Drove by the lot today, and there is now a JMueller banner draped over the previous wood signage...
I'll be there on 9/26 with friends.
And yet still no photos.
OK, opening at 10 am on 9/26. Any idea on what will be the menu the first day?
And perhaps am amuse bouche of a creamy asparagus mousse.
This just in... talking on the phone with JM / SJJ as I type this out. Yes, I'm name dropping. Deal with it, bitches.
Propane tanks that heat the water has to be mounted to the trailer but need to be 36" away from the back door... city of Austin recently changed the specs on this code. The specs they gave him were apparently changed mid stream & after his trailer was built.
Asked about the other rigs around town that are inside of 3' & they said the new reg will fall on them for the new inspections.
Spillar is going to make a change to the trailer (custom made in Mississippi) & this will allow them to get a reinspection on Tuesday. He can't do a soft open / break in for friends on Saturday or Sunday & then for reals on Monday, because he had to send the whole trailer up to Spillar.
The city only inspects on Tuesday & Thursday. If he's approved on Tuesday, he will be ready & serving on Thursday. If he's approved on Thursday, he's going to be rocking & OPEN on Friday (can't miss a Friday).
Days & hours are going to be straight up Monday through Saturday, 10 til '4p (or until sold out). He can fit 38 briskets total & when he removes one from the rig, he "backfills" with other product.
This is obviously a big shot in the foot as he's got plenty of product scheduled to deliver & of course bills to pay as well... kids to feed (yours,mine & his own), etc. I'm assuming from the conversation that he's got some financial backing to get this operation up & running.
On average, his smoker is going to start with brisket in the # above, NO chicken, 100 lbs of sausage (coarse type, real hog casings), about 50 lbs. or so of "beef short ribs" (chuck, but he said they do have the big hunk of meat on it) & 2 cases / about 70 lbs. of Saint Louis Short Ribs. Turkey breast - somewhere between 20 & 30 lbs. This is the DAILY menu.
Undecided: Pork chops some random day during the week.
Friday will see Prime Rib, 4 rolls - about 52 lbs.
Sides are typical. All home made. Beans, Potato Salad (mustard & mayo) & Cole Slaw (chipotle style) & Baked Squash (cheese & butter).
Saint Arnolds beer will be out there the 1st week serving up free libations.
Interesting comments as well, re: Franklin, is that he's absolutely wishing Aaron much continued success however he's also never had the opportunity (time, availability, whatever) to sample any of Aaron's stuff.
It was a great phone call & I could sense a lot of frustration & excitement combined into one bundle.
BTW, here's the rig (as seen from the link above):
John wants to have as much Shaggy represent as possible on the day he opens & does indeed want to host a "Shag friends & family only" event on a Sunday to show his appreciation for us being such heavy followers.
I'm assuming you didn't read the "why" portion in my post? Yeah, the 3' limitation for the propane tank is probably a good thing. To change that up on him inside of the time between providing the specs & his completion is irritating. Apparently the tanks have to be unified with the trailer somehow & can't simply be placed on a few concrete pads.
I guess if someone wants to make some coin they can can travel around to all the trailers & offer a service to weld up a propane stand that would be connected to the frame or tongue (& then unbolted for movement in case it is too restrictive to the trailer actually being hitched up & moved). Also, I don't know if something as simple as a welded rig that is pretty much unmovable (or too heavy to move) with long enough hose would be acceptable. Maybe it's the hose being separated from the trailer frame that would get it in trouble, dunno.
Can we get a re-listing of anyone that is intending to make it for the Thursday opening (provided that is the edited correct date)?
So far, I'm going to be back in Austin from Saturday through Thursday night or Friday morning... Whom else has it on their radar?
I'm in for Thursday. Will have 2-3 friends with me. If it's Friday, can't make it.
Thanks for posting menu!
great news!! I wasnt going to be in town until Tuesday. Thanks City of Austin!
but seriously, $#@! off City of Austin. More brisket sooner.
Still in. Three to four people. It depends if escorts will accept brisket cut from the point as payment.
Please take note that I said on "A" Sunday... not the 1st one after he opens. He'll have to sort out the new operation first & then get a few other things in order as well.
But it is in the works if we show well.
Wish I was in, but we won't be back in town until the Friday afternoon before the OSU game (14th). Good luck!
Please take cards. Nothing pisses me off more than places that only take cash.
Sometimes the City of Austin just sucks a big $#@!! (NTTIAWWT)
wow, congrats. i think the location will be great too for business. especially with the hipsters and also those of us like me who live and work in south austin. it will enter the rotation if the lines aren't as bad as franklin. either way, i'm there in early october.
Another $#@!in' bull$#@! trailor. $#@!!
There are like a million $#@!s in Austin. How you gonna feed a million $#@!s with a trailor?
I don't eat barbecue for $#@!in' breakfast, and I don't wait in two-hour lines outside a $#@!in' trailor.
Get your $#@! fixed, Austin.
I haven't fired up the smoker in almost 3 months - it's been so hot and dry. Looking forward to someone else doing some top notch cooking. Last cook I did it was so windy it ended up like jerky.
Just left JM's next door neighbors house... Had lunch. More later.
Came back down to Drippin' after being in Dallas for the past 26 days or so. Got an invite from JM to swing through Taylor on the way down & hang with the neighbor & them (apparently this is a common weekend deal they have going). It's the neighbor's rig - he's a welder by trade - but John has it dialed in (to perfection, I might add).
We talked about the trailer & the new propane tanks will be placed on the ROOF of the sales trailer. It was the fire marshal & not health that red flagged the rig.
The meat had an awful lotta finger pokin' to check for readiness & I didn't see a probe used to check internals, etc. I'm 100% sure, however, that for his meat @ the new operation that he'll be doing everything within the required guidelines of the City of Austin's health inspection. Guaranteed.
I asked JM if he'd mind being in pics that got posted online & he said "no problem". I was able to sample some of his excellent man meat.
1st up, Pork Loin.
He said the briskets got placed @ 10a & his stuff comes from a local meat packer in Taylor (same will be used for the new operation). Snack time was around 1730... definitely falls under the heading of "hot & fast" in comparison to others who go for 10+ hour smokes.
Came off the horizontal heat & was heavy wax paper wrapped for a brief layup into the horizontal; about 20 minutes max, I think.
I got the 1st sample - burnt ends FTMFW. Everything was friggin' awesome. Stuffed my freakin' gills. Suffer, y'all. Suffer.
10 pics per post limit, so continued below.
Pic # 1 & 2 from the post above were with my 8.1 mpx Fuji... & then the batteries crapped out. All the other pics came off my CrackBerry...
BTW, re: the inspection, again... not 100% guaranteed, however he's cautiously optimistic. That's about all I can say for this part of it.
& In case anyone asks, the smoker shown is not the one he'll be cooking with. It's his neighbor's rig & he doesn't do any competitions; for personal use only.
Meaning there's not much else TO say.That's about all I can say for this part of it.
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