What's on your 4th menu?

[RG]

I've seen Dave on TV a few times. He seems like a cool cat. I am happy for his success. The garbage lid thing is hilarious! I like it, makes me wonder why I didn't think of that, lol.

[DivotMaker]

You'll see here why I saw the similarity!

[gregbooras]

Hey RG,

Really excellent spread and my guess a lot better then Famous Dave's.

Greg

[RG]

Hey RG,

Really excellent spread and my guess a lot better then Famous Dave's.

Greg

I appreciate it Greg. It was excellent if I do say so myself but I don't know about Famous Dave's stuff. I imagine for a franchise it's probably pretty good. Maybe one day I'll get to try it. Until then, I'll keep doing my impersonation of it

[gregbooras]

Hey RG,

Really excellent spread and my guess a lot better then Famous Dave's.

Greg

I appreciate it Greg. It was excellent if I do say so myself but I don't know about Famous Dave's stuff. I imagine for a franchise it's probably pretty good. Maybe one day I'll get to try it. Until then, I'll keep doing my impersonation of it

I can tell you my Dad really likes the place, me.... not really.

Greg

[DivotMaker]

The only similarity is the picture - not the food!

[Pork Belly]

July 4th and 5th
24 briskets
24 butts
112 Racks of Baby-backs
10 Pounds of Hot links
16 portabello Mushrooms
5 hams
64 1/2 chickens
100 bone in chicken thighs

[gregbooras]

July 4th and 5th
24 briskets
24 butts
112 Racks of Baby-backs
10 Pounds of Hot links
16 portabello Mushrooms
5 hams
64 1/2 chickens
100 bone in chicken thighs

Wow only 16 portabello Mushrooms

Greg

[DivotMaker]

July 4th and 5th
24 briskets
24 butts
112 Racks of Baby-backs
10 Pounds of Hot links
16 portabello Mushrooms
5 hams
64 1/2 chickens
100 bone in chicken thighs

Awesome!  What did you smoke at the restaurant?

[Pork Belly]

Yea, that was at work we had nachos at the house last night. Sold out of brisket and ribs on the 3rd and 4th, haven't heard back on today's number yet.

Don't tease my mushrooms, they are pretty awesome. They would be perfect on a medium rare burger and a pretzel roll, but some folks eat them as a meal.....

6 Portabello mushrooms, scrape the gills and trim the steams
1 cup of olive oil
2 tablespoons brisket rub
1 teaspoon liquid smoke

whisk smoke oil and rub
roll mushroom in oil and filling inside of caps with remaining oil Smoke for 30 minutes at 270 (you will have to adapt the tine and temp)

[DivotMaker]

I bet the restaurant did very well this weekend, with a feast like that!  No teasing allowed, for any of it!!!!  Good to see you all are doing so well!

[gregbooras]

Yea, that was at work we had nachos at the house last night. Sold out of brisket and ribs on the 3rd and 4th, haven't heard back on today's number yet.

Don't tease my mushrooms, they are pretty awesome. They would be perfect on a medium rare burger and a pretzel roll, but some folks eat them as a meal.....

6 Portabello mushrooms, scrape the gills and trim the steams
1 cup of olive oil
2 tablespoons brisket rub
1 teaspoon liquid smoke

whisk smoke oil and rub
roll mushroom in oil and filling inside of caps with remaining oil Smoke for 30 minutes at 270 (you will have to adapt the tine and temp)

Hey Brian,

I wrote down your mushroom recipe and will give it a try, thanks for sharing!

Greg

[Pork Belly]

That's actually the bosses recipe, not mine. The liquid smoke is a bit of a cheat as a boost since the actual duration of smoke is so short.

[gregbooras]

That's actually the bosses recipe, not mine. The liquid smoke is a bit of a cheat as a boost since the actual duration of smoke is so short.

If you don't mind asking, do you like the end result and what if anything would you do to improve it...

Thanks Greg

[Pork Belly]

They are good, I would just prefer it stacked on some meat. I have grilled Portabellos for mushroom & Swiss burgers, these would be better.