge them double!

Bigr314 · 01-22-2014, 02:39 AM

Hang in there.You have made it this far.You can taste the finish line. You will be so successful and all this BS will be behind you. Good luck on Friday Brethren!

Diesel Dave · 01-22-2014, 04:38 AM

Whichever day you're open we'll be there

insaneh · 01-22-2014, 05:21 AM

You must klank when you walk.
I've been getting the same spiel from my friends and family.
Funny thing is, I own a machine shop. "Drop the machining and open a restaurant"
I know how to run a machine shop. Nailing a brisket doesn't qualify me to run a restaurant. Crazy thing is, a place down the road just went belly up and it's in the back of my mind.
Best of luck to you.

marubozo · 01-22-2014, 07:29 AM

I think I almost breathed a sigh of relief. Crew is here working on the gas line, and I just got off the phone with the health inspector who will be here at 8:30 tomorrow to give us the go ahead. What time we can open is now all up to what time the mechanical inspector can call the health department and tell him his inspection is done.

Hopefully we can open for lunch, but if we can only open for dinner, I don't care, I just want to sell some BBQ dammit!

01-21-2014, 07:43 AM	#901
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	Good luck!!!!! __________________ Chris- Midwest BBQ Outreach

01-21-2014, 08:24 AM	#902
Grafixgibbs is one Smokin' Farker Join Date: 12-18-09 Location: Fort Mill, SC	Awesome. Hope and pray all goes smoothly so you can open and get some good Q flowing. __________________ CatchaFire for Q. Q 4 Fun Blog BBQ is proof that God loves us and wants us to be happy. KCBS Member CBJ 55 gallon Texas Grill (deceased), CS-680 Louisiana Grill, Charbroil R2 unit, Weber Performer

01-21-2014, 10:34 PM	#909
Tom Sr Got Wood. Join Date: 07-23-13 Location: Alamo, Ca.	Best of luck to you from the west coast. __________________ Ranch Kettle, 22.5 OTS, 18.5 WSM, Mini WSM, S 330 Genesis gasser, Kat BBQ rev flow offset patio

01-22-2014, 02:11 AM	#910
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	I have moved from crossed fingers to crossed toes. __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

01-22-2014, 02:27 AM	#911
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	If any of the contractors or inspectors come in as customers, charge them double! __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

01-21-2014, 11:35 AM	#903
drumdawg67 Take a breath! Join Date: 01-08-14 Location: Zion IL	Glad to hear it's finally gonna happen for you. Remember to post pics of opening day. You're going to do great. Keith Smokin Arsses Barbeque Team Weber kettle, ECB X 2, Char Broil barrel grill, Maverick ET73

01-21-2014, 06:56 PM	#904
Smokin'Butts Full Fledged Farker Join Date: 03-29-13 Location: Anderson, South Carolina Name/Nickname : Brian	Pulling for ya here in South Carolina!

01-21-2014, 07:37 PM	#905
bluegrass smoke Full Fledged Farker Join Date: 07-05-10 Location: Alabama	very nice!!

01-21-2014, 09:07 PM	#906
bassandbeer Full Fledged Farker Join Date: 05-17-12 Location: Grand Rapids, MI	Good luck!

01-21-2014, 09:41 PM	#907
marubozo is one Smokin' Farker Join Date: 06-25-11 Location: Mishawaka, IN Name/Nickname : Jeremy	And the saga continues. They never showed up to finish the electrical and gas work. Finally got a call back and said they were waiting on some fittings. Whatever, BS. But they said they will be there at 8am tomorrow and will be finished before noon. They farking better be. Staff was in today prepping, anticipating a Thursday open. Didn't go overboard so that in case things go south, not a lot is wasted. Tomorrow it's all hands on deck to clean the place top to bottom and finish prep, hoping for a Thursday lunch service. But even that is still up in the air. I won't have a specific time of the inspection until some time tomorrow. So for all I know, they could say it's first thing at 8 in the morning, or it won't be until 4 in the afternoon. It really sucks because BBQ takes time and you can't wait until the last minute to get a definitive time and magically start putting out meat on short notice. So at this point I'm telling people we'll open on Friday. A Thursday opening would just be a bonus. I can't wait for this to be over. Just a few more days...

01-21-2014, 10:22 PM	#908
crimsonaudio On the road to being a farker Join Date: 12-26-13 Location: Memphis	Positive thoughts for you...

01-22-2014, 02:39 AM	#912
Bigr314 Babbling Farker Join Date: 11-20-13 Location: Uniontown,Pa	Hang in there.You have made it this far.You can taste the finish line. You will be so successful and all this BS will be behind you. Good luck on Friday Brethren! __________________ Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner.

01-22-2014, 04:38 AM	#913
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Whichever day you're open we'll be there __________________ [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

01-22-2014, 05:21 AM	#914
insaneh Full Fledged Farker Join Date: 01-21-14 Location: NH	You must klank when you walk. I've been getting the same spiel from my friends and family. Funny thing is, I own a machine shop. "Drop the machining and open a restaurant" I know how to run a machine shop. Nailing a brisket doesn't qualify me to run a restaurant. Crazy thing is, a place down the road just went belly up and it's in the back of my mind. Best of luck to you.

01-22-2014, 07:29 AM	#915
marubozo is one Smokin' Farker Join Date: 06-25-11 Location: Mishawaka, IN Name/Nickname : Jeremy	I think I almost breathed a sigh of relief. Crew is here working on the gas line, and I just got off the phone with the health inspector who will be here at 8:30 tomorrow to give us the go ahead. What time we can open is now all up to what time the mechanical inspector can call the health department and tell him his inspection is done. Hopefully we can open for lunch, but if we can only open for dinner, I don't care, I just want to sell some BBQ dammit!