Besides using yelp or getting advice from a local the best way to find BBQ is to find the place that looks like the roof is about to fall on top of you when you walk in the building. Try to find a place that has not had a paint job in 50 years with no concrete parking. If it's got all that you found a good place
+1 yeah MattyMatt gonna be an excellent draw of dad for this yung'un lol. Kid will be a Fighterbut level headed so Eastern Philiosophy-like prolly most generally only in Self Defense.
hahaha agreed, wonder if PR will ever have kids, will they be bipolar maniacs or turn the opposite and be a priest or a politician?
I like Memphis BBQ for pork BBQ, especially pulled pork.
I was there last weekend, and my buddy (who lived there 25 years) had me try something called BBQ spaghetti. It sounds gross, and
I was hesitant, but the shit is really good. We had it at the place that invented it... and now a lot of places around Memphis offer it.
http://thedailysouth.southernliving.com/2015/03/20/barbecue-spaghetti-a-memphis-icon/
In Memphis Barbecue: A Succulent History of Smoke, Sauce, and Soul (2014), Craig David Meek dug into the history of this local icon. It was invented by Brady Vincent, a former railroad cook who opened a barbecue restaurant called Brady and Lil’s. When Vincent retired in 1980, he sold the business to Frank and Hazel Vernon.The Vernons moved the restaurant to its current location on Madison Avenue and renamed it The Bar-B-Q Shop, but they still make barbecue spaghetti using Vincent’s original recipe.
The Bar-B-Q Shop, Memphis, TN
The exact formula is a tightly guarded secret, but the base for the dish is actually cooked in the pit for up to 12 hours. Though it has similar tangy notes, it’s not the same recipe as the reddish-orange sauce that dresses the Bar-B-Q Shop’s pork sandwiches. (I got that much out of the waitress during my visit before she clammed up.) That base is thoroughly blended with thick, soft spaghetti noodles and big shreds of pork that have a great smoky bite.
In Memphis Barbecue: A Succulent History of Smoke, Sauce, and Soul (2014), Craig David Meek dug into the history of this local icon. It was invented by Brady Vincent, a former railroad cook who opened a barbecue restaurant called Brady and Lil’s. When Vincent retired in 1980, he sold the business to Frank and Hazel Vernon.The Vernons moved the restaurant to its current location on Madison Avenue and renamed it The Bar-B-Q Shop, but they still make barbecue spaghetti using Vincent’s original recipe.
The Bar-B-Q Shop, Memphis, TNThe exact formula is a tightly guarded secret, but the base for the dish is actually cooked in the pit for up to 12 hours. Though it has similar tangy notes, it’s not the same recipe as the reddish-orange sauce that dresses the Bar-B-Q Shop’s pork sandwiches. (I got that much out of the waitress during my visit before she clammed up.) That base is thoroughly blended with thick, soft spaghetti noodles and big shreds of pork that have a great smoky bite.
I turned down the offer. I agreed to take the 30k and stay at current employer for another year. Other benefits I negotiated into this include additional training budget, extra bonuses for my team, increased mileage rate for me when I have to go to the office, extra vacation, and some other little perks.
Ex-boss at Petco was cool with it, he said to contact him next year and hopefully something is available and we can re-open talks. He seemed sincere.
Ex-boss at Petco was cool with it, he said to contact him next year and hopefully something is available and we can re-open talks. He seemed sincere.
Sweet! Smart move IMO! Continued success to you sir...
Thanks. At the end of the day it came down to the fact that my current job is more aligned with what I like to do on a day to day basis. And I get to do it from home in Alabama instead of an office in Texas.
As soon as they got the money comparable it was a pretty easy decision, especially considering I genuinely feel I left things on good terms with Petco and could reopen talks with them in one year if I want to.
Thanks
One thing I'm sure of is I got the best possible offer from each side. I negotiated hard, and was in the rare spot of being in the position of strength, with leverage, on both offers. Of course you risk burning bridges doing that, but if you can pull it off tactfully, you'll be surprised how much room employers actually have to move if they really want/need someone.
