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SHOTGUN PETE'S BBQ SHACK
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Shotgun Petes
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Joined: 03 Jan 2010
Posts: 492
Location: Columbia, MO

PostPosted: Wed Mar 17 10 3:27 pm    Post subject: Reply with quote

Thank's for catching that typo Harry! Wink
I fixed it.
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Reverse flow smoker made by my dad "Shotgun Pete" Peters over 30 years ago!

"If you can't BBQ with the Big Dogs, back away from the Pit!"

SHOTGUN PETE'S BBQ SHACK
28 N Ninth St
COLUMBIA, MO

(Downtown across from The Blue Note)
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kingconsulting
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PostPosted: Wed Mar 17 10 8:04 pm    Post subject: Reply with quote

Don't forget to have someone take pictures. I'm sure you will be busy with all the people Smile

Congrats and good luck on Friday!
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Geronimo
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PostPosted: Wed Mar 17 10 9:44 pm    Post subject: Reply with quote

During your G/O (grand opening) day, you should get someone to operate the camera for you as you will (or should) be VERY busy cooking/serving BBQ. Wink
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Ridge View BBQ
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PostPosted: Wed Mar 17 10 9:53 pm    Post subject: Reply with quote

I agree with King and G-moe,,plan ahead on the picture taking an asign it to someone,,,you'll be glad you did
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Sgt. Stel
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PostPosted: Thu Mar 18 10 2:17 am    Post subject: Reply with quote

My son and some of his college buddies will be there Friday Phil!!! Wish I could be. I'll be down soon though.

Sgt. Stel
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Big Daddy B's
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PostPosted: Thu Mar 18 10 4:01 am    Post subject: Reply with quote

Knock em off their feet with your food brother. After our time in the AF but the new slogan is "NO ONE COMES CLOSE". I agree to get someone else to shoot your photos for you.
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Jerk Pit Master
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PostPosted: Thu Mar 18 10 5:35 am    Post subject: Reply with quote

Congrats!!!

Looks like you could add two more shelves to that big boy, since you will not always cook with the gas assist.
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Geronimo
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PostPosted: Thu Mar 18 10 7:20 am    Post subject: Reply with quote

I wanna know how you got that big boy (the new smoker) unloaded at your shack....that think LOOKS like a HEAVY monster Shocked Shocked Shocked
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Shotgun Petes
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Joined: 03 Jan 2010
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Location: Columbia, MO

PostPosted: Thu Mar 18 10 1:50 pm    Post subject: Reply with quote

Wow, Thanks everyone.....
I'm having a hard time keeping up with all the replies! Wink
Sgt Stel, I'm looking forward to meeting your son & his buddies!
We open at 11 AM and will be open
till dusk (unless we run out first! ) Laughing

I have been busy as a tweezer salesman
at a splinter convention I ain't lying! Shocked Laughing

I got my entire food order in and am going to prep
and do some pre cooking tomorrow (Thursday)
to avoid any delays in opening on time.
I have a few pictures...

and I also have some pictures of a wreck
that happend right by me today!
Scared the hell outta me, luckily no one was hurt.
Both trucks were airborne for a second or two...
just like in a movie...
it sounded like a train wreck more than a car wreck.
There was an awful loud boom and crash...

Here's a few pics of that...
http://i72.photobucket.com/albums/i188/airbrushphil/BBQ/truckwreck2.jpg

http://i72.photobucket.com/albums/i188/airbrushphil/BBQ/truckwreck.jpg

http://i72.photobucket.com/albums/i188/airbrushphil/BBQ/truckwreck4.jpg

http://i72.photobucket.com/albums/i188/airbrushphil/BBQ/truckwreck3.jpg

...All I can say is I'm glad this wasnt me in that wreck!
The truck with the front end tore up came
from behind me and just plowed into
the side of the bigger truck that was trying to make a left turn
(opposite from me at the intersection)
and onto the same road I had just turned onto!
What a nightmare for them.
At least neither person appeared injured.

Here are some BBQ related pictures from today...
Ribs...(Spare) that I will cut to STL style and
use the trimmed meat for the beans.
These weigh in at 4.5 and down and are 3 to a pack.
A little on the big side....but they are good and meaty!
Should make my customers happy Very Happy
I have 18 slabs....now How many to cook is the big question! Shocked
http://i72.photobucket.com/albums/i188/airbrushphil/BBQ/bbqribs3pack.jpg

Here are the Briskets....good sized CHOICE briskets...I got 3 of these t cook off....they will take a while...
http://i72.photobucket.com/albums/i188/airbrushphil/BBQ/bbqbrisketpacks.jpg

Getting the kitchen stocked up....
http://i72.photobucket.com/albums/i188/airbrushphil/BBQ/bbqkitchenequipped2.jpg

Pans, utencils, and canned goods ready to roll!
http://i72.photobucket.com/albums/i188/airbrushphil/BBQ/bbqkitchenequipped.jpg

That's all the pictures I have from today....I was really tired, running in circles and almost fogot I was supposed to be taking pictures.

