| T O P I C R E V I E W |
| anker |
Posted - 03/15/2009 : 10:17:23
Appetizers:
Fried Mushrooms
Sautéed Mushrooms
True Jalapeno Poppers
Queso "Bob Style"
Loaded Steak Fries
Onion Fries
Platters- Serves a minimum party of 4
Smoked Beef Brisket Platter
Smoked BBQ Pulled Pork Platter
Southern Style Meatloaf Platter
Mac and Cheese Platter
Fried Chicken Dinner
BBQ (Smoked):
Beef Brisket Plate
Southern Style Meatloaf
Baby Back Ribs
BBQ Pulled Pork Plate
BBQ Pork Tenderloin
BBQ Chicken Wings (6), (12), or (24)
BBQ Chicken Drummies
Half BBQ Chicken
All our BBQ is slow smoked over hardwood for an unparalleled taste and texture. Our BBQ is cooked without sauce, we use dry-rub seasonings or straight smoke for authentic BBQ flavor.
Grill:
Grilled Chicken (Naked, BBQ, or "VERY HOT" Cajun)
Grilled Pork Chops
House Steak
New York Strip Steak
Filet Mignon
Shrimp
Lake Perch
Soups:
Loaded Cheesy Potato Soup
Memphis Brunswick Stew
Salads:
House Salad
Chicken Caesar Salad
Dressings: Italian, 1000 Island, Blue Cheese, Honey-Mustard, Ranch, spicy ranch, or French
Sandwiches:
Smoked Pulled Pork
Chicken Sandwich (Fried or Grilled)
Chopped Beef Brisket
Fat Sliced Meatloaf
Burgers:
Big Fat Juicy Steak Burger
The Outside-In Burger
BBQ Burger
HamBurger
Double Stack Burger
All Burgers are made with a true Angus Beef
Kids:
Mac and Cheese
Grilled Ham and Cheese
Southern Style PB&J
Pork Sandwich
Cheeseburger
Side Items:
Potato Salad
Beer Battered Onion Fries
Cole Slaw
BBQ Pork and Beans
Green Beans
Corn on the Cob (seasonal), or Corn
Cornbread
Garlic Smashed Potatoes (Loaded-Up, Extra)
Steak Fries (Loaded-Up, Extra)
Baked Potato (Loaded-Up, Extra)
Loaded-Up= sour cream, green onions, and chopped bacon
Grill- Cooking food over an open flame.
BBQ- Cooking food at a lower temperature for longer times.
We smoke our pork with North Carolina hickory
Our Beef is smoked with a Texas style mesquite
Hours
Sunday to Thursday - 11am to 9pm
Friday & Saturday - 11am to 11pm
BBQ Sauce(s):
Smokey N.C. Chipotle- Very thin, vinegar base, high heat
Sweet- thick, sweet, low heat
Mustard- thick, sweet, low heat
Texas Style- thick, smoky, high heat
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| 15 L A T E S T R E P L I E S (Newest First) |
| oswego |
Posted - 03/30/2009 : 05:52:56
Good Luck with the Job Mama Love
Walt
quote:
Originally posted by MaMa_Love
quote:
Originally posted by MaMa_Love
quote:
Originally posted by fryertuck
quote:
Originally posted by MaMa_Love
If you are going to do a salad with BBQ piled on top of it, remember to make sure the meat is on the cool side. Hot items will make the lettuce wilt and become mushy, not too appetizing.
The crispness of the veggies and the tenderness of the meat will go well together, you don't want them both the same texture.
Chili Queen
If it is served promptly, wilting is not a problem.....if there are delays, serve the meat in a separate bowl and let the diner combine...we serve a couple hundred salads and that many potatoes a day and the only complaint we have is the serving size....more than most can eat. Clean surroundings, quality and generous helpings served with good cheer...people will pay for that
Round Copper Line
Your doing it properly there! Would love a place like that out here but all we have that some what minutely close to BBQ is Famous Dave's. People have no idea what real BBQ is here. Got a place down the road here called Aggie's (guess what team they like) and I refuse to call that BBQ. 
Hhhhmmmm, possible job opportunity there maybe
Chili Queen
Sorry to thread jack here Anker!
I fired off an email to the so-called BBQ joint here. I let them know that I have done some comps and I've got the experience.
Lady that runs the place called me today, seems her 'cook' gave her 2 weeks notice a few days ago, I have an interview tomorrow to take his place!
Chili Queen
Walt
Moderator
Stumps Dealer
PORK AVE BBQ
STUMPS ELITE
Stumps Platinum 5
Dothan Alabama
If it ain't fun don't do it |
| anker |
Posted - 03/30/2009 : 00:05:45
quote:
Originally posted by Sandy
quote:
Originally posted by anker
Thanks for steeling the the thread Chili Queen
Chili Queen may have thought the thread, was complete.
This is a call the mods will make.
You've been interested in restaurants for quite awhile it seems.
http://forum.bitequest.com/viewtopic.php?t=2&sid=f70625067c030bb03548ace90813f916
Thanks.
I'm sorry, I was hoping you took it as it was meant, a joke!?!? |
| Sandy |
Posted - 03/29/2009 : 20:54:56
quote:
Originally posted by anker
Thanks for steeling the the thread Chili Queen
Chili Queen may have thought the thread, was complete.
This is a call the mods will make.
