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It's a two brisket kind of day
Oh, I always cook at higher temps also. Sitting about 284 right now. And there’s just enough breez to keep the air moving through the smoker too, which should help. -
It's a two brisket kind of day
Smoking a couple of briskets for the fundraising concession stand for my daughter's marching band today. Costco primes about 14 3/4 lbs each. Trimmed about 2 1/2 lbs of fat off each one. Using my new Maverick XR50 quad probe thermometer. Got a late start as it took me forever to get my fire... -
Help me start a butcher shop!
I think they go to individual farms that raise their cattle the way they want them too, i.e. grass fed, no hormones or antibiotics, etc... But they are buying a bunch and have the market power to buy what they want at the prices they want, which are still higher than feedlot produced cattle... -
Help me start a butcher shop!
Yeah, you go to the cattle auctions. You can go into small farming communities and approach the cattle farms and buy individual heads of beef if you want. Prices will probably be higher than buying at auction though I would assume? Lots of families will either raise, or buy a head of beef to... -
Help me start a butcher shop!
And this is what sets Creekstone apart. They designed the plant and the processing system to be as humane as possible. Even the air circulation system is one way so they animals coming in don't smell the blood or hormones from the ones that have just been killed and slaughtered. Here's an... -
Help me start a butcher shop!
I'm only vaguely familiar with Halal qualification. Do feed lot raised animals qualify as Halal? I think one of the reasons that Creekstone got their Halal certification is because they only buy grass fed beef. -
Help me start a butcher shop!
Have you ever been to a feed lot? If you haven't I think you need to go take a tour. You might end up being a vegan after that. Generally, when people talk about humanely raised and slaughtered beef, one of the key words you are looking for is "grassfed", where the cattle are run and grazed on... -
Help me start a butcher shop!
Go talk to Creekstone Farms, which I linked to earlier. They are certified Halal and supply boxed beef all over the country. They are also more expensive than most suppliers. I think I read about another supplier over in..Iowa maybe? that is Kosher and Halal certified also, but I forget their name. -
Help me start a butcher shop!
Creekstone Farms in Arkansas City, Kansas is certified Halal, or at least they were a couple of years ago. If you are looking to go to school, Texas A&M has an entire meat sciences department where they teach slaughtering and preparation, safety, inspections, and even have a couple of courses... -
Anyone run a barbecue restaurant or trailer/truck?
Umm...wow. Thanks for the reply. There's certainly a lot there to digest. It turns out there is a small restaurant for sale in my town in a great location. It would make a nice little barbecue shack. But, I'm flying to Miami, FL on Thursday for a job interview Friday. So we'll see how that...- jcbigler
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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Anyone run a barbecue restaurant or trailer/truck?
I've gotten a few replies via PM. So I guess I will mention a few of the things I am looking for here for others to see if they have any input. Looking for perspectives on the truck with a towable smoker vs a trailer with a smoker mounted on it. (If I get a trailer, I will need to get a new...- jcbigler
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Anyone run a barbecue restaurant or trailer/truck?
Does anyone here run a commercial barbecue restaurant or trailer/truck? I'm really seriously considering opening a barbecue trailer or food truck and would like to ask some questions, particularly about logistics.- jcbigler
- Thread
- Replies: 7
- Forum: Blowing Smoke Around the Smoker.
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First try with burnt ends
Man those look good. I love burnt ends, but whenever I smoke a brisket, I just can't bring myself to destroy that awesome point to make them. I love the sliced point of the brisket. -
Barbecue taste and smell won't go away (was Burn Co.)
I haven't eaten at their new location in Jenks. But, In the 2 1/2 years since I started this thread, I haven't felt the urge to go back to their downtown location. I know they use those Hasty Bake charcoal grills, they have about a dozen of them lined up in their downtown location. And they...- jcbigler
- Post #21
- Forum: Blowing Smoke Around the Smoker.
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Pork Belly/burnt ends
Looks good. Corn really needs to be grilled at a higher temp and kind of singed to get really good. -
Bacon Burnt Ends
Oh man yours look awesome too. I love that deep red color they have. -
Bacon Burnt Ends
I did another batch of these again today. I used SPOG with paprika, and put it on much heavier than last time. Used more rub on the second time around after cubing also. Cubbed them bigger (about 1"-1 1/4"), used more brown sugar, drizzled some bbq sauce and cooked hotter this time around... -
Question on pork safety
hey guys, quick question on pork safety here. I have a pork belly that has been in the fridge for the past 8 days, "curing" with a kosher salt and brown sugar rub. I was going to smoke this up last week after a couple of days as my bacon burnt ends, but never got around to it. The rub is... -
Bacon Burnt Ends
Bacon burnt ends (or pork belly burnt ends). I loosely followed Daniel Vaughn's recipe found here: TM BBQ: Bacon Burnt Ends Pork belly cured with Kosher salt, brown sugar and maple syrup for three days. Rubbed with SPOG and put on the smoker with hickory at 250-275 degrees. Smoked for 2... -
Brisket Flat Collagen?
Take it up to 203 to 205 if you want very tender, nearly fall apart, but not quite. If you want very fall apart, like pulled pork fall apart, then take it above 205 to 208 to 210. I know it doesn't sound like much, but those last few degrees getting from 195 to 203 make all the difference in...
