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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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05-08-2014, 03:21 PM | #1786 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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Keep up the good work!
Glad to hear of your success, Brother!
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"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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05-08-2014, 03:40 PM | #1787 | |
Full Fledged Farker
Join Date: 05-06-07
Location: Littleton, Colorado
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Quote:
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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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Thanks from:---> |
05-09-2014, 08:16 AM | #1788 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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Over/under on his next smoker upgrade is 6 months. Smart money says take the under!
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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Thanks from: ---> |
05-09-2014, 09:07 PM | #1789 |
Found some matches.
Join Date: 04-23-14
Location: Harrisburg,NC
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Not sure why everyone keeps giving him advice and a hard time about the TV.
He obviously knows a thing or two about his own business. |
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05-10-2014, 08:43 PM | #1790 |
Got rid of the matchlight.
Join Date: 05-09-14
Location: Pittsburgh, PA
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marubozo,
I'm just a lurker to get some quick info for the few times I smoke on my Brinkmann Electric. I saw your thread while looking up something for a Mother's Day smoke. I ended up getting nothing done at work Thursday and forgot was I was looking up. I wished I lived closer, but I make a trip to Chicago (from Pittsburgh) every summer. I already told my wife that we are stopping at your place. Congratulations on your perseverance and your success. |
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05-11-2014, 01:47 PM | #1791 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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I knew mothers day was a big dining out day, but this is just ridiculous. We sold out by 12:30 today. It was farking crazy. We just polished off the last of the pulled pork and chicken, so I literally just have about half a pound of sausage and a couple of rib tips for the rest of the day.
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Thanks from: ---> |
05-11-2014, 02:43 PM | #1792 |
is one Smokin' Farker
Join Date: 01-11-14
Location: SE CT
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Crazy, but that's a nice problem to have. It really seems as though your new SF smoker will be running full time to keep up with demand, and you'll be ordering another to handle the catering side of the bidness.
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MMBGE/Large BGE/XL BGE/SF 30x80 - "Ol' Mortimer" [url]www.facebook.com/goindeepbbq[/url] |
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05-11-2014, 02:47 PM | #1793 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Man you have a great problem to have for a restaurant.
Keep on rocking it out, and paying attention to detail and quality and the Prized Pig will become an iconic restaurant in your area and quite possibly a BBQ Mecca that will be added to peoples destination restaurants. P.S. That was definitely a smart thing doing the slide show of your food to help get people to decide on what they want before coming up to the window.
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~Ren~ Fat Kids Club Founding Member |
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05-11-2014, 03:39 PM | #1794 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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That is so cool to hear....just keep doing what you're doing....with the addition of the SF smoker that is....
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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05-11-2014, 09:56 PM | #1795 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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I had no idea I was going to create such a monster. Don't get me wrong, it's fantastic, but I had absolutely no idea or even expectations things would go like this. I still come home at night in disbelief that this is all real.
It's just surreal to me that like yesterday there was a line out the door and people parking in the grass and on the street, probably 90% of were first-time diners. And then today, running out of mac and cheese at lunch and having about 10 people saying they would wait an hour until the next batch is done. Who does that? I sure wouldn't. Anyway, I'm going to try to catch up on some sleep on these two days off, but just wanted to thank everyone here for all of your support and encouragement. You've provided a great place to get some reinforcement and a place for me to vent a bit, and that makes all the difference in the world. |
1 members found this post helpful. |
05-11-2014, 10:06 PM | #1796 |
Full Fledged Farker
Join Date: 06-21-10
Location: Hendersonville, TN
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can you add on to the building? or add some outdoor seating?
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05-11-2014, 10:16 PM | #1797 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Picnic tables for outdoor seating is coming. One of my cooks builds picnic tables and is working on getting a few of those built. But seating is the least of my problems. It's smoker/holding space that's holding us back. The smoker is usually 99.9% utilized all day, and the CVAP is probably at about 110% capacity for holding.
So with the new smoker coming in July, and a deal I'm working on with another restaurant about renting a full-sized CVAP, that's when I'll finally be able to ramp up production. As for now, it's just filling the smoker every day and selling until it's gone. |
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Thanks from:---> |
05-12-2014, 03:09 AM | #1798 |
Knows what a fatty is.
Join Date: 08-06-12
Location: Dublin, Ireland
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Fantastic thread and fantastic story. Congratulations!
I hope this isn't an inappropriate question, I'm just curious, given how great things are going, are the new capital expenditures (new smoker, CVAC machine etc) being covered by the restaurants takings or are you having to dip into personal savings or take on debt in order to cover them? Feel free to ignore this if you wish. Congrats again!
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Weber Kettle 22.5", rusting UDS. |
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05-12-2014, 10:17 AM | #1799 |
Found some matches.
Join Date: 10-25-13
Location: Orland, IN
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Been watching this grow into a monster. Don't remember if you posted or not- what kind of poundage you cooking each day?
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05-12-2014, 10:44 AM | #1800 | |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Quote:
Somewhere around 400 pounds on most days. |
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Thanks from: ---> |
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