suggestions for restaurant menu

You obviously can't go wrong with meat on an Egg, but there's still probably a good deal of variety to be had. With 4 XL BGEs You have the option of going from low & slow (225-250*F) to searing range 800*F +.

I've always liked Asian menus (Japanese in particular) that offer similar items made with different methods: grilled, steamed, braised, fried, etc. You could certainly do that with beef/pork/chicken. Seems that would also make things easy in the kitchen because your going to have the low&slow items ready way ahead of time and the sears could be done in a flash.

And of course there's always pizza! Pizza from a blistering BGE is heaven on earth. The only drawback is you're going to need a mountain of lump to keep an XL at pizza temp all day/night.

In any case this sounds like a really neat concept. I'd love to hear how it goes for you.

God bless you for deciding to get in the restaurant biz!

My only advice is to start with a limited menu including what you cook best and what is easiest to prepare. You can always add. Taking stuff off the menu (because it doesn't sell, or because that dish adds complications) is never a good thing.

Good luck.
Chris

I love the idea, and am insanely jealous.

I would no doubt have an entree that is called Spatchcock Chicken. On an XL, you could do 3 birds easily and probably 4 small birds. The entree would be a full half of a chicken, therefore making 8 servings at a time. No chicken would ever be wasted as you could use it in so many different menu items as well. So many different ways to flavor it as well. My guess is that it will be a very popular item.

still jealous...not getting any less jealous. Not sure which emoticon means envy, but insert that HERE. Maybe it is :pinch:

I would certainly have appetizers on the menu like ABT's, Fatties, etc.

You could probably put all the BBQ joints out of business nearby if you wanted to.

Nature Boy's comments are good ones. Simple is best. Having said that, and seeing you're in Mexico, how about rabbit or goat?

Paul

:woohoo: :woohoo: :woohoo:
Can anyone else smell that kitchen???

I doubt there is a big need for an elaborate dessert menu, but my kids absolutely love Chocolate Chip cookies after dinner on my pizza stone. Keeping it simple and maybe just offering 1 free cookie for every customer would set u apart. Well, you will already be set apart.

A lot of it depends on your seating and how many turns you expect to do. 4 XLs with 2 tiers is a lot of cooking space but you have to be mindful of the space and time requirements as well as the temperature requirements.

I'm guessing you are going to have other types of heat sources which can give you the option of starting or finishing items on the EGGs which will expand the menu choices.

I'd consider doing some items you can cook in bulk during the day or overnight that could be worked into other dishes at service time. You could also consider larger cuts of meat that are then sliced for service.

You can't beat a steak cooked on the EGG but you would end up devoting all 4 of the EGGs to steaks at service if you have a crowd, which is not a bad thing at all really.

If I were doing it I would have several items with Dizzy Pig rubs on them. But that's just me.

Great idea by the way. Shoot me an e-mail if you have a second. bobby@biggreenegg.com

I agree with Nature Boy come in with a limited menu.

Some friends and I had done some brainstorming a while back and, although we decided to put the project on hold, did come up with what we thought were some pretty good ideas.

We looked at a lot of criteria and cam up with the following. (If my old brain can get this all straight)

1 or 2 selections of steak that would be on the menu every night.

A different type pork selection each night but never more than one.

And then for example;

Monday night t-bone and sliced skirt steak, fresh ham steak and a special including chicken.

Tuesday: t-bone and sliced tri-tip, pork chops and chicken thighs

you probably get the point.

We also felt that keeping the 'sides' to a minimum was smart. Choices of two kinds of potato two green veggies steamed or grilled and salads.

Part of the reasoning was to be able to keep costs low and spoilage at a minimum.

We also thought that having a well advertised special once or twice a week would be acceptable. The nights for the specials would be on Tuesdays and Wednesdays the slower nights in the restaurant world.

The watch word here is KISS Keep It Simple Stupid at all times.

Like Chris said it's easy to add and looks better than taking items off the menu. Keep prices reasonable to insure customers will come and don't get carried away because you have to have a waiting line. Don't add more seats just because. Good luck.

If you're interested in any more gimme a shout. I'll go see if I still have the paperwork we produced.

Sorry this was so disconnected but, I'm just an email away if you need anything cleared up.

Pato

That sounds great...my first suggestion is that you should be "present" in the business... and at present don't know if you could manage that due to your High Finance position in the Stocks Business.

Secondly keep things simple....don't over invest now.....wait 'till you get past the experience curve to do it....you will know precisely what is needed by then.

Thirdly I would advise you to start with a simple and yet diferentiated menu which would be easy since you would be the first egg-oriented Restaurant in Monterrey...Keep it Simple

Fourthly...learn as you go..surely you will have to addapt & change menus & settings all the time as time goes by...

And last but not least invite me to the inauguration :woohoo:

Actually, given how well pork and brisket reheat, why tie up one or two eggs with low and slow? why not load them up with a guru about 9pm at night with the low and slow foods? Heck, if it is done at 9-10am you can hold it for 3-6 hours and be ready for the lunch rush and keep those eggs open.

For an appetizer you could do an oyster on the half shell with butter,herbs de provence, parmesan cheese and cooked on the egg for about 10min -15min

Dallas,Ga
Doug