scottsol wrote:You mean every order will now have the same quantity of chips within less than an order of magnitude error?
scottsol wrote:I would think it would be difficult to eat rotating sausages.
scottsol wrote:Great. Now what do I get for winning the game aside from a stomach full of smoked sausage?
rubbbqco wrote:answers:
We have beef ribs today - just for you in fact (well I have 5 bones)
we haven't decided 100% if it will be an everyday thing, it's gonna be a supply/demand thing - after today we're going to serve them as a Friday special, then grow from there.. only way I can do it without having leftovers - and leftovers would either mean 1) charge more for the ribs we sell or 2) serve re-thermed product which I refuse to do
homemade sodas were delicious, but we expanded our kitchen (for the bigger menu) and we lost some room at the server station to make the sodas. we also took out our soda fountain, so for drinks we have: fresh brewed sweet tea, iced tea, lemonade, and 100% cane sugar sodas (in bottles). Coca Cola, Squirt, Hank's Orange Cream.. We also have our root beer on tap.
entrees come with farm slaw
see you tonight
Jared, just a thought in terms of leftovers. A BBQ place I visited in the south instead of "re-therming" product, would use the leftovers and each morning serve Brisket breakfast Tacos and Burritos, mixed with eggs and potatoes. Sometimes other product such as sausage or chopped beef too. It was all sold on a "here until gone" basis, which most mornings meant get there early if you really wanted some. Very reasonably priced at like $1.75ea.
rubbbqco wrote:Jared, just a thought in terms of leftovers. A BBQ place I visited in the south instead of "re-therming" product, would use the leftovers and each morning serve Brisket breakfast Tacos and Burritos, mixed with eggs and potatoes. Sometimes other product such as sausage or chopped beef too. It was all sold on a "here until gone" basis, which most mornings meant get there early if you really wanted some. Very reasonably priced at like $1.75ea.
love it! but not with expensive cuts like beef ribs...
thetrob wrote:A BBQ place I visited in the south instead of "re-therming" product, would use the leftovers and each morning serve Brisket breakfast Tacos and Burritos, mixed with eggs and potatoes. Sometimes other product such as sausage or chopped beef too.
stevez wrote:rubbbqco wrote:Jared, just a thought in terms of leftovers. A BBQ place I visited in the south instead of "re-therming" product, would use the leftovers and each morning serve Brisket breakfast Tacos and Burritos, mixed with eggs and potatoes. Sometimes other product such as sausage or chopped beef too. It was all sold on a "here until gone" basis, which most mornings meant get there early if you really wanted some. Very reasonably priced at like $1.75ea.
love it! but not with expensive cuts like beef ribs...
And, of course, you'd have to open for breakfast.
rubbbqco wrote:Jared, just a thought in terms of leftovers. A BBQ place I visited in the south instead of "re-therming" product, would use the leftovers and each morning serve Brisket breakfast Tacos and Burritos, mixed with eggs and potatoes. Sometimes other product such as sausage or chopped beef too. It was all sold on a "here until gone" basis, which most mornings meant get there early if you really wanted some. Very reasonably priced at like $1.75ea.
love it! but not with expensive cuts like beef ribs...
To put this in perspective, the beef ribs at BBQS sell for $25 lb which comes out to about $38 per bone.
BR wrote:
Jared was also kind enough to set aside a beef rib for me last night,
scottsol wrote:I thought beef ribs were Friday only.
nsxtasy wrote:scottsol wrote:I thought beef ribs were Friday only.
Maybe, I don't know, but they're on the menu for our lunch next Tuesday.
ronnie_suburban wrote:nsxtasy wrote:scottsol wrote:I thought beef ribs were Friday only.
Maybe, I don't know, but they're on the menu for our lunch next Tuesday.
Well, that was by request. Your mileage may vary.
=R=
Jared Leonard is looking to open a second BBQ Supply Co. around Nov. 1 inside the former Yusho space, 1301 E. 53rd St. Yusho closed in July. Leonard’s original barbecue spot is in Rogers Park.