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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 02-14-2014, 09:54 AM   #1231
NickTheGreat
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High praise and well deserved!
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Unread 02-14-2014, 04:24 PM   #1232
scotttex
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Quote:
Originally Posted by Saiko View Post
This is probably my favorite thread since I've been on the forum (and that's been 11 years!). I even keep my wife updated on it, because I here the same thing all the time..."you should open BBQ restaurant!".

Keep the updates coming!
This x1000

I look forward to the updates, if fact i would like, as much as you care to share, some numbers (avg daily count / avg daily per person spend) etc etc. Again, you certainly not obligated, but since following this thread for almost a year, i am thrilled for you, and sort of feel like we are all in it together (in a very very small way)
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Unread 02-14-2014, 05:41 PM   #1233
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I'm very happy for you and your employees. I too have enjoyed all the updates and have been inspired by your pictures too. Congrats. May the successes continue and get even brighter.
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Unread 02-14-2014, 06:38 PM   #1234
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Hey Mister... I didn't crawl through 1200+ posts of excitement and misery for you to think you should quit posting now. This is the happy end and sequel we have been waiting for. Keep up the good work and keep us informed...
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Unread 02-14-2014, 07:43 PM   #1235
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I watch for updates daily. Thanks for sharing
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Unread 02-14-2014, 09:01 PM   #1236
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Another record day. Well, in terms of orders, not quite in sales. We even had to stop taking phone orders and limit everything to first come first serve in person. And Neil, a fellow brethren stopped in with his wife right as we ran out of food, which was at something like 6:30.

Again, it kills me to run out so early. But there really wasn't much more we could do without sacrificing quality and trying to hold food for longer than necessary. Smoker was essentially at capacity for most of the day.

But even today it wasn't just the meat. We blazed through sides. Even things like corn bread, we went through two huge batches and was about to run out at 5:30, and even though we had a pan ready to go, since it takes an hour there was no sense in putting it in. And we couldn't have put it in any earlier since we just have a single oven and it was already full of beans and mac.

So, I'm looking at upgrading our range setup. A 36" 4-burner (with only 3 working burners) with an oven that only has one rack is as limiting as the smoker. So a good 60" setup with double ovens, six burners, and a small griddle will help a ton.

And got a TV thing lined up here soon. Not that I need any advertising at this point, but can't turn down an opportunity like that.
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Unread 02-14-2014, 10:40 PM   #1237
Tha Football Guru
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I'm glad to hear your business is going well. As I was reading the first few pages I couldn't help but feel like you were a bit discouraged.
I'm from Toledo, so I'm familiar with where you are and I've actually driven past your place a few times while I was working. I drive semi's and was delivering to Intieva in Adrian.
I'm going to make a trip up there soon and support your business.
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Unread 02-14-2014, 10:57 PM   #1238
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If you are updating your oven, see if you can find one where there is a broiler under the griddle. It is great to have for future menu items.
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Unread 02-15-2014, 12:26 AM   #1239
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Read this whole post, glad your open and doing successful.





So, whens the bigger smoker showing up.....
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Unread 02-15-2014, 06:26 AM   #1240
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As Jeremy mentioned above, the wife and I stopped in last night for dinner and we got there just in time. Just time in time for a 1/2 rack of ribs and a rib tip dinner that is, the only thing left besides an order or two of smoked sausage. We were late getting started so I told my wife if he was sold out I'd take her to Red Lobster which she loves for some odd reason. Like Jeremy said, we arrived around 6:30 and were informed the Valentine's Day special was sold out as was the chicken so I opted for the 1/2 rack of spares and rib tip dinner for the wife since she loves gristle! Both came with two sides so we went with the slaw and mac & cheese. Tuned out they only had one order of slaw left so I doubled up on the macaroni & cheese. Everything was excellent, the only thing missing was a cold beer. While we were waiting for our food a couple of more diners walked in and ordered the last of the ribs, tips, sausage, and sides and he was officially "sold out" for the day! Like I said, we got there just in time! The "OPEN" sign on the door was turned over to "CLOSED" and a few more people arrived, turned it back to "OPEN" and walked on in when they were informed the restaurant was indeed closed due to the sell out condition. Dejected, they turned and left promising to return earlier next time. Again the sign was returned to "CLOSED" and soon after two young ladies ignored it an walked up to the counter to order. They too were disappointed in their own tardiness then asked if they could at least get an order of pickles to go!! Jeremy filled the order and was they officially sold out of EVERYTHING!! Like I mentioned in a previous post in this thread, we need to schedule a mini brethren bash at The Prized Pig.
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Unread 02-15-2014, 06:51 AM   #1241
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Just awesome! So glad you're getting paid back for all of the initial problems you faced. Sounds like you have the perfect outlook on things. If you don't sacrifice quality or service (we know the food is great) you will be making people happy for a very long time. Congatulations!!!

*I to keep my wife informed of the posts and she asks me all the time how things are going we love hearing it.
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Unread 02-15-2014, 10:22 AM   #1242
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Sounds like you need a bigger place, maybe find you a new building and fit it out just right.
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Unread 02-15-2014, 02:17 PM   #1243
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Quote:
Originally Posted by Neil View Post
... we need to schedule a mini brethren bash at The Prized Pig.
Mini? Prized Pig sounds like it is well worth the drive.
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Unread 02-15-2014, 02:31 PM   #1244
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It was mentioned before but do you have a friend with a large capacity smoker that you can hire or help you out until you see what your business is going to level out to so you can see if you may need to add another cooker?
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Unread 02-15-2014, 04:04 PM   #1245
Tha Football Guru
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From a marketing standpoint I think it's a great idea to only cook so much and when your out you close for the day.
1. because it gives people the thought you're selling more bbq than you may actually be doing. So, it must be good/popular
2. people feel they better hurry up and get there if they want some.
3. it creates this demand for your product. some of the most desired things are those things that come in a limited amount.
4. it makes people start talking... "They always sell out of food because the bbq is good." So word spreads faster creating that buzz of it being something popular and good, which makes people want it even more.
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