Amazed at the amount of meat we're moving

Former Member

To say that our first week of opening was a success is an understatement. We opened on Monday and really didn't expect a big crowd. Lunch was light, FOH and kitchen did pretty good. Then came 5:00 and all hell broke loose. It was Cinco de Mayo, we got blasted. Sold out of all meat, sides, only left flatbreads and burger. Rest of week was trying to figure out pars and smoke, smoke and more smoke. Last night and today, I've smoked 9 Briskets, 16 Butts, 30 Racks, tomorrow have to get to Chicken splits and Wings, and probably more ribs. Have to say, these Cookshack 260's are work horses. Will keep you all posted, that is if I survive, Chef quit Friday with no notice. Pic's on our FaceBook page.

5/11/148:31 PM

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maxqMember

<<Chef quit Friday with no notice. >>

Did you check references/credentials prior to hiring him? Sorry to say but too many folks in this business go from job to job; the easier ones being their 1st pick. It's best to reference at least the last two employers of a key man.

Glad to hear business is vibrant.

5/11/148:47 PM

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tuffssmokingrillMember

Wow! That is great, except the chef quitting. I had checked out your menu before and most of your stuff seemed fairly straightforward in preparation. Hopefully the chef didn't have all of the recipes! My opening plans are moving along, a little slower than I'd like though. Seems like I better load the smoker to the max for opening week! You've busted your butt to get this far I'm sure you'll straighten everything out!

5/12/147:17 AM

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solemanMember

Best of luck. Better to be too busy than not enough! A good problem to have. Best wishes for continued success!

5/12/1410:30 PM

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