Pigs On The Wing BBQ said:Can't beat the thing for turning out commercial barbecue. None of my pick up customers noted a difference, as well as customers that I cooked on site also, Sure I like cooking with wood and lump, BUT If they cant tell the difference, why do it the hard (right) way. No doubt I could never get away with this style of barbecue down south, (umm maybe commercial joints) but business is business, cash is where it's at, there really is no different than a old hick or a southern pride.
Add wood, fire up the burner, water in the pan.. ( those who use one ) sell it off to the public.
I'm I cheating my customers? I think not because of all the repeat patronage I have.
I do freebie's for the senior, and the money run for the food bank, along with the American cancer society. (Relay for life) works for me. plus I get a ton of sleep.
Kloset BBQR said:[quote="Pigs On The Wing BBQ":3kq9nx0d]Can't beat the thing for turning out commercial barbecue. None of my pick up customers noted a difference, as well as customers that I cooked on site also, Sure I like cooking with wood and lump, BUT If they cant tell the difference, why do it the hard (right) way. No doubt I could never get away with this style of barbecue down south, (umm maybe commercial joints) but business is business, cash is where it's at, there really is no different than a old hick or a southern pride.
Add wood, fire up the burner, water in the pan.. ( those who use one ) sell it off to the public.
I'm I cheating my customers? I think not because of all the repeat patronage I have.
I do freebie's for the senior, and the money run for the food bank, along with the American cancer society. (Relay for life) works for me. plus I get a ton of sleep.
Uncle Al said:Is there going to be a punch line or, is that it ???????
Al
Pigs On The Wing BBQ said:If I lived in the south and could cook on a brick pit with a tin roof all year round I sure would.
Pigs On The Wing BBQ said:Yes Greg, sad but true. In a perfect world I would do things different that's for sure, but I must say that the gasser does a pretty good job of turning out decent barbecue. If I lived in the south and could cook on a brick pit with a tin roof all year round I sure would.. Reality of commercial barbecue is, get the best product out at the lowest price, I by no means want to "cheat" my customers, but if they like it and keep coming back for more I'm a happy man.
Pigs On The Wing BBQ said:It's called the Big Block, 36 inches. Only reason I bought it was because about 5 years ago I did a big wedding with sliced pork and leg of lamb. I can fit 4 full disposable hotel pans in there, I like the thing, putt's out a constant product and I can get some sleep. A great example was tonight, rain, a little wind and it kept chugging like there was no problem. Sure, It's not for all, But the next time I use it I sure will get some sleep.
Works for me.
Guess you spent way too much money!wdroller said:Hey, Pigs on the Wing. I spent a ton of $$ for my pit because people were trying to pass stuff like that off on me as Q. If your customers can't tell the difference, then they haven't had real Q. Ignorance is bliss, I suppose.