Well, I'm going pro

[gary s]

FANTASTIC  and CONGRATS   Keep up that great Q

Gary

 

[driedstick]

Awesome!!!Keep up the great work - way to live the dream 

A full smoker is a happy smoker - stay happy 

DS

 

[daveomak]

Well, didn't see you....   Some guy from Seattle....    BUT I think Muellers got screwed....   those beef ribs are #1 in my book....   nothing better....   and I notice he leaves the membrane on for moistness...    Very good  plan on all ribs....

 

[ynot2k]

I was the guy "from Seattle".  

 

[redheelerdog]

Very cool Jeff, congrats on your new BBQ joint! Sounds like your getting some good business and that's great.

I was born and raised very near Marysville, in Mt. Vernon, WA,  went to college at ECC, and moved to Montana in 1992. I still have relatives and friends in Western WA.

I get over your way once or twice a year and I will definitely stop in for some Texas style Que!

Talk to you soon and best of luck with your new endeavor.

John - Montana

 

[daveomak]

 
I was the guy "from Seattle".  

Well then..... Guess what.....   I saw you on the  tube....  You don't look the same as in your picture....   (back to the camera)....  but that's expected.... 

 

[ynot2k]

Draft beer - great with BBQ.

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• ynot2k
• Jan 27, 2016

 

[daveomak]

That's the guy I saw on TV......   Cool........   Thanks...

 

[pinebarrensbbq]

My BBQ took off like wildfire. I'm in NJ and my jerky has orders coming in from Kodiak and North Pole Alaska. I've also had about 4 catering jobs for the Super Bowl so far. Aside from the jerky and pulled pork catering jobs, j also sell my dry rubs and BBQ sauce.

 

[b-one]

Congrats! Great to hear your doing so well!

 

[pinebarrensbbq]

Congrats! Great to hear your doing so well!

Well, it doesn't hurt that theirs only about 4 BBQ places in 2 counties where I'm at. Plus, 2 of them don't smoke their Q on site. They get the pre made frozen stuff and then "smoke" it. The restaurant depot where I get my supplies and meat from sells damn near everything Q related in the frozen section so they get it there, add some BBQ sauce and reheat it.

 

[daveomak]

OK....  Now I'm showing my age and lack of memory....  Just downloaded my camera for some pics I took.....  

Low and behold I found pics I took of the TV during the show......  You recognize anyone....   HAHAHAHAHA.....

...click on pics to enlarge...

001.JPG

• daveomak
• Jan 30, 2016

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• daveomak
• Jan 30, 2016

 

[bigred77]

This is awesome to follow,  congrats on the early success!!!

 

[ynot2k]

Some of the fun we're having....

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• ynot2k
• Feb 10, 2016

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• ynot2k
• Feb 10, 2016

 

[mneeley490]

 

   Way to go, Jeff!

 

[gary s]

 
Some of the fun we're having....

20160206_175925_resized.jpg

• ynot2k
• Feb 10, 2016

20160207_130437_resized.jpg

• ynot2k
• Feb 10, 2016

Three things,  Love your sign,  A Sold Out Sign is a good thing , and that brisket looks Fantastic

Gary

 

[jcbigler]

Whatever you do, don't start cooking more meat. Just raise your prices.  

 

[hoity toit]

 
I've been lurking this forum for a while now, so I feel I have the authorization to post this.

I've been a back yard BBQ pit master for quite a few years now.  I started a catering business about 2 years ago, which did well.  I've decided to go pro - my own BBQ joint.

Jeff's Texas Style BBQ will be opening in early January in Marysville, WA.  Yeah, I know what you're thinking...but I'm doing it Austin authentic.  Post Oak imported from Texas, all wood smoking, CAB beef, meat by the pound on butcher paper on trays...the whole deal.  If you've ever been to the BBQ joints in Central Texas, you know what I'm talking about, and doing up here in Washington.  A sign in my joint says "Welcome to Austin NW".  I'm hoping to offer my customers a true Central Texas BBQ experience.  I think it will be a lot of fun.  Wish me luck - it's not going to be easy.  Advice is welcome and appreciated, especially from experienced BBQ joint owners.

Keep smokin',

Jeff

Good for you and congrats.I live right here in the middle of Central Tx between Austin and San Antonio and have worked with a lot of good pitmasters around Lockhart and Luling. I hope you do well my friend. Have a blast doing what you enjoy and good luck your way.

HT

 

[ynot2k]

Drinking an IPA after a 14-1/2 hour day.  Sold out again tonight.  We close at 7pm, but we still had at least a dozen customers in line at closing, so we didn't get the OPEN sign turned off.  More customers...more customers...SOLD OUT!

Not our biggest Friday so far, but close.  We're up about 30% from our first week.

As far as making more meat or raising prices, our margins are set right where I want them.  What we need to make this thing really take off is more first time customers.  This week the Mayor of Marysville, WA came for a visit and did a ribbon cutting ceremony.  A story about us will be coming soon in the local newspapers.  Also, the owner of a local, and very large, advertising firm has decided, apparently to champion us - he does a radio show every Saturday morning on KIRO FM (pretty big station out here) and has been talking us up (for free) on his show.  Last Saturday he talked with the host (he is the co-host) for almost 6 minutes about us - he said things like "the best brisket on the planet" and "you'd be an idiot not to go there" and "it's worth the drive from anywhere".  I chatted with him on Sunday (his 4th visit) and asked what he expected from me in return.  He said "Can I have some free brisket baked beans?".  LOL.  He bought 1# of moist brisket, ate it, then took 4# of moist brisket to go.  I asked who the brisket to go was for - he said "Me!".

Tomorrow is going to be another long day - light the fires at 6am, make sauces, make pinto beans, make brisket chili, make smoked pork chile verde, etc, etc, etc.

Thanks so much for the words of encouragement and hoping ya'll have a great night.  I'm going to finish my IPA now.

Jeff

Jeff's Texas Style BBQ

www.facebook.com/JeffsTexasStyleBBQ

 

[daveomak]

Way too cool....  Congrats again....