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[triple b]

Looks pretty darn good!

Hope you're busy from day 1!

Oh,and being a Chef,I was wondering what the prep area looked like?

Hope you got lots of room because you're gonna be so busy you won't be able to do it on the line.

Hope your last inspections go well.So you can get down to business.

 

[joed617]

Hey Triple B,
I hope I'm busy also.. As far as the prep area we have to use the line for awhile until we get some cash to make a prep area in the basement. Right now we got to get open <a soft opening> to bring in some revenue. We picked up the beer and wine license yesterday and we spent the day at city hall to see what else we have to do to open. They should have a book on where to start, expections and what you need to do to open a restaurant or any other business. Seems like no matter who we called, spoke too the departments all have something different to say as to what we need. The fire chief will contact me on monday and explain to me what I need to do to move forward and open. I've never seen so much red tape in my life. It was a restaurant before with a seating of 60 people. We bought it and changed it from Koreon to BBQ, Because the previous owners of the past 4 restaurants there didn't bother to have inspections <building, wiring and fire> we got walloped and had to fix all thier mistakes and so on. This tells me that if your going to do it right you'll pay a fortune to bring everything up to code. <as we did> But now we have a nice clean place and I have peace of mind that I won't have to worry about grease fires and the saftey of the customers. One thing comes to mind is where were the inspectors when they are suppose to come around and inspect the place every year? Oh well .. what can I say about that.. nadda .. we should be opening in a week or so unless they have more hoops for us to jump through .. or more forms to fill out .. or they want more fees for something. at this point who knows .. Had I known it was going to be this much work and take this much time I would have offered the previous owner a lot less <I got her down as far as she'd go though> and it did come with the beer and wine license. Live and learn as they say .. Have a great weekend .. we have waitress training this weekend ..

Joe

 

[hawgheaven]

Joe, the place looks great! All your hard work will pay off, I'm sure! I'm planning to get up there and check the place out in person, I'm working on a long weekend to do just that, maybe this fall.

Best of luck to ya'!

 

[ron50]

Joe:

Your place looks sweet. The bar just makes me want to set my butt down on a chair and open my wallet, ha ha.

Love the colors, the lighting the whole setup. I have no doubt you will fill the place with happy smiling and paying customers as well as educating their palates as to what good Q is all about.

Good luck with it. I'm looking forward to seeing the menu and better yet dining there. Don't forget to put that "reserved for SMF members" sign on your best table for me.

 

[gypsyseagod]

same here. it looks great & the bar is outstanding. good luck & frame that first dollar.

 

[joed617]

Thanks for the compliments, That first dollar will be bronzed .. laugh .. the bar top almost did me in. It's southern yellow pine with 6 coats of stain on it and finish. I use the 2 part epoxy and the 1st coat didn't dry <yes I stirred it for the time required> I then called the company and they told me to scrap of the wet and apply a new coat. I did that and had wet and dry spots. I called the company again and they told me to scrap out the wet spots and use acetone to wipe them out. I did and it took off the stain I used <it was a gel stain> Sooo to make a long story short I had to strip the bar top down to the wood, appply 7 coats of stain and this time I didn't use thier product I used polyeurthane. The wife and son <my son is the big guy in the pic above> were surprised I didn't lose it. I did think of making a new bar top but then I'd have to join the wood again and biscuit it, clamp it and so on .. I didn't have the time to mess ith it .. I didn't let it beat me and I won .. So there were some trying times .. laugh .. I can't wait to start cookin. :)

Joe

 

[lisacsco]

I hope this hasnt been asked already, but what does your menu look like? What are the foods you have on it? Are you keeping it simple or going all out?


Lisa

 

[triple b]

Sounds like the same crap as we put up with here in Canada.
No information of what to do etc.

Not only that but,we can't just sell a liquor license.It has to be re-applied for in most cases.Plus meeting new codes etc.
No fun at all!

Been there done that.
Good luck again and keep pluggin' away at it!

 

[joed617]

Hey Lisa, Looks like we are going all out. Let's see .. fried catfish, fried chicken, ribs, brisket, pulled pork, steak and burgers to mension a few.

Joe

 

[joed617]

This is our fist year not going to Canada for obvious reasons. We usually got up to Montreal to the Jazz/Blues fest and fire works.. But Kinda busy .. laugh .. The red tape is awful and there should be a handbook or something. The fire chief is suppose to contact me on monday <I doubt he will so I'll have to place a call to him> to see what I need to do to get the doors open. We'll see.. I'll be jumping through a few more hoops for sure ..

