Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
When Brooklyn barbecue mainstay Fette Sau opened in a former auto garage in 2007, it drew immediate crowds. Foster Kamer, editorial director of Futurism and publisher of the newsletter Fostertalk, says “There was nothing like it in NYC at the time: incredible, uncompromising, best-in-class BBQ, served in an unsparing way, the product of real BBQ nerdery.” So what’s happening? Are they being forced out to make way for a condo? Blank Street had a better offer on the space? Instead, changing tastes are to blame...
Tastes change, fads change and now money is tight. The younger generation is into many different things, not the traditional that our generation cherished. The world is changing so fast now it's hard to imagine what drastic changes are in store for the next ten years. AI is on the way to make our world unrecognizable.
Sorry to hear this but I understand too that many people could be struggling with issues such as affordability, especially in the metropolitan areas. Tastes must change. I guess many can only afford to eat old style Brooklyn BBQ again so it’s back to this now:
I payed 25 cents a day for lunch at my elementary school, and it was really good food. Except on Fridays when we were served fish sticks.
Lunch at home during summer was ham sandwiches with bbq potato chips layered in between. We often had Zatarains rootbeer made using the extract.
We rarely eat out, and going to some place like Burger King or the Piccadilly cafeteria was a treat.
Having lived in the New Orleans area good restaurants are in abundance. One of the things I noticed was that new restaurants would open and be the hot place that everyone was going to and talking about. Often within five years they were out of business. It wasn’t that the food was bad, but rather the newness had worn off, and they had not cultivated a faithful clientele. Since Fette Sau opened in 2007 I don’t think it was a case of the newness wearing off, but probably a combination of changing tastes and the failure to cultivate a faithful clientele.
We have BBQ trailers in parking lots that are busy all day. They are there every day now for at least 4 years. All locals. No high expectations, just solid BBQ.
I would love to see a brick pit BBQ joint. Old school.
I think that happens often. Most restaurants aren't around for decades like Brennans or Commander's Palace. I think it is a difficult business to keep going with the profit margin and lots of labor costs.
Formerly upstate NY, Now residing in Southern NH, Live Free or Die!
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
Pit Barrel Cooker
Weber Master-Touch
Blackstone Omnivore 4 Burner Griddle
Thermoworks: Signals, Billows, Thermopens, Thermopops, Nodes, bunch of silicone stuff, and more!
OnlyFire Rotisserie w/ Basket attachment for the Weber
Vortex for the Weber
Both of Meathead's books!
Way too many BBQ related accessories, tools, and doo-dads!
We have the same problem around here. In my little country hometown, just north and east of Columbus, recently had a new BBQ joint pop-up in the little downtown. Didn't last 4 months. It was across the street from a local bar, of which I know the owner. He said they'd have 10 people in there working and 4 customers. He expected they'd be closed in a few months and he wasn't wrong. I laughed and said, yeah, in that town first thing you need to do is invite the high school football and wrestling teams for free food. then you'd see plenty of customers for awhile.
They also opened and closed other "rural" locations about the same time.
They do have other locations around Columbus Metro which are still open, though, so maybe it was an expansion problem.
Although I tend to think it's also a regional taste and food type problem, in this area. A lot of the people I grew up with had very limited palates and still do. Heavy on the salt, light on the pepper. And that's about it.
I think that an efficient bbq kitchen with a dependable delivery service is the new paradigm for the masses.
Store fronts, plate glass, dining rooms etc. are anachronistic by today’s standards. Those who adopt survive.
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