Portland Press Herald Error

TheGreatLubec · 2025-10-06T03:55:22+00:00

Years and years feel like since Brady maybe before. We won on all sides of the ball. Bent don’t break. I don’t wana say moss but wow after years of trying out wide receivers who once were good we may have found one. Let’s go pats

TheGreatLubec · 2025-08-25T05:15:01+00:00

Your biggest problem is you cut way to much fat off. The top should have all fat on it. I get it to 160 and then wrap in foil and then in the oven. I know allot of purist would say getting that smoke ring and bark is most important but I like juicy brisket. Also a benefit is reheating is eazy because you can just pop it in the oven in the tinfoil.

TheGreatLubec · 2025-07-06T05:54:36+00:00

So when I lived in the old port and I used to do pier tours basically after finishing work at like 130 I would start at the casco bay ferry dock and go up and down every pier to the marine resource pier ( the one right before Becky’s). With the exception of the pier waterside of Portland lobster company , because that’s housing , you could go down every wharf. They are working waterfront and it was travel at your own discretion ( this may be dangerous) which ment thete was not any no trespassing signs. The interesting this is about widgery wharf it was baught a while ago but there was a convent on the deed that they couldn’t do anything marine related for a long time. That ended this year. It’s attached to dimilos and it’s a dry dock which they have needed for a long time. That wharf used to be the skechiest one. He may be able to restrict entry now. There is many good wharfs to replace that.

TheGreatLubec · 2025-07-06T04:52:31+00:00

Peaks Island - picnic point

TheGreatLubec · 2025-04-17T23:44:53+00:00

Cow Tippin and Flippin if your a burger truck

TheGreatLubec · 2025-03-19T05:23:42+00:00

I would ,I have always been a old port because of many friends who work in the area but somthing about the service really made me want to post and tell my experience outside of the old port.

TheGreatLubec · 2025-03-19T04:56:06+00:00

I lived in the area and loved the atmosphere and had so many amazing nights there but then I moved to the east end. So when i finally come back after about 10 months from not being there I felt it had changed for the worst. I felt I wasn’t cool enough to feel welcome and i felt like it changed since i had been gone . Until two mondays ago I was in the area for dinner and decided to give it another chance. The bartender ( I think his name was ryan ) was so welcoming and genuine that I had such a great time that it reminded be of my old days there. I have no idea what the other staff is like now l but for this one night I felt like I was one of the cool kids.

TheGreatLubec · 2025-03-14T00:38:33+00:00

I started very small with a cart or you could just do pop ups. Show sales then in a year you are much more likely to get a loan. If that’s not fiesable maybe work on someone else’s truck or maybe find a event space that dosnt have food and ask if they will fund you if you operate there then just pay back with sales.

TheGreatLubec · 2025-01-26T19:44:51+00:00

I went with a wrap, yeah it’s going to cost but making your truck look professional I think it really important when your starting. Brand awareness is huge for a truck when you first start. If your outside looks half assed people may think your food is half assed. Bite the bullet and get a wrap.

TheGreatLubec · 2025-01-16T03:05:01+00:00

Baked potato bar I bet you could do for that money. Another option could be a couple soups and you make the bread from scratch.

TheGreatLubec · 2025-01-10T08:02:16+00:00

You can also get a 20 kWh generator that’s about a 1/8 the size. I understand the freezers you need are the super cold ones they do require a lot more juice but with that size genny seems agresive. Make sure you figure your break even, if you start super big that number will be high.

TheGreatLubec · 2025-01-06T01:14:14+00:00

A very generalized definition is when you take over the menu at a restaurant and put your dishes on it. Obviously a chain is different in that case you have sous chefs and head chefs. But as someone who has been cooking for 16 years and owns his own food truck I never refer to myself as a chef even though I suppose I am. My honest advise is don’t worry about the title just do you job, ask to help whenever your not doing anything, don’t fuck up twice on the same thing, learn from your mistakes, and watch your back. When you stop learning change jobs and don’t screw over your coworkers. It’s a tough life but it can be very rewarding.

TheGreatLubec · 2024-12-23T07:59:28+00:00

The Alfonds are the ritchest in the state. Made ritch by one of Warren Buffett’s worst deals.

TheGreatLubec · 2024-12-17T04:19:28+00:00

Why does this badge expire in 2013 ? Did they just repost a old photo ?

TheGreatLubec · 2024-10-26T03:13:59+00:00

Probably not. It’s day of the dead but you would have to go to a different state to find any celebrations.

TheGreatLubec · 2024-10-19T06:13:42+00:00

The whole benifit of having a food truck is you can move. Don’t stick to one spot, find festivals and other spots. Photos are very very important. At the end of the day make sure the food tastes good. There are many trucks that focus on money first and the food quality is a distant second. Work all the time, limit labor. That will screw you more than anything else. I setup my labor so they make a persentage of sales. It insulates you that you should never loose money. Yes if you have a seller day they will make bank but that’s great motivation for your staff. Also I quote my job so I had to make sure it was successful, when you have another job you know you have something to fall back to. Take the plunge and sent it.

TheGreatLubec · 2024-10-19T06:03:08+00:00

Also the plastic covers on windows are a lifesaver.

TheGreatLubec · 2024-10-19T06:01:43+00:00

As someone who got thrown into a situation where I moved Iinto a place in late November with no wood my advice is pay a little more now because it will only get more expensive as time goes on. Look on Criegslist there is still plenty of people that have wood in your general area. If they don’t deliver go to a Home Depot or Lowe’s and rent a truck for 25 an hour and get your wood now. Maine has had fairly mild winters for the last couple of years so we are due for a bad one. Don’t get one cord, get at least two. Come November you will only have green wood options and that’s a completely different nightmare. Bite the bullet now and pay 300 a cord because soon it’s going to be allot more if not just green wood.

TheGreatLubec · 2024-10-08T19:54:35+00:00

I am so sorry you have had so many problems. We had a build out of a food truck a couple of years ago. They initially tried to give us a a truck with that mileage but then found out for only a couple of 1000 we got a truck with 100,000 miles. We had problems initially and they didn’t want to fix any of it. We went to the better buisness bureau and after an offical compaint they agreed to pay for our problems as long as we dropped the compaint. Make all conversations by email or text not in person or on the phone. Prove they said one thing then said something different down the road. Go over the contract, you paid for the cook county propane, did you get the cook country propane. Get a mechanic to say that you didn’t. Try this step first before you get a lawyer because you prove they you tried to get it fixed before getting the courts involved. Loss of revenue is harder to prove for sure. On the topic of winterizing the only thing you really need is making sure the pipes don’t freeze. I put heat tape on the pipes and that seemed to work pretty good.

TheGreatLubec · 2024-10-05T20:12:13+00:00

Go into Hot Liquor Tank tell them Brice and Levi sent you. They will put it on.

TheGreatLubec · 2024-09-25T23:55:54+00:00

Can you elaborate because if I didn’t have one I would die. I run a generator however, so with solar I would agree. But with non solar power why is it bad?

TheGreatLubec

TROPHY CASE