Hey guys and gals. I've been in the restaurant business for 15 years now, and fortunate to be among the smaller group of successful operators. It is a tough business but I love it and have a passion for great food. I am VERY impressed with the information that I have seen on this site. Recently, I have gained a passion of smoking meats. My restaurant is Seafood, Steak and Pasta (oliviasinthevillage.com) for anyone interested. We are in Gloucester, Virginia which is about 30 minutes from Williamsburg, Yorktown and Hour from VA Beach.
I purchased a small Masterbuilt Electric smoker from Gander Mountain a couple months ago and have thoroughly enjoyed smoked Butts and Chicken. Next Step will be Briskets and Ribs. I have been serving the pulled pork at our restaurant with some great reviews. There is no one in our area doing true smoked pork. Most of the BBQ is either purchased through the Food Purveyors or just cooked in the oven and tossed with sauce. Not that it is "Bad" that way but I prefer to be authentic!
Additionally, after you're in this business for a while and create a "name" for yourself and product, you begin to get phone calls from Building owners and Investors that want to show their spaces. Currently, I have an opportunity to go in a space that is a stand alone building and on a major highway. I believe it to be a perfect spot for a real "BBQ" concept, simple but authentic. With that being said, I am very interested in smoking for my personal consumption but also the potential of opening a new restaurant.
I will be looking for great input on sauce recipes, food preparation and smokers. Definitely looking for a "Home Run" Mac and Cheese!
Also, if any members are considering going in to the restaurant business and have some general questions for me, I would be glad to help as much as possible.
Looking forward to educating myself with your help!
I purchased a small Masterbuilt Electric smoker from Gander Mountain a couple months ago and have thoroughly enjoyed smoked Butts and Chicken. Next Step will be Briskets and Ribs. I have been serving the pulled pork at our restaurant with some great reviews. There is no one in our area doing true smoked pork. Most of the BBQ is either purchased through the Food Purveyors or just cooked in the oven and tossed with sauce. Not that it is "Bad" that way but I prefer to be authentic!
Additionally, after you're in this business for a while and create a "name" for yourself and product, you begin to get phone calls from Building owners and Investors that want to show their spaces. Currently, I have an opportunity to go in a space that is a stand alone building and on a major highway. I believe it to be a perfect spot for a real "BBQ" concept, simple but authentic. With that being said, I am very interested in smoking for my personal consumption but also the potential of opening a new restaurant.
I will be looking for great input on sauce recipes, food preparation and smokers. Definitely looking for a "Home Run" Mac and Cheese!
Also, if any members are considering going in to the restaurant business and have some general questions for me, I would be glad to help as much as possible.
Looking forward to educating myself with your help!
