re: Chef Rob OUT at CCBBQ

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My comprehension typically only leaves me after excessive bourbon, but......

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I think we were both right.

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Both use electric and gas assisted pits.

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referring to Blue Oak and 23

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Those propane tanks are a Bword when it comes to efficiency. I was burning a small forest every week.

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referring to the CCBBQ smoker setup

Haven't been to LA23 yet so for all I know, they could be running sous vide and a blowtorch setup, BRGetthenet style

Somebody say blow torch?

BO: gas assisted. only electricity to turn the rotisserie and power the control board. IE: heat source comes from gas and wood.

LA23: stumps smokers do not use gas nor electricity for heat assistance. It's a gravity feed charcoal and wood smoker. Plus they had theirs modified to operate similarly to a stick burner.

So first you say of Burgau:

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River is too wide for a lot of reasons. I'd like to reiterate Burgau has been 100% cool since day 1. Love that dude! He helped my family when we were an after thought in people's eyes. He saw my passion and liked our food. I respect him as a chef.

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Then:

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I told Burgau from jump if we can't do it right I don't want to do it, Then Marc Bonifacic "the money man" with NO restaurant experience was insisting we run the restaurant "his" way. Spent all kinda money on the build out and none on operations. Disaster waiting to happen and it did. Now my contract isn't being honored. Chefs in this city get their intellectual property stolen all the time. Its disgusting. Too broke to fight thats sad. I didn't think my friend and another chef would cut my throat tho...wow

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What do you really think of him?

lock the thread

What is going on here? Rob obviously was brought in to run the pit. However the front of the house disagreed with the back. Smoking meat is nothing like cooking steaks and etc. sounds like the front had expectations that were unattainable at this point in time... So they decided to part ways. Rob wants to put out a certain product that he was still trying to master on a couple pits that were not putting out a product he liked.

Sounds like the timeline/goals were not met and needed more time. I totally see where there could be some conflict amongst all parties involved.

Either way, the chances of this Q restaruant making it are slim to none now

Cliffs on this thread?

Uh, question for the barbecue chef: Don't you think there is an inherent danger in sending under qualified civilians into space?

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TheChefRob

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You said earlier that you lurked here. What's the biggest tip that you picked up off this board.

Followup; Do you know of any other NOLA based chefs who lurk/lurked here.