BBQ restaurant; how would you do it?

Re:BBQ restaurant; how would you do it? (UncleVic)

Fri, 11 Dec 2009 13:30:06 GMT

Just catching up on some posts I've missed while offline and came across this one...
Impact fee? This is a new one on me, but reading here, seems to be a common thing in Florida. I found a brick and mortar place that caught my eye (located on US-1 / Dixie Highway) in West Palm Beach.. Now I'll have to investigate this raping of ones pocket book before even talking to the Realtor.
What I find amazing, for Craw Daddy, a 20K impact fee in a county that only resides 26,938 residents (per 2006 census). That's flippin crazy... I'd definatly go mobile before even paying a $1 dollar impact..

Re:BBQ restaurant; how would you do it? (Curbside Grill)

Sat, 07 Nov 2009 05:57:47 GMT

CajunKing

In doing research for a brick and mortar bbq in the panhandle of FLA, I ran into the same issue about the impact fee. That was going to be a major roadblock to opening a place.

Then in the mean time this past summer there were several trailer spots open up for the summer and got very little regulation or harrassment. I got discouraged over the whole thing again.

I still have the dream, but until something changes (hitting the lottery) it will remain a dream.

Panama City expanding airport, Southwest everyday. Outlying areas extended parking can be built $500.00/yrly. for parking extended, want a part. Have property to expand to leave car/ truck for transportation.
Buy, pave ,have vehicle there. We are looking. SO MANY IN THE AREA. Weekenders , family visiting, how to get to and from cheaply.Will work. I don't what to drive 8 hrs to get there, and cab and shuddle service none/ or over the top.
Gold Mine
More than a cart.

Re:BBQ restaurant; how would you do it? (CajunKing)

Wed, 04 Nov 2009 16:37:03 GMT

In doing research for a brick and mortar bbq in the panhandle of FLA, I ran into the same issue about the impact fee. That was going to be a major roadblock to opening a place.

Then in the mean time this past summer there were several trailer spots open up for the summer and got very little regulation or harrassment. I got discouraged over the whole thing again.

I still have the dream, but until something changes (hitting the lottery) it will remain a dream.

Re:BBQ restaurant; how would you do it? (Curbside Grill)

Wed, 30 Sep 2009 01:39:18 GMT

craw daddy

actually between zolfo springs and wauchula, 2 tiny dots on the map in the wonderful county of hardee.

yes highlands has suspended their impact fees, which has definetly not spurred any big action there and no I dont want to go there and start a place.

my sleepy little county is filled with rag tag tent and rusty trailer deals all over the place. not a whole lot of regulation or inspecting going on here.

the stonewalling on the impact fee frankly suprises me.

there is a burrito trailer thats pretty decent not too far I could buy out and reopen today, but as I said I dont really want to go that route. the burritos are an interesting idea but being in a trailer all day just doesnt appeal anymore.

Harry

I did not imply to open a spot in Highland county. just informing, Charlotte County cut there impact fees 2/3. Have you heard any inkling of such in your area. That is all I am trying to get at.

Re:BBQ restaurant; how would you do it? (CCinNJ)

Tue, 29 Sep 2009 18:04:08 GMT

No reason to take offense. I happen to know who the person is who is the ghost poster....so my toes are not being stepped upon. By concidence BBQ is one of the hot tickets. Ice cream coffee sandwiches how would you do this or that after many years of experience always a drawback for sympathy or flying high in the clouds. He is a real loser. Not about you. He has no power no matter what now...so please feel free to continue.

Re:BBQ restaurant; how would you do it? (craw daddy)

Tue, 29 Sep 2009 17:57:27 GMT

I still dont understand what youre saying, but if I have stepped on someones toes I apologize.

Im not in sebring, not even in highlands county. I still dont know what a ghost post is. Im guessing its someone who posts and then goes away never to be heard from again. I came across that thread while reading other various ones.

I just wanted to see what people advised for a little BBQ joint, and then wanted to vent my frustrations over the unbendable crap involved to do it.

In my reading I have noticed that some of you seem to hold anyone new in contempt, like this is your private sanctuary. Ready to tell everyone how useless their idea is as opposed to your wonderous million dollar concept.

