Open a BBQ restaurant, they said. It will be fun, they said

swampsauce said:
Well, finally tried the pickles. Yep, they are that good!
Click to expand...

Yes, they are. I am not sure what batch number I am on, but they have turned out great every time except one, and I am sure that was my fault. I cut the salt in half as we thought it was a bit salty, but other than that, we love them. I have shared the recipe many times and every one that has done them has loved them too.
 
I plan on stopping by Wednesday in route to Chicago. I want to pick up a to go order and looking for recommendations. I'll be packing it in a cooler and won't be eating until Friday, so it has to travel and be reheated.
 
Spotu said:
I had a similar "dropped ball" experience with the PP. I had been there about three times, and asked about a catered function for about 150 people over the 4th of July...Talked to you & was promised you'd be in touch...Stopped in again w/my info, and later emailed you....Never heard back.

Haven't been back since...
Click to expand...

Well I wouldn't say it was similar. Given you asked for the 4th of July, probably the busiest day for any regular joe, never mind a resturanteur. I wouldn't be surprised if he had to turn down a dozen people for that date.

Friend of mine in the event planning business says cash is king. Or, First to pay, first to serve. It may not seem like much, but calling/emailing people back and forth with quotes, wanting discounts, special requests, etc can eat up lots of man hours. Not saying this is your situation, but it's just the nature of the business. There's a big difference on how you'll get treated by saying "Can i get multiple quotes for this and that" vs "I want this on this date, here's 50% downpayment on the spot."

Now if you had paid and arranged everything and went to pick up your Pulled Pork, then well, I'd be fuming! :mad2:
 
The pickles are amazing. I also did a jar with horseradish instead of garlic, a jar of pearl onions and a jar of garlic. Question to all y'all. I did a water bath canning for some to put on the shelf. Opened one and the pickles are softish, (from the 10 min process no doubt). I notice that the jars do the sealed snap sound when sitting on the counter after pouring in the boiling brine. Does anyone think that would seal well enough or still water bath can them?

Thanks in advance
 
you may need to process also, you can test by removing the threaded ring, if the lid is holding tight then you are sealed, but just poring boiling brine is not enough, you need to process too.
 
llanero said:
you may need to process also, you can test by removing the threaded ring, if the lid is holding tight then you are sealed, but just poring boiling brine is not enough, you need to process too.
Click to expand...

That's what I was thinking even tho' the ones that went to the fridge did need the lid pried off. I was wondering from a safety standpoint love the crispness of the fridge batches, sent some canned ones around the country to the family.
 
well, I'm no food safety engineer, The environment is acid, they may be ok but I don't know about givin'um away. Maybe that uncle you hate...HA. I don't think I would...but that's just me.
 
According to Clemson University:

http://www.clemson.edu/extension/hgic/food/food_safety/preservation/hgic3101.html

Processing is necessary for all pickles and relishes to destroy the yeasts, molds and bacteria that may cause the product to spoil and also to inactivate enzymes that could affect color, flavor and texture of the pickled product. Process pickled products for the length of time specified in the recipe. If no time is given, process the product for at least 10 minutes.
 
The pickles are amazing. I also did a jar with horseradish instead of garlic, a jar of pearl onions and a jar of garlic. Question to all y'all. I did a water bath canning for some to put on the shelf. Opened one and the pickles are softish, (from the 10 min process no doubt). I notice that the jars do the sealed snap sound when sitting on the counter after pouring in the boiling brine. Does anyone think that would seal well enough or still water bath can them?
Click to expand...

The recipe is for 'refrigerator pickles' not canned pickles.
quick google -
Pickles lack crispness.


  • Poor quality cucumbers may lack crispness. Choose high quality cucumbers and use them within 24 hours of harvest.
  • You may have used a variety of cucumber that is not recommended for pickling and canning. Use only pickling cucumbers; other varieties may be good choices for relishes or chutneys.
  • This may be due to not using a crisping agent. Use a crisping agent such as Ball® Pickle Crisp® Granules.
Click to expand...
 
It looks like things are still rocking and rolling...according to their FB page, they've been selling out every day. So I think his time is focused elsewhere right now....but it would be great to hear from the man himself. :)
 
I'm missing his updates. Hopefully all is well. I'm sure its tough to balance work life, home life, family, etc with how busy he is, especially during the holiday season. Don't blame him one bit if he decided to start cutting the unneeded stuff like posting to this thread out of that equation.
 
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