Ok, guys I am leaving the country club for greener pastures

vtbbq · Joined: 16 Mar 2007 Posts: 24 Location: Vermont

hmm.. Wisconsin makes me think of two things Cheese and Tailgating. Them cheseheads are some hardcore football fans, gotta love it. Maybe some smoked cheddar for those cheese heads? I think the sausages etc. sound like good ideas. I'd think any tailgating style food, spruced up to restuarant quality of course, would apply well for boat food. I'm not so much into thinking that just because you are on a body of water you should be eating seafood. When I'm fishing I usually eat hot italian sausages cuz hopefully I'll be eating fish later Wink

tigercc · Joined: 15 Sep 2006 Posts: 14 Location: Memphis, TN

I do a buffalo chicken sandwich for my friends that always gets good reviews... I basically smoke a chicken to 170 internal and then cover in the franks/butter mix and let it firm up for a little bit... then slice the chicken thin, put it on a hoagie roll, and top with a gorganzola cole slaw. I've never had anybody say they didn't like it.

ClayBBQ · Posted: Mar 27 2007 Post subject: How about fried ice cream in the summer?

I love that stuff, I even had it one place and it was tempura fried ice cream. Drizzle some chocolate and you are ready for a TBO ( Taste Bud Orgasm!!!!) Maybe you could call it that, all the women will order it. Just kidding!!!

BBQMAN · Posted: Mar 27 2007 Post subject:

So, the walk in cooler is a 50 yard hike from the kitchen door!?!?! Shocked

How exactly does that work when you need something like right now, or the food needs to go into the fridge etc? Do you all stuff in by motorized ATV equipped with towable shopping wagon? Laughing

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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

Harry Nutczak · Posted: Mar 27 2007 Post subject:

Ok, I officially accepted the offer today. He likes the ABT's replacing the breaded deep-fried Jalapeno-cream cheese garbage. and we agreed to a menu with no more than 15 items on it, 99.99% sandwich, wraps, high-end sandwiches. I will be doing board specials daily like grilled skewered large (16-20 or larger) shrimp

BBQ, the guy likes the route i want to go. Baby-backs definitely, (due to the local population) brisket, Pulled pork.

Nothing that requires an actual plate and silverware. (Boat & dock food mainly)

Definitely the Philly steaks and burger assortment.
(This is a huge step for me compared to high-end country club items)

As for the hike to the walk-in, let me re-figure that to about 200 yards, I have a small one (8X10) in the kitchen. and a golf-cart for travel to the large cooler.

we are off to the National Restaurant show in Chicago in May, and for anyone with restaurant credentials needed to attend, this is something you do not want to miss. everyone should see this at least once in their lifetime!! I can't even begin to describe it,

The chef (if you could call her that) he had last season never costed anything out, The menu is all over the place for pricing and I basically took a marker and started crossing alot of items off. And I was told everything I crossed off was a failure anyways.

I am doing a complete re-write of the entire menu right now, (and costing it out properly) My crab cakes idea will not work with my work area layout, so I am 86'ing those but most everything I have posted before is staying, the salads will all be available as wraps.

Fried ice cream, Good possibility, I have done that before except I drown it with honey & whipped cream. the coating I used was corn flake crumbs with a touch of sweetened cinnamon. I have a freezer in the line and I will try it as a board special desert to see if it goes over well.

this is a 2-person (Plus a dishwasher) kitchen, and our daily numbers are in excess of 400 people. we have a 40 person max indoor seating with double that outside, then boat traffic & carry-outs. we will be smokin-busy!

That is why the limited menu, and on-line cooler space.

But We are doing "Q" !!!! yipppeeeeeeee!!nobody up here does it, and we have the entire city of Chicago up here as tourists all summer, so it will be a huge part of it hopefully.

Thanks for the ideas, Keep'em coming!!
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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!

BBQMAN · Posted: Mar 27 2007 Post subject:

Sounds like a plan Harry! Very Happy

Keep us posted, and send some dang pics man, we are waiting over here! Laughing

The show sounds real cool, might have to attend that one year. Great food in Chicago, have fun! Very Happy

_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.