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Special 4th of July Weekend Menu

 
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qfanatic01
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Joined: 21 Oct 2009
Posts: 768
Location: Champlin, MN

PostPosted: Jun 22 2014    Post subject: Special 4th of July Weekend Menu Reply with quote

I will be short on staff the weekend of the 4th so I decided to change things up and take it easy for a change with a classic BBQ menu rather than our expansive pain in the butt menu. I am featuring a walk through Texas style menu. I will be using salt and pepper for rub. Many of the guys on here do this everyday in the south, but I would have never made it here in Minnesota, in the outer suburbs. I needed enough other stuff for the non BBQ folks to get them to bring their families. Now that we are established we have enough folks coming here for the BBQ. It will be interesting how this limited menu is received. I'm looking forward to the simplicity. I wish we could have done this from the start.

Texas BBQ Menu
Salt and Pepper Rubbed and Slow Smoked
Dinners include 1 side, pickles, sliced red onions and sliced bread
1st extra side Regular 1.50 Large 2.50

Yard Bird
Hickory smoked chicken Half 9.95 Whole 14.95

Pork Butt
Pulled to Order 1/3 lb 8.95 1 lb 15.95

Back Ribs Half Rack 16.95 Full Rack 24.95

Brisket
Sliced to order 1/3 lb 9.95 1 lb 19.95


Add Half Rack of Ribs to any Dinner 10.95
Add Sausage Links 3.00 each


Sides
Half Pints 2.50 Pints 4.00

BBQ Beans Mac & Cheese Potato Salad Cole Slaw
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods

PostPosted: Jun 22 2014    Post subject: Reply with quote

I likey!!

Very similar to our menu. I went with the K.I.S.S. (Keep It Simple, Stupid) Menu from day one because I knew my key to success was turning huge volume, and the fact of not having much talent in the area to pull off an intricate menu.

I'm betting that if you weren't out in the burbs, you'd never pull that pricing either.

I am currently at $12.50/LB on pork (chopped or pulled)
Brisket is $16.50/LB sliced or chopped
A full slab of spares is $24.50 while a 4-rib dinner is $12.50.

All sides are ala carte for me now, and I set up every menu item so people can add links, ribs, pork or beef to anything else they order. Sort of like a "Build your own combo plate" deal.
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kurtsara
BBQ Pro


Joined: 22 Dec 2007
Posts: 787
Location: Princeton, Minnesota

PostPosted: Jun 22 2014    Post subject: Re: Special 4th of July Weekend Menu Reply with quote

qfanatic01 wrote:
I will be short on staff the weekend of the 4th so I decided to change things up and take it easy for a change with a classic BBQ menu rather than our expansive pain in the butt menu. I am featuring a walk through Texas style menu. I will be using salt and pepper for rub. Many of the guys on here do this everyday in the south, but I would have never made it here in Minnesota, in the outer suburbs. I needed enough other stuff for the non BBQ folks to get them to bring their families. Now that we are established we have enough folks coming here for the BBQ. It will be interesting how this limited menu is received. I'm looking forward to the simplicity. I wish we could have done this from the start.

Texas BBQ Menu
Salt and Pepper Rubbed and Slow Smoked
Dinners include 1 side, pickles, sliced red onions and sliced bread
1st extra side Regular 1.50 Large 2.50

Yard Bird
Hickory smoked chicken Half 9.95 Whole 14.95

Pork Butt
Pulled to Order 1/3 lb 8.95 1 lb 15.95

Back Ribs Half Rack 16.95 Full Rack 24.95

Brisket
Sliced to order 1/3 lb 9.95 1 lb 19.95


Add Half Rack of Ribs to any Dinner 10.95
Add Sausage Links 3.00 each


Sides
Half Pints 2.50 Pints 4.00

BBQ Beans Mac & Cheese Potato Salad Cole Slaw


Do you make your sausage links or buy them?
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Louie
BBQ Super Fan


