meat err meet Bertha my smoker
- Thread starter joed617
- Start date
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dave turner
Fire Starter
frosty
Master of the Pit
I own a BBQ and Blues reastaurant in Boston ... This is the smoker I use there, We smoke between 35 and 40 tons of meat a year and she's going 24 hours a day 6 days a week. So I do have a li'l experience ... I was also on the locat tv food show.. newspapers and radio. We have a customer that was in a coma that a hospital and dues to a sking eating infection she lost all her limbs.. Hers and her husband are from Tx and love out place .. She is in Boston for a double arm transplant and (this is what I was getting to) the Discovery Channel will be doing a full length tv program on her.. where she goes .. how she gets around .. he favorite places , so to make a long stroy short her husband called me and asked if they could film at my place. I said ... sure!! So we'll be on the Discovery Channel at some point. She is on a list and they haven't found a donor yet but I think they will and after her surgery they will film the rehab and then air the show .. so I'm thinking it will take some time before they air it.. anyway .. a li'l long winded here..
Keep the wind to your back and smoke out of your eyes,
Joe
Keep the wind to your back and smoke out of your eyes,
Joe
texacajun
Meat Mopper
Sounds like free pub for your restaurant. Very interesting story do you know the name of the show it will be on?
JoeD617, congrats on such a fine Smoker, BBQ restaurants are not the easiest to run and deliver day after day good tasting Q. Any pro secrets you want to share with us backyard guys would be greatly appreciated.
As to your customer who is going through a tragic event in her life, dude anything you can do that would bring a little joy to that family and her is a precious gift. Please be sure and let us know when the episode is due to air.
Thanks for sharing with us.
As to your customer who is going through a tragic event in her life, dude anything you can do that would bring a little joy to that family and her is a precious gift. Please be sure and let us know when the episode is due to air.
Thanks for sharing with us.
The show will be on the "Discovery Channel" that's all I know... This couple found my place by accident and loved it. They said it reminded them of home. warm and friendly. As far as tips .. hmm I never soak my wood chips .. I never foil or tent .. patience is the key ..and above all ... be creative. Don't listen to everyone , if I had I would be ot of business years ago.. I cook my ribs at 200 deg for 4.5 hours .. Brisket cooked at 175 deg for 16 hours .. Pork butts 175 for 18 hours ..Ribs should not be "fall off the bone" You should be able to bite into them and tear the flesh from the bone with no struggle.. and watch the bone dry as you enjoy a good rib.. I do like the electric smoker for a few reasons .. I don't have to be there all night feeding it wood... I can cold smoke .. no matter what temp I set it. it stays at that temp. and I don't have to baby sit :) Oh and when it comes BBQ everyone is a freakin expert .. lol including the folks that have'nt even smoked a hotdog .. Food is a matter of taste.. some like ... some don't .. last piece of advice .. Don't go into any business unless you are for the long haul and are truely commited... even during tough times always smile .. people got ut to eat to have fun and enjoy themselves .. if the owner isn't happy .. they won't be .. If you are smiling ... they smile with you and have a better experience. Some people that come to my place think I'm thier personal chef.. I didn't make it they would have or thier mom .. Joking I'd say "You like home cooking"? they say yes ... I say "Well then, Go Home" I say it in a joking way ..
Joe lots of great advice in your post! So many businesses do not understand friendly, courteous, professional, customer service, it is critical to every operation and can cover a lot of sins. When a BBQ restaurant/joint gets it right the food, customer service, that makes for a really enjoyable outing and awesome bang for buck flavorful Q. IMHO, one of the biggest challenges to a BBQ restaurant is BBQed/smoked meat management post cook. Most small BBQ joints may only pull product out of their smoker once during the day, and have to hold that product during the entire day serving lunch, late lunch, early dinner and regular dinner. How they store that Q and get it ready to serve makes all the difference. Unfortunately most of the places I have tried locally have been a disappointment, they fail to manage that process, most of the time the Q is dry and a lot of the flavor is gone. It is hard to understand, I always cook extra Q (ribs, pork butt, etc) and will reheat and eat several days later. But I also know to reheat wet, in a little juice and or sauce. While some places reheat wet they make the mistake of leaving the meat in whatever will be wet, juices or sauce during the storage/hold process, and then the flavors get muddled and the meat won't have the right texture. Finding a great BBQ joint especially here in my area of Calif hasn't been easy. So I mostly eat Q at BBQ cook-offs where you see it coming out fresh and hot.
wajski
Newbie
pm me you location next trip to Maine the wife and I will stop in, always looking for a good Q restaurant.I also don't mind a detour on the way, wife sats thats what makes a road trip a road trip. I didn't ask for info because don't know if its ok to publish in open forum Thanks in advance
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