We open tomorrow!

[ShizuokaMark]

Nippon Ichi no American BBQ! Gambatte kudasai!

Just curious, what are you using to fuel the uds's?

I order Binchō-tan (white charcoal) from the internet and use mostly apple and sakura (cherry) for smoke.

 

[ShizuokaMark]

I'm exhausted and need some rest, but I'll update our tremendous opening weekend soon.
Here's a pic of some of the pulled pork from today. The UDS's are hard work but they put out some great product.

 

[Carbon]

I order Binchō-tan (white charcoal) from the internet and use mostly apple and sakura (cherry) for smoke.

Nice! I priced bincho-tan locally here in L.A. (Little Tokyo) a while back for my yakitori grill and they were waaaaay more than I was willing to pay. I can't imagine using them in my UDS. I'm sure your prices are much more reasonable there.

 

[woodsider]

I wish you great Q and good fortunes!

 

[landarc]

We found some binchotan from China that was a whole lot cheaper than the Japanese stuff, it still isn't KBB, or even Cowboy lump though. We opted not to buy it, so I can't speak to performance. Regarding the work, at some point, consider getting a Guru or similar, that will make it a lot less work.

That is some great looking pork Mark.

 

[SuburbSlicker]

Great! Thanks for posting the menu. Fascinating. Are you using any native pork or chicken? Or importing from US or elsewhere? What's brisket go for there? (Maybe that will make me feel better about prices here).

I noted your prices are pretty similar to what we'd pay in the U.S. $8 for a burger and $18.00 or so for a plate aren't too different than what we'd pay.

I'm curious about your portion sizes. In the U.S., I'd be looking for probably about 1/3 lb of meat. Maybe up to 1/2 lb if someone wasn't measuring carefully. Something between 6 and 8 ounces. (200g)

I'm assuming, and maybe wrongly so, that portion sizes in Japan would be smaller than American portions. Correct?

Best of luck! Keep us posted on how it's going.

 

[THoey1963]

Here's a pic of some of the pulled pork from today.

That's some nice looking pork...

The UDS's are hard work but they put out some great product.

WHAT??? I thought UDS's pretty much cooked themselves? You mean to tell me all those UDS fans were... Lying?

:mrgreen:

 

[ShizuokaMark]

Great! Thanks for posting the menu. Fascinating. Are you using any native pork or chicken? Or importing from US or elsewhere? What's brisket go for there? (Maybe that will make me feel better about prices here).

I get all of my meat from Jason Morgan, The Meat Guy (themeatguy.jp), an American operating a shop out of Nagoya, Japan. His family owns Morgan Ranch in Nebraska, famous for American Wagyu beef, but I actually don't use any of that due to the high cost and added cook time. Whole brisket runs ￥1500/kg (about $7.00/lb).

I noted your prices are pretty similar to what we'd pay in the U.S. $8 for a burger and $18.00 or so for a plate aren't too different than what we'd pay.

I'm curious about your portion sizes. In the U.S., I'd be looking for probably about 1/3 lb of meat. Maybe up to 1/2 lb if someone wasn't measuring carefully. Something between 6 and 8 ounces. (200g)

I'm assuming, and maybe wrongly so, that portion sizes in Japan would be smaller than American portions. Correct?

Best of luck! Keep us posted on how it's going.

What I decided to do, for a couple of reasons, is sell my BBQ dinner as a 4 meat packaged "taste of America". Instead of offering each meat individually and having to constantly worry about running out of one meat and having a bunch of another left over, I opted to give a little of each. Since very few of the locals here have ever had true American smoked BBQ, I think it's a great way for them to get a good sampling of it.

I'm not sure what the aggregate weight is but it's pretty safe to assume that none of my Japanese customers will leave still hungry! If someone really prefers to have just ribs or just pulled pork, etc., they can get a basket meal.

I think the prices are very fair. Our margins are not high but since we're doing it out of our home and on a scale that we can manage, for the most part, by ourselves, we are able to reduce our overhead and hope to be able to make a reasonable profit. Of course we both are continuing to maintain our weekday jobs too so it will be a challenge for the foreseeable future, but that's the price we decided to pay to be able to create our own legacy instead of working for someone else's our whole lives.

