mfeygin

Dear Zhelder, based on your suggestion, Bourbon BBQ would like to announce that Chris Rogge of CC's BBQ will be joining our Family as of August 1st. Yes, we are absolute ecstatic about this combination and have great expectations . Mike - Bourbon BBQ

Just one more addition - Silver Oak Bistro. For some reason we are not listed on the website but listed in the poster. Because we are all booked for the next 3 days, we have extended the offer till the end of February. It is valid on Sunday to Thursday all day, Fri and Sat from 4 to 6 and 8:30 to close. Not valid on Feb 14th. Thanks Mike

Dear PicnicChef, God bless you. Mike

Hello eGulleters, we are looking for a Restaurant Manager with some fast food experiance. If you have any leads, please call Helen at 201 906 0746. All the best, Mike

Thanks Lima Bean, Chef Gary's original BBQ shack called Pigasus was in Louisville, KY. However the "dry" style (dry rub only, sauce only on the side) is more from Memphis/Oklahoma regions. The pork is just dry-rubbed but not seasoned in any other way. Pickle chips and onions that are served on the side add another dimension. We (Chef Gary) are very careful not to get too much smoke in the meat as it will overpower the product. Some BBQ's season the meat after pulling it, we do not do that as all the meat is made to order and not in batches. There is a shaker with "Gun Powder" on the table that can be used to add saltiness and spiciness to taste. The BBQ sauce is made from scratch in small batches and the sauce should be used if required we do not like to add much liquid smoke to it for the same reason. We do not use gas or electric for heat - just hickory. As far as the rain water, there is not much of it coming off the roof - that is all draining from the gutters. The previous owners installed the hump to keep the water that is coming down the parking lot from entering the building. It seems to be working for now. All the best, Mike

Sure it is, that's why the smiley face. This was a joke but maybe sounded a bit sarcastic. There is as many BBQ's as BBQ Chefs, ours is just different from all the rest. Many people come in and say, I know BBQ, I had it in XXX and YYY and this is not it so it's not a real BBQ. Our job is to educate and hope that customers will like our style as well. Lima Bean, sorry - did not mean to sound sarcastic.

Well, we went -- all 6 of us, arrived at about 7 pm, and the line was to the door. Got in line to order ( luckily most of the people inside seemed to be waiting to pick up their already placed orders). Arrival time to food pick up was about 45 mins. We did sit at a dirty table for most of the waiting time.. maybe posting a sign asking people to bus their own tables would be helpful. I had read on the website about the no paper plates, but having to eat the family feast on paper towels was a bit messy/awkward. We made do by spooning out the sides onto the lids. Each of us had a little lid. We loved the pulled pork, the ribs were good, but very difficult to cut apart with the plastic knives. My 4 year old nephew wanted all the mac and cheese, so we ended up returning to the counter to order another pint of just mac and cheese. The drink refills are great, but it is a bit awkward to return to the counter to ask for refills.. I felt like I was jumping the line. I know this is only their first week, and I will definitely return... I understand there were TWO favorable articles in the Bergen Record this week.. Two concerns... Lack of handicapped parking. ( There is NONE, and it is a decent-sized lot) I asked an employee outside about the lack of handicapped parking and he mentioned that the inspector said they needed it, and the town said they didn't have to include it. Huh? Other concern, the rise in the asphalt near the entrance should be clearly marked ( maybe that is in the works) .. but most people are not expecting that slight hill to/from the parking lot, and several older people were cautioning each other to be careful on the way out... We will definitely be back though ... finished off the evening with a stop for ice cream at nearby Van Dyk's. ( and we did bring our BBQ leftovers home) ← Dear SueWho321. Thank you very much for your feedback. As you can see we are suffering from growing pains that we are hoping to address shortly (I hope). As far as the parking, the van accessible spot and the warning signs for the rise in the asphalt will be done early next week. The employee was correct, the zoning board does not allow any changes to the site plan without the approval from the town, Bergen County and DOT and it takes about 3 month to 3 years to get an approval. The zoning officer did allow for us to get a spot without submitting new plans. Thank you for bringing it to our attention. Hope to see you soon, Mike

Thanks Lima Bean, the combo is actually $8.49 and not $8.99. However the good news is that Chilies is only 5 miles away in Paramus and there is one in KC and NC, LOL. Best regards, Mike

Thanks Tommy, you are absolutely correct. However, our shirts say "BOURBON CNTY BBQ" to make sure that the customers do not mistake us for "Bourbon Street" in the Big Easy. But the real name is "Bourbon BBQ". And if anyone is thinking that this is a chain - it is not. Today was a mixed bag. The Q was pretty good, we had some issues with temperatures but overall not 2 bad. We sold out of all meats by 5:30 but this was over 1000lb of meat. We had some problems with taking the orders and getting the food out, AMEX credit cards, bathrooms, out of printed menus but for a first day it was better then expected. Chef Gary is getting 1500lb of meat ready for tomorrow and we are hoping not to be out before 8pm. After all, the meat from the day before goes into the BBQ beans. I have not tried the Delta Pickles yet, it looks pretty disgusting but seems to be one of the latest trends (not for me). We know that tomorrow will be another day. Best regards, Mike

Dear eGullet Friends, please join us for a Private Grand Opening Party celebration this Saturday 12 to 4. Live Blues Band and BBQ will be served. Please mention eGullet and print this page if you can. See you Saturday, please make sure to find us in the crowd. Chef Gary Needham (Pit Master) and Mike & Helen Feygin (BBQ grunts )

Hi Stacey, glad to hear that all is well in DC land. Chef Gary will be commuting to Wyckoff very soon. Would love to see on Saturday, please let us know if you can make it and we will catch up. Bourbon BBQ will be a part of the Silver Oak family and we are hoping for a late May early June opening. All the best, Mike F.

