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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 01-25-2014, 09:43 AM   #1006
farklf
is one Smokin' Farker
 
Join Date: 10-11-08
Location: south bend, in
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If I can make it through all the snow it South Bend, I'll be by today about 2:00.
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Old 01-25-2014, 09:59 AM   #1007
Diesel Dave
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Here's a couple of the inside I took the other day when we were there.



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Shirley 30x70 awesome smoker
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Weber Kettle
POS Offset
that still puts out some mighty fine Q
55 gal drum in the building stage

Part of "THE BLACKSTONE POSSE"
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Old 01-25-2014, 10:12 AM   #1008
Bperkins01
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Join Date: 09-07-13
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I want to hear the story of the inspectors returning - buying lunch or dinner - and wishing they were more useful at the beginning when they may have been able to help reduce the delays.
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Old 01-25-2014, 10:16 AM   #1009
Diesel Dave
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^^^Keep hoping, if they did that they would be admitting they were in the wrong.

No matter, anyone who can get there needs to and enjoy some real good Q
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WWGALD

Shirley 30x70 awesome smoker
Lang 60D
Weber Kettle
POS Offset
that still puts out some mighty fine Q
55 gal drum in the building stage

Part of "THE BLACKSTONE POSSE"
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Old 01-25-2014, 10:30 AM   #1010
aztecnology
Knows what a fatty is.
 
Join Date: 11-12-09
Location: Murrieta, CA
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Congrats!

Thanks for allowing us to come along for the ride, it unfolded like a novela, and it surely has been an epic journey.

Wishing you continued success!
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Old 01-25-2014, 10:49 AM   #1011
Offthehook
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Just saw the menu on Facebook, clean and simple!
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Old 01-25-2014, 02:21 PM   #1012
Diesel Dave
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Dang Jeremy ran out of Brisket and seems like some other stuff.
Closed until 5 for dinner and then it's just until everything's gone.
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WWGALD

Shirley 30x70 awesome smoker
Lang 60D
Weber Kettle
POS Offset
that still puts out some mighty fine Q
55 gal drum in the building stage

Part of "THE BLACKSTONE POSSE"
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Old 01-25-2014, 02:31 PM   #1013
krek
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Just a little bit of free advice, but always try to keep your facebook posts positive and humble... instead of "you guys are killing me" try "you guys are amazing".

I understand exactly what you trying to convey but your customer base may not.
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Old 01-25-2014, 02:35 PM   #1014
Bperkins01
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Quote:
Originally Posted by krek View Post
Just a little bit of free advice, but always try to keep your facebook posts positive and humble... instead of "you guys are killing me" try "you guys are amazing".

I understand exactly what you trying to convey but your customer base may not.
Nice Observation :)
very subtle - but true.
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Old 01-25-2014, 02:39 PM   #1015
castlepines
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Quote:
Originally Posted by Diesel Dave View Post
Dang Jeremy ran out of Brisket and seems like some other stuff.
Closed until 5 for dinner and then it's just until everything's gone.
It works for Franklin!
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Old 01-25-2014, 02:43 PM   #1016
Diesel Dave
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Oh I agree, but he's advertised being open from 11-8. So it's not to good for business in the beginning
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IMBAS Certified MOINK baller
WWGALD

Shirley 30x70 awesome smoker
Lang 60D
Weber Kettle
POS Offset
that still puts out some mighty fine Q
55 gal drum in the building stage

Part of "THE BLACKSTONE POSSE"
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Old 01-25-2014, 03:11 PM   #1017
Gopagins
Wandering around with a bag of matchlight, looking for a match.
 
Join Date: 08-19-13
Location: PA
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After following this story since July, I stopped in today to check out the Q. Congratulations!! Excellent bbq. Great brisket, burnt ends, and rib tips (out of ribs but tips should be a good indicator). Pulled pork was very tender. I really appreciated the care put into the sides, which were also awesome - beans, mac & cheese, slaw, potato salad - very flavorful, and maybe a little too much for some and probably that's why most places have bland sides.

The bbq sauces, especially the spicy, were good. The Original (sweet and tangy) was more tangy and not sweet enough. But that's a personal preference.

Only quibble is the service - and because the doors just opened, it's a quibble. I'm sure it'll get better with experience. Couple of suggestions: Everybody working should know what's in stock and ready to be served. It's ok to be sold out - customers will accept that - just be clear what's available when we're making choices. It will speed up ordering and delivering.

But the food is great and I'll be back!
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Old 01-25-2014, 03:48 PM   #1018
marubozo
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Holy ****! I'll give an interesting update later.
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Old 01-25-2014, 03:58 PM   #1019
campdude
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Congrats on getting the doors open. I wish you continued success.
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Old 01-25-2014, 04:12 PM   #1020
landarc
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I am interested in the interesting update.

I have a real problem with the whole running out of food thing, that is a pet peeve. I guess in BBQ that is a normal and accepted practice, it still bothers me.
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