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How's your Shanghai Restaurant going?
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BBQMAN
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Joined: 13 Jun 2005
Posts: 15474
Location: Florida

PostPosted: Wed Mar 08 06 8:48 pm    Post subject: How's your Shanghai Restaurant going? Reply with quote

Kevin, how are things going for you a month later?

Spring is real busy for me here. I had to order up pigs early (12) so they has em all! I have a few deluxe parties in between all the pig roasts, and the market as well.

Best of luck to you, and keep us posted! Very Happy
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roxy
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Joined: 29 May 2005
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Location: Oro Station, Ontario

PostPosted: Thu Mar 09 06 10:17 am    Post subject: Reply with quote

Best of luck with the business this season Mike, not that you need much luck.

Labouring Under Correct Knowledge
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Chargriller Akorn
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BBQMAN
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Joined: 13 Jun 2005
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Location: Florida

PostPosted: Thu Mar 09 06 10:42 am    Post subject: Reply with quote

Thanks Roxy! The Luck thing is cool- and just when I tought I had seen em' all! Very Happy ) We have been blessed with being busy this year. By the end of spring, I won't want to see a pig roast for a while. Shocked

It has sure been a lot of work getting to where we are, but rewarding and fun too! I still enjoy making so many people happy, something that was a rarity back when I was still building machinery!

I'm also glad to see others do well. I gotta hand it to anyone starting a "Q" business in China! Very Happy
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roxy
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PostPosted: Thu Mar 09 06 11:37 am    Post subject: Reply with quote

Your right on with what ya say but ya know, great tasting food is great tasting food the world over, just look at how popular most Asian food is over here, it stands to reason that there must be some of our foods that would be popular over there as well.

Besides McDonalds that is.
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kjwalker
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Joined: 20 Dec 2005
Posts: 165
Location: Shanghai, China

PostPosted: Tue Mar 14 06 7:57 am    Post subject: Reply with quote

Thanks guys for the ongoing interest and words of support. BQ Man, I like what you say about making people happy. I think that's what has always drove me in the kitchen....I love to see people enjoying themselves and enjoying great food. It's such a communal thing.

The restaurant: I've had my ups and downs, and hadn't felt up to posting much over the last few weeks. First, the location I desired had a few undesirable features that I thought might be insurmountable. Turns out, neither of the challenges are going to be a big deal to fix and in fact, I go today to sign the lease and get the keys! So, everything is looking really good.

I also have found a wood supply. The cost is USD$250 per ton, including delivery....how much is a ton??? LOL I guess I will order two tons to start just to make sure I have enough to last awhile. Got any opinions?

Finally, I tipped off a local magazine as to my plans and they did a very nice write up. Here is what they said, and with this, I'll hang up.

KJ

Shanghai is Ready to Mess With Texas Bar-B-Que
Texas-style barbecue should soon be available in Shanghai, as we learned that plans for an authentic, American barbecue joint called Bubba’s Texas-style Bar-B-Que and Saloon are in the works. The mastermind behind what SH thinks is a brilliant idea is Ken Walker, who has imported a smoker capable of cooking up to 300 pounds of meat at a time. He’s yet to find a location for the concept, but the restaurant should feature slow-smoked whole beef brisket, chickens, turkeys, pulled pork, beef ribs and pork baby back ribs, alongside Southern sides (cornbread!) made from “traditional family recipes.” Barbecue sauces and spice rubs will also be homemade. The setting is downhome comfort, with cold beers and Southern blues, country and rock. I’m so hungry writing this my fingers are shaking. Those of you who’ve never eaten slow-smoked barbecue are missing what may be America’s single greatest culinary achievement. Let’s hope Ken finds a space before summer rolls around. Look here for updates.[/b]
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Alien BBQ
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Joined: 12 Jul 2005
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PostPosted: Tue Mar 14 06 11:45 am    Post subject: Reply with quote

A full cord of pecan weighs about 4000 lbs.
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kjwalker
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Joined: 20 Dec 2005
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Location: Shanghai, China

