Recent content by flatbottombros

Mine is for my catering business that my brother and i have started. If we both faced away from you ...get it now

started with a 12# none in pork shoulder late last night, will post the finished product in a couple of hours. Mmmmmmm

Good july to everyone, i have a co worker who does not have insurance and is in the hospital. We need some advice on how to get a charity event together to raise some funds for him. We have never done anything like this. I am thinking about putting on a BBQ tasting competition. I am going to...

Took a break for the weekend went to the cabin, its beautiful in grayling

been working on this for two days,tons off work. It will look great when done and mounted on the trailer.

Got the whole back of the smoker sanded and painted

The whole backside is done, working on top and front today. Got to keep the beers in the cooler or else i slow down.

90 degrees out, lots of work to do still, hope i am ready for the holiday weekend. Want to do a brisket saturday

Working on the homemade smoker this week getting ready to sand and paint. That way it will be pretty for the parade on july 13. If you are out that day stop by the house we will be out front enjoying the good eats and fun atmosphere. Stop in and get some food.

two rolled and stuffed pork loins, tied up and ready to go. Waiting for smoker to heat up

Hello all, thanks for the invite. I am the kitchen manager at the newest bbq joint around. Please come by and visit our bbq is awesome. Thanks christian

Update for smokehouse 52, in chelsea mi. We have our beer and wine, liquor will be here before the weekend. Thank you to all who have come in to eat, hope to see you again. Christian (kitchen manager)

Some of the best bbq i have had in a while you will love it, had a line around the corner tonight. Stop by the kitchen and ask for chris, want to put faces with names. Thanks

Need help my fellow smoke eaters, just started as kitchen manager at a great BBQ joint in chelsea mi. But i have never cooked pork rinds any advice out there. Please help might get me a pay raise to do the owners good. Please help. And please come by chelsea mi. And eat at smokehouse 52

Need help my fellow smoke eaters, just started as kitchen manager at a great BBQ joint in chelsea mi. But i have never cooked pork rinds any advice out there. Please help might get me a pay raise to do the owners good. Please help. And please come by chelsea mi. And eat at smokehouse 52