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Meat-Up in Memphis 2021

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So... I can't get the idea of opening a place out of my head....

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  • gijsveltman
    Club Member
    • Dec 2016
    • 201
    • San Salvador, El Salvador

    So... I can't get the idea of opening a place out of my head....

    Like the title says, I can't stop thinking about opening my own place. I've had it in my head for a while, but it's growing and growing and I'm scared it will overcome the rational side of my brain any day now. I can't concentrate at work. I'm just dreaming about the next BBQ tomorrow, or Saturday, or whenever. I can't stand the 8-5 schedule anymore. I'd rather be by the fire!

    I'd be focusing on burgers, to start with. I've developed a brand and it's growing on social media where I live (El Salvador), people are talking about it and getting curious, asking questions. I figure burgers are an "easy" way into the food industry, since everyone loves a good burger, burgers are trending down here (even though the current options leave MUCH to be desired), and it would be a little less investment than a full-fledged BBQ restaurant.

    I'm thinking of doing pop-up events for 30-50 people to start with and gauge public interest. So far, everyone that's tried my latest burger method is in love with it. I cooked for 10 people last night, and people were actually moaning when digging into this burger. They collected cash and gave it to me, even though I wasn't asking for it. People are talking to me about investing in the future business, and I feel this could start rolling real quick.

    And all of this thanks to The Pit for helping me focus and channel my passion for live-fire cooking. It's truly been an amazing ride so far, and I think it's only just the beginning. I'll keep you guys posted on my progress, and any tips on opening a place are more than welcome!

    These were from last night. Normally I use my own home-made bacon but I ran out, so had to do with store-bought. Still a fantastic burger!

    Click image for larger version

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  • EdF
    Club Member
    • Jul 2016
    • 3229
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    Good luck, and keep the reports coming!


    • EdF
      EdF commented
      Editing a comment
      I have no idea what kind of regulatory restrictions you have in El Salvador, but make sure you've got yourself covered in that regard before you feed anyone!

    • gijsveltman
      gijsveltman commented
      Editing a comment
      EdF I'm looking into all the regulatory restrictions! I take food safety very seriously, so I want to comply with everything.

    • EdF
      EdF commented
      Editing a comment
      Excellent, my friend! You will do well!
  • NoogaQ
    Club Member
    • Jun 2018
    • 42
    • Chattanooga, TN

    If your desire is that strong, how can you go wrong! Go for it!!!


    • RonB
      Club Member
      • Apr 2016
      • 13103
      • Near Richmond VA
      • Weber Performer Deluxe
        Pizza insert
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        lots of probes.

      Just in case you have missed it, please make sure you read Paul's adventure:



      • gijsveltman
        gijsveltman commented
        Editing a comment
        I'll look into it! Thanks!
    • scottranda
      Charter Member
      • May 2015
      • 1796
      • Charlotte, NC

      Aaron Franklin also day dreamed!


      • gijsveltman
        gijsveltman commented
        Editing a comment
        I wish I could be 1/10th as succesful as Aaron has been!
    • HawkerXP
      Club Member
      • Jul 2016
      • 5921
      • Virginia
      • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
        Dot and Chef Alarm with probes
        Slo n Sear
        Cold beer

      Good luck!


      • gijsveltman
        gijsveltman commented
        Editing a comment
        Thank you!
    • Mr. Bones
      Birthday Hat Master
      • Sep 2016
      • 9725
      • Kansas Territory
      • Grills / Smokers

        Kingsford 24" grill (Free) 'Billy'
        Brinkmann Smoke n Grill
        Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
        Weber 18" Kettle ($30 CL) 'Lil' Feller'
        Weber Smokey Joe ($25 CL) 'Lil' Brother'
        Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
        Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
        Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
        Weber 22.5 OTS DO Code Black ($15 CL)
        Weber 22.5 OTS E Code Black ($20 CL
        Weber 22.5 OTS EE Code Black ($20 CL

        Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
        Weber "H" Code 18.5" WSM '86 ($75 CL)
        Weber " " Code 18.5" WSM

        Weber 26.75, $199 NFM clearance !!!
        Weber SJS AH 'Lil' Brother'
        Weber SJS AT 'Lil' Sister'
        Weber SJS DE Code (FREE) 'Lil' Helper'
        Weber SJG M Code 'Lil Traveller'
        Weber SJS AH Code 'Kermit'
        (Lime Green)
        Horizon 20" Classic, w/baffle/tuning plate (FREE)
        Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!

        Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
        Maverick ET-732, (Black)
        Thermopops, (Red, Yellow, Green)
        ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
        Blue ThermaPen Mk4
        Orange Thermapen Mk4
        Pink Thermapen Mk4
        ThermoWorks IR-GUN-S
        ThermoWorks Smoke
        ThermoWorks Open Box Smoke
        4 Pro Series cable extensions
        Smoke Gateway

        2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
        BBQ Vortex, 2 Hovergrills, Top Deck
        Warming shelf
        MyWeigh KD-8000Kitchen Scale
        Backyard Grill marinade injector
        Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
        Bear Paws
        Meat Rakes
        BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)

        Probably a ton of cast iron, mostly very old...still cookin'
        G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
        '60's Revere Ware (Mom's), + others found elsewhere
        60's CorningWare 10-cup percolator (Mom's) Daily driver
        50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
        Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
        Tramontina 6.5 qt Dutch Oven

        Cutlery, etc.:
        Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
        Dexter 12" slicing knife, 6" Sani-Safe boning knife
        Smith's Tri-Hone Natural Arkansas Knife Sharpening System
        Multiple steels, from all over the planet
        Crock sticks
        Diamond stones, various
        Lansky Sharpening System

        Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
        Dinner: Guests: Washington Forge, Town and Country
        Fancy / Formal: Family silverware

      Despite th distance, Brother, yer buildin quite a Customer Base, hereabouts!


