Thought I'd bury it here, to see if anyone reads these things
So, the
ANSWER to the poll (drum roll please...)
...not any ONE answer above.
Opening the Restaurant is closest, but not accurate. Right one was None of the abvoe.
So, like a lot of us we talk about opening a restaurant. A local restaurant group (that owns about 10 or so different restaurants types) has hired me to be a partner as the first PITMASTER in an Oklahoma Restaurant. Some of you noticed when I previously asked about why you like in a restaurant. I have also been doing BBQ consulting work with them for a few months.
Nope, I'm not quitting my real job.... not yet at least.
The idea is to take the existing Coach'e Restaurants (3 of them) and convert the menus to primarily BBQ. Before it was there, but just not very good (their words not mine) and certainly not featured.
Now it will be.
I've already created and tested the recipes and we're be doing a soft opening over the next month. Once we know the specific of a LIVE Opening, I'll let you know.
The photo (above) from Facebook will not only be featured in the menu, but there will also be a huge version on the wall of the restaurant (hope it doesn't scare the kids).
I've got a few ideas about BBQ, so the fun for me is to see if I can create recipes that 3 staffs can follow.
I'll also be Chief Quality Officer (and who pity the guy/gal not cooking BBQ to my standards) so I'll be spending a lot of time in the restaurants, eating, tasting, critiquing.
We're really excited. This is a great way to get into the business without sinking all my savings into it. They are a professional restaurant company, and know how to run them, they just needed a BBQ Expert.
More to come, but thought you'd waited long enough.
I could go on and on about how exciting it is (and wishing I could do it full time) but I'll keep this post short.
There you have it.
Smokin' Okie
Pitmaster