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

Harry Nutczak

I am taking over the kitchen at a local restaurant, bar, marina.

I need to do higher-end bar food for the daytime masses, and a higher-end dinner for a combo of people arriving by car & boat.

I am doing Q, no excuses from the owner!! I want to show the local population that real ribs are not boiled and drowned in bottled sauce to cover the grey colored mushy meat that most everyone calls ribs around here!!

Throw some BBQ ideas my way, ABT's are a given, and the full name name will work in this atmosphere just fine.
I was told that wings are a staple here too, those will be done naked in a fryer, and then my Buffalo style sauce of Franks red-hot & butter.
I plan on adding smoked wings too for a twist.

I will most likely be doing BB's and I hope to do some pulled pork or shoulder bark as a sandwich or platter, A philly steak, Ribeye sandwich.

What are your favorites?
stuff that you travel to go get because you like it so much.

credit will be given on the menu. I was told to have fun with the menu and make sure it is above & beyond the normal garbage served around here (real easy)

we will be open mid-April through October, that's it!!
My goal is to create a customer base to go through the winter and maybe close for 6 weeks in the spring.

I will be the only place within 300 miles cooking with wood. the normal breeze will make the smoke travel across the lake, and this place is right on the middle of a thoroughfare between the 2-largest lakes on the chain.

I am stoked!! it will be a change, but a welcome one from crabby snobbish country club members that think they know good food but don't!!

Did I mention the scads of bikini clad teeny-boppers flitting around all day??

I am leaning heavily towards the Stumps GF series with a stoker for being able to check my temps from home on the web.
And the owner would probably sponsor me in comps too to get bragging rights.

I will be posting this in the commercial section too, but this thread gets heavier traffic.

Thank you in advance for your idea's I'll link to my menu when it is set to go.
_________________
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!

Alien BBQ · Posted: Mar 25 2007 Post subject:

I my younger days I use to be a part of the party crowd that hit all the boat bars and clubs on the Intercostal waterway from Palm Beach to Ft. Lauderdale. Instead of cars, we would pull up in our 26 ft ocean Donzi and there would be cigarette boats loaded with young girls and bald guys. My favorite place was a place called Tug Boats and they served a Fried Conch that was great. Considering this is the same crowd, you might consider the margarita chicken recipe of mine or naming some of your creations after boat makers or local islands. The girls will not want to eat something too heavy (or messy) and the single guys will want something salty to munch on (that goes with beer) while waiting to try and pick up the girls. Shrimp I think is a no brainier and anything on a skewer with some pineapple would also be a fav. BBQ will be a big thing if it is a Jimmy Buffett kinda crowd, as well as pork loin and coconut crusted anything.

ADDED:
Yeah! Shaved brisket or pork with au jus dip served on Cuban bread. You could call it a Havana Runner. Or Smoked meat balls with some sort of dipping sauce served with a tooth pick stuck in them (buoys)or Smoked Dolphin (Mahi � Mahi)
_________________
https://www.linkedin.com/in/michaeloberry

chef_hog · Posted: Mar 25 2007 Post subject: menu ideas

How about doing some memphis nachos, I had these in memphis during Memphis in may they do a typical nacho but use pulled pork instead of the ground beef, also consider doing a twist on the philly steak using either a smoked brisket or tri tip, or even a a chuck roast shred the beef saute onions peppers and mushroom toss with the beef add cheese and serve on toasted hogie roll.

just some thoughts

Jeff T · Posted: Mar 25 2007 Post subject:

You could smoke some fatties slice em up get some smaller rolls or buns make a fatties sammies. Smiple but good. Or slice and quarter serve on a platter of your finest BBQ sauce. Works for the backyard. Razz

Mimi pulled pork pizza, bite sized?

Lewis & Herschel · Posted: Mar 25 2007 Post subject:

Make all the money you can because it can be a Trendy business. The coolest beach/marina clubs I have ever been to was Royal Palms in Grand Cayman, was the setting for the bar scene in The Firm, was really cool. Have Bands on your big days, with an incredible Boat Drink selection, Daquris, Margaritas, Mojitos etc...

And the Naples Beach Club in Naples, FL. Very laid back with a band at Sunset overlooking the beach. Lots of cool drinks. Given it was old Florida, still standing in a new Florida complex.

You have to portray the Beach Club image.

Food wise: Gourmet Pizza(BBQ and regular), BBQ, Maybe a burrito and taco menu since you will have pulled port and brisket, lots of shrimp dishes, and a constant flow of local fishes, like a Blackened Walleye Sandwich and such.

