Just talked to my Pop.......HE is into the whole idea of a BBQ Restaurant and will be helping me to open it!!!!!!!

He really like the ideas and suggestions that you guys made and thinks that it will be a real money maker!!!!

Thanks to each and every one of you!!!!

I will keep you all posted on how thing are coming with this...as of now it should be openning around this time next year!!!!


Thanks Again!!!!

Try this simple dessert at home and you may want to use at your resturant in larger portions.

Peach Cobbler.

Melt 1 stick of butter in a casserole dish.
Add 1 cup of milk.
1 cup of sugar.
1 cup of flour.
Add one can of fresh peaches.
Bake until golden brown.

Um-Um Good!

crap, i just gained 3 pounds from reading that cobbler recipe.

Oh my god does that look good

That is really a dutch oven recipe for camping, but after I fixed it camping I just can't quit. It is so easy and SO good.
It will cook up and around the peaches so they arn't clumped together in one place. You need to try it. My Mother-in-law gave it to me.
You should try her pies!

I gotta go eat now!

Hey Michael What I would suggest if you ever have an all you can eat ribs offered at anytime, to make sure that you keep bringing those ribs on and make sure they arent what all those other places try to serve you the second time around. My wife and I have ordered ribs twice this month at two pretty popular restaurants here in CA, and let me tell you the first batch a ribs were incredible but when you order the second, they werent worth the time to eat. I will never eat at those two places again just because of the quality of ribs they tried serving us the second order but the first order was great. Also My wife and I have traveled to Yosemite a few times and will be traveling there soon hopefully we will get to eat at your new restaurant. What atracts us is also the exterior and interior of a restaurant. For some reason my wife and I stop at a restaraunt near Yosemite evertime we go there just because of the interior decaration of the restarant. This one was located right of the road that goes to bass lake. They have a whole outdoor theme inside the place and we just enjoy being inside. Wish you best of luck.

Thanks for the advice.....sounds like they were trying to get rid of old ribs on the all you can eat thing.....

I am thinking of doing an all you can eat buffet once a month but it will be a whole smoked hog with all the trimmings. I am going to try to work something out with the local 4H and FFA so that I can get 12 kids to raise the hogs for me.

It sounds like you are describing the Mountain House Restaurant.....I haven't been there to eat yet but they have just about one of the best locations around here and a great reputation as well.

I won't be opening until this time next year but you all will hear about it when I do!!!

Thanks again!

By the way, where are you?
Are you in Calif.?
Your ID says Connellsville, PA.

ok.

been away for a while...with work, the kids and putting this restaurant together i have had almost no time to do anything else...

but, i have perfected my 'king daddy's fire wings sauce'...everyone that has tried it has loved it and last night i served it to some customers, on their hot wings, where i work and they went nuts for it....they even asked if i sold it in bottles so they could buy some and then asked me to open my place up in alaska, where they live, so they could eat it regularly....what a great compliment!!!

just an update for those watching this...

i can't wait to open my place!!! word of mouth alone has made this place super popular already (my reputation seems to have preceded me) and i think it is really going to take off when we open next year!!! YEAH!!!

Nothing but good luck to you. Sounds like your off to a good start.

Michael,

I've read all the post for your restaurant (BBQ), and did not see the first one recommending Brunswick Stew to go with your bbq meat. I live in south Ga and grew up eating BBQ Pork and brunswick stew.

Brunswick stew can be found in just about any bbq restaurant in Ga, particularly if it's run by a Georgian. It goes good with any type bbq, pork, beef, chicken, etc., or by its' self served with some type of cracker such as a plain old Saltine cracker. The old folks (my parents and older) used to make it with a hog head, by boiling off all the meat, and this type can't be beat, but it's to time comsuming. The easiest way is to make it with a boston butt. If you look it up in Websters New Collegiate Dictionary it states; brunswick stew is usually made with two meats as in, chicken and squirrel). Trust me, this is not a southern dish, also some make it with ground beef and chicken, etc., slop, slop, slop, need I say more. "USE NOTHING BUT PORK".

My father is gone now and my mother can't remember how she made it, time has taken it's toll. However, one of my aunts' still makes it and the following is her recipe.

Brusnwick Stew:

3 lbs. of Boston Butt meat (best if cooked on grill with charcoal or oak or hickory coals) My father always ground his bbq meat up to make his stew, I like my chopped up.

2 cans of dice or stewed tomatoes (15 oz) Note: all cans will be 15 oz. size.
2 cans of cream corn
2 cans of garden peas, small type ( I personally prefer Lesueur early peas)
l small bottle of Katchup , 24 oz.
6 medium irish potatos'
3 large onions.
Her recipe does not inculde Frenchs' mustard but I add a tablespoon heaping.
Cook meat, cool and drain, chop fine or grind. Cook potatos and onions together (boiling). Now the recipe calls for mashing the potatos and onions after cooking, I like to have my potatos in small diced chunks/pieces. Add tomatoes, corn, out of the can, then add katchup, and meat, cook slow bringing it to a slow boil ( you must be careful here or you will scorch it, so you need to stir it occasionally).

Add salt, pepper , and some red pepper to taste. When served, put some type of hot sauce, such as tobasco, on the table so customers can make it hotter, which is how I like it.

Cook about one hour, makes about 6 quarts.

To make more, just double or triple the recipe.


Mike I personally make about two gallons for my personal consumption, I put it in containers the size needed for a meal and freeze. All you have to do is microwave it when you want some. You could do this at the restaurant and heat it when ordered. Also saves time and you would only have to enough to last a certain number of days.

Trust me, they will come, and they will eat it.

dog1