FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Search found 768 matches
The Smoke Ring Forum Index
Author Message
  Topic: What do you use for sauce bottle labels?
qfanatic01

Replies: 7
Views: 1105

PostForum: Commercial BBQ   Posted: Tue Feb 13 18 1:19 am   Subject: What do you use for sauce bottle labels?
buildasign.com 4x4 bumper sticker, 100 for $56 last about a year before they start cracking. We wash and sanitize weekly.
  Topic: Logistics question on smoked wings.
qfanatic01

Replies: 3
Views: 2449

PostForum: Catering   Posted: Thu Jan 11 18 1:43 pm   Subject: Logistics question on smoked wings.
We reheat in fryer for 2 minutes in my restaurant. Some of the best wings around. IMHO
  Topic: Oyler 700
qfanatic01

Replies: 2
Views: 1238

PostForum: Commercial BBQ   Posted: Sat Dec 02 17 10:30 am   Subject: Oyler 700
find a couple trailer house axles on Craigslist
  Topic: Where did everyone go?
qfanatic01

Replies: 11
Views: 2049

PostForum: Commercial BBQ   Posted: Thu Nov 30 17 4:33 am   Subject: Where did everyone go?
Does everyone know how to open a BBQ joint or did we scare everyone off with the realities of small business? I enjoyed trying to help others here over the years.
  Topic: Cooking Channel's BBBB Taping
qfanatic01

Replies: 0
Views: 909

PostForum: Commercial BBQ   Posted: Mon Jul 31 17 12:11 am   Subject: Cooking Channel's BBBB Taping
Our turn in for Cooking Channel's Big Bad BBQ Brawl. The theme was a Viking's influenced Bone in meat Brawl. I smoked a saddle of pork. Served with a caramelized bacon, onion and apple sage cream sauc ...
  Topic: Smoker rack cleaning
qfanatic01

Replies: 3
Views: 2103

PostForum: Commercial BBQ   Posted: Thu Jun 22 17 10:42 pm   Subject: Smoker rack cleaning
I put down heavy foil and fold ends up for the ribs and chicken pieces, then fold to remove taking most of the mess with. I smoke the butts, brisket and boneless chicken thighs in hotel pans. I only s ...
  Topic: Second Day Brisket
qfanatic01

Replies: 4
Views: 2365

PostForum: Catering   Posted: Tue Jun 06 17 1:18 pm   Subject: Second Day Brisket
I never done it for a competition but I would leave it wrapped and reheat it at 225 for 2 hours then rest for 15 to 20 unwrapped. Slice it up.
  Topic: New Equipment Recommendations
qfanatic01

Replies: 2
Views: 1338

PostForum: Commercial BBQ   Posted: Thu Apr 27 17 1:06 pm   Subject: New Equipment Recommendations
First, if you have money to burn and want convenience, I don't live in that world so I don't know anything about the newest and greatest. But I can tell you most restaurant equipment is pretty basic a ...
  Topic: online ordering app
qfanatic01

Replies: 7
Views: 2011

PostForum: Commercial BBQ   Posted: Sat Feb 25 17 2:53 am   Subject: online ordering app
Good start! Thanks guys
  Topic: online ordering app
qfanatic01

Replies: 7
Views: 2011

PostForum: Commercial BBQ   Posted: Wed Feb 22 17 2:03 pm   Subject: online ordering app
I am adding second lines to both my locations to expedite both walk in customers and call in (evolving to online) pick up ordering. Call ahead take out is a major part of our first locations sales and ...
  Topic: 3rd times a charm?! Trailer Build #3
qfanatic01

Replies: 25
Views: 8131

PostForum: Vending   Posted: Sat Jan 14 17 12:11 pm   Subject: 3rd times a charm?! Trailer Build #3
Nice rig Tony.
  Topic: brisket question
qfanatic01

Replies: 5
Views: 2365

PostForum: Commercial BBQ   Posted: Sat Jan 14 17 11:47 am   Subject: brisket question
What is the definition of All Natural? As far as I know all untreated meat would be All Natural. Do you pay a premium for that label? And how many customers are willing to pay extra if you do. It woul ...
  Topic: Grill & BBQ restaurant in Norway seeking advise
qfanatic01

Replies: 32
Views: 14163

PostForum: Commercial BBQ   Posted: Mon Jan 02 17 11:38 am   Subject: Grill & BBQ restaurant in Norway seeking advise
Do you have a website? I wanted my son to see your restaurant design. Happy New Year
  Topic: New joint in town, Suburban MN
qfanatic01

Replies: 5
Views: 1962

PostForum: Commercial BBQ   Posted: Thu Dec 08 16 3:49 pm   Subject: New joint in town, Suburban MN
Welcome to the Jungle, there's plenty of room! We just celebrated 10 years a couple of weeks ago. I hope you can too.
You can pretty much learn everything you need to know about great BBQ online but ...
  Topic: commissary question
qfanatic01

Replies: 8
Views: 2884

PostForum: Commercial BBQ   Posted: Thu Oct 20 16 4:01 am   Subject: commissary question
Ya, we do not smoke or cure as a preservative! Flavor and texture is our goal, not shelf stability. Many inspectors need to learn what questions to ask and when to apply some of the regulations. And n ...
  Topic: Micro-que
qfanatic01

Replies: 9
Views: 2503

PostForum: Commercial BBQ   Posted: Fri Sep 02 16 8:45 am   Subject: Micro-que
You have to work within your means. I had one of those for a short time. I put a soup can over the stack. Kept the smoke and mess inside. Nothing gets results like a stick burner though, even with gas ...
  Topic: RIP Camdentom
qfanatic01

Replies: 4
Views: 2134

PostForum: Commercial BBQ   Posted: Fri Sep 02 16 8:32 am   Subject: RIP Camdentom
Just thought you all might like to know.
Ringer Camdentom, a Pit Builder, Restaurateur, Realtor and all around Entrepreneur passed away Sunday. Just 2 days after selling his Lone Star BBq restaurant. ...
  Topic: Grill & BBQ restaurant in Norway seeking advise
qfanatic01

Replies: 32
Views: 14163

PostForum: Commercial BBQ   Posted: Mon Aug 22 16 6:13 am   Subject: Grill & BBQ restaurant in Norway seeking advise
Wrap the brisket and ribs in plastic wrap and hold, keeps the moisture in. Hold at 140 F As for the smoker, fill it with wood!!! the fan in back is what controls the heat, gas is an assist to the woo ...
  Topic: Leasing equipment???
qfanatic01

Replies: 2
Views: 1371

PostForum: Commercial BBQ   Posted: Thu Aug 18 16 7:00 am   Subject: Leasing equipment???
Why? Buy used and no debt. Any restaurant equipment you would lease has a long lifespan. Check Craigslist and google restaurant auctions in your area. Ebay also is a good option. Check sold items on e ...
  Topic: 2 magazines for August.
qfanatic01

Replies: 1
Views: 1447

PostForum: Commercial BBQ   Posted: Mon Aug 01 16 11:50 am   Subject: 2 magazines for August.
We are featured in Minnesota Monthly and Mpls St. Paul Mag for August. Our brisket is the Centerfold on my Grandpa's butcher block in the Mpls St. Paul mag. Food p*rn at it's best! We have had 4 photo ...
 
Page 1 of 39 Goto page 1, 2, 3 ... 37, 38, 39  Next
All times are GMT + 8 Hours
Jump to:  


Powered by phpBB © 2001, 2002 phpBB Group