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thunderlounge

Certifiably Surly
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Everything posted by thunderlounge

  1. As well it should. It was shit.
  2. That Dr Pepper Blackberry shake tho.
  3. That shouldn’t happen, if you believe the releases from the front office. You play everyone over the course of 2 seasons, then flip. After 4 seasons you will have played every team home and away. If that is to be believed, then every year your (non-protected) slate of 6 will change from the year before. Meaning (allegedly) that there won’t be repeats in back to back years for your non-protected 6 game schedule.
  4. What? You wanna take away “corch” from our vocabulary while you’re at it?
  5. Damn, now I want taco tico.
  6. That Hawaiian named one you linked is a start. Is that the style of pit in your crosshairs? If so, you could maybe work 2 of that type into their "war wagon" example? https://www.easttexassmokercompany.com/the-war-wagon-bbq-concession-trailer Shown with a 1000gal, 15ft length pit. Swap that for the rotisserie style, if that's the preferred pit style. Either way, They can rearrange to get enough cooking capacity for "max", and still be able to handle "average" with one pit lit off. There's more added to that one than you need, like I don't think you need the actual concession stand equipment, so there's room to customize/pare down as needed. The warmer, fridge, prep space, shitter, sinks, etc could be of value. Something in that ballpark would work for both away and home, and playoff events as well. The range may not be needed, or maybe they have another type with less stove burners and more griddle space. Or a grill/griddle type deal. Not sure if the ovens would ever be useful, guess it depends on what you've got on the menu. But for that many people, I guess it opens up some other menu options that might help. (Biscuits for an early game, desserts, whatever.) The additional space/functionality may prove quite useful on away games. More space for storage, etc, since you'll have to take whatever with you. With the generator, you can keep the meat in the fridge while traveling. And if the concession/serving space is rearranged into something more useful, maybe 2 fridges, and 2 warmers would work better? Smaller ones just use half? Sorry, just spitballing again, and going off what you've mentioned as needs/wants. Seems like a lot of fun. Even being a shitload of work, it's a labor of love. I think you could maybe get by with 4 people running that setup. 2 with main focus on pit(s), 2 with main focus on handling the pre/post cook stuff as well as the in-between stuff. Not that more help wouldn't be appreciated, but at least it isn't quite to the level of needing an army of support just yet. I can see the potential you're looking at, and I think you're headed in the right direction. First is getting the costs (overall, in the long run) down, which even with something like that big ass war trailer, seems quite probable in a shorter time-frame than not, given your big picture numbers on food cost. With the difference between the actual food cost and what it costs fully prepared, you seem to have a nice window to play with to get that difference moved to your own setup. Whatever you do, whomever builds it in the end is definitely going to showcase it. I could see it being one of those things people look for, see it on the road and know Surly is headed out to fuck shit up. As Sheriff Buford T Justice once said, "That's an attention getter." And your idea here has exactly that potential to grab attention and draw eyeballs. That's what can lead to additional sponsors, further helping to curb the out of pocket front. I dunno, I'm pretty excited for y'all to be growing and able to be talking about doing something like that. Things have come such a long way since way back. When the Co-Op statues were the big talk, who'd have thought such a collection of miscreants would end up where things are today.
  7. That sucks. I bet he’d be a lot of fun at a tailgate.
  8. When did we start talking about Travis Kelce? Spot on, though.
  9. Something like this, perhaps? That’s dual 108” pits, with individual fireboxes and warmers. One 108 will fit 75-100 racks of ribs. And idea like that with 2 big pits could work well, as you could light off one or both, depending on need. Need a second trailer for prep/serve/storage. However, maybe that would work better? You could then have better options for laying out the trailer and making it more functional, without having to work around the pits/grill/griddle/wok/air fryer/deepthroater. Just spitballing ideas here, on a fun topic
  10. That's better. I have standards. (note: not saying they're necessarily very high, just sayin)
  11. Do they make a bigger one, but similar setup/functionality? Something maybe in the 84 or 108 range? Space/capacity and time seem to be the biggest drivers. @luke duke is getting there. That’s a kick ass trailer rig, but is it big enough? I’m not sure, honestly. I think a bigger smoker, duals would be swell, would be better. Then a second grill/griddle/sink/storage trailer. Isn’t as ideal as all in one, but I’m sure they can build something very similar to that, but with longer/dual pits.
  12. I thought the same thing when watching SNF last night, and they were showing Kansas City’s ST Coordinator. ”Why can’t we do that too?”
  13. Pretty much. I still had a laugh, as their logo stared at me.
  14. As I sat there watching this, wearing a pair of Russel shorts. Front office owes us one on this. This (the bold above) is where a big chunk of money is being left on the table. It won't be in the next few seasons, but it's coming before long. They just have to figure out how they're going to do it, and whether they can do it before or after the "new league", or whatever we're calling it today, finally emerges.
  15. Vic in the wild!
  16. I’ve done worse, probably.
  17. I have a combo. It’s a ninja, and is an indoor grill/griddle/air fryer. Base heater element is the grill, griddle fits on top of that, then the fryer basket sits on top of the griddle. I like it overall. Wasn’t sure at first (it was a gift a few years ago), but it’s been pretty good. I’ve made all kinds of shit with it. Of course as you can imagine, it’s possible for it to get a tick messy, depending on what you’re cooking. Anyway, I’ve done grilled type stuff (brats, chops, burgers, chicken, etc), smash burgers, breakfast, enchiladas, casseroles, whatever. And that’s just the grill/griddle. Air fry stuff has been wings, corn dogs, mozzarella sticks, fried chicken, fried chops, and stuff like that. For two, it’s really pretty good and very versatile. There’s a slight learning curve, like heating up something with a sealed cover (like a tray where you peel back a corner to vent) that can get sucked off (ha!) from the convection. So extra caution, use foil, wrap tight and poke a hole, etc. There may be better, but this works well and no real complaints.
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