Well, I'm going pro

[whistech]

Wishing the Best to you.    Good central Texas BBQ is hard to beat.     

 

[lemans]

I envy you I would love to open a bar b cue joint here in Jackson nj .. I wish you good luck

 

[ynot2k]

Thanks so much to all of you for the best wishes!  The hours are long, but the smoke smells sweet!  In a few months maybe I'll even get a day off LOL.

I still promise to take pictures and post them up.  I've been a little busy.

Great meeting you mneeley490!  Thanks for the great review here and please do stop in any time for some BBQ and brew.

Cheer all!

Jeff

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• ynot2k
• Jan 10, 2016

 

[ynot2k]

Some pics - hopefully I'll have time to upload more later.

Jeff

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• ynot2k
• Jan 13, 2016

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• ynot2k
• Jan 13, 2016

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• ynot2k
• Jan 13, 2016

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• ynot2k
• Jan 13, 2016

 

[humdinger]

Congrats Jeff. You're literally living the dream (with 16 hour work days you'll be hallucinating in no time!)

Keep the smoke rolling and they'll keep coming. Be sure to let us know if you get any awards.

 

[phlogustus]

Awesome spread. Thanks for the pics. Good luck on future sell outs!

 

[jcbigler]

Looks good. You just have the one smoker?

 

[pinebarrensbbq]

I envy you I would love to open a bar b cue joint here in Jackson nj .. I wish you good luck

Shoot me a PM sometime. I'm in Waretown and have an online jerky and local BBQ catering business. I started at my friends BBQ joint in seaside called chop shop BBQ some years back and learned the ropes. Sadly, due to a combat injury I can't work. I can however be self employed. We should grab a cold one sometime.

 

[ynot2k]

Looks good. You just have the one smoker?

Right now just the Klose offset on trailer and a Southern Pride SPK-500, also on trailer.  (I'm ready to make a fast getaway just in case LOL)

Big meats on Klose, small meats on the SPK-500.  Using post oak imported from Central Texas.  Only burning 10-12 splits a day (both smokers are very economical)

I'll be chatting with David Klose down in Houston soon about a bigger offset.

Thanks all for the words of encouragement - so far so good, and it's getting better every day!

Jeff

 

[mark wieland]

Good for you Jeff!  I too am starting a BBQ business.  I am going to get my feet wet with a concession trailer with a Cadillac Rotisserie smoker.  I have not picked a particular style yet, but all that will be worked out before April when I hope to open.  Good Luck!!!

 

[daveomak]

 
Good for you Jeff!  I too am starting a BBQ business.  I am going to get my feet wet with a concession trailer with a Cadillac Rotisserie smoker.  I have not picked a particular style yet, but all that will be worked out before April when I hope to open.  Good Luck!!!

...   When you get your smoker, would you please post pics...   Not too many pictures of rotisseries on here.....   Thanks....

Dave 

 

[mark wieland]

You bet.  It won't be until the middle of March though.  I happen to also be a professional photographer, so you can count on photos to come!

Mark

 

[daveomak]

 

[barrelcooker]

Ill be making it a point to stop in somday when your famous.

 

[ynot2k]

Ill be making it a point to stop in somday when your famous.

When I'm famous?  Haha.  I'm just trying to make good BBQ and hopefully make a buck or two.

Although, the Food Network will be showing my ugly mug on Saturday, January 23rd at 6:30pm.  The show is called "Top 5 Restaurants - Best Ribs".  I'll be the guy eating spare ribs at Louis Mueller's BBQ in Taylor, TX.

Let me know if you see me....I'm doing a free Spare Rib promotion while the show is on from 6:30-7:00 at my joint.

Famous?  Hardly.

 

[daveomak]

On the "To-Do-List" Saturday Night..... 

 ....

 

[gary s]

Hey a big thumbs up for introducing that part of the country to the Best style of BBQ ever !!    I may be a little prejudice 

Gary

 

[driedstick]

Congrats!! I am to be heading over of a Mariners game this summer (or two) I will have to come and see ya.!!

A full smoker is a happy smoker - Stay very happy 

DS
 

 

[ynot2k]

This forum and it's members are just too much!  Thanks for the kind words of support.

We had our biggest day yet today - sold out of all meats before closing time...and I've been increasing the amount of meat on the smoker incrementally over our first 3 weeks.  Could not believe the lunch and dinner rushes tonight - insane!  Last couple in line said "What do you have left?  We'll take it all!"

Another day tomorrow.  Light the fires at 6am and service starts at 11am.  Free Rib promotion tomorrow, so lots of racks prepped and ready in the walk-in.  Looking for another big day.  I ordered some stanchions to control the line a bit better, but they're not here yet.  Tomorrow the line will be a zoo!  

Happy smokin' to all and to all a good night.

Jeff

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• ynot2k
• Jan 23, 2016

 

[muralboy]

Congrats on the sell out. Can't wait to see and hear more