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Started By
Message
re: Good article on Central City BBQ.-- now open
Posted on 12/22/16 at 3:31 pm to BRgetthenet
Posted on 12/22/16 at 3:31 pm to BRgetthenet
They're sold out already.
All this hype about more cooking space so he can stay open an extra 3 fricking hours?!?
All this hype about more cooking space so he can stay open an extra 3 fricking hours?!?
2
Posted on 12/22/16 at 3:55 pm to mxs1998
Dude is proud to be sold out at by 330pm?
Posted on 12/22/16 at 3:56 pm to busbeepbeep
Does this mean there won't be a dinner service?
Somebody doesn't know the 5 P's.
Somebody doesn't know the 5 P's.
Posted on 12/22/16 at 4:00 pm to busbeepbeep
quote:
Dude is proud to be sold out at by 330pm?
Basically nothing's changed.
Wonder who bankrolled this?
They bought 20 pits and ovens, etc and can't make it to dinner?
Posted on 12/22/16 at 4:10 pm to BRgetthenet
Somehow Blue Oak always has a line and doesn't run out until late into the night, if at all.
This dude can't make it past 3:30.
This dude can't make it past 3:30.
Posted on 12/22/16 at 4:29 pm to Napoleon
Brisket looks dry.
Posted on 12/22/16 at 4:33 pm to Fun Bunch
quote:
Somehow Blue Oak always has a line and doesn't run out until late into the night, if at all.
They have no problem serving leftovers from the day before. Guess you can't really run out with that mantra
Posted on 12/22/16 at 4:34 pm to Fun Bunch
You also don't have to worry about getting stabbed waiting in line for dinner at Blue Oak.
#livetoeat
#livetoeat
Posted on 12/22/16 at 4:39 pm to BRgetthenet
Yeah not a fan of the hood. It sucked when Blue Oak went to Mid City and now it sucks that Rob is in Central City. Both are missed Uptown but nice to see them being successful at their craft.
Posted on 12/22/16 at 4:40 pm to BRgetthenet
Ronnie & Phil > Rob
Posted on 12/22/16 at 5:20 pm to GynoSandberg
quote:
have no problem serving leftovers from the day before. Guess you can't really run out with that mantra
This!
They serve the frick outta some leftovers. I'm sure Rob will too at some point
Posted on 12/22/16 at 5:41 pm to Lester Earl
It wasn't 330pm. That sign was on the door at 12:30pm. I was there. Ridiculous.
Posted on 12/22/16 at 5:48 pm to lighter345
LOL
Posted on 12/22/16 at 6:25 pm to mxs1998
I'll cut some slack for a first day of operation.
Posted on 12/22/16 at 6:33 pm to lighter345
Just based on what I've read on this board, this guy may just want to be the next Franklin's bbq really bad, and he worships the lines and running out of food ideas.
Posted on 12/22/16 at 6:36 pm to Parrish
People at Frey's in an attempt not to run out have overages at the end of the day and they told me they throw it out. Told them let me know when that is and I will roll up and open the trunk. 
Posted on 12/22/16 at 7:02 pm to BRgetthenet
Big Mike is just taking some brisket off the pit
#bbqfuhdayz
#bbqfuhdayz
Posted on 12/22/16 at 7:35 pm to WaltTeevens
quote:
Just based on what I've read on this board, this guy may just want to be the next Franklin's bbq really bad, and he worships the lines and running out of food ideas.
if he cooks enough for them to make money and not have waste that is prob a good business model
Posted on 12/22/16 at 7:47 pm to Lester Earl
quote:
if he cooks enough for them to make money and not have waste that is prob a good business model
Well, he could probably make even more money if he wouldn't leave 10 dining hours on the table
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