If it will make you feel better, I can disappear too. There are other much freindlier forums around.

Re:BBQ restaurant; how would you do it? (CCinNJ)

Tue, 29 Sep 2009 17:16:22 GMT

There is a history of strange thing happening in and around Sebring FL. here in the Restaurant Pro section that are spooky similar. You chimed in on the ghost post comment before starting this thread so you must have read something about it to at least be aware.

Re:BBQ restaurant; how would you do it? (craw daddy)

Tue, 29 Sep 2009 17:04:44 GMT

I just dont understand your response at all.

Re:BBQ restaurant; how would you do it? (CCinNJ)

Tue, 29 Sep 2009 13:52:58 GMT

Well, here's the thing.

We know plently of folks from that area. Strangely enough most of them are one person. They "all" have some very similar characteristics. Hmm. Maybe a coincidence so I will look into the Hardee County stuff.

Re:BBQ restaurant; how would you do it? (craw daddy)

Tue, 29 Sep 2009 13:20:20 GMT

wauchula is the county seat so that is where everything goes through. Its a county thing, no so much a city or town deal.

If you "know" someone there, please let me know as I have talked with most everyone there that should be able to do something.

Harry

Re:BBQ restaurant; how would you do it? (CCinNJ)

Tue, 29 Sep 2009 10:42:04 GMT

Which city or town is this happening in Hardee County?

Between Zolfo Springs and Wauchula?

Re:BBQ restaurant; how would you do it? (craw daddy)

Tue, 29 Sep 2009 10:33:01 GMT

actually between zolfo springs and wauchula, 2 tiny dots on the map in the wonderful county of hardee.

yes highlands has suspended their impact fees, which has definetly not spurred any big action there and no I dont want to go there and start a place.

my sleepy little county is filled with rag tag tent and rusty trailer deals all over the place. not a whole lot of regulation or inspecting going on here.

the stonewalling on the impact fee frankly suprises me.

there is a burrito trailer thats pretty decent not too far I could buy out and reopen today, but as I said I dont really want to go that route. the burritos are an interesting idea but being in a trailer all day just doesnt appeal anymore.

Harry

Re:BBQ restaurant; how would you do it? (Curbside Grill)

Tue, 29 Sep 2009 01:26:34 GMT

craw daddy what are you in Wauchula

Highlands Co just in June or July put a one year moratorium on impact fees to Help the economy.
Have you tried County Business Development.

Re:BBQ restaurant; how would you do it? (bbqbeets)

Mon, 28 Sep 2009 21:56:27 GMT

If you'r thinking about a brick and mortar place , how about a drive in window? If you've never had one they can bring in half your business. If they are set up correctly they can be the most efficient part of the whole operation. Also if you plan on doing this every day get a smoker that you don't have to babysit. A Southern Pride or an Ole Hickory can make really good que and if you train your people they turn out a consistent product . Best of luck !

Re:BBQ restaurant; how would you do it? (CCinNJ)

Mon, 28 Sep 2009 20:19:45 GMT

Bermuda Triangle or Twilight Zone?

Re:BBQ restaurant; how would you do it? (CCinNJ)

Mon, 28 Sep 2009 17:48:15 GMT

What town is this?

We know BBQ trailers in the area of Sebring.

Re:BBQ restaurant; how would you do it? (craw daddy)

Mon, 28 Sep 2009 17:31:01 GMT

OK so heres THE problem. This silly town wants to charge me a $20,000 impact fee to open a "new restaurant"! whether I take a place and rehab it or build a new building. If its brick and mortar thats the rate. 500 sq ft or 5000 sq ft= 20,000.

If I want to get a trailer or something and set it beside the road, there is no impact fee. Just some licenses and permits, very close to the same as when I used to do the hot dog cart.

I know alot of people are doing the BBQ thing from trailers and such but its just not what I had in mind.

Seems to me that with things the way they are the brick and mortar place has got to bring them more in taxes than a mobile set up. Besides looking better for the town. Not meaning to offend anyone thats doing the mobile thing.

