MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 07-11-2019, 02:42 PM   #106
Mikeinctown
Full Fledged Farker
 
Join Date: 11-20-13
Location: Strongsville, OH
Default

Looking forward to all the updates.

One thing I've learned over the years as a facility manager... Keep your HVAC stuff clean and well maintained and it will save you money and lots of aggravation. Also, don't buy used unless the equipment is almost new. New refrigerant comes out and the old stuff just gets more expensive. Not fun paying hundreds for refrigerant when the newer stuff is like $10 a pound or less.
Mikeinctown is offline   Reply With Quote




Old 07-11-2019, 02:54 PM   #107
effinUker
is One Chatty Farker

 
effinUker's Avatar
 
Join Date: 01-11-15
Location: rockford il
Name/Nickname : Tim, Moon
Default

Quote:
Originally Posted by Home Farm BBQ View Post
Best of luck!!!!! As far as the bathrooms goes. Keep them clean as said before and they will be fine. Take pride in every area of your restaurant including the bathrooms. Clean restaurants do better most the time assuming good food/service.
My son is a Sous Chef at Epcott in Florida. He says the first thing he does when he goes into any restaurant is check the bathrooms. If they're dirty dirty, they won't eat there.
effinUker is offline   Reply With Quote


Old 07-11-2019, 06:48 PM   #108
ffemtreed
Got Wood.
 
ffemtreed's Avatar
 
Join Date: 07-20-09
Location: Wilmington, NC
Default

I live and work in Wilmington, Can't wait to try it.

Good Luck.
__________________
Jim and Amanda --Coastal Smoke BBQ (KCBS) Double Barrel BBQ (Non Sanctioned)
ffemtreed is offline   Reply With Quote


Old 07-12-2019, 12:54 AM   #109
Rockinar
is One Chatty Farker
 
Join Date: 07-19-13
Location: Houston, TX
Default

Quote:
Originally Posted by PC Smoker View Post
That was the plan ;)

And at Louie Mueller BBQ they wrap brisket in high temp cling wrap to help prevent it from drying out between customers. Even when there's a line. They will slice off what you and maybe the person behind you order, re-wrap it in cling wrap and toss it in a warmer till the next order. Seems to me like a waste to do each time for every customer if you have a line, but a great idea if you don't.

If I was new on the block and no line, I'd be doing this or at least testing it.
Rockinar is offline   Reply With Quote


Thanks from:--->
Old 07-14-2019, 08:37 AM   #110
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Madrid, IA
Default

Good luck with the restaurant. I too started a restaurant back in 2012. We started with a blank space and built it out. The owner had the space in the building they owned. It took us about 4 months from deciding to go forward to opening our doors. We did keep things simple and did buy used equipment. Most of the equipment was in really good shape and lasted for us. We lasted 5 years. Our problem was mostly location. If you need ideas for specials or just another set of eye to look at a problem just ask.
__________________
Bryan,
Team: Pyle's BBQ

Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM

Μολν λαβέ
Pyle's BBQ is offline   Reply With Quote


Thanks from:--->
Old 09-12-2019, 11:09 PM   #111
Happy Hapgood
somebody shut me the fark up.

 
Happy Hapgood's Avatar
 
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
Default

How is the progress? Looking forward to seeing the result!
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320, Weber 22" OTG
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Ink Bird IBT-4XS Bluetooth Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q
Ink Bird Sous Vide, HF Flame Thower


The Artist Formally Known as Toast


Happy Hapgood is offline   Reply With Quote


Old 09-13-2019, 07:38 AM   #112
redchaserron
Full Fledged Farker
 
redchaserron's Avatar
 
Join Date: 09-14-15
Location: Lafayette, La
Default

Just saw this (THanks Happy Hapgood for bumping it), I love these threads. Best of luck to you, I hope it's a roaring success.
__________________
Weber Kettle 22", The Monster (67x32 Franklin Clone offset on a trailer)
redchaserron is online now   Reply With Quote


Old 09-13-2019, 03:05 PM   #113
LongTong
Full Fledged Farker
 
LongTong's Avatar
 
Join Date: 02-02-11
Location: The Rehab Riviera, CA
Default Drive Through

Good luck bro. Since you have limited dining and need to get customers in-n-out as fast as possible, I would invest in the drive through with decent signage and a good speaker system. People are rushed and want it fast. Plus, those on-line delivery types that can get in-n-out fast too are big with the millennials and the young. Late night BBQ drive through after partying? I’m all in!!! If I ever started a BBQ joint, I would insist on a drive through option. Imagine Franklin with a drive through? You have a road right in front of the business for Christ’s sake. Grab those who want it fast and not get out of the car. I’ll take a brisket Sammich, extra sauce and a Pepsi to go...
__________________
Ubi fumus, ibi ignis
LongTong is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 12:36 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts