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Recent content by watsonsbbq

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  1. watsonsbbq

    Nitrile glove thickness

    What mil thickness of nitrile gloves do you use for cutting meat? I see people all day long on TV handling hot brisket and slicing with black nitrile gloves. I'm wondering which thickness lessens the scorching of one's hands.
  2. watsonsbbq

    Pit vs. Commercial Smoker

    I am asking which cooking device you prefer to eat meat from, a pit or commercial smoker.  This isn't which you prefer to cook on.  Anyone who mentions an oven will be reported. ;)
  3. watsonsbbq

    BBQ sauce

    Great BBQ should never NEED sauce.  Thus sayest the Lord.
  4. watsonsbbq

    First Catering Tasting

    It went very well.  We took our food out there with serving utensils, plates, and drinks.  Basically everything that we would provide for an event.  We let them know that we are just starting and that any input is appreciated.  I think the biggest thing that made it easier was our food.  They...
  5. watsonsbbq

    First Catering Tasting

    We have been catering for friends/ family for a bit, but we are working on a deal with a local event venue to be their BBQ provider.   The place is a bit rustic and offers affordable events. They have requested a tasting to sample our wares.  I have never done a formal tasting.  So, does anyone...
  6. watsonsbbq

    Smoker duration issue

    This may help: http://www.genuineideas.com/ArticlesIndex/stallbbq.html
  7. watsonsbbq

    Deleted

    Is that Star Annis?
  8. watsonsbbq

    Smoker duration issue

    Do you allow the meat to sit out or take it straight from the refrigerator?  What is your temp that you are stuck at?
  9. watsonsbbq

    New guy with chicken question

    I smoke mine to 170 degrees when they are done.  We then put them in vacuum bags (the ones you can microwave/boil) and then freeze or refrigerate the bags.  You can then pack them and reheat when ready.
  10. watsonsbbq

    grizzly76108

    Welcome!
  11. watsonsbbq

    Another new guy

    Hi all.  I am from Houston, TX and have been smoking periodically for several years now.  I am currently working on starting a BBQ company that will do catering, festivals, and mail order.  I have learned so much here already and hope to learn more as I go.
  12. watsonsbbq

    catering and bbq

    I was wondering the same thing while at a friends wedding this past weekend.  They had BBQ catered.  The brisket was cooked in an oven and had no noticeable smoke flavor.  The sides were the typical sysco stuff in a bucket.  I was in awe as all of the BBQ was being eaten, but then it came to me...
  13. watsonsbbq

    My First Official Catering Job was a SUCCESS

    Congrats!  How long are you finding that you can keep the meats warm without them starting to dry out?
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