I'm using a Southern Pride SPX 300
Bet your already wishing you got the 500!?! :wink:
I'm using a Southern Pride SPX 300
Bet your already wishing you got the 500!?! :wink:
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.
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.
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.
In Berkeley? You are a brave man! Going up against a legend in Berkeley is not something easy.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. :razz: