BBQ Chop Shop

[gen70]

I did some electrical work at an Olive Garden in OKC back in about 1991 and I will never go back.

[pickles]

Sorry, just messing with you. The owners happen to be personal friends. They are very small operators on a very tight budget who can't afford to keep an overstock. Try any other of the small operators when it comes to restaurants that specialize in meat dishes. Tom's on NE 10th, for example. It has been known for years that they only stay open until the meat is gone. That is true for a lot of BBQ restaurants and small stands.

This is true for many bbq stands and joints throughout the south, and that's what this place is, essentially.

Additionally, this is the only bbq place in town where I don't feel like I'm getting ripped off or buying something I could easily beat in my backyard.

[rcjunkie]

Called them on Sat at 2:00 PM to see if they could hold any cake for us since they've been out of it when we've went before and that's just about the main reason we go. They told my wife "We can hold it, but we may not be open because we may run out of food". WTF, really? Sat afternoon and you're going to run out of food? Pathetic. So we get there at 5:30 PM and sure enough, they're closed (we had to try, it was an early take-dad-out-for-Father's-Day meal and he wanted to eat there, so we gave them a chance). Not going there again if they can't run it right. We've been there 3 times and each time, they've been out of something, so I don't think I'll give them any of my money again if they can't get their s*** together...

So we go to OK Station (father picked them because it was his Father's Day celebration meal) and they're out of pulled pork. Again, WTF?!?! Places did *not* used to run out of food and the sheeple just accept it. Sadly, we did have to accept it since the parents did not want to try to find another restaurant that was hopefully more professionally run than these 2 (I was ready to leave and tried to get them to, but they just ate pork tenderloin instead). Not me, not anymore, I'm walking out of places that run out of food, getting tired of getting half-a**ed service...

:

It's obvious that your not self employed and have never worked in the food business.

[Bigrayok]

It is common for world famous restaurants to run out of food or only serve a certain number of plates of a meal in an evening. I have seen this occur in New Orleans more than once. Some restaurants close early when they sell out of certain foods. When the first City Bites opened in Bethany they ran out of stuff a lot at first. Running out of food is not unique to BBQ Chop Shop.

Bigray in Ok

[TheTravellers]

It's obvious that your not self employed and have never worked in the food business.

Apparently it's not that obvious since you're wrong.

[TheTravellers]

It is common for world famous restaurants to run out of food or only serve a certain number of plates of a meal in an evening. I have seen this occur in New Orleans more than once. Some restaurants close early when they sell out of certain foods. When the first City Bites opened in Bethany they ran out of stuff a lot at first. Running out of food is not unique to BBQ Chop Shop.

Bigray in Ok

Interesting, since we've been to NOLA many times and have never been to any restaurant that has run out of food (and we've eaten at all levels there - $$$$ to $). Even a month after Katrina, the restaurants that were open didn't run out of food and close early - they were open limited hours on a limited menu, but none of them ran out of food and closed earlier than their stated hours.

[TheTravellers]

One point you may have missed; it is their business to operate as they want. Now you know what the deal is and you don't have to go there, but don't criticize them for running the business the way they want. Go open your own business and see how you end up running it.

Sorry, but if they open a business that depends on the public coming in and buying their goods, they have a certain responsibility to that same public... Yes, they can operate it as they want, and if people don't like that, then they don't go there - simple as that.

[bradzilla]

Sorry, but if they open a business that depends on the public coming in and buying their goods, they have a certain responsibility to that same public...

I'm not sure what happened in your life that makes you have a mental breakdown over a restaurant closing early, but....


Let.it.go.


Just think, if they wouldn't of closed early then you wouldn't have anything new to work through with your shrink this month.

[TheTravellers]

I'm not sure what happened in your life that makes you have a mental breakdown over a restaurant closing early, but....


Let.it.go.


Just think, if they wouldn't of closed early then you wouldn't have anything new to work through with your shrink this month.

You're still an idiot. I let it go a long time ago, I just had to answer all of BBQ Chop Shop's friends and apologists that keep trying to convince me they're running the restaurant the right way and to dispel things people make up about me. Like this post - there was no mental breakdown, no shrink, nothing except being pissed off about it for a few hours and then deciding never to go there again. BTW, your spelling and grammer suck in both your posts (yep, resorting to lame grammar flames, like I said, I'm an ass), pick up Strunk and White sometime and read it...

[bradzilla]

nothing except being pissed off about it for a few hours

I'm not sure what happened in your life that makes you have a mental breakdown over a restaurant closing early, but....


Let.it.go.

You misspelled grammar, btw.

[alan]

Sorry, but if they open a business that depends on the public coming in and buying their goods, they have a certain responsibility to that same public... Yes, they can operate it as they want, and if people don't like that, then they don't go there - simple as that.

you are correct; to an extent.

they depend on selling their product in order to make money. the product they have chosen to sell is hand made from fresh ingredients and smoking meat takes hours and days. could they make enough to satisfy more business that they could reasonably expect? sure, easily. but what happens when they don't sell it all? yup, they lose money.

i am not sure if you are aware of the tax burden on small business. or the number of years it takes to actually start making money. or that most small business people work for pennies an hour. in order for a small business to survive and be around long enough to even consider making money, they have to watch every dime.

planning to have enough product to satisfy the need is both an art and a science (with a little bit of intuition thrown in). sometimes you make the right call, but most times you either have too much or too little. correctly prognosticating the daily and hourly ebbs and flows of demand is ridiculously hard.

go easy on your neighborhood merchants, be forgiving. every day is a learning experience. provide positive and constructive criticism to help them in their process. we want our neighbors to do well and sustainable local business are good for everyone.

[ck76]

I got an idea when they run out of BBQ,they could make T-BONE steaks or fry some catfish,until the BBQ IS ready..

[okyeah]

wanted to try this place for lunch but it was closed today. Apparently there are carpet problems..What's the deal Jimbo? When's it going to be open again

[RealJimbo]

wanted to try this place for lunch but it was closed today. Apparently there are carpet problems..What's the deal Jimbo? When's it going to be open again

Sorry, but I have not heard. I'll try to find out.

[bluedogok]

This is true for many bbq stands and joints throughout the south, and that's what this place is, essentially.

Additionally, this is the only bbq place in town where I don't feel like I'm getting ripped off or buying something I could easily beat in my backyard.

A bunch of the lengendary BBQ places here in Central Texas are that way and have been for many, many years. There is one place (Snow's in Lexington) is only open Saturday mornings and runs out of meat about 11AM, if you want some from there you get there early.

I got an idea when they run out of BBQ,they could make T-BONE steaks or fry some catfish,until the BBQ IS ready..

The minimum time to smoke most meats varies from a few hours (sausage) to 8 or more hours for brisket, if you cook it quicker you probably wouldn't like it much.

[TheTravellers]

You misspelled grammar, btw.

Ha, busted. Only once, though, got it right the other time. That post was dashed off in a hurry, obviously.

[TheTravellers]

you are correct; to an extent.

they depend on selling their product in order to make money. the product they have chosen to sell is hand made from fresh ingredients and smoking meat takes hours and days. could they make enough to satisfy more business that they could reasonably expect? sure, easily. but what happens when they don't sell it all? yup, they lose money.

i am not sure if you are aware of the tax burden on small business. or the number of years it takes to actually start making money. or that most small business people work for pennies an hour. in order for a small business to survive and be around long enough to even consider making money, they have to watch every dime.

planning to have enough product to satisfy the need is both an art and a science (with a little bit of intuition thrown in). sometimes you make the right call, but most times you either have too much or too little. correctly prognosticating the daily and hourly ebbs and flows of demand is ridiculously hard.

go easy on your neighborhood merchants, be forgiving. every day is a learning experience. provide positive and constructive criticism to help them in their process. we want our neighbors to do well and sustainable local business are good for everyone.

I'm aware of all the potholes, trips, traps, etc. that are lying in wait for all small business owners, especially start-ups. Most are lucky to survive a year or two. So how do all the other single-owner restaurants handle it? Most seem to do a fairly good job at it, maybe BBQ Chop Shop owners should see what magical algorithm other places use and try that... I'm all for small locally-owned businesses, but if they're unreliable, unstable, whatever, I'm just not going to go there because there is most likely another place that occupies their niche that I can go to that will be open, have whatever I want in stock, etc.

Someone else I know tried to go there last Sat night (7/3) and they were closed again. If they keep doing that, people will stop going by because they're not sure they're going to be open, and their business might just trickle away as a result. I'd like them to stay open, but won't be surprised if they fold.

[TheTravellers]

A bunch of the lengendary BBQ places here in Central Texas are that way and have been for many, many years. There is one place (Snow's in Lexington) is only open Saturday mornings and runs out of meat about 11AM, if you want some from there you get there early.


The minimum time to smoke most meats varies from a few hours (sausage) to 8 or more hours for brisket, if you cook it quicker you probably wouldn't like it much.

Difference between Snow's and BBQ Chop Shop is they're established, people know that about them, and it's probably every Sat morning at about 11 AM they run out of meat. BBQ Chop Shop has no such regular schedule of when they run out, it's semi-random times (although Sat afternoon appears to be a regular thing now), so it's just chance that they'll be open when you get there. That's frustrating.

[rcjunkie]

Novel Idea, BBQ Chop Shop, Phone Number 842-CHOP. Ring Ring--Hey do have any_______left and what time will you be closing.

[SoonerQueen]

I like the food at the Chop Shop. This is not directed at them, but if you set certain hours of business, you stay open till closing time every night, and you make enough food during the day so that it lasts. You lose the trust of customers when they make a special trip to eat at your restaurant and find it not open. The Sonic by my house sometimes closes a little early. It makes me mad to make the effort to get there by closing and they close early.

[rcjunkie]

I like the food at the Chop Shop. This is not directed at them, but if you set certain hours of business, you stay open till closing time every night, and you make enough food during the day so that it lasts. You lose the trust of customers when they make a special trip to eat at your restaurant and find it not open. The Sonic by my house sometimes closes a little early. It makes me mad to make the effort to get there by closing and they close early.

Again, someone with no retail or restaurant experience as an owner. My mom owned and operated restaurants for almost 45 years, it's next to impossible to know what items are going to sell, so you can't always make or cook enough of a said item to make sure you don't run out.

[bradzilla]

Again, someone with no retail or restaurant experience as an owner. My mom owned and operated restaurants for almost 45 years, it's next to impossible to know what items are going to sell, so you can't always make or cook enough of a said item to make sure you don't run out.

The travellers guy is a lost cause; he doesn't understand LIFE.

[rcjunkie]

The travellers guy is a lost cause; he doesn't understand LIFE.

True, I guess I would feel the same as he if I didn't mind a BBQ Joint the smoked tons of meat on Monday and kept re-heating it the rest of the week.

[kevinpate]

Rumbles and grumbles aside ... how's the brisket at this place?

[rcjunkie]

Rumbles and grumbles aside ... how's the brisket at this place?

IMO, a little dry and chewey for my taste. If your ever in the area and looking for BBQ to go, try GFF Foods at 12th and Santa Fe in Moore, excellent flavor, always tender and moist.