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Started By
Message
re: Chef Rob OUT at CCBBQ
Posted on 3/27/17 at 8:01 pm to TheChefRob
Posted on 3/27/17 at 8:01 pm to TheChefRob
Hey Rob, remember when you called a woman a *unt on here last year?
1
Posted on 3/27/17 at 8:02 pm to TheChefRob
Come back to Metairie, rob. We will keep Napoleon away
Posted on 3/27/17 at 8:35 pm to PapaPogey
Not me but think what you want. Not here for drama.
Posted on 3/27/17 at 8:38 pm to TheChefRob
quote:
Not here for drama.
Alright, let's talk about CCBBQ ..
What was the issue with not being able to smoke enough to get through dinner and you said you were about to fix that. What changed to fix it?
Posted on 3/27/17 at 8:49 pm to t00f
Truly I only had 2, 1000 pits that worked well. We were getting 2 more to add on for dinners. the 3, 250s and 1, 500 gal tank that were in the pics smoked too hot and fast for brisket and butts. I went from a 28 seat bbq to a 160 seat giant with a huge event space. I was overwhelmed and just wanted to do perfect bbq every day.
Posted on 3/27/17 at 8:54 pm to TheChefRob
How many months more to get everything perfected, and in the quantities to pay those bills, would you say you needed?
Posted on 3/27/17 at 8:55 pm to TheChefRob
So when you guys built this out you spec'ed the wrong smokers? From day one I would assume all you guys wanted to stay open through dinner.
I get the wanting to make it perfect, you bring that shite but when you have a group of trying to make 160 seat work through dinner you would think the logistics would be worked out.
I get the wanting to make it perfect, you bring that shite but when you have a group of trying to make 160 seat work through dinner you would think the logistics would be worked out.
Posted on 3/27/17 at 8:57 pm to t00f
Didn't they open right before Christmas?
I don't think they gave him enough time.
Just my opinion.
I don't think they gave him enough time.
Just my opinion.
Posted on 3/27/17 at 9:00 pm to BRgetthenet
Dunno BR, that is why i asked, btw, was just yanking your chain earlier.
Posted on 3/27/17 at 9:03 pm to t00f
He had all of January, February, and most of March. About a week in December, or so.
Maybe this was in the works weeks ago. But two months isn't a long time to do anything really right, or wrong, I'd think.
Maybe this was in the works weeks ago. But two months isn't a long time to do anything really right, or wrong, I'd think.
Posted on 3/27/17 at 9:05 pm to BRgetthenet
quote:
He had all of January, February, and most of March. About a week in December, or so.
Maybe this was in the works weeks ago. But two months isn't a long time to do anything really right, or wrong, I'd think.
I meant prior to opening and ensure you had the right specs done before opening, He mentioned some of the pits did not work.
Posted on 3/27/17 at 9:06 pm to BRgetthenet
Hard to say the staff was coming along, I wish I had more time on the pits before we opened. BIG learning curve for me coming from what I had.
Posted on 3/27/17 at 9:10 pm to t00f
I was given the pits 3 weeks prior to opening, I still haven't figured them out. My opinions on the whole project only went so far, if you can understand that.
Posted on 3/27/17 at 9:12 pm to TheChefRob
Who manufactured the smokers?
Posted on 3/27/17 at 9:13 pm to TheChefRob
quote:
You would think...
Not your call, budget issues?
Posted on 3/27/17 at 9:15 pm to NOFOX
A guy named Bobby from Ponchatoula
Posted on 3/27/17 at 9:18 pm to t00f
We had some delays in permitting and other areas that caused some challenges. everyone worked REAL hard to get open.
Posted on 3/27/17 at 9:20 pm to BRgetthenet
I'd be "cheating" my arse off and using a big vertical flow pit like stump makes over in georgia
LINK
LINK
Posted on 3/27/17 at 9:23 pm to TheChefRob
keep Myron Mixon off your lips, you cuck alter amateur
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