If Im a big national brand or something the 20grand would be nothing. What happened to small business getting a break? This will put a major hit in my plans and possibly stop me from doing it.

shouldnt they be thrilled to have me reopen a closed place like Ive been eyeing and start the tax dollars rolling in? Been pleading my case for awhile now and no one seems to get it.

feeling DISCOURAGED at this time.

Harry.

Re:BBQ restaurant; how would you do it? (Sirwild)

Wed, 23 Sep 2009 12:40:17 GMT

I use a Fast eddie the FEC100 for competitions and very good consistent taste but i am in same boat i want a brick and mortar my options is a Southern pride or Ole hickory. you need to do alot of foot work vsisit the companies or talk to owners of restaurants that use the smokers you want. I totally agree i have 3 types of smokers each does things a little different but the cook make difference the smoker is a vehicle to get it done. keep us informed on what you decide as like i said i am in same boat.

Re:BBQ restaurant; how would you do it? (susankayreed)

Wed, 16 Sep 2009 13:49:35 GMT

Excellent points all!!! You gave me a lot to think about. I was talking about a stationary building, brick with stainless liner, with a grease trap that could be cleaned out. The entire thing can be steam cleaned. Now, keep in mind that this is all still in my head and I need to put it all on paper to work out the "bugs", so to speak. Was just throwing in my 2 cents worth. Would love to see it built, but as you said, I would have to check with the fire dept to see what the regulations in our area are. In the mean time, I will continue to plan out my smoker and hope that some day it comes to fruition.

Re:BBQ restaurant; how would you do it? (kman160)

Mon, 14 Sep 2009 14:55:34 GMT

Dr-
Hickory hunks, Butts fat side up, 225 til they reach 195 ussually 12-16 hours depending on the weather. I only use the Ameriqie for Butts. Everything else goes on the Rollin' Roaster.

Re:BBQ restaurant; how would you do it? (Captain Morgan)

Mon, 14 Sep 2009 12:19:18 GMT

It's not the cooker, it's the cook. I've won 2 contests with
a little wsm and a pop up tent, right next to the big boys
with their trailers and multi-thousand dollar rigs.

I'm also working on opening a joint, and I decided long
ago to go with Cookshack....and it ain't even close.

Re:BBQ restaurant; how would you do it? (chewingthefat)

Mon, 14 Sep 2009 11:21:34 GMT

Dr., I usually set the Southern Ptide between 225-250 degrees depending on quantity of Pork butt and Briskit, put them on at 8:00pm and take them off the next morning around 10:00am, if the internal temp on the Pork is 195 degrees, wrap it in foil and hold it at 160 all day long, The Briskit is always done by 10. Baby Backs at 250 degrees till almost breaking when lifted by tongs, if they do seperate they are overdone, you want some tug. I do dry ribs, let the customer sauce them. cooking time on 2 1/2 and downs, which I use, right around 3 1/2 to 4 hours. Smoke my 1/2 Chickens about 5 hours @ 250.
I also do lots of sides, burgers, Texas chili, other soups, homemade twice fried French fries, 1/4 lb Hebrew Nationals, Talapia, Catfish, Porkloin, a decent selection of apps. Very good desserts, good beer selection, all kinds of specialty sodas, along with fountain coke products. Nuff for now!

Re:BBQ restaurant; how would you do it? (Dr of BBQ)

Mon, 14 Sep 2009 08:56:01 GMT

Interesting thread. I have a Klose Stick Burner, a Southern Pride, and a Cook Shack (knock off) that I built, but uses the Cookshack standard parts. I also have an older small Cook Shack unit that I haven’t used in 4 or 5 years.

That said, I think there is a learning curve with any smoker, and after using any smoker for awhile you can cook good Q, even with a refrigerator turned into a smoker. In fact I have been to contest where the whole hog division was won by a team using a standard Weber Grill. They used a piglet but they won the contest hands down.

How about some tips from Kman 160 on how you cook on your Amerique, and what do you cook on it, at what temp and for how long?

Same thing from Chewingthe fat, on your Southern Pride? Help a guy out? Time, Temp, do you use a Texas Crutch, smoke them meat side up or down???

EvanJohnson tell us about your Old Hickory?

