Tritonman

Just wondered,,,
Has your walk in traffic increased following the "Best of" voting ?

I went to 407 BBQ last Thursday and it was packed as always. Best Q in N. Texas!!!

Just saw this post. Yes it appears to have, but it's kinda hard to tell. We've never peaked out yet in 3yrs. I just know we're slammed at lunch & dinner, and very busy all day.

Fridays & Saturdays are chaos. Have a 12 burner stove being delivered this morning, as we ran out of cook room on our 6 burner. We started doing french fries (something I never wanted to do), so our menu continues to grow.
Our plaque will arrive either today or tomorrow, and they made us a custom window decal which should arrive in about a week.

Cooking for an army of people doesn’t sound fun best of luck tman keep up the good work

fries are a money maker. specially if you top them with brisket and cheese.

Exactly!!!

New stove in and already getting used.

That part is coming soon. I don't want a cheap queso, so we're working on a few recipes. Weather is about to cool off, so brisket chili will be added again soon. Chili cheese fries might sell?

damn straight it would. Eskimo Joe's had built a business around it. Have a buddy from HS franchising the new Coney Islands in Texas. they added fries to the menu (never had them in tulsa). he said why not, we already have chili and cheese.

Let me know when you want me to fill that first order for Alabama White BBQ sauce.

Not a fan of cheese fries.

I also noticed that you got the 407 BBQ sign on the off ramp Gas/Food marker sign.

It looks good.

has the dream turned into a nightmare yet ?

Do you use pinto or kidney beans in the chili?

or both?

Hey BigBob, off topic but have you ever ate at El Tap in Stillwater? There's 2 of them, used to be so good.

after my time. I never ate "good" mexican in Ok when I lived there.

I would bet you never ate good bbq up there either. I have never found good bbq in Ok

it's thin but getting better. Burn Co. in jenks is legit as is elmers in tulsa.

Big earls in edmond, downtown Okiecity both had good restaurant tye Q, the one on west reno had lousy service. 10th and 35 on the sw corner was a white house converted to BBQ joint, best I ever ate in the state. He is probably still there, forgot the name.

Can we please get this back to 407?

407 the second best thing you ever put in your mouth.

Man, I'm a commercial genius.

No, OP asked a question and it was answered. So at this point we can talk about what we want. How bout them cowboys!!!

Today's late lunch at the 407 was - as usual - E X C E L L E N T ! ! ! !

M E A T ! ! !

Damnd!!!!!!
Seems like the better 407 gets, the older and farther away I get......

Your queso should be cheddar and grated in house like taco casa does.

Are you going to use fresh cut potatoes for French fries?

No, I wanted to do only that but the prep and time it takes just isn't in the cards, so we held off on fries until we found one as close to handcut as you can get. It's a 3/8 cut and skin on, and almost like it was fresh cut.

Sorry I didn't have much talk time yesterday Dan, it was our normal chaos. That young lady I was meeting with when you left is with Farmers Bros and she was there fr a photo shoot. They want us in their 2020 calendar, however when I came back out in my banana hammock speedo, I didn't realize they wanted photos of the restaurant. Awkward

Picked up dinner the other day, seen the parking lot is being updated with fancy parking lot lights. Looks great tman

nothing wrong with frozen fries. people love them.

I thought T-man was preparing for a flood by putting out crappie condos in the parking lot.

No worries T-man - It was a fight driving back to McKinney, I got home and took a 1.5hr nap. (full belly)

I hate them

I like crinkle cut, tater tots or onion rings.
You should do onion rings instead of fries.

that's why I like braums. crinkle cut rules.

What do you do with the need for a 12 burner? Be careful about growing menu too big. Growing it out can adversely affect overall quality. Congratulations on your success so far!!!

You gotta watch the potato. If left unchecked they will take over and then turn on you. Ask the Irish.

The volume of sides we need. We make sides fresh each day, and our output volume has doubled. We use a tilt skillet every morning for 80lb mac&cheese a day, and on Friday & Saturday's we make a double batch. Our sides we make each day are Green Chile Cream Corn, Green Beans (we make the stock first then add the beans), Pinto Beans. Baked Beans don't hit the range, but do go in a convection over (we have 3 of them).
We will soon start having brisket chili as well. We do have a large menu, but we have grown it slowly and managed to control waste by re-purposing the same stuff we use elsewhere.