Joined: 25 Oct 2010
Posts: 491
Location: Canada

PostPosted: Jun 23 2014    Post subject: Reply with quote

That's a great solid menu, we have other items on our menu as well to draw in folks, like a great classic dbl cheeseburger, a Philly, onion rings and such, I'd just as soon do without them as they are time consuming to produce.. But the problem is they are popular!!
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BUGSnBBQ
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Joined: 29 Jul 2010
Posts: 3981
Location: Smyrna, Georgia

PostPosted: Jun 23 2014    Post subject: Reply with quote

Nice menu options. I have a question - What's with the sliced red onions? Is that a regional thing? Don't get me wrong, I love RO's and always have some in the fridge, thinly sliced.
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necron 99
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Joined: 04 Aug 2007
Posts: 2594
Location: San Antonio, TX

PostPosted: Jun 23 2014    Post subject: Reply with quote

Consider pinto beans instead of sweet baked beans, this would be a more traditional Texas BBQ side dish.
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kurtsara
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Joined: 22 Dec 2007
Posts: 787
Location: Princeton, Minnesota

PostPosted: Jun 23 2014    Post subject: Reply with quote

necron 99 wrote:
Consider pinto beans instead of sweet baked beans, this would be a more traditional Texas BBQ side dish.


Baked beans are very popular in minnesota though.
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Louie
BBQ Super Fan


Joined: 25 Oct 2010
Posts: 491
Location: Canada

PostPosted: Jun 23 2014    Post subject: Reply with quote

kurtsara wrote:
necron 99 wrote:
Consider pinto beans instead of sweet baked beans, this would be a more traditional Texas BBQ side dish.


Baked beans are very popular in minnesota though.


I agree ya can't beat a good Baked Bean..
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necron 99
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Joined: 04 Aug 2007
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Location: San Antonio, TX

PostPosted: Jun 24 2014    Post subject: Reply with quote

So if I was to advertise a Minnesota BBQ menu in Texas I should serve pinto beans?
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OKBBQEA
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Joined: 30 Apr 2007
Posts: 809
Location: Moore, Oklahoma

PostPosted: Jun 24 2014    Post subject: Reply with quote

necron 99 wrote:
Consider pinto beans instead of sweet baked beans, this would be a more traditional Texas BBQ side dish.


They serve side dishes in Texas? I thought beer and sausages were the only sides that went with brisket in Texas. Wink

Serve it on butcher paper with some white bread or saltine crackers for that authentic Texas experience..... And hide all the sauce!
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Bbq Bubba
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Joined: 29 Mar 2007
Posts: 503
Location: New Baltimore Mich.

PostPosted: Jun 24 2014    Post subject: Reply with quote

necron 99 wrote:
So if I was to advertise a Minnesota BBQ menu in Texas I should serve pinto beans?


Theres no such thing as Minnesota BBQ. Wink
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necron 99
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Joined: 04 Aug 2007
Posts: 2594
Location: San Antonio, TX

PostPosted: Jun 25 2014    Post subject: Reply with quote

Bbq Bubba wrote:
necron 99 wrote:
So if I was to advertise a Minnesota BBQ menu in Texas I should serve pinto beans?


Theres no such thing as Minnesota BBQ. Wink


Laughing Laughing Laughing Laughing
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qfanatic01
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Joined: 21 Oct 2009
Posts: 768
Location: Champlin, MN

PostPosted: Jun 25 2014    Post subject: Reply with quote

When I grew up my mom boiled the ribs and then grilled them with sauce. I think that was Minnesota BBQ. We also had sauteed hamburger in BBQ sauce. At school they mixed whole boiled soy beans in to stretch it out.
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YardFullOfOak
BBQ Fan


Joined: 10 Apr 2011
Posts: 208
Location: In the woods of Sweden

PostPosted: Jul 11 2014    Post subject: Reply with quote

necron 99 wrote:
So if I was to advertise a Minnesota BBQ menu in Texas I should serve pinto beans?


qfanatic01 wrote:
When I grew up my mom boiled the ribs and then grilled them with sauce. I think that was Minnesota BBQ.


So if I was to advertise a Minnesota BBQ menu in Texas, should I smoke the meat? Shocked
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