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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 01-16-2014, 03:41 PM   #841
is one Smokin' Farker

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Join Date: 07-09-12
Location: Maquoketa, IA

All of the above! Your hard work will pay off brother.
I use a formula
24 cans of beer ÷ lbs of meat X temp +- foil = vodka
Works almost every time <*{{{}}}><

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Blackstone 36" Griddle
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Old 01-16-2014, 04:22 PM   #842
Got rid of the matchlight.
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Join Date: 01-03-14
Location: Richardson

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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Old 01-16-2014, 07:29 PM   #843
Is lookin for wood to cook with.
Join Date: 01-09-14
Location: Toronto, Canada

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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Old 01-16-2014, 09:22 PM   #844
is one Smokin' Farker

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Join Date: 06-25-11
Location: SW Michigan

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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Old 01-16-2014, 11:29 PM   #845
Is lookin for wood to cook with.
Join Date: 09-09-13
Location: NE, Wisconsin

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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Old 01-17-2014, 02:04 AM   #846
somebody shut me the fark up.
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Join Date: 08-27-13
Location: Princeton, TX

Good to hear that it looks somewhat cleared of hurdles.
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone/WSM 14.5" X2/Jumbo Joe/KCBS
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Old 01-17-2014, 04:47 AM   #847
Diesel Dave
Quintessential Chatty Farker

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Join Date: 08-23-13
Location: Reading MI

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!
Arms discourage and keep the invader and plunderer in awe, and preserve order in the world as well as property... Horrid mischief would ensue were the law-abiding deprived of the use of them. Thomas Paine
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Old 01-17-2014, 06:29 AM   #848
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI

You can finally see the light at the end of the tunnel!! Good luck!

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Old 01-17-2014, 06:38 AM   #849
Babbling Farker

Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi

great man!!
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
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Old 01-17-2014, 07:00 AM   #850
Babbling Farker

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Join Date: 02-28-11
Location: Savannah, Georgia

Great news, finally! Good luck at the chili contest too!
Deep South GC36
Lang 84 Deluxe
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Savannah, GA
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Old 01-17-2014, 08:16 AM   #851
is One Chatty Farker
Join Date: 12-23-13
Location: DFW, TX

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!
What does the cow pig say? MOINK! MOINK! MOINK!
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Old 01-17-2014, 08:28 AM   #852
Got rid of the matchlight.
Join Date: 06-01-10
Location: Berkley, Michigan
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
NB Bandera w/Mods
Weber Kettle

Slow, Low and Even - works for just about every part of life!!
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Old 01-17-2014, 08:45 AM   #853
is One Chatty Farker
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Join Date: 05-08-12
Location: Iowa

I'm a pretty even keeled guy, but I would have lost it by now.
18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating)
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Old 01-17-2014, 09:44 AM   #854
Full Fledged Farker

Join Date: 05-06-07
Location: Littleton, Colorado

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.

Klose 24x50 BYC
Backwoods Fatboy
Weber Kettle
[COLOR=blue]Rock Chalk Jayhawk Blue[/COLOR][COLOR=black] Thermapen[/COLOR]
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Old 01-17-2014, 09:54 AM   #855
On the road to being a farker
Join Date: 11-17-13
Location: Temecula, CA.

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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