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Recent content by Paulie Walnuts 440
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I was going to be smoking burgers and wanted some tips from everyone. I have cherrywood , apple, maple, and oak. I was thinking of doing oak and cherry smoked burgers. Thinking of what is a good smoke temp for the burgers. I normally do them on my weber charcoal grill and do a hot and cool zone.
Ya I was thinking that Also...i went to my local butcher and I saw they only had brisket flats and not packer briskets..they said to call 4 or 5 days in advance to get a packer brisket..starting to see how vital it is to acquire a decent meat supplier..
Ya I thought it's definitely a lot food for 15 people but she is helping me get some exposure with the business so it was a little way of people sampling some of what I do. The 3x principal is good to keep into mind because I'm saying to myself just the amount of time that goes into this should...
Hey hope everyone is doing well,
I have my first catering job of 15 people on the 14th of August. I'm getting the meats from a local butcher and it's retail pricing .. I haven't established a whole sale seller yet. The person wants the following items:
Brisket
-Pork butt
-3 slabs ribs
-Pulled...
Thank you! And my dad used to always use this saying pertaining to drag racing "run what u brung" hahahaha so I'm gonna burn what i got and like you mentioned in equal parts
Thanks all! If I smoke with just 1 specific kind of wood i do notice a difference with poultry. I've dabbled with maple, red oak and white oak, Apple, cherry, and hickory and could tell the difference between the hickory of course and the cherry was mild and sweet and of course gives a fantastic...
Sounds good i figured I'd ask..i have a mix of ready to burn of all three so I wasn't sure if it would impart any odd flavoring but I will burn clean and see how it goes.
Hey wanted to get some input on mixing cherry, Apple, and oak for a cook doing pork shoulder, whole chickens. I never did a combination of all three but wanted to see your thoughts on it? I'm smoking meats for work for the 4th
Sounds good everyone I'll keep you posted next week how it goes. Gonna do a basic salt and black pepper pork shoulder with two types of sauces..a Carolina style and a regular tomato based sauce. Red oak and cherry smoked.