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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 06-06-2012, 02:30 PM   #1
SmokinOkie
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Default Restaurant Review - Coach's and Smokin Okie

I've posted a little information, but our first "official" review is out.

http://newsok.com/smokin-okie-...town/article/3681761

Here's a quote from the Food Editor that says it all :D
Quote:
Folks often ask me where to find the best barbecue in town. The usual answer I give is, “There's a lot of good places, but I'm still looking for the best.”
The looking is over. Coach's in Bricktown, 20 S Mickey Mantle Drive, is now home to my favorite barbecue. Yes, that Coach's. Believe it
You know, winning a contest or a category or similar things is awesome. But when the Food Editor of the Paper says that about you, it makes you feel great about your food. Love it when others love it as much as I do.

Okay, you nitpickers will find a few verbal misques (I meant to say outside of Kansas City) but go easy on me. Only one take to get to this video in, and there was SO much more video they took, you missed my ribs, they were $$$$ that day.

Now, the challenge. Do that every day, day in, day out. And in two restaurants. But my philosophy is if it's not good enough for me to eat, why sell it? It's tough, I've learned a lot about restaurants, still much more to learn every day.

It's a great start, I'll keep you up on the journey.

Photos:









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Last edited by SmokinOkie; 06-06-2012 at 03:15 PM.. Reason: Added Photos
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Unread 06-06-2012, 02:52 PM   #2
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Nice review!!! way to get it done!!
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Unread 06-06-2012, 02:52 PM   #3
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Those beef ribs looked KILLER! Congrats and may you enjoy continued success.
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Unread 06-07-2012, 07:46 AM   #4
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Very cool. Congrats!
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Unread 06-07-2012, 07:57 AM   #5
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I will say, a lot of us have always said "I want to run my own BBQ" restaurant. Man, it's a lot of work. The "challenge" has been, how do we replicate what I do, with a full group of people. Let's just say I've spent a LOT of time on that aspect.

It's a lot of fun, and if I can make some $$$ at it, I'll quit my day job.
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Unread 06-07-2012, 08:09 AM   #6
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I have some family in OKC, I sent them the link to the article and told them to go check it out.
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Unread 06-07-2012, 08:46 AM   #7
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Thanks Joe for passing it on.

I'll say this to you and any Brethern. I've certainly read all the comments here about Q restaurants, and the VERY strong opinon of them. I'm open to any/all comments. Feedback is important at this point.

We laugh in the comp section about judges and comment cards, but we've started with comment cards in the Restaurant this week.

Real, honest feedback can be interesting to say the least.

But it's fun.
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[URL="http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf"]Brining 101 PDF[/URL] & [URL="http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf"]Turkey 101 PDF[/URL]
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