wrote:
I live in upstate NY. No good BBQ joints anywhere.

1. Can someone provide gotchas related to opening a small
BBQ joint?(I don't want to open a franchise related
place).

2. Where is the best place in USA to order a wood smoker?

3. Why don't famous places like Arthur Bryant's expand in
the East? Should be a no-brainer in theory.

4. How much should a decent pit master make?(I want to
recruit one from the West).

Thanks
Nat

I recently read that Paul Kirk will be opening a restuarant or two in NY
some time this summer.
For your success, I hope your location isn't near his.

BOB

wrote in message
oups.com...
I live in upstate NY. No good BBQ joints anywhere.

1. Can someone provide gotchas related to opening a small BBQ joint?(I
don't want to open a franchise related place).

Sure, not enough people in the area to support one. Probably less than 1%
know what real bbq is. We had a mediocre one in my town, population 10,000
and surrounding towns of another 15,000 and it barely made it for a couple
of years. Finally closed in December.



2. Where is the best place in USA to order a wood smoker?

Sitting at your desk in your office.



3. Why don't famous places like Arthur Bryant's expand in the East?
Should be a no-brainer in theory.

Sure, not enough people in the area to support one. Probably less than 1%
know what real bbq is.



4. How much should a decent pit master make?(I want to recruit one from
the West).

I'd do it for you for 100k, but it would have to be up front or in an escrow
account. Too many restaurants fold after a few months.

Truth is, I rarely ate at the bbq place in town, or any other others in the
east. Why? Because none make the food as good as I can at home. If it
does not meet my standards, I'm not buying it. Here in New England to worst
of places make a decent chowder and I often order it when out. . Very few
bbq places make it big because people just don't care about it. The care
about chowder and fish 'n' chips.
--
Ed
http://pages.cthome.net/edhome/

"Edwin Pawlowski" wrote:
wrote in message

I live in upstate NY. No good BBQ joints anywhere.

1. Can someone provide gotchas related to opening a small BBQ joint?(I
don't want to open a franchise related place).

Sure, not enough people in the area to support one. Probably less than
1% know what real bbq is. We had a mediocre one in my town, population
10,000 and surrounding towns of another 15,000 and it barely made it for
a couple of years. Finally closed in December.

2. Where is the best place in USA to order a wood smoker?

Sitting at your desk in your office.

3. Why don't famous places like Arthur Bryant's expand in the East?
Should be a no-brainer in theory.

Sure, not enough people in the area to support one. Probably less than
1% know what real bbq is.


4. How much should a decent pit master make?(I want to recruit one from
the West).

I'd do it for you for 100k, but it would have to be up front or in an
escrow account. Too many restaurants fold after a few months.

Truth is, I rarely ate at the bbq place in town, or any other others in
the east. Why? Because none make the food as good as I can at home. If
it does not meet my standards, I'm not buying it. Here in New England to
worst of places make a decent chowder and I often order it when out. .
Very few bbq places make it big because people just don't care about it.
The care about chowder and fish 'n' chips.

I hope you're listening AND paying attention, Nat. None of the posts that
I've seen in response to your question have been intended to turn you off,
only to make you think. Call it tough love. Ponder well, Grasshopper!

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/


Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

Yeah, very surprised by the complexity...

I was working in VA (just outside DC) a few years ago. There was a farm
near my office complex. One of the farmers would smoke a large pig
every day in a homemade smoker he kept right by the road. At lunch
time, we would all go over there to get $5.00 plates of pretty decent
Q. By 2:30 he would sell all the meat and always had a pretty
impressive wad of cash (income tax free).
When I lost my job, I stopped in for my last meal and thought to myself
"..this guy with a 3rd grade education has the best gig in town and
sleeps much better than me....".

Nat

Yeah, very surprised by the complexity...

I was working in VA (just outside DC) a few years ago. There was a farm
near my office complex. One of the farmers would smoke a large pig
every day in a homemade smoker he kept right by the road. At lunch
time, we would all go over there to get $5.00 plates of pretty decent
Q. By 2:30 he would sell all the meat and always had a pretty
impressive wad of cash (income tax free).
When I lost my job, I stopped in for my last meal and thought to myself
"..this guy with a 3rd grade education has the best gig in town and
sleeps much better than me....".

Nat

On 9 Feb 2005 12:09:44 -0800, wrote:

Yeah, very surprised by the complexity...

I was working in VA (just outside DC) a few years ago. There was a farm
near my office complex. One of the farmers would smoke a large pig
every day in a homemade smoker he kept right by the road. At lunch
time, we would all go over there to get $5.00 plates of pretty decent
Q. By 2:30 he would sell all the meat and always had a pretty
impressive wad of cash (income tax free).
When I lost my job, I stopped in for my last meal and thought to myself
"..this guy with a 3rd grade education has the best gig in town and
sleeps much better than me....".

Nat


Nat,

Yup, that's a simple version. If you wanna go that simple you may
have a much easier time with it.

Of course, that's assuming that you've somehow paid off the county
health inspector, the cops, etc. to make sure that your
under-the-table business isn't bugged much.