SusanKay I’m not sure building your own smoker is such a good Idea, with the engineering that goes into today’s units, and some of the health department rules, building your own may be difficult. Plus you’d need to take into account the beating these units take bouncing down the road from event to event.

But that said if you were to build a stationary smoke house with some sort of preplanned way to wash it or steam clean it you could maybe pull it off. I’d think you would have to have floor drains and all kinds of safety measures. I can just hear our fire dept saying “Where is the Ansul System?” And our health department asking if it were a NSF certified unit?

Re:BBQ restaurant; how would you do it? (boyardee65)

Mon, 14 Sep 2009 03:04:31 GMT

If you serve beer then you can call it Crawl Daddy"s!!!

LOL

David O.

Re:BBQ restaurant; how would you do it? (Michael Hoffman)

Sun, 13 Sep 2009 19:23:42 GMT

Just don't call your place Crawdaddy's. It's taken.

Re:BBQ restaurant; how would you do it? (evanjohnson)

Sun, 13 Sep 2009 16:20:59 GMT

I cook on a Southern Pride and an Ole Hickory- both built around the same concept: thermostatically controlled gas-fired burner with an offset firebox for wood. Each brand has its advantages and disadvantages. The combination of an insulated unit with the thermostatic control, rotisserie racks and convection fans produce a very uniform product with having to babysit your cooker. Likewise, the Cookshack units can produce great BBQ.
I have eaten excellent and terrible food cooked on all three of these units (as well as many other styles of cookers.) It is up to the person running the pit that determines what comes out. Just as you can't make chicken salad out of chicken droppings; someone, who doesn't know what they are doing, can quickly turn good pork into chicken droppings.

Recently I had to cook 1000 lbs. of butts for a local caterer. Normally, I would use my Ole Hickory simply because it's more readily accessible; however, the volume required both cookers. The product out of each cooker (Southern Pride and Ole Hickory) was indistinguishable. I often get comments from people that it is some of the best pulled pork that they have eaten.

I'm outside of Charleston, SC and you are welcome to cook on both units if you ever get up this way.

Re:BBQ restaurant; how would you do it? (Carolina Bob)

Fri, 11 Sep 2009 09:39:49 GMT

I agree. Definitely go with real wood instead of pellets. It really makes a difference.

Re:BBQ restaurant; how would you do it? (boyardee65)

Fri, 11 Sep 2009 03:38:15 GMT

I am in full agreement that real wood smokers deliver the goods!! The key here is to find a source for aged hard wood that is consistent. I have used a few different types of smokers and I found that an electric rotisserie that uses real wood at 180 degrees will make a superior product every time. The last "Q" joint I worked at had just such a unit. It used a side box smoker that was vacuumed into the smoke chamber through a water chamber. I don't remember the brand name though (sorry.) The place was in central AZ and we sourced the wood from my Mom's mesquite grove. Depending on what you want to cook will of course determine cooking times Having a wood pile outside will help to legitimize what you are doing. People who know "Q" want to know what kind of wood you are using, what temp, dry rub, or wet mop, or both, etc....
It helps with P.R.

JMHO

David O.

Re:BBQ restaurant; how would you do it? (susankayreed)

Thu, 10 Sep 2009 18:20:41 GMT

I think if you are not going to be mobile, and its feasable, I would build my own smoker. No, Im not in the business but I would love to be, working and real life prevent it right now. However, if I was going to do a little sit-down bbq joint, I would build my own smoker and have stacks of wood for the customers to see where all that good smell was coming from. My humble 2 cents worth.

Re:BBQ restaurant; how would you do it? (craw daddy)

Thu, 10 Sep 2009 18:11:22 GMT

good point chewing the fat, the wood stack would like good. Didnt mean to upset southern pride users with my generalization. I fully agree its the unsupevised kitchen help in these places that cause most of the problems, just a coincidence they mostly have that brand smoker.

have the southern pride video and have had some contact with the cookshack people and am really leaning that way. The pellets avoid some of the problems real wood causes and make clean up alot easier.

I want to be able to put out a good product without a lot of hassle. But since its still in the planning stages, there is plenty of time to make a final decicon.