      • gijsveltman
        gijsveltman commented
        Editing a comment
        Thanks Mr. Bones!
    • Frozen Smoke
      Club Member
      • Nov 2017
      • 1528
      • Northern Mn

      What are you cooking on? Open flame? Smoker? One thing I've found out is people eat with their eyes before they ever taste the food. This is why I was very particular when I purchased my trailer rigs and I knew I was going to be feeding a lot of people at weddings, grad parties etc. I made sure I bought rigs that were purpose built. By that I mean they look like barbecue should be coming off of them. I didn't want people looking at a rusty old fuel oil or propane tank that was converted. I didn't want them skeptical about what might be coming off of it or that they might need a tetnis shot before eating. Now don't get me wrong I'm not hating on old barrel cookers I've had some darn good barbecue off of all sorts of converted equipment. My horizontal started life as a 125 gallon propane tank but the way it was built I usually have to point it out to people.

      i had a guy come up to me at a wedding one time while I was cleaning up. He had a beer in his hand for me so we became instant friends! Anyhow he says "Man that was some fantastic barbecue but ya know you could serve dog crap off a rig that looks like that and people will love it"! I never thought of it that way until that conversation.


      • Frozen Smoke
        Frozen Smoke commented
        Editing a comment
        Wood fired griddle?? I'd love to see that please post some pics!!

      • Frozen Smoke
        Frozen Smoke commented
        Editing a comment
        I smell what you’re cooking there FireMan Lol!!

      • gijsveltman
        gijsveltman commented
        Editing a comment
        Frozen Smoke I have a small one on loan to me I've been using. I'll take some pics and share them with you. It's a very rustic one, but I love cooking on it, and I'll be using it as a model to build a bigger one.
    • Mudkat
      Club Member
      • Feb 2017
      • 2088
      • At a river near me, MD
      • Weber Smokey Mountain 14.5"
        Weber 22" Kettel
        Weber Smokey Joe (2)
        One Grill 45" Rotisserie
        Lodge 5 qt. Dutch Oven
        Lodge 10.5" Double Loop Skillet
        Cast Iron 9" Skillet
        Cast Iron 12" Skillet
        Weber 22 Grill Grates
        Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

      If you do decide to jump in I'd skip the dog crap. 🤪 Good luck brother!


      • gijsveltman
        gijsveltman commented
        Editing a comment
        thank you!
    • Donw
      Club Member
      • Jul 2017
      • 3293

      Good luck. If you decide to go forward we would all like to share your journey. Please keep us posted on your progress.


      • gijsveltman
        gijsveltman commented
        Editing a comment
        I will!
    • Mudbeaver
      Former Member
      • May 2018
      • 457
      • Marathon NY

      I’d buy that burger, ever consider home made chips to go with it? I ate at a joint a while back that did and it was perfect


      • gijsveltman
        gijsveltman commented
        Editing a comment
        My next step is working out fries, chips and everything that goes with a great burger meal. I'll keep you posted!
    • FishTalesNC
      Club Member
      • Dec 2017
      • 1235
      • Durham, NC

      • Cookers
        • Oklahoma Joe’s Bronco
        • Weber Premium Kettle 26” w/ SNS XL
        • Weber Smokey Joe 14”
        • Pit Barrel Cooker

        • Fireboard Extreme BBQ Edition
        • ​​​​​​​Weber iGrill 2 w/ 1 ambient and 3 meat probes
        • Thermapen mk4

        • Oklahoma Joe’s Triple Grate
        • Oklahoma Joe’s Super Skewers
        • ​​​​​​​Weber Gourmet BBQ System Pizza Stone
        • Weber Gourmet BBQ System Wok
        • EasySpin Cooking Grate (26”)
        • Custom Cut GrillGrates for SNS XL
        • Frogmat cut to fit 26" w/ SNS
        • Weber Original Rib Rack
        • Pampered Chef BBQ Pizza Pan (2)
        • Weber Chimney Starter (2)
        • Beast Armor Gloves
        • CharGon Grate Cleaner
        • PBC Chimney Starter
        • PBC Ash Pan
        • PBC Hinged Grate
        • PBC Corn Hanger
        • PBC Vertical Skewers (10" & 15")
        • PBC Sausage Hanger
        • PBC Basket Hanger

      I mean that is a FINE looking burger, I would totally chow down on that. Good luck!


      • gijsveltman
        gijsveltman commented
        Editing a comment
    • Henrik
      Founding Member - Moderator Emeritus
      • Jul 2014
      • 4415
      • Stockholm, Sweden

      Just go for it. Pull the trigger, you won't regret it!


      • gijsveltman
        gijsveltman commented
        Editing a comment
        trigger is being pulled!

      • PaulstheRibList
        PaulstheRibList commented
        Editing a comment
    • holehogg
      Club Member
      • Nov 2017
      • 2475
      • Port Elizabeth, South Africa

      Do it. No venture no gain. Don't go through life wondering what if.


      • gijsveltman
        gijsveltman commented
        Editing a comment
        I've got to give it a shot!
    • Jon Liebers
      Club Member
      • May 2018
      • 198

      follow your passion!


      • gijsveltman
        gijsveltman commented
        Editing a comment
        I will! thanks!



    Meat-Up in Memphis 2021

    SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
    Click here for details. (https://amazingribs.com/memphis)
    See more
    See less
    Meat-Up in Memphis


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