Oh and there's the time & money spent raising the pigs (if he grew his
own) and all of the other stuff that he had to do on his farm to keep
stuff going.

Most things aren't as simple as they look. Including 'Que...




-Chef Juke
"EVERYbody Eats When They Come To MY House!"

On 9 Feb 2005 12:09:44 -0800, wrote:

Yeah, very surprised by the complexity...

I was working in VA (just outside DC) a few years ago. There was a farm
near my office complex. One of the farmers would smoke a large pig
every day in a homemade smoker he kept right by the road. At lunch
time, we would all go over there to get $5.00 plates of pretty decent
Q. By 2:30 he would sell all the meat and always had a pretty
impressive wad of cash (income tax free).
When I lost my job, I stopped in for my last meal and thought to myself
"..this guy with a 3rd grade education has the best gig in town and
sleeps much better than me....".

Nat


Nat,

Yup, that's a simple version. If you wanna go that simple you may
have a much easier time with it.

Of course, that's assuming that you've somehow paid off the county
health inspector, the cops, etc. to make sure that your
under-the-table business isn't bugged much.

Oh and there's the time & money spent raising the pigs (if he grew his
own) and all of the other stuff that he had to do on his farm to keep
stuff going.

Most things aren't as simple as they look. Including 'Que...




-Chef Juke
"EVERYbody Eats When They Come To MY House!"

wrote in message
oups.com...
Yeah, very surprised by the complexity...

I was working in VA (just outside DC) a few years ago. There was a farm
near my office complex. One of the farmers would smoke a large pig
every day in a homemade smoker he kept right by the road. At lunch
time, we would all go over there to get $5.00 plates of pretty decent
Q. By 2:30 he would sell all the meat and always had a pretty
impressive wad of cash (income tax free).
When I lost my job, I stopped in for my last meal and thought to myself
"..this guy with a 3rd grade education has the best gig in town and
sleeps much better than me....".

Nat


If you read the history of barbecue, there were many people that did that
sort of thing. Probably the best food you can get. Today, they'd take you
to court and take away the family farm in court costs and fines.

Check out the requirements for a catering truck to comply with all the laws.

"Edwin Pawlowski" wrote:
wrote in message

Yeah, very surprised by the complexity...

I was working in VA (just outside DC) a few years ago. There was a farm
near my office complex. One of the farmers would smoke a large pig
every day in a homemade smoker he kept right by the road. At lunch
time, we would all go over there to get $5.00 plates of pretty decent
Q. By 2:30 he would sell all the meat and always had a pretty
impressive wad of cash (income tax free).
When I lost my job, I stopped in for my last meal and thought to myself
"..this guy with a 3rd grade education has the best gig in town and
sleeps much better than me....".

If you read the history of barbecue, there were many people that did that
sort of thing. Probably the best food you can get. Today, they'd take
you to court and take away the family farm in court costs and fines.

Check out the requirements for a catering truck to comply with all the
laws.

Here in Los Angeles, the requirements are brutal, not only for the truck
but for your base of operations. While they're called 'Roach Coaches', if
they find on roach, dead or alive, or one rat turd, you're shut down. I
forget what the re-inspection to let you operate again costs, but it's much
more thorough, if that's possible.

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/


Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

The locals would not eat his ribs unless they were boiled first!

That's one way to make the folks here boil their ribs. If they buy 'em,
boil em!

wrote in message
...
"Edwin Pawlowski" wrote:
wrote in message

Yeah, very surprised by the complexity...

I was working in VA (just outside DC) a few years ago. There was a farm
near my office complex. One of the farmers would smoke a large pig
every day in a homemade smoker he kept right by the road. At lunch
time, we would all go over there to get $5.00 plates of pretty decent
Q. By 2:30 he would sell all the meat and always had a pretty
impressive wad of cash (income tax free).
When I lost my job, I stopped in for my last meal and thought to myself
"..this guy with a 3rd grade education has the best gig in town and
sleeps much better than me....".

If you read the history of barbecue, there were many people that did that
sort of thing. Probably the best food you can get. Today, they'd take
you to court and take away the family farm in court costs and fines.

Check out the requirements for a catering truck to comply with all the
laws.

Here in Los Angeles, the requirements are brutal, not only for the truck
but for your base of operations. While they're called 'Roach Coaches', if
they find on roach, dead or alive, or one rat turd, you're shut down. I
forget what the re-inspection to let you operate again costs, but it's
much
more thorough, if that's possible.

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/


Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! !
!

Come north a bit over into Southern Ontario and visit Camp 31

wrote in message
oups.com...
I live in upstate NY. No good BBQ joints anywhere.

1. Can someone provide gotchas related to opening a small BBQ joint?(I
don't want to open a franchise related place).

2. Where is the best place in USA to order a wood smoker?

3. Why don't famous places like Arthur Bryant's expand in the East?
Should be a no-brainer in theory.

4. How much should a decent pit master make?(I want to recruit one from
the West).

Thanks
Nat