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Q) What happened to your great concept? A) Made the mistake of selling it.(ADDENDUM... The last bastion of our world class BBQ closed its doors on February 28, 2009. RIP... your concept was correct!)
Q) What is REAL Barbeque, Chef David? A) No matter if you spell it BARBEQUE, BARBECUE, BBQ, or BAR-B-Q, the proof is in the process. I am safer telling you what "it's not". It's not "sloppy-joe" or "drowned-in-sauce-brontosaurus ribs:" It IS regional,subjective, and subject of debate,(gas vs. coals or wood) dry or wet ribs etc.. It is ultimately the process that matters. If you have respect for the time it takes & use quality products & let the flavor of the meat come through, you are ATTEMPTING real BBQ.This being said, there is no substitute for experience & here at American Pastime BBQ we have over 25 years under our belts perfecting the art of authentic smokehouse BBQ. The big "emporiums" as John C. White so aptly named the "Smoky Bones" Chain Restaurants of the world in his review of our BBQ Joint, fail to recognize the value & nessesity of "Pit-masters". Anyone doing this for a living will tell you there is no substitute for experience & to cookie-cutter the specs nessesary to produce consistant 'Que wont happen automatically with a recipe book & a 17 year old. Addendum...Dec. '05 That "local" favorite(?) "Barbecue's" with an "S" reared its ugly head today in the awful form of RICE mixed in the "sloppy joe". Bleepin rice! Was that a last minute attempt to stretch the product so they would'nt run out or was it intentional? If you were to read this oh master cook who ever you are, (I know who you are!) That crap even shamed the name "sloppy joe" let alone BBQ's. Glad u asked arnt ya!
Q) Don't ya have ANYTHING besides BBQ on the menu? (a real question recently) A) What else is there? Seriously... This person must not have looked very hard because although authentic BBQ is our specialty, we none the less, have...a) .great burgers, b) walleye & daily catch-of-the-day, steak feature, etc.. etc... We could of been any style Restaurant in the realm of whats currently popular. I have headed the kitchens of Northern Italian style, American Southwest style, French, Scandinavian style Hotel & Conference Center, American Bistro style plus the added bonus of being a Culinary trained Chef with the ability to adapt to any style. News-flash to those who do not know this, but Restaurants are not a profit-making machine at best & at worst they can be a "one-and-done" proposition. (one year that is) This being the case we decided along time ago that we would not be "ALL THINGS TO ALL PEOPLE". I am of the personal belief that this one flaw that many "Restauranteurs" have, (ie...trying to do too much on your menu or concept) is one of the reasons our industry has a bad "slugging percentage" for lengthy survival. We will, however, adjust when needed & "morph" with the times if nessesary, but we are a darn good Barbeque Restaurant & proud of it.
Q) How come you charge so much for your________? (fill in the blank yourself!) A) Simple answer....we offer quality cuts of meat with time consuming methods of preparation. You dont think twice about paying $14-$18 for a mediocre pizza with $2 worth of engredients. Do you even know what that rack of Ribs cost us? Soap-box answer is... I could answer this so many ways it would probable lock-up the internet for a week. (Did you know Al Gore invented the internet!) There is a great article I recently read in a trade magazine about "how much that FREE glass of ice water really costs." Now... some of this may be obvious to even the general public, but some of the "costs" listed even went a tad over my "lifetime-in-restaurants-melon." I will not list the entire cost breakdown but you see where this is going, can't you? 1) ice machine (it runs 24/7 people) 2) water utility cost (I see community city council minutes in & around where I live & can't believe the utility concerns... infrastructure etc. Thank God not where our BBQ joint is. 3) Glass-ware cost & replacement (breakage) 4) Dishwasher cost (we lease) & maintanance (chemical costs...detergent, sanitizer, rinse agent) 5) Labor... (actual dishwasher person &/or service staff) 6) Humid, hot kitchen conditions...(forced to buy ice)
Q) WHAT IS "COMING SOON" I SEE ADVERTISED? A) Something is bound to happen....wait & see....
Too bad I got #@!-ed out of this and/or $6,800... Thanks for lying "friend" More BBQ & A to follow Home Catering BBQ news & Reviews About us B.B.Q. & A. | ||
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Would you like anchovies on that?
Look for the smoke ring, your sign of authentic smokehouse BBQ
If you want a steak, go to a steakhouse! (we had great steak specials btw!)
Flying pigs are spendy!
It was the beginings of a great new delivery concept.... 
