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Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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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

    #31
    Quick update! So I'm having my first big-time event (50 people) at a local brewery next Saturday, the 13th. Real nervous! I posted the event today on my Instagram account and it sold out in about 5 hours. Will be serving burger+fries, beer and some home-made desserts. Should be fun! I'll share some pics next week, this is the first step in eventually becoming a restaurant!

    Comment


    • EdF
      EdF commented
      Editing a comment
      Best of luck!
  • Donw
    Club Member
    • Jul 2017
    • 3293

    #32
    ¡Buena suerte! Lo haras bien.

    Comment


    • gijsveltman
      gijsveltman commented
      Editing a comment
      Gracias!
  • RonB
    Club Member
    • Apr 2016
    • 13103
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #33
    There was a guy in this area years ago that sold food, (bbq), on the side of the road for several years, and then he opened a restaurant. It was doing well, but the Govt took exception to the fact that he was not paying all of his taxes. He wound up in jail, and the restaurant closed...

    Comment


    • gijsveltman
      gijsveltman commented
      Editing a comment
      *scribbles pay taxes on his notepad*
  • gijsveltman
    Club Member
    • Dec 2016
    • 201
    • San Salvador, El Salvador

    #34
    SO, the event went ahead as planned! 75 people served in 4 hours of hard work. The prep took much, MUCH longer than I had anticipated. I thought I was going to be able to do it by myself, but invited some friends over for company. Boy, was I very wrong. Even with 4 additional people helping me, we worked through the night until 6am. We had to:

    1. Clean 40lbs of beef (picanha) separating the fat cap from the meat.
    2. Peel, cut, boil and pre-fry 35lbs of russet potatoes.
    3. Separately weigh the beef and beef fat, to achieve my desired meat:fat ration.
    4. Smoke and slice 11lbs of bacon.
    5. Grind the meat mixture, season it and form 150 1/4lb patties.

    Thankfully, I can count on a fantastic group of close friends who helped through the night to get everything done in time. Then, just as I was about to go take a small nap (the event was at 4pm at a local brewery), I noticed my refrigerator wasn't running. I started panicking, tried to turn it on but couldn't get it to get cold. So I called the brewery and THANKFULLY they had a refrigerator that was going to be lent to me up and running, so I drove like a maniac through town to get the meat, bacon and rest of ingredients cold before anything could get contaminated. I even managed to briefly get myself into the Saturday morning rush hour here, all while freaking out.

    I managed to take a small nap from 9am-10am and then it was go time again. We had to get everything else down to the brewery in a small truck I was lent. We took inventory of everything we needed and started moving just as a nice rainstorm descended upon the city. We got everything set up and I was truly freaking out at this point as there was a LOT of people coming and I'd never, ever served a group this big, not even close. I started worrying that the patties were not seasoned properly, or had gotten ruined because of the (very brief) lack of refrigeration. My friends/helpers snapped me back into it by telling me to test a patty if I was so worried, so I did and it was fantastic. I managed to calm down a little.

    Then at 4pm, the rain subsided, the sun came out, and people started rolling in. Many of them friends and acquaintances of mine, and others I had no idea who they were. We had a pretty efficient production line set up: one plancha for the patties (manned by me), another plancha for the bacon and bread (friend #1), a station for the fryer for the french fries (with a cooking apprentice we hired) and a serving station where everything came togehter (friend #2).

    As soon as we started rolling, my fear subsided and I started getting into it, having a lot of fun while doing so. Everything worked out wonderfully, no mistakes or errors. Everyone loved the food, and that was such a relief. I've got a new event lined up for November 17th, and I can only hope I can keep up with this. I was surprised by how much work the prep cook, and how much fun I had while doing all of this. I can see now why people get hooked to this lifestyle. Here are some pictures from the event, including my team/friends (I'm the one in the white t-shirt). The dream continues to move forward!

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    Comment

  • klflowers
    Club Member
    • Sep 2015
    • 3475
    • Tennessee

    #35
    Congrats on the successful event!!! Those burgers had my mouth watering - got to cook some up! Here's to continuing success

    Comment


    • gijsveltman
      gijsveltman commented
      Editing a comment
      Thank you!
  • EdF
    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
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #36
    Tough biz, Boss. But you knocked it!

    Comment


    • gijsveltman
      gijsveltman commented
      Editing a comment
      Very tough, but very fun!
  • RonB
    Club Member
    • Apr 2016
    • 13103
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #37
    Congrats on killin' it. And thanx for the update - it's always nice to hear how things turned out.

    Comment


    • gijsveltman
      gijsveltman commented
      Editing a comment
      Thanks my friend! Had a blast doing it!

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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
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Meat-Up in Memphis

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masterbuilt gas smoker
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