Happy Days on TV!

[Happy Hapgood]

Very Cool indeed! Good Luck!

 

[zane2015]

Wish I could have had some real BBQ when I was there. Congrats on the success.

Semper Fi. I could have used a Q joint at MT Fuji, or Camp Schwab on the rock….but I sure did enjoy eating my way across the West Pac regardless. Im getting ready to do a batch of Korean kimchi soon as the napa cabbage has just shown its face in CT this week. What an incredible part of the world to dine in courtesy of the Corps.

 

[Wickedcajun]

Congrats on a great and successful venture... Hope you get them all hooked on American style Que... Like they got me hooked on sushi...

 

[bassandbeer]

Are you cooking all your 'que on a UDS? That's awesome!

 

[Gore]

Hi Mark, That is really cool. I would expect such a place to take off. You appear to offer a unique American product at a very good price. Congratulations!!!!

 

[ShizuokaMark]

Are you cooking all your 'que on a UDS? That's awesome!

I am! But I'm soooo ready to step up to something a little less labor intensive.
It puts out great product and is surprisingly efficient, but for me to take the business to the next level, i.e. doubling seating capacity and extending hours to lunch and dinner every day, I really need something larger and easier to train someone else on. Unfortunately the commercial smokers such as CookShack and Southern Pride have voltage issues and the high end "backyard" units like Humphrey's, SpiceWine, etc. are very expensive to ship. Fortunately I've found a metal works guy here so if I can find a good set of DIY plans or if one of the U.S. builders wants to take a much needed vacation (hint hint hehe) maybe I can get something built this year.

 

[Jason TQ]

Man that is really awesome.

Also if you want to make the video even more fun turn on the youtube closed caption (CC) :-D.

 

[mchar69]

I was thinking today to make a thread about what happened to the guy in Japan who
opened a BBQ joint..
Are you reading my mind?
Nice job! Send more pics!

 

[landarc]

You didn't speak Japanese, you shoulda spoke Japanese!

Nice coverage and good to see you are doing well

 

[cmwr]

Maybe in 20 years there will be a BBQ joint on every corner like there is Chinese restaurants here. Congrats and good luck!

 

[cmwr]

I am! But I'm soooo ready to step up to something a little less labor intensive.
It puts out great product and is surprisingly efficient, but for me to take the business to the next level, i.e. doubling seating capacity and extending hours to lunch and dinner every day, I really need something larger and easier to train someone else on. Unfortunately the commercial smokers such as CookShack and Southern Pride have voltage issues and the high end "backyard" units like Humphrey's, SpiceWine, etc. are very expensive to ship. Fortunately I've found a metal works guy here so if I can find a good set of DIY plans or if one of the U.S. builders wants to take a much needed vacation (hint hint hehe) maybe I can get something built this year.

Could you gather up some bricks and mortar and build a brick BBQ pit?

 

[tish]

How great that you're on the only Q place in your immediate area. Get 'em hooked! Congrats! :clap2:

 

[THoey1963]

Glad to hear you are doing well Mark. I agree, maybe brick, mortar, and some steel and build you an earthen pit. Or find a welder and maybe build some pits like they have at Snow's BBQ.

 

[ShizuokaMark]

Bricks and mortar

I've certainly thought about that, but there are drawbacks. First, you need a good set of plans. You can't just build a box and lay grates on it. I need to be able to have decent control over temps and airflow. More importantly though, I need to consider the heat source. Most pits built like that are fueled by firewood which needs to be tended regularly. I think most of the places that use that type of unit have a dedicated person who operates it. I don't have that luxury. Yet.

 

[chicagokp]

Very cool! Love that you're cooking on a UDS though. That's awesome! :clap2: