I'll wait on the book.
Way to go Russ. Hope it is successful and expands to more of their restaurants.
I'll wait on the book.
I'll wait on the book.
Russ,
Sounds like a dream come true...............
Best wishes,
mm
Sounds like a dream come true...............
Best wishes,
mm
Congratulations Russ. Im sure this will add to your already busy day but hopefully very rewarding for you always. Best of luck. Jerry
I can't think of a better situation for our resident expert. Good luck Russ!
I love the inroads that BBQ has been making into the public dining experience, at least here in central MA where there are two BBQ places that have opened in the past couple years. One, the Urban Smokehouse, is a somewhat upscale dining experience where nothing is served but BBQ. I've been informed that they use Cookshack equipment, and the food is great (not as good as mine ... grin).
The other, Bucky's Roadside BBQ is a takeout joint with a few tables. Their food is tasty as well, and they even offer burnt ends!
Anyways, well done on being chosen for this Russ, and I hope you do really well.
The other, Bucky's Roadside BBQ is a takeout joint with a few tables. Their food is tasty as well, and they even offer burnt ends!
Anyways, well done on being chosen for this Russ, and I hope you do really well.
Congratulations Russ! That's fantastic!
SWEET!, I knew that you had too much time on your hands...LOL!
Congrats, Sonja and I wish you only the best at your new gig. Have no doubt that you will do well.
By the way, I voted for "none of the above"!
Congrats, Sonja and I wish you only the best at your new gig. Have no doubt that you will do well.
By the way, I voted for "none of the above"!
quote:Originally posted by Cook One:
Well looks like Cook One gets the rib plate certificate for free ribs for life.
Nope, you were close, maybe I'll buy you a rib dinner. you guess I was opening a new restaurant.
It's an existing restaurant that we're covering to a primary BBQ Menu (plus pizza). The three restaurants have been open over 20 years and they've been looking to make a change. So it's not "new"
Close, oh so close.
and my lawyers Larry Moe and Curly said I never offered free BBQ.
Come to town and we'll have dinner and talk Q and you can critique it for me.
^^^^^^^^ We have a winner!!
quote:Originally posted by dls:
...
BTW, I was in OKC around 3 weeks ago for business meetings followed by a Thunder-Lakers game. Afterwards, we went to Mickey Mantle's for some apps and drinks. When leaving the restaurant I noticed a place by the baseball stadium with the name Coach's. Would that be one of their locations?
That is correct, that's it. That's the first location.
And you came to OKC and didn't tell me? Should have shouted.
Next time you (or anyone) is coming to OKC let me know.
thanks all, we're pretty stoked about it. We also know nothing is for sure in the restaurant world, so we've got a lot of work to do.
But do they call it work when it's something you LOVE!!!!!!
Here's a quote from my graphic on the menu:
To say Okie loves BBQ is like saying Bedlam is just a football game Okay, maybe you have to be local to understand THE game between OU and OSU, but the locals will get it (hey I AM an OKIE)
I hope so, I'll leave that up to the public to decide (maybe we can make the list for favorite BBQ restaurant). Give us a few weeks to go through the soft opening (have to train the cooks and staff what real BBQ is) and then give us a try.
It's always scary when restaurants change menu's, it's a fair bit of work and learning for the staff.
But I'll let everyone know and you can try it out.
It will be interesting. Once we go "public" with it, I've got a twitter account ready to go for me, and facebook will be active (with photos and such).
The restuarnt sits over the 3rd field line and has a beautiful outdoor patio overlooking the field, so ball season is around the corner.
AND
my lovely wife bought me an IPAD 3 to celebrate so I have that and I'll use it to post photos to FB, Twitter, etc.
I've got to do the social media thing.
The challenge (among many) is putting your food out there for the public to taste. I'm not doing all the cooking, but I am supervising.
Can't wait (actually I can) for the urbanspoon, etc to start talking about it.
Oh, and the paper will do a story on me and it when we go "public"
So... stay tuned
p.s. Bob, this is BBQ, not Fine Dining (I think those two terms SHOULD be mutually exclusive). Think BBQ/Restaurant/SportsBar
But do they call it work when it's something you LOVE!!!!!!