Stacey, I think we will have to ask Jason to organize a food-relieve shuttle to operate from NJ to DC area. On the way back, you can send us some boiled peanuts and country ham.... Well, I made the front page of the Bergen Record Business section today - http://www.northjersey.com/page.php?qstr=e...UVFeXk2OTgzNjg4 One of your DC friends? All te best, Mike

did this happen? am i thinking about the correct show? CBS Sunday Morning at 9 am? or some other sunday morning show. i'm thinking some other show, which means i didn't tivo it. ← Hi Tommy, here is the info: http://wcbstv.com/food click on the "Texas-Style Cajun Dish" clip. Go Chef Gary!!!!!! ← Here is the direct link http://wcbstv.com/video/?id=90973@wcbs.dayport.com

did this happen? am i thinking about the correct show? CBS Sunday Morning at 9 am? or some other sunday morning show. i'm thinking some other show, which means i didn't tivo it. ← Hi Tommy, here is the info: http://wcbstv.com/food click on the "Texas-Style Cajun Dish" clip. Go Chef Gary!!!!!!

Hi Tommy, the "GROUPer Therapy" clip was on at 8:50am this morning - CBS Sunday Morning News. I have it tivoed and will put the clip on the web. I will also let you know if it makes the CBS News website. All the best, Mike

Thanks Stacy, hope you are doing well in VA. Chef Gary was working in DC area before - so you never know....LOL Mike PS: This is one of the shows that I TIVO every week (the only show on Sunday) - I'm make sure to save a copy...

Please tune in to this Sunday's CBS Sunday Morning show for Chef Gary and Silver Oak's "GroupER Therapy" segment. All the best, Mike

Tommy, not sure what restaurant you are referring to. Chef Gary does dinner and preps during lunch. ← you state that chef gary was not cooking when menton was there. you also say that he wasn't in the kitchen when the poster on the mouthfulsfood forum ate there. what i'm saying is that this shouldn't matter: the kitchen should be able to perform without the chef being there or if the chef is prepping, or whatever, and the chef's absense should certainly not be used as any sort of excuse explaining why someone might not have had a good meal. the poster on mouthfulsfood forum and menton have both posted on their experiences at the restaurant. how can you suggest otherwise? actually, i was translating for hank, on menton's behalf. several people seem to have read too much into posts or accused people of saying things that they haven't, and menton, this time, isn't one of them. i should note that it's rare that a restaurant owner or chef can come on egullet or mouthfulsfood or any other internet discussion group and meet and accept cricitism gracefully. personally, if i were an owner or a chef, i'd stay as far away from these people and their opinions as possible! ← LOL - good point Tommy, you guys make us better serve our customers needs - but it has to be subjective. Remember the comment cards? This is a much better way of getting feedback but not without drawbacks.

PS - we are OK.

Tommy, not sure what restaurant you are referring to. Chef Gary does dinner and preps during lunch. I'm glad Menton liked the food but it was lunch not dinner. I just dont like for people to make comments on something that was not sampled - not a good idea. You always comment on your personal experience, why not have everyone try the same concept?

actually, if one assumes the food is very good and knows the pricepoint one can certainly conclude "the place doesn't look as nice as it should for the level of food and pricepoint." that, i believe, is what menton is saying. ← Thank you Hank, Tommy - thank you for translating for Menton, Chef Gary can lower the price by half and offer some frozen farmed Salmon instead of the Yukon white Salmon on the special tonight. The kitchen door is corrected. The bread is not stale (just warmed Gerbinos Semolina bread) until we start doing the corn bread. We do not get complaints about the price (after the customers try it) we get complaints about the portion size (large) - but you know that. Menton did not try any food directly prepared by Chef Gary - how does one judge? Our lunch items are priced from $8 to $12 - one cannot derive value of Dinner from that - ever.

Ugh. Stencils are sooo early-90's ← Maybe a couple of Disco Balls?

actually, if one assumes the food is very good and knows the pricepoint one can certainly conclude "the place doesn't look as nice as it should for the level of food and pricepoint." that, i believe, is what menton is saying. ← Tommy, I'm with you on the warming of the bread, however in the beginning we polled our customers and found that almost all preferred it to be heated. I had to give in...LOL . Once we get our convection over operational, Chef will start making his corn bread. As far as the decor, any new place that we open, we will hire somesone to spackle the walls - not Chef Gary...LOL The door marks will be corrected. Mike

Thank you Tommy - all points are well taken. As far as the bread, is it the bread itself (this is the Gerbinos Semolina bread that I love) or is it the prep - like heating or something overheating it that is the problem? Thanks, Mike

Sorry to say that we do not serve bread for lunch. The bread is delivered every day by Nick Gerbino - stale - you must be kidding. Good night.