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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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 Posted: Sep 27 2008 Post subject: |
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Congrats, that sounds like a great find at a fine price! 
Pics man, we need pics of that bad boy!
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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Teleking
BBQ Super Pro
Joined: 26 Sep 2007
Posts: 4139
Location: Maine
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Sep 27 2008 Post subject: |
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Teleking is on top of things, I got the pic's posted in the commercial section since this really isn't a grill you would use for catering unless you had it permanently mounted on a trailer. it is one big sum-bitch.
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Fatrat
BBQ Super Pro
Joined: 24 May 2008
Posts: 1551
Location: Lockport, Il
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| Posted: Sep 28 2008 Post subject: |
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So where is this place located Harry? I get up into the Minocqua area pretty regularly during the summer months. I sometimes stay in the Park Falls area, and sometimes near Tommahawk.
Ray
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Sep 28 2008 Post subject: |
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| Fatrat wrote: | So where is this place located Harry? I get up into the Minocqua area pretty regularly during the summer months. I sometimes stay in the Park Falls area, and sometimes near Tommahawk.
Ray |
Hazelhurst, at the intersection of Hwy's 51 & D at the bearskin trail.
We just did our last scheduled gig of the summer yesterday, now I have 3 days to get up & running at the restaurant.
I am not starting with a full menu.
Just 2 sides, ribs, brisket, pork, Combos and sammies of the beef & pork.
We are getting great interest because I may be able to offer either a 14-ounce strip steak or 20-ounce T-Bone for $15.00 or less with 2 sides. I am getting alot of requests for our Au-Gratins, So I may need to offer those once in a while. I did an extra pan of Gorgonzola au-gratins yesterday to bring to the bar, Everyone went nuts when they tried them.
I could see a steak and a hot potato dish being wildly popular fr that price.
I am aiming to feed to common man with this venture. Most of my culinary life has been geared towards country-club type people, with foods with a French, european, Northern Italian base to them. And I am just psyched about this and not needing to deal with stuffy pretentious pricks anymore.
My attitude is going to be something like; This isn't Burger King!, You get it my way or you don't get the sonofabitch! It is friggin BBQ, So shut "F" up and enjoy it!
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CrazyChef
Site Admin
Joined: 12 Jul 2007
Posts: 1760
Location: Worcester, MA
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| Posted: Sep 28 2008 Post subject: |
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| Harry Nutczak wrote: | | My attitude is going to be something like; This isn't Burger King!, You get it my way or you don't get the sonofabitch! It is friggin BBQ, So shut "F" up and enjoy it! |
I do something similar - "You get it one way, and that's MY way. If you don't like it, hit the highway".
Nobody seems to be offended (yet  ).
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"The difference between stupidity and genius is that genius has its limits" - Albert Einstein |
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T00lman
BBQ Super Pro
Joined: 21 Dec 2007
Posts: 2476
Location: warren michigan
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| Posted: Sep 29 2008 Post subject: |
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| CrazyChef wrote: | | Harry Nutczak wrote: | | My attitude is going to be something like; This isn't Burger King!, You get it my way or you don't get the sonofabitch! It is friggin BBQ, So shut "F" up and enjoy it! |
I do something similar - "You get it one way, and that's MY way. If you don't like it, hit the highway".
Nobody seems to be offended (yet ). |
just like mom use to serve dinner
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Sep 29 2008 Post subject: |
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| Quote: | | I love steak, and I get pissed off that for me to go to a restaurant and get one I need to get cleaned up, dress nice, take the GF, and spend over $100.00 on a dinner. So I am trying to cater to people like me so they can have a steak for dinner and a few beers for $20.00 or less right after crawling out of the woods from felling trees all day, or covered in mud from doing an excavating job without needing to go to a high-end restaurant. |
the bar that my wife used to work at offers something like this. its a 10oz sirloin with baked tater, side salad, and garlic bread for $9. the steaks get grilled right outside the kitchen door on a gas grill. he does on wed. nights thru the summer. good deal IMO. |
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Fatrat
BBQ Super Pro
Joined: 24 May 2008
Posts: 1551
Location: Lockport, Il
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| Posted: Sep 29 2008 Post subject: |
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Yup yup Harry. My son is a country club chef( same boat as you almost), soon to be on his way to florida for a
6 month country club gig (memebers with names like rockefeller), then off to Mountain air Country club in North Carolina. He wants that I should start a BBQ shack or at least catering for the years preceding my retirement (only 50 got a lil ways to go). Anyways been watching your story with interest, that may be me in a couple years...
Ray
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Sep 29 2008 Post subject: |
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Fat Rat,
My first piece of advice, is to get the hell out of the state you are living in and see what it is like to have some of your civil rights and personal freedoms released from the state/city governments dungeon.
I started catering on advice of the GF, I wanted out of the country club's grip, Had an offer to be the lead dog at a marina bar/restaurant and to serve high-end bar food and to do BBQ there too. 1-Week before opening the owner had some legal issues and lost everything. So I went back to the country club again..
I decided to start the catering concurrently and ended up leaving the club a few weeks later to handle my own business. I had a few other offers for kitchen work and accepted a 2 day a week job at an irish pub themed restaurant (Not a chain place) I was there for over a year and the restaurant opportunity came up a little while ago.
The owner of the pub offered his cavernous coolers to me for personal use, the entire kitchen and equipment for my use after 8:00 P.M. if I would work there. It was great, I got a few guys properly trained, Did some procedure tweaks in his kitchen (with his approval) and got things running tighter, more profitable, and got some quality up too.
Don't dive into this without knowing all ends of the biz, I am guessing the kid will offer his knowledge, or you have past experience in the culinary field.
I wish you the best of luck if you try that venture and will offer any amount of sound advice that I can.
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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