The key is getting the ladies in, where they go, is where the men will follow.
_________________
Memories of past exploits:

Harry Nutczak · Posted: Mar 25 2007 Post subject:

all great idea's, keep'm coming.

Alien,
Freshwater Not saltwater. No Cuban bread to be found. Although I would love to do a cuban but nobody up here has a clue. I highly doubt any of these clowns would have ever seen or heard of a cracked conch sammy either. I will try my bahamian conch chowder out on them to see what happens though.

When I lived down in FL, my last gig was captaining a 63 foot Buddy Davis Convertible sportfish for a very wealthy older gentleman that loved to see billfish be caught, but wouldn't hold a fishing rod if you paid him. When you are that rich, I think it is called eccentric, Not insane like us poor guys are called.

The closest thing these people & tourist up here will get to seafood is the obligatory friday night fish-fry, or fried clam-strips on the appetizer menu.

beef & ork for the guys, Chicken & wrap sandwiches for the women.

Smoked Mahi on a greens salad might be a hit. maybe a smoked mahi ceaser and offer it as a wrap too. (I love Mahi, great to grill, but tough to get decent saltwater fish up here)

Defenitely the smoked brisket sammy, good one!!!
_________________
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!

SoEzzy · Posted: Mar 25 2007 Post subject:

Smoked pork loin, keep it rubbed and smoked, as a quick and easy filler, some garlic mashed potatoes and a selection of either veggies or salads.

Or on the same line, but grilled instead of low and slow, peppered pork tenderloin, you are looking at high heat to sear and cook on all four side of a tenderloin in 20 - 30 minutes from scratch. Slice and fold the thin end back to the thicker part, tie with butchers string, dip it in mustard slather, roll it in fresh ground pepper with sea salt sprinkled on, throw it on the grill, turn upside down after 5 minutes cook bottom for 5 minutes, then turn through 90 degrees cook one side then flip 180 degrees to cook the last side,

Cook to 155 internal, rest 5 minutes, serves 3 / 4.
_________________
Here's a change Robert.

I still work here!

Harry Nutczak · Posted: Mar 25 2007 Post subject:

this establishment has been in place for over 20 years. so trendy it is not. it is definitely a fixture in this area. so I am safe that way

I just spoke to a chef friend of mine (we did the country club thing together as a team last season and he is out on his own right now starting out)

he had worked at this place I am talking about for a past different owner. The owner he worked for was a snapper-head, he amassed ownership of at least 4 local eateries around here, plus he had a dock sales business. In the last 4 years he has sold everything and gotten out of the industry completely. Nobody would work for him anymore, so he really didn't have a choice.

I got a pretty small kitchen , and Fridays turn over between 450-500 people through the day (That smokin IMHO) so, I am leaning towards 10-12 items on the menu with alot of cross-usage to keep it easy at first. then we'll add & tweak to get it right. If I do not sell at least 10 of one item per day, it will disappear from the menu and be replaced with something else. I hate keeping stuff in stock that isn't popular and lose it to waste.
And one other problem with this area, finding talented cooks is tough. if I get some good talent they will definitely be very well compensated ($$$$)

I am taking all your suggestions, making a list, I will pick through all the items that are possible to do up here in snow-country, give the owner a list of everything and let him pick 10-12 items he wants to be famous for!

I know the ABT's will be huge, nobody up here has ever seen anything even near that.

keep it comin,
and thank you
_________________
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!

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

Well Harry, I will be the first to congratulate you on your new position!!!

Sounds like you have a fun and challenging career ahead of you with this place.

I think it is great that the owner is giving you the lead to do what you are good at and not just a 'short order cook' like a lot of places are.

When I started, I looked at other menus, not only from bbq places but reg resturants as well. Get some ideas there as well, then tweak to make your own.

Hey, how about a pic or 2 of this place, give us all an idea of what you are facing.
_________________
Often imitated but never duplicated

allsmokenofire · Posted: Mar 25 2007 Post subject:

Shrimp and fish are 2 menu items that you can utilize in a number of ways. There's a favorite hangout the Mrs. and I love when we head down to Captiva Island(Florida), called the Lazy Flamingo. They do a grilled grouper caeser salad that is the bomb. Their menu kinda runs like this...

