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Our Town Ripon: J's BBQ

By Clip Syndicate
Our Town Ripon: J's BBQ

http://eplayer.clipsyndicate.com/view/12513/7045462 Video: Our Town Ripon: J's BBQ
Our Town Ripon: J's BBQ
http://chic.clipsyndicate.com/video/playlist/12513/7045462?cpt=8&wpid=2637 Tue, 15 Aug 2017 14:30:28 +0000 Our Town Ripon: J's BBQ Our Town Ripon: J's BBQ http://chic.clipsyndicate.com/video/playlist/12513/7045462?cpt=8&wpid=2637 WFRV we will be right back. >>> it is time for our town wisconsin proud. a new destination this week is ripon. >> brittany: people come from miles around. >> millaine: jason chaffetz barbecue offers texas inspired wisconsin food all with the letters j. >> my name is jen. >> i'm susan. >> man, that kid is incredible. >> he has cerebral palsy. we are full time restaurant owners and operators and also full time mom's. all of those he has inspired, we decided to name it jason ? jay's barbecue. we have pulled pork. we have hand breaded haddock. we have fan tailed breaded shrimp. we have smoked wings. we have wisconsin spirited. >> everyone does barbecue differently. the amount of passion we put into the brisket is incredible. it's not just taking a brisket out of a box and throwing it into a smoker. we do all of the cleaning. we do all of our own wet rub and dry rub. we have smoking done in-house. even when it's done smoking, we have another time. we chop the brisket right in front of you. we struggled when we first started this because i didn't know anything about harvick you. susan had a pallet for barbecue, but i don't think the experience of the smoking part of it. >> i don't think a single item we offer was more frustrating for us.maybe more so for jen. it's not happening. we are not going to have it on the menu. i said, jen, texas barbecue. we are going to have brisket. we are going to keep trying. we are going to be patient. with a lot of research and trial and error, a lot of tasting. we nailed it. >> we love constructive feedback. it's part of what this industry should be. it's important. one of our goals when we started this three years ago was to eventually get more into local, so we can probably say now that we source all of our be from wisconsin only. at the beginning when we first opened we were open seven days a week and we would go through five shoulders, so maybe 65 pounds of work in a week in seven or eight briskets in a week, which is 35 or 40 pounds of brisket. now, we are going through about 30 brisket per day. >> there is no perfect, but we have perfected the brisket the we offer here. >> millaine: the only way to enjoy barbecue with the all over your face.find jay's barbecue in ripon. >> brittany: you can find them online at jsbbqrippon.com, or find them on facebook. >> millaine: they will bring a taste of texas to are set as we are live friday. brittany, you are welcome to join lisa and i. >> brittany: come by and say hello at the gazebo downtown. we will check out local wine and beer offerings. >> millaine: we are





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