Here's a quote from my graphic on the menu:
To say Okie loves BBQ is like saying Bedlam is just a football game Okay, maybe you have to be local to understand THE game between OU and OSU, but the locals will get it (hey I AM an OKIE)
quote:Originally posted by iSmoke:
Wow! Some real competition for Earl's Rib Palace. Can't wait!
I hope so, I'll leave that up to the public to decide (maybe we can make the list for favorite BBQ restaurant). Give us a few weeks to go through the soft opening (have to train the cooks and staff what real BBQ is) and then give us a try.
It's always scary when restaurants change menu's, it's a fair bit of work and learning for the staff.
But I'll let everyone know and you can try it out.
It will be interesting. Once we go "public" with it, I've got a twitter account ready to go for me, and facebook will be active (with photos and such).
The restuarnt sits over the 3rd field line and has a beautiful outdoor patio overlooking the field, so ball season is around the corner.
AND
my lovely wife bought me an IPAD 3 to celebrate so I have that and I'll use it to post photos to FB, Twitter, etc.
I've got to do the social media thing.
The challenge (among many) is putting your food out there for the public to taste. I'm not doing all the cooking, but I am supervising.
Can't wait (actually I can) for the urbanspoon, etc to start talking about it.
Oh, and the paper will do a story on me and it when we go "public"
So... stay tuned
p.s. Bob, this is BBQ, not Fine Dining (I think those two terms SHOULD be mutually exclusive). Think BBQ/Restaurant/SportsBar
Sounds like a deal, good luck I know you will do well
Congrats Russ!
Oops, didn't mean to imply "fine" dining, just that it was a step up from a takeout joint. You know: tables, waitresses, fully stocked bar with excellent beers on tap. Here's a link so you can see for yourself:quote:p.s. Bob, this is BBQ, not Fine Dining (I think those two terms SHOULD be mutually exclusive). Think BBQ/Restaurant/SportsBar
http://www.bbqstack.com/
thanks Bob.
I'll always say this. My hats off to ANYONE who's got a restaurant. I'll never imply or knock a specific restaurant by name. It's all good.
And until I open a restaurant in their town, they're not competition. Thanks for the link. I'm always interested in other places. FYI, if anyone wants to send me a link to a place they love, just PM me the link and I'll start collecting (I may start a link with BBQ menus once mine is done). LOL funny saying My Menu
I'll always say this. My hats off to ANYONE who's got a restaurant. I'll never imply or knock a specific restaurant by name. It's all good.
And until I open a restaurant in their town, they're not competition. Thanks for the link. I'm always interested in other places. FYI, if anyone wants to send me a link to a place they love, just PM me the link and I'll start collecting (I may start a link with BBQ menus once mine is done). LOL funny saying My Menu
WOW Russ!! You are the MAN! Congratulations and Best of Luck to you. My bet is that it will be a BIG hit!
Isn't life good?
Isn't life good?
quote:Originally posted by SmokinOkie:
thanks Bob.
I'll always say this. My hats off to ANYONE who's got a restaurant. I'll never imply or knock a specific restaurant by name. It's all good.
And until I open a restaurant in their town, they're not competition. Thanks for the link. I'm always interested in other places. FYI, if anyone wants to send me a link to a place they love, just PM me the link and I'll start collecting (I may start a link with BBQ menus once mine is done). LOL funny saying My Menu
"And until I open a restaurant in their town",
This sounds almost like one of the answers from the poll, you know the one where the guy won the rib plate for life by guessing the correct answer. Um?
I made my ruling, and don't forget rule #1, don't make the cook mad in a restaurant.
Nope, no ribs for life, that's my final ruling (again). I'll give you credit, your persistent.
Oh, and I won't be opening in the N.E. anytime soon. I have to get these 3 restuarants up and running first, that's a MAJOR chore right now.
Nope, no ribs for life, that's my final ruling (again). I'll give you credit, your persistent.
Oh, and I won't be opening in the N.E. anytime soon. I have to get these 3 restuarants up and running first, that's a MAJOR chore right now.
quote:Originally posted by SmokinOkie:
I made my ruling, and don't forget rule #1, don't make the cook mad in a restaurant.
Nope, no ribs for life, that's my final ruling (again). I'll give you credit, your persistent.
Oh, and I won't be opening in the N.E. anytime soon. I have to get these 3 restuarants up and running first, that's a MAJOR chore right now.
Hurry up and tell us when the first one is ready maybe we can have the deck reunion at the grand re-opening. I've learned it's OK to make the cook mad, as long as he does not what you've ordered. If he does know, then you have made a huge mistake. Extortion is a wonderful thing depending on which end of the stick you are on, and the cook is never on the sharp end.
congrats!...busy! busy! busy!!!!lol
congrats Russ!
Smokin- That is great news, and, especially for the lucky ones who will get to eat your inspired Que.
You did not say what you planned to use for cooking the Que at the Coach?
Best of Luck,
BobbyQue
You did not say what you planned to use for cooking the Que at the Coach?
Best of Luck,
BobbyQue
The restaurants already have Ole Hickory's.
I've got the recipes, we're actually doing a soft roll out of the new Q.
Over the next few weeks it's about Quality Control (me testing what they do) and working with the cooks to make sure they cook/hold/serve to my standards.
And I have to train the wait staff about BBQ, make sure they understand what I'm all about and my Q is all about.
Looks like soft opening in Mid April and a "real" opening by 5/1 (timed to the first day of National BBQ Month) Wonder who picked that date
Over the next few weeks it's about Quality Control (me testing what they do) and working with the cooks to make sure they cook/hold/serve to my standards.
And I have to train the wait staff about BBQ, make sure they understand what I'm all about and my Q is all about.
Looks like soft opening in Mid April and a "real" opening by 5/1 (timed to the first day of National BBQ Month) Wonder who picked that date
quote:Originally posted by SmokinOkie:
I've got the recipes, we're actually doing a soft roll out of the new Q.
Over the next few weeks it's about Quality Control (me testing what they do) and working with the cooks to make sure they cook/hold/serve to my standards.
And I have to train the wait staff about BBQ, make sure they understand what I'm all about and my Q is all about.
Looks like soft opening in Mid April and a "real" opening by 5/1 (timed to the first day of National BBQ Month) Wonder who picked that date
UMMMM sounds like Obama's unemployment numbers maybe inching up after this training????
You go negative so fast 
No, they're just used to bad BBQ. They need to learn GOOD BBQ. They'll never have my Passion for BBQ, but they do need to get SOME of it.
They love eating, they just need to know how to sell it.
I don't do the hiring/firing.
I'm just the Pitmaster
No, they're just used to bad BBQ. They need to learn GOOD BBQ. They'll never have my Passion for BBQ, but they do need to get SOME of it.
They love eating, they just need to know how to sell it.
I don't do the hiring/firing.
I'm just the Pitmaster
quote:Originally posted by SmokinOkie:
You go negative so fast
No, they're just used to bad BBQ. They need to learn GOOD BBQ. They'll never have my Passion for BBQ, but they do need to get SOME of it.
They love eating, they just need to know how to sell it.
I don't do the hiring/firing.
I'm just the Pitmaster
And a good one you will be!
Sound like savvy restauranteers to me.
Hey Russ I am going to be coming through OK City the middle of April and would love to stop by Coach's and try your Q and bs a little. If you would be so kind to pm me with the address and times you will be around I will try to make it work to stop by.
We'll be at soft opening then (food is there, just not the new menu).
IM me with specifics, you date and phone # and I can meet there in the evening. After my regular job.
I'll make the offer to anyone, if you're coming through give me a heads up.
Since I have to keep my day job until I can make money via the restaurant
The restaurant is easy to find. It's at the north end of the Ballpark in Bricktown.
I'll publish some photos and more info as we "change" a few things. Russ
IM me with specifics, you date and phone # and I can meet there in the evening. After my regular job.
I'll make the offer to anyone, if you're coming through give me a heads up.
Since I have to keep my day job until I can make money via the restaurant
The restaurant is easy to find. It's at the north end of the Ballpark in Bricktown.
I'll publish some photos and more info as we "change" a few things. Russ