I don't know what the local, firm-bodied, grillable fish you have there( the Lazy Flamingo uses grouper or amberjack), but....you have a grilled xxxxxxxx caeser/sandwich/platter or a fried xxxxxxx caeser/sandwich/platter. The sammies are w/ fries or chips or whatever side. The platters could just be basket food w/ fries and slaw or whatever 2 sides...... Same thing with shrimp. A grilled shrimp caeser/po' boy/platter or a fried shrimp caeser/po' boy/platter. Again, the sammies come w/ fries or chips(1 side), the platters are basket food w/ fries and slaw or(2 sides).... Chicken works with those 3 combos too, either grilled or fried. There's 9 menu items w/ just 3 staple meats. Add in some appetizers w/ those 3 like fish/chicken/shrimp fingers, boiled shrimp baskets, etc. and you're halfway there. Fill in w/ some red meatburgers, brisket, pulled pork, pork loin, etc.) and a couple salad options and call it good. Some great, ice cold beers on tap, a simple wine list by the glass, and a bevy of hotties to serve it all up! Just thinkin' out loud here...
_________________
Mike
Team Enoserv

Harry Nutczak · Posted: Mar 25 2007 Post subject:

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

Man...I can feel your excitement clear out west!!
_________________
Often imitated but never duplicated

Alien BBQ · Posted: Mar 25 2007 Post subject:

I almost forgot something that is almost as addictive as abt�s. Fried green chile strips. Cut some Hatch or Anaheim green chilies into shoestring strips, dip in beer batter and fry. Serve with a really good ranch dip. You can not stop eating these things and they are cheap to make.
_________________
https://www.linkedin.com/in/michaeloberry

ClayBBQ · Posted: Mar 25 2007 Post subject: Never forget Meat Loaf and Shrimp cocktail

Smoke some meatloaf and do sandwiches and plate dinners with gravy and mashed potatoes. Also never forget great big shrimp for cocktail sauce. I also think you should consider pastrami off the grill. Also do fried sweet potatoes always a good choice. Any thoughts?

BoilermakerFan · Posted: Mar 25 2007 Post subject: Re: Never forget Meat Loaf and Shrimp cocktail

Rubit · Posted: Mar 25 2007 Post subject:

Alien gave a great insight to your business. He clearly said know your customer, then design your mrnu around them using your expertise to prepare the food properly. Be careful about an attitude that says I will show them what good food is when clearly, your customer already knows what they like and that may not match your taste.

You got a great thing going; Knock a homer out of the park.
_________________
Vertical Brick pit wood burner
Converted Lazy Q Charcoal
Tank smoker Charcoal
Tank smoker wood burner
Tank Charcoal grill

BBQMAN · Posted: Mar 25 2007 Post subject:

Best of luck to you Harry! Very Happy

Time to change your profile! Wink

What do you plan on doing during the winter months? I trust that you had good benefits at the country club- what provisions do you have for health insurance and the like? Just curious, as I know that was a big issue for me when I quit the "day job". My wife takes care of the bennies, and it's my job to rake in the cash! Very Happy

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

Markbb · Posted: Mar 25 2007 Post subject: Fries

Belguim style fries in a cone with differant dipping sauces, when I was in belguim fritts as they call them is the national food good stuff maynerd!!!

Harry Nutczak · Posted: Mar 26 2007 Post subject:

sweet potato fries are a hit up here, I have no problem doing those

Shrimp, I never touch anything less than a 16/20 unless it is a filler ingredient for something like Jambalaya.
I have done a 2/3 shrimp (HUGE 5+-oz each) sauteed with garlic, sliced shrroms, grn onion, Hot seasonings, and a beer reduction as an app that went over huge last season served with garlic toast.

fried chili strips are known as "texas toothpicks" around here and a very good possibility, thank you. I would love to do my "Haystack" onion rings, but I only have 2 fryers and they are a mess to do, I like to dedicate a fryer to onions only, and fish only, so that would leave me one short. I am probably the only guy that will not use canola to fry in, I prefer solid veggy shortening for my fryers, better taste, and longer life.

health benny's??? Hate to admit to it, but that just does not happen up here, and if it does, they are next to useless with $5K annual deducts.
I have my own health account buried away and hope I never need it. I paid out of pocket for one of my three spinal surgeries, and hope I never need to do that again. (I found hospital prices are negotiable back then)

Smoked meatloaf? maybe for the midweek evening crowd, very few people travel to this place by car. so most everything will be served on disposable plates and i could see meatloaf being tough for that.
I wonder if I could get away with my BBQ being on Butcher paper only. I know someplace in texas does that, and I like the idea.

I am going to experiment with some skewered food, the less flatware needed the better. and definitely a honey grilled pineapple for a desert item.
_________________
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!

ceedubya · Posted: Mar 26 2007 Post subject:

I see you have brats and italian sausage in a couple of places. Why not offer them on a bun as well?

smoked italian sausage served on a crusty roll with onion and bell peppers tossed in olive oil and smoked.....yum.