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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 03-25-2014, 05:53 PM   #1546
mchar69
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Made a batch of your pickles and they went into 4 jars.
Ate a whole jar last nite - AWESOME!
Letting them sit for a couple of days was the ticket. Thanks!
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Old 03-25-2014, 07:16 PM   #1547
gazz_46
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Epic journey, fantastic read....read the full story here, now heading off to FB to check out more.
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Old 03-25-2014, 08:16 PM   #1548
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Great thread. Planning a cross country trip this summer - and had to put this on the map!
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Old 03-25-2014, 11:02 PM   #1549
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Big catering orders are starting to roll in. Got one for 50 tomorrow, another next week, and had somebody leave a message on the machine yesterday about doing 150-200.

So, who wants to buy me another smoker?

Need to add to staff as well, because three of my cooks are occasionally getting into OT territory. They are working their asses off and I appreciate it, but they are tired and I can tell. Plus, since they are working all they can, I'm screwed if anyone wants to take time off, calls in sick, etc.

We've also been discussing moving to table service so that we can keep take-out separate. The system right now isn't working when it's busy. There's a line out the door and some people have already called ahead for pick-up order, others are in line to eat in, and people waiting for their take-out are just sitting in booths or seats waiting for their food so those who do want to dine in can't find a seat even though there may be some available, etc. It's a clusterfark.

Good problems to have, no doubt, but it's certainly something that wasn't anticipated from the beginning.
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Old 03-26-2014, 12:15 AM   #1550
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Kate Upton. At The Prized Pig? Possibly. The saga continues...
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Old 03-26-2014, 12:36 AM   #1551
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Quote:
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Kate Upton. At The Prized Pig? Possibly. The saga continues...
SI Swim Suit Shoot?
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Old 03-26-2014, 12:51 AM   #1552
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Quote:
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Kate Upton. At The Prized Pig? Possibly. The saga continues...
well it's almost home for her right??
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Old 03-26-2014, 03:57 AM   #1553
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Kate Upton + brisket fat... I'll make the damn trip to see that.
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Old 03-26-2014, 07:23 AM   #1554
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Quote:
Originally Posted by marubozo View Post
Well, the water heater broke down Wednesday during lunch. By a stroke of luck my equipment repair guy happened to come in for lunch and he checked it out after he ate. He got the bad element replaced and it only cost me a pulled pork sandwich.

And yes, there is a small patio for some tables, plus over an acre of land to use. One of my cooks makes picnic tables and said if I supply the materials he will make some.

Also, one of the area BBQ restaurants suddenly closed today without warning or explanation. I just saw someone mention it and when I talked to my food guy today I asked him what happened since they are his account as well. apparently I was the first to break the news to him because he said he just took an order from them on Friday.
Looks like some possible staff(experienced) looking for a job and you are in need of some more staff. Looks like a good deal for you.
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Old 03-26-2014, 10:01 AM   #1555
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Quote:
Originally Posted by Burnt at Both Endz View Post
Looks like some possible staff(experienced) looking for a job and you are in need of some more staff. Looks like a good deal for you.
Maybe even another smoker or some equipment to purchase.
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Old 03-26-2014, 11:12 AM   #1556
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Quote:
Originally Posted by marubozo View Post
We've also been discussing moving to table service so that we can keep take-out separate. The system right now isn't working when it's busy. There's a line out the door and some people have already called ahead for pick-up order, others are in line to eat in, and people waiting for their take-out are just sitting in booths or seats waiting for their food so those who do want to dine in can't find a seat even though there may be some available, etc. It's a clusterfark.

Good problems to have, no doubt, but it's certainly something that wasn't anticipated from the beginning.
Table service will slow your table turns considerably. What about curb service for takout? Designate one or two parking spaces for take out and have a staff member dedicated to doing curb service. They call / fax their order in when they pull up the car hop goes out, gets the name (your POS system might even support a mobile device register) pull the order, get payment and send them on their way. Check out an Outback if there is one in the area - they do this process very well.
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Old 03-26-2014, 11:28 AM   #1557
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Why not a "pickup only" line? I still think you should only take phone orders for a certain amount of money or lbs.
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Old 03-26-2014, 11:36 AM   #1558
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Pecan Lodge has a separate "Express Line" where it takes 5-10 minutes vs over an hour. To qualify for the express line you have to order at least 5 lbs of meat.
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Old 03-26-2014, 11:52 AM   #1559
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How about a take out window? Keep the inside from getting overwhelmed.
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Old 03-26-2014, 01:11 PM   #1560
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Quote:
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Kate Upton. At The Prized Pig? Possibly. The saga continues...
If there was ever a thing to qualify for "pics or it didn't happen" it would be this.
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