You've been interested in restaurants for quite awhile it seems.
http://forum.bitequest.com/viewtopic.php?t=2&sid=f70625067c030bb03548ace90813f916
Thanks. |
| anker |
Posted - 03/29/2009 : 20:42:06
Thanks for steeling the the thread Chili Queen
|
| MaMa_Love |
Posted - 03/26/2009 : 17:19:47
quote:
Originally posted by MaMa_Love
quote:
Originally posted by fryertuck
quote:
Originally posted by MaMa_Love
If you are going to do a salad with BBQ piled on top of it, remember to make sure the meat is on the cool side. Hot items will make the lettuce wilt and become mushy, not too appetizing.
The crispness of the veggies and the tenderness of the meat will go well together, you don't want them both the same texture.
Chili Queen
If it is served promptly, wilting is not a problem.....if there are delays, serve the meat in a separate bowl and let the diner combine...we serve a couple hundred salads and that many potatoes a day and the only complaint we have is the serving size....more than most can eat. Clean surroundings, quality and generous helpings served with good cheer...people will pay for that
Round Copper Line
Your doing it properly there! Would love a place like that out here but all we have that some what minutely close to BBQ is Famous Dave's. People have no idea what real BBQ is here. Got a place down the road here called Aggie's (guess what team they like) and I refuse to call that BBQ.
Hhhhmmmm, possible job opportunity there maybe
Chili Queen
Sorry to thread jack here Anker!
I fired off an email to the so-called BBQ joint here. I let them know that I have done some comps and I've got the experience.
Lady that runs the place called me today, seems her 'cook' gave her 2 weeks notice a few days ago, I have an interview tomorrow to take his place!
Chili Queen |
| anker |
Posted - 03/26/2009 : 07:58:11
Did some thinking yesterday, and I decided your right on removing the filets, keep the house steak and doing a second maybe a strip. We'll see, the reason I came up with that is how do I use any leftover steak...stew. High priced steak makes a high priced stew and that isn't going to go well. So I do agree with you guys! Thanks |
| MaMa_Love |
Posted - 03/23/2009 : 22:56:46
Red beans and rice would better go on the sides part of the menu, it's not really a soup. Add a serving of smoked sausage with the red beans and rice and you'll have yourself a nice platter there.
Chili Queen |
| BILLYBONESBBQ |
Posted - 03/23/2009 : 16:15:58
I STARTED DOING RED BEANS N RICE ON THE COMPETITION CIRCUIT WHEN I SAW FOLKS TURNING AWAY WHEN WE COULD ONLY OFFER COLE SLAW OR POTATO SALAD AS MEATLESS OFFERING.. SO GLAD THAT WE DID AS WE HAVE LARGE FOLLOWING FOR THAT ITEM TODAY ..VEGAN OR NOT ITS A GREAT TASTE, COAST TO COAST ..
locate billy in Red Keg, michigan - half way between Paradise and Hell |
| anker |
Posted - 03/23/2009 : 16:05:15
So what do you think about adding Red Beans and Rice to the soup section?
I did add BBQ Beef Brisket Salad to the list, made one for the wife last weekend and she loved it, shes not even a brisket fan. |
| anker |
Posted - 03/23/2009 : 07:52:31
The funny thing is I am a "YANKEE", but I have a southern taste! The food around here is so....no taste! |
| BILLYBONESBBQ |
Posted - 03/23/2009 : 02:29:50
ANKER IF YOUR GOING TO DO BUISINESS IN INDIANA YOUR GOING TO HAVE TO GET OVER THAT "YANKEE" THING .. THAT SAID .. HOW ABOUT DESERT? YOU SHOULD THINK ABOUT STICKY, CHOCLATY, SWEET, GOOEY ETC. OR IS THAT NOT A "SOUTHERN THING: ? 
locate billy in Red Keg, michigan - half way between Paradise and Hell |
| MaMa_Love |
Posted - 03/22/2009 : 17:15:48
Yankee's will eat about anything, they just might complain more.
Chili Queen |
| anker |
Posted - 03/22/2009 : 14:35:14
Ya MaMa_Love there maybe a few things that I may need to change so the yankee's will eat it, but not much! |
| MaMa_Love |
Posted - 03/21/2009 : 14:26:04
quote:
Originally posted by fryertuck
quote:
Originally posted by MaMa_Love
If you are going to do a salad with BBQ piled on top of it, remember to make sure the meat is on the cool side. Hot items will make the lettuce wilt and become mushy, not too appetizing.
The crispness of the veggies and the tenderness of the meat will go well together, you don't want them both the same texture.
Chili Queen
If it is served promptly, wilting is not a problem.....if there are delays, serve the meat in a separate bowl and let the diner combine...we serve a couple hundred salads and that many potatoes a day and the only complaint we have is the serving size....more than most can eat. Clean surroundings, quality and generous helpings served with good cheer...people will pay for that
Round Copper Line
Your doing it properly there! Would love a place like that out here but all we have that some what minutely close to BBQ is Famous Dave's. People have no idea what real BBQ is here. Got a place down the road here called Aggie's (guess what team they like) and I refuse to call that BBQ.
Hhhhmmmm, possible job opportunity there maybe
Chili Queen |
| fryertuck |
Posted - 03/21/2009 : 13:28:09
quote:
Originally posted by MaMa_Love
If you are going to do a salad with BBQ piled on top of it, remember to make sure the meat is on the cool side. Hot items will make the lettuce wilt and become mushy, not too appetizing.
The crispness of the veggies and the tenderness of the meat will go well together, you don't want them both the same texture.
Chili Queen
If it is served promptly, wilting is not a problem.....if there are delays, serve the meat in a separate bowl and let the diner combine...we serve a couple hundred salads and that many potatoes a day and the only complaint we have is the serving size....more than most can eat. Clean surroundings, quality and generous helpings served with good cheer...people will pay for that
Round Copper Line |
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