Joining the ranks of the Pros

SmokinOkie · 03-28-2012, 08:37 AM

So,

Done all the normal variations we BBQ guys do, but now I'm going the next level. Kinda a nice option actually. I'm not quiting my day job, but I have been hired to be the Pitmaster for a local chain (3 restaurants).

We've revamped the menu, changed the overall direction to mainly BBQ and we're now going through the soft/soft opening. Working on items (recipes, etc) as well as just overall training in staff (have to teach them my ideas of BBQ, knowing the terms and just improving general Q knowledge).

I'm excited to join the team and try to improve commercial BBQ.

The chain, Coach's, has been around a while in OKC, so they were looking for a way to refresh the menu and create some buzz. The local paper is already just waiting for our word to write an article about us.

The first store sits on the 3rd base line of the local AAA ballpark and has a great view from inside and the patio of the games. Games start next month, so we're doing the soft opening then. Full opening data TBD.

I've read the 1000+ post about restaurants and what we don't like about them. #1 is consistency and #2 is quality.

Wish me well. It's exciting and even a little bit intimidating, but I love BBQ enough to give it a go.

I'll be posting details here and on my FB and my twitter (once we have a go live date).

Appreciate any ideas, thoughts, etc (except running away now).

Big George's BBQ · 03-28-2012, 09:08 AM

WOW This is very exciting. Good Luck Looking forward to following your progress

expatpig · 03-28-2012, 09:28 AM

Good luck!

fingerlickin' · 03-28-2012, 09:45 AM

Run toward's the light, knock em dead brother.

Good luck!

jmcrig · 03-28-2012, 10:14 AM

Passed the information along to some friends in OKC. Good Luck.

Fatback Joe · 03-28-2012, 10:19 AM

Good luck!

SmokinOkie · 03-29-2012, 10:14 AM

Thanks guys. I'm having fun, but we'll see when the public starts eating it. Staff is excited, they weren't happy with what they had before, but the love the new stuff.

Pa_BBQ · 03-29-2012, 10:31 AM

You will do great, just don't forget us here on the forum when you hit the big time.

big brother smoke · 03-29-2012, 10:52 AM

Good luck, Russ!

03-28-2012, 09:28 AM	#3
expatpig is One Chatty Farker Join Date: 02-20-10 Location: Cochrane, On. Downloads: 0 Uploads: 0	Good luck! __________________ "When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]

03-28-2012, 09:45 AM	#4
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	Run toward's the light, knock em dead brother. Good luck! __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

03-28-2012, 10:19 AM	#6
Fatback Joe is One Chatty Farker Join Date: 01-07-08 Location: Hampden, MA Downloads: 1 Uploads: 0	Good luck! __________________ FBJ WSM Medium Spicewine Stumps GF223 KCBS, NEBS Member

03-29-2012, 10:14 AM	#7
SmokinOkie is one Smokin' Farker Join Date: 03-02-08 Location: OKC OK Downloads: 2 Uploads: 2	Thanks guys. I'm having fun, but we'll see when the public starts eating it. Staff is excited, they weren't happy with what they had before, but the love the new stuff. __________________ Russ *** Lt Col USAF (R) Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler Smokin Okie on Facebook** Author: Brining 101 PDF & Turkey 101 PDF

03-29-2012, 10:31 AM	#8
Pa_BBQ Full Fledged Farker Join Date: 11-29-09 Location: Warren, Pa Downloads: 0 Uploads: 0	You will do great, just don't forget us here on the forum when you hit the big time. __________________ FEC-100, Meadow Creek TS120 & BBQ26S, Large BGE, Weber WSM 22", Weber Genesis Gold (NaturalGas), Stoker, Guru ProCom4

03-28-2012, 08:37 AM	#1
SmokinOkie is one Smokin' Farker Join Date: 03-02-08 Location: OKC OK Downloads: 2 Uploads: 2	Joining the ranks of the Pros So, Done all the normal variations we BBQ guys do, but now I'm going the next level. Kinda a nice option actually. I'm not quiting my day job, but I have been hired to be the Pitmaster for a local chain (3 restaurants). We've revamped the menu, changed the overall direction to mainly BBQ and we're now going through the soft/soft opening. Working on items (recipes, etc) as well as just overall training in staff (have to teach them my ideas of BBQ, knowing the terms and just improving general Q knowledge). I'm excited to join the team and try to improve commercial BBQ. The chain, Coach's, has been around a while in OKC, so they were looking for a way to refresh the menu and create some buzz. The local paper is already just waiting for our word to write an article about us. The first store sits on the 3rd base line of the local AAA ballpark and has a great view from inside and the patio of the games. Games start next month, so we're doing the soft opening then. Full opening data TBD. I've read the 1000+ post about restaurants and what we don't like about them. #1 is consistency and #2 is quality. Wish me well. It's exciting and even a little bit intimidating, but I love BBQ enough to give it a go. I'll be posting details here and on my FB and my twitter (once we have a go live date). Appreciate any ideas, thoughts, etc (except running away now). __________________ Russ *** Lt Col USAF (R) Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler Smokin Okie on Facebook** Author: Brining 101 PDF & Turkey 101 PDF

03-28-2012, 09:08 AM	#2
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	WOW This is very exciting. Good Luck Looking forward to following your progress

03-28-2012, 10:14 AM	#5
jmcrig Is lookin for wood to cook with. Join Date: 05-30-09 Location: Chandler, AZ Downloads: 0 Uploads: 0	Passed the information along to some friends in OKC. Good Luck.

03-29-2012, 10:52 AM	#9
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Good luck, Russ! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"