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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 11-06-2019, 10:46 AM   #3271
smoke ninja
somebody shut me the fark up.

 
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hope you get overhead down......the last location sold out every day too
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Old 11-07-2019, 12:27 AM   #3272
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As for portion control, have you considered maybe using some kind of "form"? For instance; a large cookie cutter you could plunk down in the middle of a tray, fill with whatever meat, and then remove from the tray leaving the perfectly portioned meat. Just an idea that I think would be super fast!
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Old 11-07-2019, 01:20 AM   #3273
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PM me if you want me to send you a genuine Louisiana License Plate. Any other Brethren with old plates from around the world could send some too. That's what we find in the better BBQ and Cajun joints around here. Almost like a badge....


Just a suggestion.
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Old 11-17-2019, 01:44 PM   #3274
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You know, I never posted any photos really of the new location so that you guys who aren't local can see what we're working with. So, here's what The Pig II looks like.



Here's the smoker out back. We had to build that platform so that the smoker could be right out the back kitchen door. Never seen a southern pride up in the air like that before!





Here's the dining room. Still waiting on some custom decor to be delivered and our bar should be finished in about a week. Seats around 54.





The incredibly small service kitchen. It's literally what you see there. One 6 ring range, a single fryer, steam table, and reach in cooler/meat station. Behind the meat station there are two CVAP holding boxes for all the BBQ. It's quite a dance on busy days when there are 3 or 4 of us in that tiny space



Down in the basement is where most of our renovations were done. It was a completely unfinished basement but we made a decent sized prep area which is where all the butchering is done and bulk side prep is done.





Here's dry storage, which we weren't required to finish that part of the basement.



And finally, this is the back room of the basement, about 150 square feet. We just started the renovations for this room and we are going to finish it to work as a catering kitchen.We've got some equipment already moved in there like two more Winston CVAP boxes, a small steam table, and we're getting an oven installed and some more sinks. As you can guess from the picture of our kitchen above, imagine trying to feed a full dining room and push out catering for 100+ at the same time. Damn near impossible.

We are also putting in a second walk-in cooler downstairs as well for extra capacity and holding kegs for draft beer that's coming in a few weeks.



All in all, we're now north of $100k in the equipment and renovations. Slightly above initial budget, but we didn't anticipate needing to buy more equipment and finish so much of the basement so soon.

Hopefully this proves helpful for some of you and any questions feel free to fire away!

Last edited by marubozo; 11-17-2019 at 02:57 PM..
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Old 11-17-2019, 02:20 PM   #3275
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Can't see any pics?
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Old 11-17-2019, 02:31 PM   #3276
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The pictures don't seem to be coming through.
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Old 11-17-2019, 02:35 PM   #3277
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Well crap. Google photos sucks. I'll upload elsewhere and relink hold on.
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Old 11-17-2019, 02:58 PM   #3278
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Hopefully it's working now?
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Old 11-17-2019, 04:31 PM   #3279
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Yup! I'm seeing, among other things, a very full dining room - there ya go man!

Thanks for keeping us updated on your doin's. This is absolutley one of the great and classic threads on this site. One thing I have learned - I am waaaay too farkin lazy to do what you're doing! Your drive and work ethic are highly commendable - that kinda thing is what makes the world go 'round!
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Old 11-17-2019, 04:35 PM   #3280
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Works for me, thanks for the effort of posting all of this!
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Old 11-17-2019, 04:55 PM   #3281
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Quote:
Originally Posted by gtr View Post
Yup! I'm seeing, among other things, a very full dining room - there ya go man!

Thanks for keeping us updated on your doin's. This is absolutley one of the great and classic threads on this site. One thing I have learned - I am waaaay too farkin lazy to do what you're doing! Your drive and work ethic are highly commendable - that kinda thing is what makes the world go 'round!
Thanks. Hard work it certainly is. I've got my work week down to about 70 hours now. I know that may still seem like a lot, but compared to the 90 or so it took during the first month, it almost feels easy lol. I'm hoping that after the holidays I can settle into a bit more of a routine and regain some sort of semblance of a work/life balance.
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Old 11-17-2019, 05:13 PM   #3282
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Working. Thanks!
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Old 11-17-2019, 05:17 PM   #3283
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Great pics. Really enjoying seeing the fruits of your dedication and hard work.
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Old 11-17-2019, 06:31 PM   #3284
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Congrats on your new digs and I hope you get all the business that you want/can handle.
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Old 11-18-2019, 04:42 PM   #3285
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Sometimes I doubt guys who claim to work 70-80 hours a week. Especially in "office" type work.

But I don't doubt it one bit here. Glad it is working out for you.
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