I will try to get some more took tomorrow.
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Reverse flow smoker made by my dad "Shotgun Pete" Peters over 30 years ago!

"If you can't BBQ with the Big Dogs, back away from the Pit!"

SHOTGUN PETE'S BBQ SHACK
28 N Ninth St
COLUMBIA, MO

(Downtown across from The Blue Note)
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Shotgun Petes
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Joined: 03 Jan 2010
Posts: 492
Location: Columbia, MO

PostPosted: Thu Mar 18 10 1:56 pm    Post subject: Reply with quote

Oh Yeah....we used a skid loader (Bobcat)
and a trailer to move the big grill.
It weighs over 1000lbs!

...and I amlost forgot the Missouri Restaurant Assoc guy
came buy my place today.
He was a nice older gentleman.
He told me he was at one time partners
with the KC Masterpiece inventor and
how they had paid $15,000 to get a bottle
of sauce placed on a table in a scene
of a movie (title escapes me).

He said he also designs restaurants
and kitchens and liked mine.
When he saw my big smoker he said it reminded him
of his days as an Oyler saleman!
Pretty cool guy...I should have got pictures.
I am sure I will see him again.
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Reverse flow smoker made by my dad "Shotgun Pete" Peters over 30 years ago!

"If you can't BBQ with the Big Dogs, back away from the Pit!"

SHOTGUN PETE'S BBQ SHACK
28 N Ninth St
COLUMBIA, MO

(Downtown across from The Blue Note)
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smokin Jim
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Joined: 07 Feb 2005
Posts: 449
Location: Saskatchewan, Canada

PostPosted: Thu Mar 18 10 8:31 pm    Post subject: Reply with quote

GOOD LUCK on the Grand Opening. I am sure you will succeed in your new venture. Thanks for sharing your "trip". Now KNOCK 'EM OUT WITH SOME GREAT Q" Exclamation
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BBQMAN
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Joined: 13 Jun 2005
Posts: 15474
Location: Florida

PostPosted: Thu Mar 18 10 9:54 pm    Post subject: Reply with quote

Best of luck on opening day, everything looks great.

Try Bush's baked beans, you customers will thank you! Wink
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Harry Nutczak
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Joined: 01 Mar 2007
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Location: The Northwoods

PostPosted: Thu Mar 18 10 10:13 pm    Post subject: Reply with quote

Shotgun,

Just some stuff that may help you out in the future, and turn higher profits for you.

Do you plan to buy full spares and trim them to STL spares all the time? or is this a one-time thing with that arrangement?

Figure out what each rack of spares cost you, (this is your per-rack cost) and use that to set your price, not how much per pound they cost. Because you are trimmin off nearly half the weight of a spare and tossing it into beans which have a low price point and that meat you just tossed in there raises your cost considerably on tham.

If you plan to always serve STL's, I feel you would be much better served by buying pre-trimmed STL's and having less waste and less labor involved in the product

Sure the per-pound price looks lower for spares, but if you do the math you may find out they are costing you more with your waste factor alone.

Good luck, you're one day out!!
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Texman
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Joined: 19 Oct 2005
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Location: Del Rio, TX

PostPosted: Thu Mar 18 10 10:51 pm    Post subject: Reply with quote

Harry Nutczak wrote:

Sure the per-pound price looks lower for spares, but if you do the math you may find out they are costing you more with your waste factor alone.


Harry you have made some valid points related to spare ribs being converted to STL ribs.

Our experience has shown that leaving spares (4 ¼ lbs down) as spares is more than a marketable product for our clients, and profitable for us. We give our clients a choice of ribs from the big or little end – per pound price is the same.

We take a fresh spare, lay it meat side down, and split the rib ±2” back from the breastbone, leaving the breastbone pieces in place. We separate these breastbone ribs where the clear seam is for each rib on the breastbone.

Couldn’t the above concept be applied to plated BBQ?
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Geronimo
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Joined: 29 Jul 2007
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Location: Montgomery, Texas (and lovin' it)

PostPosted: Thu Mar 18 10 11:12 pm    Post subject: Reply with quote

I agree with Harry on this one... If you want to add meat to your beans, either use brisket or pulled pork....just a suggestion.