Joe

 

[tonto1117]

WooHoo!!!!! Looks Fantastic Joe. Congratulations!! I know you litterally have your blood sweat and tears in this and it just looks awesome. Hope you can kick back some what now and get to enjoy the fruits of your labor. Will plan on stopping in next time were in the area......again, Congrat's!!!!

 

[cajunsmoker]

I still say that place is too clean and purty to eat BBQ in Joe.

Here is a good place to try and copy.



Sorry, just had to do it.

Congratulations on wading through the BS this far and getting ready to run.

 

[tonto1117]

LOL.... But I wonder, it does looks like the kind of place that might have some great Q. Does it??????

 

[cajunsmoker]

Hi Tonto,

I've never eaten their Que, but I have used their sauce and rubs. Not bad.

Here is an excerpt from them quoted in a road trip magazine.


Sassy Jones BBQ - Montrose
(Mailing: PO Box BBQ, 71658; Physical: 105 Highway 105 Business East - 501 737-BBQ1) "Made in the South by Southerners" is the claim on each bottle of sauce sold here; operated by Bill and Bubba Jones; Bill is a PHB (Philosopher of BBQ); Bubba is the pit master; this place serves mostly pulled pork shoulder, but you can also order chicken, beef brisket, spare ribs, baby back ribs, and rib tips; as Bill Jones says: “Get down and get greasy!â€

• Sassy Jonesâ€[emoji]8482[/emoji] Famous Pig Pie:
  Warning: Follow directions exactly

  One layer of corn chips
  One layer of baked beans
  One layer of pulled pork shoulder
  One layer of Sassy Jones Original BBQ sauce
  One layer of shredded cheddar cheese
  One layer of cole slaw
  *If you want a small one, do it in a saucer
  *If you want a big one, do it in a wash tub!

I haven't tried it yet, but it is on my "to do" list

 

[joed617]

Hey Tonto, It took a long time to complete this project. I've been relaxing more now than before. I've been playing with the food vendors and everyone else that wants to sell me something. The funny thing is this, When we started this project the banks were no help, But once they see that your doing it without them and the place is looking good and your opening soon the folks from the bank call you on the phone or show up at your door and want to open you a free account. Needless to say I blew them off.. kinda like what they did to us .. :)

Joe

 

[joed617]

Hey Rodger Dude, The clean and purdy was the wifes idea, Mine was to serve up some outstanding barbeque. And to coin a phrase from you... "If Moma ain't happy, Ain't nobody happy" <love that saying and use it alot> The next one I'll model it after the place posted.. lol ..

Joe

 

[monty]

Place is lookin' gooood, Joe!

Since I will be planted right here on the farm today I will raise my first cold one to your outstanding success and continued good health and prosperity and I invite all the SMF family to join me in doing so!

Cheers!

 

[joed617]

Hey Monty and thanks,

Here is latest scoop. We passed all inspections so far with just the fire and health inspection left. Here is the kicker for the fire dept. If you have an occupancy of 50 people or more you have to have a fire inspection as well as a host of other hings they require because 50 ppl or more you are now an essembly and the rules change <we have an occupancy for 60 ppl> So just to open we will scale back to 49 ppl until those papers are filed with the fire dept so we can open next week and start the process for thier inspection. Talk about red tape. I spent yesterday at inspectional services and trust me on this one. NOBODY there has a clue and you spend a good part of the day running from office to office talking to folks who direct you in the wrong direction. The walkin cooler crapped out and we ordered a new cooling system and it arrived yesterday along with parts for the ice machine and the new dishwasher. So with any luck we'll be open next week. I hired 2 line cooks and 1 dish washer so far and the wife hired 4 waitresses. I still need 1 more dish washer and few more line cooks. Today I get to install the walkin cooler cooling unit. We have a company that's comming by to check it out tomorrow. I repaired the ice maker yesterday and now it needs to be charged with freon tomorrow. Any how, that's where we stand as of today. Have a happy 4th enjoy your beer <speaking of beer we finally got the beer and wine license> So we can sell beer/wine and food to "Strangers and Travelers" .. must be something from the past but that's what it says.

Happy 4th,

Joe

 

[dgross]

Hi Joe! I haven't been active for a while and wanted to see how things are going :). I would love and update when you get some breathing room and we're still pulling for ya!!! Daun

 

[gypsyseagod]

same here. post a plate shot of your sig. dish served& dressed so we can all drool down our shirts.