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  1. joed617

    Restaurant search

    Wow, the 16th eh ... That should be a major change and for the better no doubt! I think a CONGRATULATIONS is in order.. Does Vermont really thaw out in the spring? I suppose that's why Vermont has great maple syrup! those cool nights in the spring and warm days makes for good tapping.. 15 months...
  2. joed617

    Flushing rib burn results

    CONGRATULATIONS RICH!!! Way to GO!! You make us PROUD Dude! I'm all smiles here. again and seriously You done us proud! Handshake, Joe
  3. joed617

    Restaurant search

    Thanks Monty, It's been 15 months since we opened. <wow time flies by quickley> It's the busy season for you comming us as well. Keep up the good work and keep those roads safe and in case nobody told you this "Thank You" for doing a great job. Handshake, Joe
  4. joed617

    Restaurant search

    Updated: The News Paper is doing an article on our place and should be out next week. <how cool is that> I did an interview on friday and later that night they were taking pictures. BTW we are also producing a concert for October 12th and we have James Montgomery as the headliner. Check out our...
  5. joed617

    Happy Birthday Vulcan 75001!!!

    Happy Birthday Richard!!!!!!
  6. joed617

    Im forming a pellican???????????

    Hmmm Ok, I bit I was looking for a PELLICAN. Joe
  7. joed617

    Restaurant search

    Hi Doug, Interesting enough, I read an article in a magazine and it said "We'll give you advice for $50,000.00 and what you get is that we'll try to talk you out of it" I did laugh at that one. I'll only charge you let's say half that if you act now! <laugh> If you're serious read this thread...
  8. joed617

    Restaurant search

    Hi GnuBee, Thanks for reading the thread. It is a long read but hopefully worth it if you plan on opening uo a place. We had some idea what it would take but things did pop up that we didn't plan on. So you have roll with the punches and keep moving forward and in time those things did pass...
  9. joed617

    Restaurant search

    Hi Dutch and happy belated birthday! <so that makes you 39 and holding?> The dream still lives. and yes we had a pretty good first year and the 2nd year is looks even better. I do pop in once and a while when time permits but that's very rare. I now use my home just for sleeping and showering...
  10. joed617

    Restaurant search

    Hi Ron, The dream is never over:) We now have live music 5 nights per week. (Wednesday through Sunday) and no cover charge to boot. We have had over 25,000 guest in our frist year <not bad eh?> We've added smoked roast beef and steak tips to the menu as well as andouille sausage that we make in...
  11. joed617

    The Hit Man (R)

    I was going to say " from your responce it sounds like you're not getting it either" but, I won't .. just kidding have a great day.
  12. joed617

    Restaurant search

    This Friday we'll be open for a full year can you believe it? So for the party this saturday July 12th <our anniversary is July 11th> I ordered a 75lb pig to roast. It's been a long haul and business during this tough time with the price of gas and the economy not doing so well we are doing...
  13. joed617

    Restaurant search

    Hi Kari, We actually have folks drive the 2 hours from Ct. They love the place. This July 4th we have a guy who does "James Brown" he's really good. We use to make grits for sunday brunch but had to stop the gospel brunch. Last one was farther's day, we had to set the line up as usual and then...
  14. joed617

    Restaurant search

    Hi Ron, I don't get to come online as often as I would like to. I'm working somewhere between 106 to 108 hours per week. It's been a battle to say the least but we are getting great reviews and lot's of cool and interesting folks are comming in. Right now the restaurant biz for the...
  15. joed617

    Anybody Been In This Business?

    Hi Ron, I'm in the BBQ Business in Boston and just opened 10 months ago. I needed the works to open up, New hood, fire suspression system fire inspection and numerious sets of plans including seating plans. Also you may have to take a "Serve Safe" course for food safety. I hope this helps some...
  16. joed617

    Question about roasts

    I usually cook a whole top of the round with the fat cap on. I don't use a rub either, just salt and pepper. I cook mine at 225 deg until I get an internal temp of 115 deg. pull it off the smoker and wrap it up and let it rest. It's not the same cut like a brisket and has less fat in it so if...
  17. joed617

    Several questions about brisket.

    I'd go with the whole untrimmed brisket, You can cut the flat off after it's cooked and then chop the nose of the brisket up and resmoke them for burnt ends. Joe
  18. joed617

    Happy Birthday, Cheech!

    Happy Birthday Cheech, Keep the wind to your back and the smoke out of your eyes! Joe
  19. joed617

    OK.. whats next? YOUR chance to decide.

    Go for the brisket. I smoke over 200 lbs a week and there is nothing like it when done well. Keep an even temp and remember "low and slow is the way to go". Good Luck, Joe
  20. joed617

    Who in here smokes for a living?

    I give up, You caught me. I smoke for a living. Joe aka "Smoken' Joe" http://smokenjoesbbq.com/
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