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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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 Posted: Jul 21 2011 Post subject: |
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if you like the sausage, why change it?
Not everyone like bland boring flavorless crap, and most people who I know that seek out BBQ places are looking for a flavorful meal.
I bet if you leave the recipe alone, you will get a loyal following for those links.
I learned a long time ago "YOU CANNOT PLEASE EVERYONE"
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Jarhead
BBQ All Star
Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Jul 21 2011 Post subject: |
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Learn something new everyday here on the Ring.
Thanks Moonie.
Now ya got me wanting to try it. Big Ron's HOH and 73/27 mixed and stuffed into casings. What size did you use?
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Last edited by Jarhead on Jul 21 2011; edited 1 time in total |
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MooniesBBQ
BBQ Pro
Joined: 21 Jul 2009
Posts: 505
Location: Flowery Branch, GA
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| Posted: Jul 21 2011 Post subject: |
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| Poppa's PTL Club wrote: | | I love that you're developing your own sausage with the meat market. Have you had any discussions with them about keeping the finished product exclusive to you? Does that matter to you? |
Yes, in fact a friend of mine mentioned yesterday that I need to have an NDA with them. That's not a requirement to get the doors open, but I think it should be a priority.
Are you and your family going to make it to the soft launch on the 5th?
Moonie
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MooniesBBQ
BBQ Pro
Joined: 21 Jul 2009
Posts: 505
Location: Flowery Branch, GA
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| Posted: Jul 21 2011 Post subject: |
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| Harry Nutczak wrote: | if you like the sausage, why change it?
Not everyone like bland boring flavorless crap, and most people who I know that seek out BBQ places are looking for a flavorful meal.
I bet if you leave the recipe alone, you will get a loyal following for those links.
I learned a long time ago "YOU CANNOT PLEASE EVERYONE" |
You bring up a really good point. The only reason I've been thinking about backing off the pepper is because I remember a thread on the ring a couple months ago where a guy opened up and his customers where complaining about his BBQ being too spicy and wanted their money back. I remember him being resistant to change, and a lot of members that replied to that thread told him to back it down. The other reason I might back it down is because we are going to offer a jalapeno version, so that will have even more spice.
Then there's the other side of the coin, my wife thinks mild sauce at taco bell is spicy and she ate two links last night.
Moonie
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Poppa's PTL Club
BBQ Super Pro
Joined: 13 Sep 2007
Posts: 1578
Location: Lawrenceville, GA
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| Posted: Jul 21 2011 Post subject: |
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| Harry Nutczak wrote: | if you like the sausage, why change it?
Not everyone like bland boring flavorless crap, and most people who I know that seek out BBQ places are looking for a flavorful meal.
I bet if you leave the recipe alone, you will get a loyal following for those links.
I learned a long time ago "YOU CANNOT PLEASE EVERYONE" |
There's a certain wisdom to that, but you also run into the issue of turning yourself into a niche restaurant. That works pretty well, when you have tons of potential customers and are comfortable with a "take it or leave it" mentality, but I'm not sure Moonie's in that situation. How about a mild, spicy and spicy jalepeno option?
Personally, I'm a big fan of using black pepper for heat, as it doesn't have a coumpounding, oil-based heat like jalepenos, habneros, etc; it nips you and then backs off
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Poppa's PTL Club
BBQ Super Pro
Joined: 13 Sep 2007
Posts: 1578
Location: Lawrenceville, GA
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| Posted: Jul 21 2011 Post subject: |
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Oh and I yes, I absolutely plan to be there unless I book a catering (not likely on a Friday night; I do more corporate caterings than anything)
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Geronimo
BBQ Super Pro
Joined: 29 Jul 2007
Posts: 2896
Location: Montgomery, Texas (and lovin' it)
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| Posted: Jul 21 2011 Post subject: |
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To help make the casings crisp after cooking, try applying a THIN layer of oil to the links before smoking them.