PostPosted: Tue Mar 14 06 11:55 am    Post subject: Reply with quote

Wow that seems like a lot of weight. So one ton is two cords approximately. That's cool then, as I just ordered to tons, which will be four cords, which should last me a good 12 months....
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allsmokenofire
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Joined: 26 Apr 2005
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PostPosted: Tue Mar 14 06 12:01 pm    Post subject: Reply with quote

I think there's 2000 lbs. in a ton.
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Mike
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Alien BBQ
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PostPosted: Tue Mar 14 06 12:02 pm    Post subject: Reply with quote

1 Ton is half a cord.
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kjwalker
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Location: Shanghai, China

PostPosted: Tue Mar 14 06 12:23 pm    Post subject: Reply with quote

that's right. I was going in the other direction. Just ordered four tons.
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manonlook



Joined: 23 Feb 2006
Posts: 17

PostPosted: Tue Mar 14 06 2:05 pm    Post subject: shanghai restaurant Reply with quote

Hey KJ,

A ton is 1.000 kg = about 2.200 lbs. Hope this helps.

Regards

Milman
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kjwalker
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PostPosted: Tue Mar 14 06 3:11 pm    Post subject: Reply with quote

Thanks mate. How's your gig going down under?
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manonlook



Joined: 23 Feb 2006
Posts: 17

PostPosted: Wed Mar 15 06 8:43 am    Post subject: comercial restaurant Reply with quote

Hello KJ,

I have just made a spit with 6 rods.On each side 3 with slight angle and coal fire in the middle. Coal will be placed on the (bottom)heat tiles which will be on the top part of the unit as well. After the the burn out of the coal, unit will be assisted with gas to finish off the cook.

I am going to MIM in May (Memphis)to learn about pit cooking. Hope I meet some restauranters to show me ins and outs of the pit game.

I will open as I return from US in May.(I could do it now, however pit is the way I want to go.)

It seem to me the education of pit smoked meat for the cosumer (here)will be
the challenge.

Regards

Milman
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kjwalker
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Joined: 20 Dec 2005
Posts: 165
Location: Shanghai, China

PostPosted: Wed Mar 15 06 8:57 am    Post subject: Reply with quote

Can you post some pictures? There are many experts in this forum that could just look at it and give you some input.
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manonlook



Joined: 23 Feb 2006
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PostPosted: Wed Mar 15 06 1:57 pm    Post subject: shanghai restaurant Reply with quote

Hey KJ,

I will send photos... at the moment the unit is being fited with gas...

Regards

Milman
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kjwalker
BBQ Fan


Joined: 20 Dec 2005
Posts: 165
Location: Shanghai, China

PostPosted: Wed Mar 15 06 3:54 pm    Post subject: Reply with quote

You're going to use wood too? right? that's really the secret right there to achieving real barbeque taste and flavor. Coal alone (charcoal) will not achieve this result.
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voodoo
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Joined: 26 Mar 2006
Posts: 37
Location: san marcos,tx

PostPosted: Tue Mar 28 06 9:39 am    Post subject: Reply with quote

any one need help? see the world and eat bbq?nothing wrong with that! Laughing
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kjwalker
BBQ Fan


Joined: 20 Dec 2005
Posts: 165
Location: Shanghai, China

PostPosted: Tue Mar 28 06 9:47 am    Post subject: Reply with quote

Local wages?....no problem! Come on out!

My executive chef makes $300 per month. My waitresses make $185 per month. My assistant managers, $250 a month.

They're happy as clams.
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www.bubbasasia.com
Home of NCAA Football in China
Host of Shanghai Chili Cook-off
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manonlook



Joined: 23 Feb 2006
Posts: 17

PostPosted: Fri Apr 07 06 2:48 pm    Post subject: shanghai restaurant Reply with quote

Hey KJ,

Yes with I will be using wood or wood chips for the flavour.
Just to let you know I pay $16 dolars per hour for workers here...
send some over to me..would be great...

Regards

Milan
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kjwalker
BBQ Fan


Joined: 20 Dec 2005
Posts: 165
Location: Shanghai, China

PostPosted: Fri Apr 07 06 2:51 pm    Post subject: Reply with quote

It's all relative....right?!?!

How's it going down there? Did you attend the festival in the U.S. How did that go?
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