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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 02-19-2004, 12:48 PM   #1
chad
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Default Tried the ribs at the joint I wanted to open!

REF: http://www.bandera-brethren.com/inde...light=magician

I finally had a chance (read, money in my pocket) to try the ribs from the "new" 'que joint in town. It's in the building, doing what I wanted to do, in south downtown Clearwater.

Ribs wer OK - a bit dry, but OK.

Alright, I admit it, I'm ticked because I do BETTER RIBS! :D Here these guys are cooking and serving ribs for MONEY that I'd debone and bury under sauce because they are overcooked.

Good smokey flavor and a nice big smoker out front so I know they are trying.

I'll give 'em another chance in a week or two and see if they've learned anything.

I ain't got no money but I figure with maxing a couple of credit cards I could get a place going. And won't be no dried out ribs!!
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Unread 02-19-2004, 02:02 PM   #2
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I think everyone should take a shot at thier dreams(bbq restuarant, etc..) but I hope you can find a better way to finance than credit cards, the high interest will kill your profit for many years. You could always rob a bank, hey whats the worst that could happen.....get caught, go to jail and be someones 'bitch', or get shot and die.....small price to pay for good "Q"
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Unread 02-19-2004, 02:06 PM   #3
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I'm kidding! Actually I expect to win the FL Lotto any day now
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Unread 02-19-2004, 02:21 PM   #4
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You could always talk your way into it.
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Unread 02-19-2004, 02:32 PM   #5
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Aren't you glad I don't sign your checks, either!! :D
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Unread 02-19-2004, 02:59 PM   #6
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LMAO
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Unread 02-21-2004, 09:04 AM   #7
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Don't give up on your dream David. Resturants have a high failure rate. This place may go out of business if their ribs are only ok. Dry ribs indicate to me that they either don't know what they are doing or did not sell well and have been reheated too many times.

Do what you love to do, and the money will follow.
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Unread 02-21-2004, 01:30 PM   #8
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David,
Same thing at "Best Ribs in Denver" that opened in a prime location on Parker road that I was looking in to. The guy spent tons of money to referb the building, took about 18 months to get it open. Went there one week after it opened because the lot was full from the first day. Well, the day I went they were closed down by the health department. About two/three weeks later he reopened, I went to have brisket and my pal had ribs. We shared both and his comment was this is not as good as your BBQ. This guy may/will eventually make his investment back only because he is open in a great location and there are not many places to eat in the growing city of Parker. I have't been back to eat but each time I pass there, his lot is full. He has a big bar, very young and attractive ladies wating on tables and bar tending and his drinks are expensive. In some locations, you don't have the best Q, you just have to be open.
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Unread 02-22-2004, 11:09 AM   #9
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A place like that is more of a bar than a place to eat. They will make tons more on the booze than the food. Then as the more you drink, the better the food tastes...just like it works when the girls look better the more you drink.
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Unread 02-22-2004, 12:24 PM   #10
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Quote:
Originally Posted by BigdogSmoker
A place like that is more of a bar than a place to eat. They will make tons more on the booze than the food. Then as the more you drink, the better the food tastes...just like it works when the girls look better the more you drink.
...and the girls look prettier at closing time....
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Unread 02-22-2004, 03:26 PM   #11
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The 1/2 rack I had weren't leftovers - they were just dry! I hope the best for them -- sort of! :D

I figure if they go bust it'll just mean the the place has been recently refurbished as a bbq joint and I'll be able to get it for a decent price and already inspected by the health department
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Unread 02-22-2004, 09:42 PM   #12
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Quote:
Originally Posted by DFLittle
The 1/2 rack I had weren't leftovers - they were just dry! I hope the best for them -- sort of! :D

I figure if they go bust it'll just mean the the place has been recently refurbished as a bbq joint and I'll be able to get it for a decent price and already inspected by the health department
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Unread 02-22-2004, 10:00 PM   #13
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Quote:
I figure if they go bust it'll just mean the the place has been recently refurbished as a bbq joint and I'll be able to get it for a decent price and already inspected by the health department
Need a silent partner there Dave? Nothing like being able to write off a trip to Florida every couple of months.
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Unread 02-23-2004, 06:49 AM   #14
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I think just about everybody in this forum can put out better barbeque than 90 percent of the restaurants out there. They have to deal with volume and time, while we and give all our loving attention to a small amount of food.
I can count on one hand the amount of restaurants that I have been to that produce food superior to homemade que.
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Unread 02-23-2004, 07:29 AM   #15
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Know what you mean Saiko.
I can rarely stand eating BBQ out, since I am disappointed with the results 75% of the time.

Then I think, why throw $10 away on a pulled pork platter I know I won't like, when I can get a 10# boston butt for the same price and be in heaven for a few days with leftovers.
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