If you are doing ribs a everyday, you will soon find trimming them yourself everyday to be a major pain sooner than later.
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cjschuckwagon
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Joined: 04 Aug 2007
Posts: 264
Location: northwest pa, but my heart is in avery california

PostPosted: Fri Mar 19 10 12:39 am    Post subject: Reply with quote

congratulations, you have done a remarkable amount in a short time!

please keep it coming, you dont know how much it helps to see it done like you have shown us, thanks!

cj
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buzz_backer
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Joined: 25 Sep 2007
Posts: 96
Location: North Georgia Mountians

PostPosted: Fri Mar 19 10 2:03 am    Post subject: Reply with quote

I have enjoyed following this thread and wanted to post to wish you success. Hope the Grand Opening goes well for ya.
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Harry Nutczak
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Joined: 01 Mar 2007
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PostPosted: Fri Mar 19 10 2:35 am    Post subject: Reply with quote

I think it is about time I step in here and make a few things known that I am seeing as a huge concern if I was invested in your business.

I do not know if you have done the math to figure out how many orders of food you will need to sell each and every day to make your break-even point.
But if you have not done that yet, you had better do it soon
(like before you open) then you can base your minimum daily preparations to exceed your break-even point and actually realize profits..
Because if you do not have enough food ready to make your break-even point, it gets really difficult to pay the bills.

Cooking is the easy part of having a BBQ business, knowing the mathematics of the business and how to make them work for you is what will make or break you.

Quote:
I have 18 slabs....now How many to cook is the big question!


I have a feeling that you are going to be overwhelmed and not have the product to keep up with demand.
Especially in a brand new place that everyone seems interested in trying out. If you happen to screw up on your opening week, you will alienate a large amount of your customer base.
Bad news travels fast, if someone is dissatisfied about a place they will most likely tell everyone they know, but if they are pleased, they seem to only tell a few people. So that can work against you very heavily.

I have been staying out of this thread for quite a while because I really had nothing to say either good or bad, but I feel that if you do not start figuring out your daily sales needs to make your nut, you may be heading for a disaster. And it isn't going to look much prettier than the car wreck you witnessed yesterday.

Have you figured your break-even point? What have you projected your per-customer average at? How many customers will you need to serve daily to meet that number? If you know all this, you would also know how much food you should have ready for sale.

How much money will 18 racks of ribs put in your cash register? how much of that money is already spoken for for your food-cost, rent, utilities, your salary Etc Etc?
If I was running that business, my salary would be at least $100.00/Day!
So lets say you sell each rack of ribs for $20.00 your total sales that you are capable of is $360, take $100.00 for that $360 for your salary and you only have $260.00 left.
So what comes out of that $260.00 that is left, Well, what did those ribs cost you, lets say $7.00/rack so there goes another $126.00 in food costs.
Now you are only left with $134.00. What did fuel for the smoker cost, electric, insurance, rent disposables, chemicals Etc Etc?

Do you see where I am going with this?
You need to prepare and sell at least enough food every single day to exceed your expenses otherwise you are going to see a negative cashflow situation.

If you need help with the math, send me a PM and I can work through it with you so you do not lend up losing your ass in this venture.
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Geronimo
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Joined: 29 Jul 2007
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PostPosted: Fri Mar 19 10 2:51 am    Post subject: Reply with quote

Let's HOPE Shotgun Pete's was only posting the BUILD of his shack and NOT including the "inner workings" of running it and he really DOES know what he is doing when it comes having the answers Harry poses....even if only in his own mind.
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BBQMAN
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PostPosted: Fri Mar 19 10 4:55 am    Post subject: Reply with quote

Harry does (as usual) bring up some excellent points and some valid questions.

However, some of the logistics will need to be worked out "as you go" particularly how much to cook on which days.

Traditionally, raunts have slow days early in the week (thus the reasonings behind why many are closed on Monday or Tuesday).

Take out for Friday-Sun will hopefully be phenomenal sales days.

I also totally agree with his comments on quality, regardless of quantity. It better be good right out of the gate.

And that is why most new joints have a"soft opening" to work out any issues that may arise before taking out all the stops and promoting it like crazy.

My experience (as a consumer) is that most new places have a "Honeymoon" period where everyone wants to check out the new place in town.

Falling down during that time due to trial and error mistakes would be a huge error.

I'm a bit surprised that we have not seen much food come out of your cookers. Particularly a new pit that isn't exactly tried and true.

Best of luck with it, I'm sure you will do fine!
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