Or, cook at a higher temp. Both of these methods will help do away with that "Chewy" casing.
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MooniesBBQ
BBQ Pro
Joined: 21 Jul 2009
Posts: 505
Location: Flowery Branch, GA
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| Posted: Jul 21 2011 Post subject: |
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| Geronimo wrote: | To help make the casings crisp after cooking, try applying a THIN layer of oil to the links before smoking them.
Or, cook at a higher temp. Both of these methods will help do away with that "Chewy" casing. |
It's funny, no one else thought it was chewy at all. He's from Alabama and grew up eating Conecuh sausage and that is what he was comparing it to. I cooked them at 250, and I forgot my thermapen at the house so I couldn't temp them out and probably over cooked them a little.
Moonie
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Jarhead
BBQ All Star
Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Jul 21 2011 Post subject: |
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What size casings were those?
32 mm?
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MooniesBBQ
BBQ Pro
Joined: 21 Jul 2009
Posts: 505
Location: Flowery Branch, GA
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| Posted: Jul 21 2011 Post subject: |
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| Jarhead wrote: | What size casings were those?
32 mm? |
I just called and talked to him. He said they are "medium" casings. I asked him if they were 32mm and he said sure, yeah  He's not a real technical guy if you know what I mean...lol
Moonie
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Jarhead
BBQ All Star
Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Jul 21 2011 Post subject: |
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Thanks Moonie. I think I'm gonna try your 2 Tbsp per pound idea on some 73/27 burger and see what happens.
I'm thinking Big Ron's Hint of Houston would give it a nice flavor.
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ecocks
BBQ Super Fan
Joined: 16 Sep 2010
Posts: 444
Location: Baku, Azerbaijan
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| Posted: Jul 22 2011 Post subject: |
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| MooniesBBQ wrote: | | Harry Nutczak wrote: | if you like the sausage, why change it?
Not everyone like bland boring flavorless crap, and most people who I know that seek out BBQ places are looking for a flavorful meal.
I bet if you leave the recipe alone, you will get a loyal following for those links.
I learned a long time ago "YOU CANNOT PLEASE EVERYONE" |
You bring up a really good point. The only reason I've been thinking about backing off the pepper is because I remember a thread on the ring a couple months ago where a guy opened up and his customers where complaining about his BBQ being too spicy and wanted their money back. I remember him being resistant to change, and a lot of members that replied to that thread told him to back it down. The other reason I might back it down is because we are going to offer a jalapeno version, so that will have even more spice.
Then there's the other side of the coin, my wife thinks mild sauce at taco bell is spicy and she ate two links last night.
Moonie |
That may be me you're talking about. I cook with a pretty hot and spicy dry rub. No one ever demanded their money back but several commented that the flavor was great but they couldn't finish their food.
After consulting with a couple of chefs and considering the feedback from TSR I implemented "Wild or Mild". Mild has the toned down pepper mix and a bit of sweetness in it. While it's a bit more complicated on the cooking process, we're living with it. Currently, Mild outsells Wild by about 40-50%, but having the "Wild" continues our name-branding (WILD Bill's) and Wild does have a following of its own. "Wild or Mild" is becoming a tag line, catch-phrase among our customers and in our advertising.
As Harry says, you can't please everybody. I'd add that if you're just like everyone else then ask yourself why they will come to your joint. |
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MooniesBBQ
BBQ Pro
Joined: 21 Jul 2009
Posts: 505
Location: Flowery Branch, GA
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| Posted: Jul 22 2011 Post subject: |
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| ecocks wrote: | | MooniesBBQ wrote: | | Harry Nutczak wrote: | if you like the sausage, why change it?
Not everyone like bland boring flavorless crap, and most people who I know that seek out BBQ places are looking for a flavorful meal.
I bet if you leave the recipe alone, you will get a loyal following for those links.
