![]() They get home, they get to enjoy some time before it gets too dark. It’s nice to start the weekend, even if it’s just an hour on Friday,” he says. “We’re booked out usually about a week and a half, so even that little bit of time gives my guys a break. The early close on Friday is good for Goldberg and his team, he says. The shop operates Monday – Thursday from 7:00 AM to 5:00 PM and on Friday from 7:00 AM to 4:00 PM. “It was empty for years, and I decided to go talk to the landlord and rented it in Feburary of 2003.” The shop that I had worked for in college had closed down,” Goldberg says. Unfortunately, my shop was not in the nicest neighborhood, so we kept getting robbed. “We had one other guy helping and we muddled along for about three or four years, getting busier and busier. One of the things the Goldbergs agreed on back then was the need for a new facility. I’ve come to find out that he was mostly right all the time.” I’d always bounce ideas off of him and he’d say ‘yay’ or ‘nay.’ And I’d take his advice most of the time, but sometimes as a 25 year old, I didn’t. “In addition to helping with customer service, he served as my business consultant. ![]() Though his grandfather had a garage, Goldberg’s father did not have shop experience. Goldberg and his father would go to lunch every Tuesday and talk about the shop. “My dad helped out answering the phones for me while I got everything rolling,” Goldberg recalls. He took a night class to get that final credit while he started building his shop’s reputation. Come to find out, I was one credit short,” Goldberg says. “I thought I had all my credits to graduate, so in July of 1998 I got a loan and opened up a three-bay shop near downtown Albuquerque. Serve with hot sauce and mustard.The decision to open his shop was simple – the process of doing so, not so much. Divide the seasoning meat mixture, beans and andouille sausage among bowls, top with a scoop of rice, and sprinkle with the green onions and parsley. Reheat the remaining seasoning meat mixture. Remove the lid and transfer the rice to a small baking sheet to cool slightly. Cover the stockpot, remove from the heat and let steam for 15 minutes. Add the rice, bring it back to a boil and cook for 3 minutes. Add the andouille sausage and cook until brown on both sides, about 1 minute per side.īring 3 cups water to a boil in a small stockpot. Heat the remaining 1 tablespoon vegetable oil in a small saute pan over medium heat. Taste and adjust the seasoning as desired. ![]() When the beans reach a boil, reduce to a heavy simmer, stirring frequently as to not let the beans at the bottom of the pot burn. Remove the stockpot from the refrigerator and gently reheat on the stove, stirring in 1/2 cup stock to loosen up the coagulated bean mixture. (The beans can be eaten after seasoning with salt, but refrigerating them overnight improves the flavor of the dish.) ![]() (To get "New Orleans cream-style" beans, which are preferable, you can continue to simmer until the beans break down, about 1 hour more.) Season with salt, remove from the heat and let cool in the stockpot to room temperature. ![]() Stirring vigorously, add the liquid smoke, Worcestershire sauce, granulated garlic, granulated onion, black pepper, brown sugar if using, bay leaves and half of the seasoning meat mixture. Set the stockpot on the stove, bring it to a slight boil and reduce to a heavy simmer. Add the beans and soaking liquid to a large stockpot, and add additional stock to cover the beans by several inches. Remove the beans from the refrigerator (they will have expanded nicely and their skins should be bursting by now). Then add the seasoning meats and chopped garlic, and cook until browned, 4 to 5 minutes. Then add the celery and bell peppers, and cook until softened, slightly brown and giving off a pleasant aroma, about 3 minutes. Add the onions and cook until translucent, 2 to 3 minutes. (Water is not recommended for soaking the beans as it adds nothing to the flavor and does not soften the beans quite as well as stock does.)Īdd 1 tablespoon of the vegetable oil to a large saute pan over medium heat. Put the beans in a large bowl and add enough stock to cover by about 1 inch. ![]()
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