West River BBQ
Full Fledged Farker
Makes me want one.
Stopped in to the Prized Pig for lunch on Tuesday. Got the brisket sandwich with a side of mac n cheese. The food was outstanding, and plentiful. More than enough to fill me up, and I'm a big eater. The staff was friendly and attentive. The decor was what you'd expect for a bbq joint. Everything was spotless... it all looks brand new. Jeremy was busy - I never saw him slow down. I'm estimating the number of dine in customers present during my lunch averaged about a dozen or so. I saw a long-time local restaurant owner and his wife eating at the next table. That's a good sign that the Pig is doing things right.
I wouldn't be surprised if they outgrow their space eventually. I'll definitely be back. May try a platter next time. I for sure want to get some pulled pork on my next visit. I hope the city of Mishawaka realizes what a gem they have, as Jeremy could have located his place anywhere he wanted to.
Hey, thanks for coming in! You could have flagged me down. But it's true, I don't stop when I'm here. I can't stop. If I keep my phone in my pocket I track my activity throughout the day. A typical day in this place is about 7-8 miles worth of walking and climbing 50-60 flights of stairs (usually carrying heavy stuff) and I'm so exhausted.
I'm glad the food was on point. Today has been pretty crazy for a weekday. It's only 2:30 and we've already done over 140 covers plus a catering for 60.
Next time you're in be sure to grab me to say hi!
If its any indication of how good it is, I'll be making my third trip tomorrow for lunch.That rib sandwich is absolutely killer.
In the process of planning our first BBQ joint, have been in this mode for 6 months, now its just a matter of finding the right place. You really opened my eyes to alot, even things that my experts(multi-door restaurateurs) missed. You have provided an amazing real world journey here spanning over a few years that reads like a book. And I know you have never heard this but, yes there is a book here.
I think every backyard BBQ enthusiast hits the point that they at least consider what it may be like to have their own joint. This thread, or your would be "book" are amazing resources that will persuade or dissuade one to move forward.
Thank you very much, and I will certainly try to chronicle my journey on a thread as well.
Ray
I’m in Belford, keep us posted, wish you all the best.
Greetings,
Fellow brethren here in Wilmington, NC. First, id like to thank Jeremy for his years of providing updates to this thread. It has truely been invaluable to me as I am in the process of opening a smokehouse here. I read through the 200+ pages in 2 days. So thank you Jeremy. My question for y'all is would anyone be interested in me sharing and updating you guys on the progress of my new venture? I hope this isnt me hijacking the thread, i just figured it was sort of relevant.
Smoke on,
James
Awesome!
I'm working on a new idea later today. I'll post pics when it's ready.
Also, we're working on our first rotating sauce of the month. We're going to kind of tour the world each month with a unique take on BBQ sauce. Right now, think Asian. Just got back from the asian market with high end soy sauce, lemongrass, ginger, and way out of the box, black vinegar...
Stay tuned!
I hope this provides useful insight to anyone reading the saga and considering their own place.
Pounds of meat served: 7,864