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15yr Rest. Owner Now Looking Forward to Learn From Some of The Best Smokers

post #1 of 6
Thread Starter 

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!

post #2 of 6

Hello and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

Danny

post #3 of 6

Hello and welcome from East Texas, great site, look through the forums and threads probably find most of what you are looking for there. Lots of different types of smokers on the market and sizes. Nothing like Real Smoked Meat and BBQ. I agree that you need to do it right, you will have people coming back and telling their friends. 

 

Gary S

post #4 of 6

Hi there Olivias!

 

Welcome to the forums!  You will find everything you need here from recipes to tricks and tips!

 

I'm not far from you, in Prince George, VA, and we have family in Gloucester.

 

Good luck and if you need anything special just send me a PM.

 

Bill

post #5 of 6
Thread Starter 
Thanks guys....You have already made me feel at home! Looking forward to learning more about this type of food preparation! As we speak, I've got 4 whole chickens finishing up in the smoker and hoping for a good outcome.

@PGSmoker64 Thanks for the welcome. I would have never thought that my first thread would have crossed path's with someone connected to Gloucester!

@KC5TPY, @gary s Thank you for the welcome as well. Can't wait to dig in and do some smokin'!!!
post #6 of 6
Welcome, glad ya joined us !
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