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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-27-2014, 04:50 PM   #1066
Riz58
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Join Date: 06-26-12
Location: Four Corners Region, New Mexico
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Quote:
Originally Posted by landarc View Post
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.
It is common in BBQ because the meats must be slow-cooked. As you know, you can't pop it on the grill and have it done in 10 minutes.

Our OP is a bright fellow, and he is figuring it out very quickly - run the smoker 24-7, prep non-temperature sensitive foods a couple of days in advance, etc.

Suggestion, the days your are closed might be great days to prep the slaw, beans, etc for the week.
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Old 01-30-2014, 12:04 AM   #1067
marubozo
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Location: SW Michigan
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I'm still in a state of shock. It's almost hard to believe that I'm running a BBQ joint and serving hundreds of people. It's finally starting to sink in and it's amazing.

I didn't find out until late today, but apparently two local news shows promoted the restaurant and talked about winning the chili cook-off on their morning shows. Very cool. And a radio station came in today and talked about doing a remote at the restaurant, which would be extra cool.

While things went quite smoothly today, it's clear that I'm under staffed. Of course, the volume I'm seeing is double what I planned on, but I need to bring on another person or two. Even if it's just washing dishes, that would help a ton. So I've got to make some calls tomorrow.

All in all, the troubles we've gone through seem like a distant memory. Seeing people lined up out the door, and seeing people who come in every single day to eat here, it's almost overwhelming. I only expected a fraction of this.

Sure, five hours of sleep a night sucks, but nothing makes you want to get out of bed more than putting smiles on people's faces.
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Old 01-30-2014, 12:17 AM   #1068
tb80
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Location: San Antonio tx
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Glad to hear it is going so well.
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Old 01-30-2014, 03:57 AM   #1069
sliding_billy
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Location: Princeton, TX
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Awesome to hear things are going so well. Thanks for stopping back in!
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Old 01-30-2014, 05:53 AM   #1070
Neil
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Location: St. Joseph, MI
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At the risk of sounding like my brother Bbq Bubba, OUTSTANDING!
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Old 01-30-2014, 06:20 AM   #1071
insaneh
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That is great news.
Here's to much and continued success!
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Old 01-30-2014, 09:31 AM   #1072
NickTheGreat
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Outstanding! Glad to hear about your well-deserved success
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Old 01-30-2014, 09:43 AM   #1073
Flash Point
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Quote:
So pumped about this. Prized Pig BBQ opened! The pork was great. Probably the best ribs I've ever had. Cornbread is sweet to the taste... only thing missin is sweet tea. Will definitely be going back!
Wait... What? You put sugar in your cornbread and none in your tea?

Kidding, mostly, a little. I think. This is awesome to read.
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Old 01-30-2014, 09:54 AM   #1074
Dauvis
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Wait... What? You put sugar in your cornbread and none in your tea?

Kidding, mostly, a little. I think. This is awesome to read.
Sweet tea is really a big thing this far north (I assume it is the same even further north). I would have to say that it is becoming more popular though.
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Old 01-30-2014, 11:29 AM   #1075
Bperkins01
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Join Date: 09-07-13
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This is one of my all time favorite threads - for all the different interests I have.
Thanks for keeping us updated.
Keep them coming
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Old 01-30-2014, 12:22 PM   #1076
Offthehook
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Location: Los Angeles, CA
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I am following you on FB and its awesome to hear your success, now if we can get Bigmistas up and running it will be a double brethren success!
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Old 01-30-2014, 12:31 PM   #1077
Goyo626
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Join Date: 02-19-13
Location: West Covina CA
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Quote:
Originally Posted by marubozo View Post
I'm still in a state of shock. It's almost hard to believe that I'm running a BBQ joint and serving hundreds of people. It's finally starting to sink in and it's amazing.

I didn't find out until late today, but apparently two local news shows promoted the restaurant and talked about winning the chili cook-off on their morning shows. Very cool. And a radio station came in today and talked about doing a remote at the restaurant, which would be extra cool.

While things went quite smoothly today, it's clear that I'm under staffed. Of course, the volume I'm seeing is double what I planned on, but I need to bring on another person or two. Even if it's just washing dishes, that would help a ton. So I've got to make some calls tomorrow.

All in all, the troubles we've gone through seem like a distant memory. Seeing people lined up out the door, and seeing people who come in every single day to eat here, it's almost overwhelming. I only expected a fraction of this.

Sure, five hours of sleep a night sucks, but nothing makes you want to get out of bed more than putting smiles on people's faces.
It is better to have a busy restaurant, than an empty one that is for sure.
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Old 01-30-2014, 01:05 PM   #1078
oifmarine2003
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Glad to hear everything is going well! I am hoping to make a road trip there in the spring.
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Old 01-30-2014, 02:26 PM   #1079
pdorian
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I have plans to do the same in the future. It's great reading the ups and downs to getting started. Glad it's working out for you.
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Old 01-30-2014, 02:31 PM   #1080
landarc
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Quote:
Originally Posted by pdorian View Post
I have plans to do the same in the future. It's great reading the ups and downs to getting started. Glad it's working out for you.
In Berkeley? You are a brave man! Going up against a legend in Berkeley is not something easy.
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