Hello

[Tim McPharlin]

Hello everyone. I am a chef looking to open a bbq place in sunny Lansing, would love any tips on how to do good bbq in a resturant setting!

[Richtee]

Hello everyone. I am a chef looking to open a bbq place in sunny Lansing, would love any tips on how to do good bbq in a resturant setting!

Ya think it's that easy eh? ;{)

You been a BBQ/smoking guy for a while? If not- might wanna hire one. Or at least to consult. It's not what they teach at Cordon Bleu for sure.

Welcome to the forum!

[Tim McPharlin]

I have had some expierence with a smoker, but will definitly test everything long before the place opens.

[Tim McPharlin]

Oh, I did not go to that horrible place.

[Rich Parker]

Welcome Tim!

There is a lot of helpful information on this board that can take your BBQ to the next step.

I will definitely make the drive Lansing to try a new BBQ restaurant.

[sfisch]

Tim,
Welcome aboard, lots of good people here with lots of experience.

Scott

[bbqbull]

Welcome to the forum Tim.

I live north of Grand Ledge, were almost neighbors.

Mike

[Rich Parker]

I have had some expierence with a smoker, but will definitly test everything long before the place opens.

I don't live that far away from you and am always available to test good Q. :D

[Bbq Bubba]

Welcome to the clubhouse Tim!

You have a place now or looking to start from scratch?
Just helped get a BBQ raunt open here in New Baltimore. Great chef but no BBQ experience.
Anytime you got a question, just ask away. :D

[udoughguy]

Hi Tim. Welcome to the forum. Good luck with your new venture!

[Tim McPharlin]

I am looking to start from scratch. Currently looking at properties around the capitol where there is alot of foot traffic.

Oh yeah, I learned to cook in the South.

[spydermike72]

Tim, welcome aboard and sorry again about the confusion on getting you on here. I would be more than happy to come and sample your wares!! Seriously, if you get to the point of putting a menu together, I would be more than happy to come and give you my point of view, purely from a consumer perspective...

[Tim McPharlin]

No worries, I am sure you get alot of spam. I have the first draft of the menu done, do you have an email that I could send it to?

Tim McPharlin

[Rich Parker]

No worries, I am sure you get alot of spam. I have the first draft of the menu done, do you have an email that I could send it to?

Tim McPharlin

You should come to Frankenmuth tomorrow for the holiday party.

[spydermike72]

No worries, I am sure you get alot of spam. I have the first draft of the menu done, do you have an email that I could send it to?

Tim McPharlin

mikeATrssbbq.com

replace the AT with @

[Blue]

Best of luck on your venture. Get a lot of expierence in before you give it a go. Don't be a Paul from BBQ Pitmasters. :)

[Capt Dan]

Good luck with the new ambition. I hope we can all say we knew ya before you got famous.;)

[tearl42]

Hey Tim, Welcome aboard...

Tom

[CORYS CUSTOM COOKERS]

Hi just wanted to say hi! Welcome !
I am just new here but have done a lot of hi volume cooking for large parties
And all I can say is practice, practice ect .
I am sure do your home work and you will do GREAT !
Have a good one . Cory lancaster
:)