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On Sunday, we had our first annual Mardi Gras Gumbo Cook-off.  We were fortunate to have 3 talented gumbo chefs cook their own version of the creole classic gumbo including yours truly.  We had fun doing it and it seems our customers did as well.  Because it was so much fun, we plan to do this next year.  Also we need to do this again so that I can regain my hurt pride as Chris Madere’s gumbo was judged to be the best of the 3 gumbos.  So next year I will make sure that mine comes out the best.

I started this post to talk about how I go about planning how much BBQ to cook for each day.  I have been doing this for a little over a year now and I’ve learned a lot about the business side of a BBQ restaurant.  When I used to cook BBQ for my family or for a party, it was pretty simple to plan out how much meat I need to cook.  Any leftovers are usually quickly disposed of by the family or party attendees taking anything that is left.

Running a BBQ restaurant has been a quite a bit different.  Each day of the week brings in a different number of customers who wants BBQ. I try to have enough on hand on any given night so that the customer can order BBQ.  I cook BBQ everyday because I want everyone who eats my BBQ to get the best BBQ I can provide.  But this presents a challenge in that I don’t want to have too much left over as I cannot use the leftover pork and brisket and chicken the next day.  Some of this is alleviated in that any pork or brisket left at the end of the night is used to make our smokey meaty BBQ chili and our BBQ sandwich meat.

Another factor that complicates the BBQ planning process is the amount of time it takes to cook BBQ. Brisket takes up to 12 hours, pork up to 6 hours.  This means I cannot adjust to increased customer demand by putting more meat in the oven.  I have to anticipate how many customers will want to eat the BBQ for any given day.

So my planning involves cooking a smaller amount of meat during the week and more for Fridays and weekends. My planning is not perfect by any means.  This weekend, we had the gumbo cook-off and a live show. I cooked the normal amount for a Sunday. I did not cook any more meat because I thought the customers would be eating gumbo and therefore not as much BBQ.  But by the end of the night, ALL of my BBQ was gone, along with the gumbo.

So no matter how much I plan, there will be nights when we do run out of BBQ. So if you are planning on coming to the BT to eat BBQ, come earlier rather that later to avoid missing out on the BBQ.

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季節�定ビール�Seasonal Beer

ベルジャン�ョコレート�ョコレートスタウト�Belgian Chocolate Stout

モーニングコーヒースタウト�Morning Coffee Stout

大工ã�•ã‚“ã�®ã�¿ã�‹ã‚“エールï¼�Carpenter’s Mikan Ale

�ん��や���ーレィワイン�Ganko Oyaji Barley Wine

アングリーベルジャンブラウンエール�Angry Belgian Brown Ale

ブラックスモークスタウト（馬車��定）�Black Smoke Stout

クリス�ガーデンホップエール＜�ンド�ンプ＞

ï¼�Chris’s Garden Hop Ale＜on Hand Pump＞

ゲストビール�Guest Beer

ル・フリーク（グリーンフラッシュ）�Le Freak  (Green Flash)

ビッグスウェルIPA（マウイブリューイング）� Big Swell IPA(Maui Brewing)