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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 07-29-2014, 08:56 AM   #2251
ButtBurner
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Quote:
Originally Posted by tortaboy View Post
Not to Hijack, as the pickle recipe is legendary.....

When you say you used the same brine...
Did you recycle it?
Can you recycle it?
I have made 2 batches in the same brine, when one was gone I just put more pickles in it

I do this too with Claussen and other pickles.

It works...
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Old 07-29-2014, 03:25 PM   #2252
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Since we are talking pickles. I have made two double batches and they go so fast that I am thinking of getting a tub (size you use to brine turkeys) container to make mega batches.

Thanks for sharing. You have upped my BBQ rep in my neighborhood with these pickles.
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Old 07-29-2014, 03:51 PM   #2253
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actually I just tried some from the reused brine

It tastes good but did lose some of its potency, so keep that in mind

they are still good just not as...
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Old 07-29-2014, 05:10 PM   #2254
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Might have to buy another fridge to store the pickles.
They last a long time. Well, they won't SPOIL quickly,
is what I mean.
They disappear fast! I mean, make 2 gallons, and they are GONE!
I need to make 2 5-gallon Buckets next!
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Old 07-31-2014, 01:24 PM   #2255
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Quote:
Originally Posted by mchar69 View Post
Might have to buy another fridge to store the pickles.
They last a long time. Well, they won't SPOIL quickly,
is what I mean.
They disappear fast! I mean, make 2 gallons, and they are GONE!
I need to make 2 5-gallon Buckets next!
I think we're going through around 75 pounds of cucumbers a week at the restaurant, and we only give each person two slices.
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Old 07-31-2014, 04:59 PM   #2256
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Quote:
we only give each person two slices.
Well that's it, I'll NEVER go there for only 2 slices!
I thought you were contemplating selling your sides by the lb?
Not that you have any free time to do that...
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Old 07-31-2014, 07:30 PM   #2257
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Quote:
Originally Posted by mchar69 View Post
Well that's it, I'll NEVER go there for only 2 slices!
I thought you were contemplating selling your sides by the lb?
Not that you have any free time to do that...
We do sell sides in bulk. And sell a lot of them! Had someone not too long ago order 32 quarts of mac and cheese. I also sell pickles at $2 for a half pint container.

But for the most part, pickles are just a freebie that come with each order.
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Old 08-01-2014, 12:57 AM   #2258
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Quote:
Originally Posted by marubozo View Post
I think we're going through around 75 pounds of cucumbers a week at the restaurant, and we only give each person two slices.
Just a friendly fyi, you may want to QC the people on the line, because I definitely got more than 2 slices, lol

Also, for anyone who didn't see my post in this thread, The Pig is legit, was worth the 700+ mile drive to get to!
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Old 08-01-2014, 09:32 AM   #2259
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Wow.
I made it.
Every post from the beginning to now.

YOU are an amazing human, Jeremy.

I can't think of anything else to say that hasn't already been said.

Thank you for sharing your journeys!
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Old 08-01-2014, 09:32 AM   #2260
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Quote:
Originally Posted by TailGateJoecom View Post
Just a friendly fyi, you may want to QC the people on the line, because I definitely got more than 2 slices, lol

Also, for anyone who didn't see my post in this thread, The Pig is legit, was worth the 700+ mile drive to get to!
You know you're doing something very right when people who know barbeque are saying it's worth a ten hour drive.

From where I live in Chicago it saves about 390 miles each way getting to Kansas City. The way I see it, I can apply that $140 in gas savings to Prized Pig brisket-by-the-pound and pints of now famous pickles!
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Old 08-01-2014, 04:00 PM   #2261
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This week is setting up to be a bust. Totally didn't think about what was going on this week when planning. It's the county fair and the town's biggest festival of the year downtown. Neither of which we're vending at. So restaurant traffic has been abnormally slow the past few days. Next year I need to make sure we're at one or both events to make up for the slowdown here. It's not that it's totally dead, but just not the non-stop madness we're used to.

We do have an event we'll be vending at all next weekend. The country's longest garage sale is going on right here on US-12 where the restaurant is, plus we're setting up the trailer down the road in another town, so we should be killing it and make up for this week.
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Old 08-01-2014, 04:56 PM   #2262
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Hey, you could use a break from the madness.
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Old 08-01-2014, 07:28 PM   #2263
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Quote:
Originally Posted by THoey1963 View Post
Hey, you could use a break from the madness.
That's true, and kind of how I've been looking at it since I can catch up a bit. But not so good considering I just dropped about $15k on a concession trailer and smoker.
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Old 08-01-2014, 07:54 PM   #2264
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Quote:
Originally Posted by marubozo View Post
That's true, and kind of how I've been looking at it since I can catch up a bit. But not so good considering I just dropped about $15k on a concession trailer and smoker.
You're kinda new to this aren't you kid?


Take the break, they'll be back and wanting three slices of pickles now
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Old 08-01-2014, 11:58 PM   #2265
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Quote:
Originally Posted by marubozo View Post
That's true, and kind of how I've been looking at it since I can catch up a bit. But not so good considering I just dropped about $15k on a concession trailer and smoker.

Given what I've read so far, the smoker and trailer should pay for themselves in 8 to 12 months or less. That's a good ROI for the restaurant/catering biz.
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