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The Smoke Ring Forum Index
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  Topic: Is it just me or should I incourage abuse?
pitmaster t

Replies: 11
Views: 3188

PostForum: Commercial BBQ   Posted: Aug 06 2014   Subject: Is it just me or should I incourage abuse?
What he said!!! Very Happy Very Happy Very Happy
  Topic: Argh! New inspector thinks HAACP is required to BBQ
pitmaster t

Replies: 46
Views: 9339

PostForum: Commercial BBQ   Posted: Apr 22 2013   Subject: Argh! New inspector thinks HAACP is required to BBQ
You gonna be a lawyer??? He!! you should get extra credit for dealing with the HD!!! Laughing Laughing Laughing
  Topic: To peel or not to peel that is the question
pitmaster t

Replies: 19
Views: 5676

PostForum: Commercial BBQ   Posted: Apr 22 2013   Subject: To peel or not to peel that is the question
We peel. We don't go thru 100 racks a day though. We do get close to that in the 3 days a week we are open. When we wash them we just turn them on their side for a second and most of the time the wate ...
  Topic: Taking the plunge new trailer new smoker.
pitmaster t

Replies: 8
Views: 2248

PostForum: Vending   Posted: Mar 05 2013   Subject: Taking the plunge new trailer new smoker.
OK, right up front I got to ask. The places you vend just charge for the width and not for the depth? We don't vend a lot but when we do we are usally told what size space we have to work with. I gues ...
  Topic: we took another storefront....
pitmaster t

Replies: 14
Views: 10322

PostForum: Commercial BBQ   Posted: Mar 05 2013   Subject: we took another storefront....
Looking good and congrats on the new space.

I feel your pain on the name game. We opened several years ago using the same name we used for our cooking team. When we opened our second location anoth ...
  Topic: Advice for Newbies?!
pitmaster t

Replies: 32
Views: 5769

PostForum: Commercial BBQ   Posted: Feb 28 2013   Subject: Advice for Newbies?!
Yeah that's too far ahead. We try to work in half days. What we cook in the morning is for the evening sales. What we cook in the evening is for the next day at lunch. It is not a perfect system but i ...
  Topic: Advice for Newbies?!
pitmaster t

Replies: 32
Views: 5769

PostForum: Commercial BBQ   Posted: Feb 28 2013   Subject: Advice for Newbies?!
First, I agree with Kevan. I was once hired to turn around a failing racetrack. After watching for a couple of weeks it was time to announce my hiring. I ask that this be done at the end of the night. ...
  Topic: Cooking with a Cookshack?
pitmaster t

Replies: 6
Views: 3961

PostForum: Commercial BBQ   Posted: Feb 12 2013   Subject: Cooking with a Cookshack?
IMHO it will not compare to the Lang. I have a Lang 108 kitchen that we use everyday. When we were planning our second location we knew we had to have an NSF approved smoker. There was a used SM160 fo ...
  Topic: To deep fry or not to deep fry...
pitmaster t

Replies: 33
Views: 8956

PostForum: Commercial BBQ   Posted: Feb 12 2013   Subject: To deep fry or not to deep fry...
Got 3 in one place and installing a second at the other place as we speak. I'm in the south and we fry everything. Handcut fries and chips, fried pickles, cheesesticks, fried green beans, fried green ...
  Topic: Fresh brewed Iced tea in house
pitmaster t

Replies: 19
Views: 4747

PostForum: Commercial BBQ   Posted: Jan 04 2013   Subject: Fresh brewed Iced tea in house
Same as some of the other guys. Vendor supplies equipment and we promise to buy product. The one thing you have to be aware of is sometimes they want you to buy a certain product. For example in the b ...
  Topic: Southwest North Carolina recommendations?
pitmaster t

Replies: 4
Views: 3714

PostForum: BBQ Restaurant Reviews   Posted: Dec 30 2012   Subject: Southwest North Carolina recommendations?
It has been a couple of years since I've been there. Use to go rafting a couple of times a year. I can't remember the name of the place but it was on the left going from Bryson City toward Cherokee on ...
  Topic: Ole Hickory CTO for Catering
pitmaster t

Replies: 8
Views: 4392

PostForum: Catering   Posted: Dec 30 2012   Subject: Ole Hickory CTO for Catering
I have not used a CTO but I did look at them a couple of years ago. I do have an FEC120 that I use just about everyday. Mine gets up to temp fairly quickly and the convection fan design has eliminated ...
  Topic: Praise the Lard, it's actually working!
pitmaster t

Replies: 17
Views: 5871

PostForum: Commercial BBQ   Posted: Dec 30 2012   Subject: Praise the Lard, it's actually working!
First things first. A 3rd location would probably lead to a very messy divorce!!! Laughing Laughing Laughing

That being said I would probably lean toward smaller. BUTTTTT since we are open 3 days a week ...
  Topic: Praise the Lard, it's actually working!
pitmaster t

Replies: 17
Views: 5871

PostForum: Commercial BBQ   Posted: Dec 27 2012   Subject: Praise the Lard, it's actually working!
Good deal. I know exactly where your at. We will come visit one Sunday. I use to pave a lot of roads in that area years ago and you are right it has changed a bunch. As you know our first joint seats ...
  Topic: Praise the Lard, it's actually working!
pitmaster t

Replies: 17
Views: 5871

PostForum: Commercial BBQ   Posted: Dec 26 2012   Subject: Praise the Lard, it's actually working!
I have a sign in my office that says "Danger: keep hands and feet inside ride at all times." Shocked Shocked Laughing Laughing

If that don't explain it nothing does.


Good Luck. Where ...
  Topic: Have you ever...
pitmaster t

Replies: 15
Views: 3776

PostForum: Off Topic   Posted: Nov 20 2012   Subject: Have you ever...
Definition of expert:

"X"- zero or non-factor. Confused Confused Confused

spert- just a big drip under pressure. Laughing Laughing Laughing
  Topic: For fellow stickburners - ash question
pitmaster t

Replies: 9
Views: 3755

PostForum: Commercial BBQ   Posted: Nov 16 2012   Subject: For fellow stickburners - ash question
Same as Harry for the most part. during the spring we have a few people who want them for their garden. Either way their not to big of a "pain in the ash." Laughing Laughing Laughing

I can't be ...
  Topic: "Are these ribs done all the way?"
pitmaster t

Replies: 14
Views: 7484

PostForum: Commercial BBQ   Posted: Nov 16 2012   Subject: "Are these ribs done all the way?"
"This chickens still pink". "Huh, still pink? Do you think chickens are pink before we smoke them?". I have this conversation several times a day. So much so that I am considering ...
  Topic: 150 people, $1000
pitmaster t

Replies: 17
Views: 6629

PostForum: Catering   Posted: Oct 31 2012   Subject: 150 people, $1000
I think somethings wrong with my family. They think I should feed them for free AND then give them $1000. Shocked Shocked Laughing Laughing
  Topic: Shoe Fly Shoe!
pitmaster t

Replies: 8
Views: 4717

PostForum: Vending   Posted: Oct 31 2012   Subject: Shoe Fly Shoe!
I read in a bbq book that a good q joint needed 3 things.

1- A messy woodpile. If it's to organized it means they ain't using it enough. Shocked Shocked

2- A pitmaster in overalls standing ar ...
 
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