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  1. smokindkoert

    Help! urgent pulled pork question

    nope. We were going to do it my way, had it all co-ordinated, but when I arrived at the new site where we were going to start it at 8pm, I was informed that it was not going to happen. I decided to let them have at it and do what they want, since it would kinda fall on my 'shoulders' if it didnt...
  2. smokindkoert

    Help! urgent pulled pork question

    I also hope it rains allllllllll night like it might here in SW ontario. I had the tent they were going to use to keep dry, and I am now keeping it at home since it was for me mostly. bwhahahahahaha.
  3. smokindkoert

    Help! urgent pulled pork question

    I hear ya, I am on the fence. I kinda hope they epic fail( I told you so), but I also wish them the best. I think it will prob be ok for them, but I know it wont be the best ever. and they have already used my amazing amaze-o rub so it will at least be sorta ok. maybe I will grab a bottle of...
  4. smokindkoert

    Help! urgent pulled pork question

    Aaaaaand I just got hijacked. They insist on setting up at 3, HOPEFULLY getting the fire ready by 4am, and cooking at whatever temp they want until 10am. They insist this method has worked countless times before, so I said, I'd drop off all the items I had ready(wood, & they said they still need...
  5. smokindkoert

    Help! urgent pulled pork question

    I hijacked their operation, and am now able to set up the Q on a trailer, with patios stones underneath just outside of town, and I'm going to start them around 8pm. whew! Then we are going to transport the whole unit at 3am to the location and finish it off there right on the trailer. Also, I...
  6. smokindkoert

    Help! urgent pulled pork question

    So, I was asked to help do a huge community bbq for about 400 people. It is TONIGHT the basics... we are cooking with wood, open fire style on a unit kind of like this one: So, I wasn't in on the planning process, and the people who were are noobs. we have ten, 10 lb bone in shoulders with...
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  8. Help! urgent pulled pork question

    Help! urgent pulled pork question

  9. smokindkoert

    Big batch of Almonds... Varying flavors

    I ended up doing 3 kinds... Soy, Sesame and Sea Salt Hot Sauce, Sea Salt, Paprika and Garlic Honey, Maple Syrup (from my farm) and Cinnamon. That is the before...will post my after pics once I upload them...they turned out great...I think the Honey/Maple is my favorite.
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  11. smokindkoert

    Big batch of Almonds... Varying flavors

    I am going to try some of those...they look and sound tasty! I'm also going to do something like honey, maple syrup I made and maybe cinnamon, cayenne.
  12. smokindkoert

    Semi-pro smoker in Ontario

    I hear you...I dont have a lab at home, but I brine for longer than what is the norm, and always make sure to store at below 4 degrees.  their biggest concern is vac packing, since it's airtight, but they don't seem to want to provide me with any alternatives other than permeable packaging...um...
  13. smokindkoert

    Semi-pro smoker in Ontario

    Thanks everyone! Maybe I'll do my first Qview on smoking oil.  one of my restaurants requires some smoked canola oil for a really cool dessert they are making. I wonder which forum that would go in? Smoke on!
  14. smokindkoert

    Semi-pro smoker in Ontario

    Hello! Dave from Stratford here.  I'm an organic farmer and I also do lots of smoking, preserving, cooking of foods to sell at farmers markets, as well as eat myself!  I've worked in restaurants for about 15 years in the past, both as a sous chef and a waiter/bartender.  I currently own a...
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