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Started By
Message
re: Chef Rob OUT at CCBBQ
Posted on 3/27/17 at 9:53 pm to TheChefRob
Posted on 3/27/17 at 9:53 pm to TheChefRob
Did y'all ever serve reheated stuff?
0
Posted on 3/27/17 at 9:53 pm to TheChefRob
quote:
Thanks for your support over the years! Seemed like you were the only one writing what I was yelling at the screen sometimes. I still don't know who you are in person, but thanks for fighting the good fight #muchLove
Well you upset one tigeryelper with something minor like an unsanded underside of a table and the whole damn board will be outside your place of business with pitchforks. Sadly most of the angry mob never even has to step in the restaurant to voice their opinions. I've had a ton of your BBQ over the years and know you have a great product. Sad to hear you are getting out.
I would tell you to come join the Hogs team I'm on but we already have plenty of assholes. I'll come introduce myself if you do another popup. Congrats on winning the internet today.
Posted on 3/27/17 at 9:59 pm to TigerWise
Will you have you funny hat on Friday? I'll come look for you when I tell tolar hello.
Posted on 3/27/17 at 10:05 pm to arseinclarse
I'm getting out there right around when CRB starts so no hat needed. I'll come check you out after the show. Want to see this pallet spacewalk thing y'all got going on.
Posted on 3/27/17 at 10:06 pm to TigerWise
Thanks that means a lot to me! I didn't comment to any press about the situation but I felt compelled to come here to explain my side of things. I think that says a lot about my respect for TD.
Posted on 3/27/17 at 10:08 pm to TheChefRob
quote:
Since Dec 22 we only sold out 5 times I wish it had been a lot more.
I can't help myself sorry, but what, you only sold out 5 times? What happened the other days you had product through the evening?
Posted on 3/27/17 at 10:09 pm to TigerWise
quote:
like an unsanded underside of a table and the whole damn board will be outside your place of business with pitchforks. Sadly most of the angry mob never even has to step in the restaurant to voice their opinions. I've had a ton of your BBQ over the years and know you have a great product. Sad to hear you are getting
I don't think a lot of the board ever took offense to the food though. The board ate up the drama. TD thrives on it. The stuffed animal burning Rob triggered us lol. The Rob here chatting with the board now wouldn't get the same reaction. I got a chance to try it when I was down there to visit family. It's was great brisket. Hope he does well in his next venture, but the threads here were entertaining.
Posted on 3/27/17 at 10:14 pm to t00f
We lasted till 5 pm Dinner meant training more staff which was what I was in the middle of. The labor pool is limited believe it or not.
Posted on 3/27/17 at 10:26 pm to TheChefRob
quote:
We lasted till 5 pm Dinner meant training more staff which was what I was in the middle of. The labor pool is limited believe it or not.
So labor and wrong hardware issues, gotcha.
Posted on 3/27/17 at 10:34 pm to t00f
I was the chef I take the responsibility, I was overwhelmed and way out of my comfort zone. With this much investment on the line you better hit the ground running. I worked hard so did my wife we did the very best we could and tried to put out the best food we could. Its a lot different when you have other hands helping with the food. Training was a big focus for us daily.
Posted on 3/27/17 at 10:40 pm to TheChefRob
quote:
I was the chef I take the responsibility, I was overwhelmed and way out of my comfort zone. With this much investment on the line you better hit the ground running. I worked hard so did my wife we did the very best we could and tried to put out the best food we could. Its a lot different when you have other hands helping with the food. Training was a big focus for us daily.
How does Blue Oak and Frey's stay open through the night? Are they storing meat and keeping it on heat?
Posted on 3/27/17 at 10:44 pm to t00f
I think he has answered this multiple times.
It is a matter of scaling and reliable labor. CCBBQ was getting to that point of making supply available.
It is a matter of scaling and reliable labor. CCBBQ was getting to that point of making supply available.
Posted on 3/27/17 at 10:45 pm to t00f
Never worked there idk All pitmasters have lil tricks to get through the day. If it was easy everybody would do it. I'm glad NOLA is further along in BBQ than it was in 2010. I think I had a hand in that. That's a personal success if anything.
Posted on 3/27/17 at 10:46 pm to TheChefRob
How many racks of ribs, chickens, brisket, lbs of burnt end, and pork butt could the place turn out when you left? What are the smokers capable of turning out?
Posted on 3/27/17 at 10:49 pm to fightin tigers
quote:
Chef Rob OUT at CCBBQ
I think he has answered this multiple times.
?
Posted on 3/27/17 at 10:54 pm to TheChefRob
quote:
Chef Rob OUT at CCBBQ
Never worked there idk All pitmasters have lil tricks to get through the day. If it was easy everybody would do it. I'm glad NOLA is further along in BBQ than it was in 2010. I think I had a hand in that. That's a personal success if anything.
You did, and I came to you when you were in Fat City and it was the first time I had burnt ends since I lived in Chicago. I was very happy with your product.
Posted on 3/27/17 at 10:58 pm to t00f
I came across Burnt Ends by accident. I had never heard of them before Smokin Buddha. I wish more local BBQs could do them consistently. Its a great bite of BBQ.
Posted on 3/27/17 at 11:00 pm to BRgetthenet
I don't mind being honest but somethings I just cant talk about.
Posted on 3/27/17 at 11:00 pm to TheChefRob
A saucing before second smoke is a good touch, imho
Posted on 3/27/17 at 11:01 pm to TheChefRob
Could you have turned out more of everything?
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