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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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Unread 11-07-2013, 08:12 PM   #376
oifmarine2003
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Looking good! I am in for a road trip when you get settled in.
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Unread 11-16-2013, 07:52 PM   #377
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First cook on the smoker today. A bunch of spares and tips. Great googly moogly, did they ever turn out well.



One thing I was shocked to learn about this pit is how much faster the cooking times are compared to what I'm used to. I put the ribs on expecting about a four hour cook as per usual, but at just 2.5 hours they were bending and on the verge of breaking so I had to pull way early. I guess the rotisserie and convection fan really do make a difference.

I was mainly cooking just to test and to make dinner for our family and my in-laws, but since we had some extra I sort of half joked and posted on facebook that if anybody stopped in they could try a sample. I didn't really think anybody would show. Instead, around 30 people ended up coming. Oops.

Great reviews, too, and got to meet a lot of people in the area who are just begging for the place to open, so that's a good sign.

Pretty exciting to be on the cusp of finally opening.
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Unread 11-16-2013, 07:59 PM   #378
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Looking good and excited for ya.
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Unread 11-16-2013, 08:05 PM   #379
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WOW! 30 customers just from a FB post!

Hopefully the local media will give you some air time.

Good Luck!
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Unread 11-16-2013, 08:06 PM   #380
landarc
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Great start, the convection really makes a huge difference.
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Unread 11-16-2013, 10:20 PM   #381
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Be sure to get in touch with Pat Moody of WSJM and MailMax. He does a great job of provididng publicity for start up businesses in the area. I'll be bringing some friends down from St. Joseph soon.
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Unread 11-16-2013, 10:26 PM   #382
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Quote:
Originally Posted by Neil View Post
Be sure to get in touch with Pat Moody of WSJM and MailMax. He does a great job of provididng publicity for start up businesses in the area. I'll be bringing some friends down from St. Joseph soon.
Great idea. I don't listen to Pat personally, but I didn't even think of using him as an outlet to get the word out. Thanks!
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Unread 11-16-2013, 10:39 PM   #383
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good luck i`ve had a lot of folks tell me YOU SHOULD OPEN A BBQ PLACE your one brave man to risk your time and money and take a hobby an turn it into a job THE BEST OF LUCK TO YOU
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Unread 11-16-2013, 10:47 PM   #384
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Very cool that you have a nice following already ;)
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Unread 11-16-2013, 11:10 PM   #385
Pyle's BBQ
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Quote:
Originally Posted by loco_engr View Post
WOW! 30 customers just from a FB post!

Hopefully the local media will give you some air time.

Good Luck!
Customers implies they paid. These were just people that wanted free ribs.

MB, you will find that with the convection it will speed things up considerably, just like in a regular convection oven.

Great to see things are getting closer.
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Unread 11-17-2013, 05:11 AM   #386
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Dang man, can't wait for the opening!

Now that's some pr0n to see first thing in the morning
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Unread 11-17-2013, 07:19 AM   #387
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Nice cook and fast.
30 people off one post, I can already see your gonna need another smoker.
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Unread 11-18-2013, 08:10 AM   #388
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So far so good. Glad to hear it :)
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Unread 11-19-2013, 04:43 PM   #389
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The hiring process is absolutely brutal. I've had to hire people before in my other business, but it was specialized and only a certain subset of people applied. For these positions it blows my mind to see the walks of life that are begging for a job. Longest and most taxing day in this venture so far and I've got to do it for the rest of the week.

Otherwise, finally chose a food supplier, and the health inspector is coming in the morning to do a pre-inspection to hopefully catch any issues before the final inspection and give me an open date so I can begin getting the word out.

But another setback with the contractor. Still need the exhaust fan hooked up and after a week of "looking into it" he said he can't do it because he isn't licensed for HVAC work. WTF? You knew this was part of the project from day one. So now he's pawned me off to someone else who he says can do it. At what cost, I still do not know. Pain in the ass.

I need a drink. And like two straight days of sleep.
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Unread 11-19-2013, 04:49 PM   #390
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When you open your second store in the south, I will work for food haha.

I feel your pain in the hiring process, had the same thing in the asphalt trade.
Everybody could do it till it came time to do it. Nothing like what your going through though.
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