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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 01-16-2014, 03:41 PM   #841
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All of the above! Your hard work will pay off brother.
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Unread 01-16-2014, 04:22 PM   #842
Got rid of the matchlight.
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Just read through this thread, WOW Reading through this is better than any novel I've read lately.

BRAVO for all of your hard work.

Can't wait to hear more.
An internal brisket temperature of 185 degrees is crucial in order to render the fat properly.
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Unread 01-16-2014, 07:29 PM   #843
Got rid of the matchlight.

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Having been in the restaurant business now for just over 12 years I can honestly say I know where you are coming from. It's very stressful indeed: It never really get's easy!

There is always menu planning, keeping food costs in check, quarterly visits from health inspectors that always "seem" to know how you should run your business.

Keep strong, if you ever have any questions, feel free to message me friend.

Dino from Toronto.
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Unread 01-16-2014, 09:22 PM   #844
is one Smokin' Farker

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Thanks, everyone.

Smoker finally repaired, and all necessary parts are in to finish the exhaust problem. Unfortunately, they said they probably won't get to it until Monday or Tuesday. But the guy did guarantee that he would have me open at some point next week. So, it looks like I'll bring staff back in probably Wednesday to begin prep. I can almost taste it.

And the staff is the most amazing thing I've learned out of all of this. They have stuck with me even though I haven't been able to give them work or pay them for a month now. Even in an operating restaurant turnover is the highest of any industry. So to have these guys believe in the place and stick it out alongside me is amazing. I did have to write a letter for one employee to explain why she wasn't getting paid because the electric company wanted to shut it off. I feel bad, but at the same time if they are willing to endure a month without pay and are committed to sticking with me, that says a lot.

And this chili cook-off this weekend is coming at a perfect time. It will be like a second pre-opening promotion blitz. They said I'll have about 500 people come through and I can hand out or promote anything I want. Going to be a great way to get the word out just a few days before opening.
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Unread 01-16-2014, 11:29 PM   #845
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I have my fingers crossed for you to get open and start living the dream instead of the nightmare:) I know you are gonna do good when you finally get open.
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Unread 01-17-2014, 02:04 AM   #846
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Good to hear that it looks somewhat cleared of hurdles.
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Unread 01-17-2014, 04:47 AM   #847
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Real glad to hear this!

And yeah the folks you have for staff really do seem committed to you and that's a huge bonus!

Looking forward to meeting you and trying some of that fine arse Q next week!

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Unread 01-17-2014, 06:29 AM   #848
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You can finally see the light at the end of the tunnel!! Good luck!

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Unread 01-17-2014, 06:38 AM   #849
is Blowin Smoke!

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great man!!
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Unread 01-17-2014, 07:00 AM   #850
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Great news, finally! Good luck at the chili contest too!
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Unread 01-17-2014, 08:16 AM   #851
On the road to being a farker
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Hmm, that chili looks suspiciously like free ribs. And that chili over there looks a lot like a pulled pork sandwich. And is that chili a brisket? :)

Best of luck to you. I'm looking forward to reading the opening day post!
22" WSM x 2
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Unread 01-17-2014, 08:28 AM   #852
Got rid of the matchlight.
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Default Best wishes and good luck!

All the best man!! Hope it roars with success!!!
Dave M
Berkley, MI

Grew up on Kansas City BBQ
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Slow, Low and Even - works for just about every part of life!!
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Unread 01-17-2014, 08:45 AM   #853
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I'm a pretty even keeled guy, but I would have lost it by now.
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Unread 01-17-2014, 09:44 AM   #854
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Glad to hear all this. I have watched this thread on a daily basis -- as have many others -- and am very excited about it. I know it's not the opening that you wanted, but it's the opening that you got and you're definitely making the best out of it all. Best of luck to you this weekend.

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Unread 01-17-2014, 09:54 AM   #855
Knows what a fatty is.
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Looking like 2014 might not be so bad for ya, Good luck and can't wait to hear how things go.
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