Here's a photo a customer posted of their dinner (unfortunately it appears my wife failed to sauce the ribs before she served it, but we're still learning!):

 

[ShizuokaMark]

By the way, I'd be remiss if I didn't give a shout out to Jeremy (marubozo) for his dill pickles recipe. They're awesome! As luck would have it, most Japanese prefer sweet pickles (as seen in above photo), which my wife makes (also awesome!), but I have insisted on using dills in our baskets. THANKS!

 

[ShizuokaMark]

That's some nice looking pork...

THANKS!!

WHAT??? I thought UDS's pretty much cooked themselves? You mean to tell me all those UDS fans were... Lying?

:mrgreen:

If they were front loading I would have almost no complaints. But maintaining the charcoal baskets and trying to manage meat on three racks at a time is a messy venture, especially when it's 4:30 in the morning when I start and the daytime temps are around 32-34C (>90F). I definitely made the right call going for the CVAP first though.

 

[Pyle's BBQ]

Here is a post on the your Facebook page. I think it is from a customer that had BBQ in the states 20 years ago. The translation is from Bing, so it is some what indecipherable for the English. Posting the English for those of you that are not on Facebook.

"Barbecue with pork back ribs come out and say "baby back" at the American restaurant.
I ate "baby back" for the first time in nearly 20 years or more before it.
Taken by his father and entered the Tokyo American Club.
To the taste of the barbecue sauce to the atmosphere than in Japan but not in Japan, for the first time eclipsed and pulled the soft thick meat was a high school student at the time I was very shocked. Again, while the head is "what the hell!
"Is.
Be eaten once adults, some go to the famous ribs restaurant is now.
Across America, BBQ restaurant in fingers sticky, had also good memories.

But, can't eat in Shizuoka... After all an unforgettable taste.
So, it is reproduced here, Fukuroi in taste, we offer the most amazing.

Is the flavor of the softness of the loin and ribs and sauce are intertwined, will taste the best.
"Baby back" it's representation of the size of the parts of the meat.
Compared with spare ribs, pork baby back ribs are limited even smaller place, so "spare ribs （ ） smaller back ribs" that sense known as became so.
As the taste from now become synonymous with the barbecue dishes are loved. BBQ dinner set in has gotta be sure. Even from the delicious food!"

 

[code3rrt]

I just simply cannot tell if that review is positive or not:doh:.

KC

 

[Carbon]

It's Engrish....

 

[ShizuokaMark]

LOL. That post was from my wife!! (So I certainly hope it was positive, although I don't read Japanese any better than probably most of you!)
She was explaining about baby back ribs and her first experience eating them many years ago.

 

[SuburbSlicker]

Thanks for all the details! I didn't realize it was about $18 for a four-meat sampler. At that price, it's a bargain (for Washington, DC prices at least). I think I need to get some mail ordered.

Looks delicious by the way. Really fun to watch you grow your business. Here's to great days of success ahead for you.

 

[execoll]

Good luck, food looks great. How close is Matsusaka,Mie? I have friends that live there and was curious as to how far a road trip it would be for them.

 

[Uncle JJ]

Outstanding venture! Best of luck to you and your family!!

 

[Carbon]

I don't know what the zoning laws are in Japan but it's so cool to be able to convert part of your residence into a business. I know a good majority of small mom and pop shops operate their businesses in this manner.

As a Happa (half breed) growing up in Japan (Yokohama) for nearly 20 years I have never seen a BBQ joint. I've eaten what they called "bbq" at base cafeterias but they were just boiled meat slathered with bbq sauce....lol...
The nice aroma of smoke from your smokers must have people in the vicinity of your shop wondering what that pleasant, peculiar smell is....)

 

[IslandSmoke]

What an exciting venture in the land of the rising sun! I love Japan :mrgreen: :clap2: Whats the general location of your restaurant?

Wish you the best and tons of happy customers!! :thumb:

 

[Sevengoals]

Good luck and happy days!