I learned a long time ago "YOU CANNOT PLEASE EVERYONE" |
You bring up a really good point. The only reason I've been thinking about backing off the pepper is because I remember a thread on the ring a couple months ago where a guy opened up and his customers where complaining about his BBQ being too spicy and wanted their money back. I remember him being resistant to change, and a lot of members that replied to that thread told him to back it down. The other reason I might back it down is because we are going to offer a jalapeno version, so that will have even more spice.
Then there's the other side of the coin, my wife thinks mild sauce at taco bell is spicy and she ate two links last night.
Moonie |
That may be me you're talking about. I cook with a pretty hot and spicy dry rub. No one ever demanded their money back but several commented that the flavor was great but they couldn't finish their food.
After consulting with a couple of chefs and considering the feedback from TSR I implemented "Wild or Mild". Mild has the toned down pepper mix and a bit of sweetness in it. While it's a bit more complicated on the cooking process, we're living with it. Currently, Mild outsells Wild by about 40-50%, but having the "Wild" continues our name-branding (WILD Bill's) and Wild does have a following of its own. "Wild or Mild" is becoming a tag line, catch-phrase among our customers and in our advertising.
As Harry says, you can't please everybody. I'd add that if you're just like everyone else then ask yourself why they will come to your joint. |
Ya, I think that was your thread. I thought you had an old couple that wanted their money back. Either way, it doesn't matter.
Payroll is now setup with Payroll1, so when I start interviewing next week for two part time positions I'll be set there.
Moonie
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MooniesBBQ
BBQ Pro
Joined: 21 Jul 2009
Posts: 505
Location: Flowery Branch, GA
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| Posted: Jul 25 2011 Post subject: |
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Quick update for today. We've been painting allllll weekend, and we just about got finished tonight. I built the counter base, and will start working on the counter top tomorrow. The electrician finished hanging up all the new lights, and they look great! All the work the health department required is now finished, now we just need to finished a few more things and have our final inspection! So close...
Moonie
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Jul 25 2011 Post subject: |
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Looks great! 
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"I Turned A Hobby Into A Business".
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Jarhead
BBQ All Star
Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Jul 25 2011 Post subject: |
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Lookin' good, Moonie
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Jarhead's World Blog
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rubbbq
BBQ Fan
Joined: 28 Feb 2011
Posts: 174
Location: Chicago, IL
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| Posted: Jul 26 2011 Post subject: |
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nice work.....get some sleep and get ready for a non-stop sprint..... You've dreamed of this, and now you've earned it. You can do this!
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Cat797
BBQ Pro
Joined: 18 Feb 2010
Posts: 717
Location: El Paso, IL
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| Posted: Jul 26 2011 Post subject: |
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Moonie, the new place looks great. If I ever make through Georgia, I'll be stopping in.
Best of Luck to you in this new adventure......
Ed
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MooniesBBQ
BBQ Pro
Joined: 21 Jul 2009
Posts: 505
Location: Flowery Branch, GA
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| Posted: Jul 26 2011 Post subject: |
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Guys, thanks for the kind words. We are getting so close I can almost taste it
The guys where here this morning putting on the counter, and will be back tomorrow to do the final finish.
The HD just came by, and I have to tile the area behind the counter because the tile in the dining area is "too rough"  I just smiled and agreed, so the other contractor is coming out to start putting down some more tile. Here's a picture of the new counter without the final finish.
Moonie
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Last edited by MooniesBBQ on Jul 28 2011; edited 1 time in total |
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Griffin
BBQ Pro
Joined: 03 Nov 2006
Posts: 801
Location: Dallas, Texas
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| Posted: Jul 28 2011 Post subject: |
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Been following your thread for awhile, Moonie and it looks great.
We stopped in at Kruez on Monday and they actually have 3 sausages....mild, spicy and jalepeno cheddar. Just something to think about. We tried the spicy and jap and I prefer the jap cheese one.
Good luck and I'll keep following you. |
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