Time to make the donuts!

It's 4:47am....headed to the Joint to start prep for lunch - beans, potato salad, slaw, pies, chickens, ribs. Then my weekly admin work for my P&L. Welcome to the restaurant business.

whole hog

this past winter we quit cooking whole hogs on our pit (which is smack dab in the middle of the Joint) because it was too cold.  Actually the temp wasnt really the reason, we had to winterize our patio and in doing so if we cooked hogs the smoke had nowhere to go.  So its 78* today with a low of 52* tonight and that means the pit is coming out of hibernation.  Got a 197# hog going on tomorrow and it will be done about 3-4 on saturday afternoon.  Ill try to get some pics posted.  Its good to be back writing on the ol' blog again!

-pat

So let's get the content going again......

Again I'll remind you that I'll pull no punches.....read the following link carefully and ask yourself why do so many successful restauranteurs answer this one question the same way? There has to be a reason right? -oh there is, trust me!!! We'll discuss further in weeks/months to come.
Chris Schlesinger may be the 2nd biggest influence for me in regards to food because it was his book on live fire cookery (Thrill of the Grill) that I bought as a sophomore in high school 20+ years ago that really took my interests to new heights! It was the 1st (of many more to come!) cookbook I ever bought. Saved my $ from two weeks of allowances to buy it.

Anybody out there?

if not im the only one to blame....but a lot has changed over the past year and im wanting to write about it - call it "stage 2" in the evolution of a bbq joint.  feedback welcomed!