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  1. eman

    finally joined!!

    welcome to SMF. The UDS is a great smoker once you learn to control the temps.
  2. eman

    Confused About Brisket

    Just a tip for meat shopping.  I can't say if the stores where you live do this or not ,But it's worth a look. Most if not all of the grocery stores here ( excluding sams wal mart and costco ) run weekly sales ads on line. google the stores name and the location you shop at and see. They send...
  3. eman

    Forum posts are slowing down

    Down here it's just to hot to work in it all week and then spend the weekend tending a fire. i smoke a lot when it's cool and freeze so i don't have to smoke now.
  4. eman

    Pecan Tree

    Down here after a hurricane they push big pecan blow downs into a pile and burn them.
  5. eman

    Shrimp Remoulade ~ Foamheart

    The fancy places serve remoulade out of a chilled metal bowl onto chilled pewter plates.  One of my favorite summer salads.  Save the extra sauce to use on fried shrimp or oyster poboy?
  6. eman

    Deviled Eggs

    That's enough for me .what's everyone else going to eat?
  7. eman

    That's alot of Rub

    If you have a vacuum sealer i would Break the 5 lbs down into  8 oz packages . vacuum seal and store in a dark place.  Unless you are doing a BIG cook once a month you will not use that much rub before it starts loosing flavor..
  8. eman

    Greetings from Starkville, MS!

    Welcome to SMF !  That MES will put out some very good food . Love Purple Live Gold . Go Tigers!!!
  9. eman

    Need Help First Pastrami Attempt

    Slice a piece off of one side about the thickness of thick sliced bacon , fry it and taste it
  10. eman

    Need Help First Pastrami Attempt

    That pastrami is going to be salty. make sure and do a fry test before smoking , soak in cold water changing water every half  hr and do another fry test till you get salt level where you want it.
  11. eman

    Cold smoked some cheap Bourbon Whiskey

    When you smoke liquid you need to stir it every 20 - 30 min to break the surface so that it can absorb smoke.  I smoke water to make ice cubes for bourbon or bloody marys.   When you smoke the bourbon rebottle it and let it set for a week before tasting. then decide if it's smokey enough. It...
  12. eman

    We Have Shrimps! ~ Foamheart

    I have been having the same problem w/ zip loc brand bags .They all have a pin hole  leak at the bottom corners
  13. eman

    Pork Butts

    For all my Louisiana meat eaters . Leblanc' s grocers have pork butts for 88 cent per lb, limit 2 . Hi nabor has them for 99 cents per lb no limit
  14. eman

    We Have Shrimps! ~ Foamheart

    Nice haul!! what was cost PP ?
  15. eman

    I need a game plan, please

    If you have a vacuum sealer , cook all your meats ahead of time and after they cool vac seal in 1 - 2 lb packages. ribs cut racks into thirds and vac seal a third to a package. All meats can be reheated in the vac pacs in simmering water.
  16. eman

    Rate of pay

    Also if this is a company you work for . Then  EVERYTHING changes. they are wanting something for nothing. . It may affect your job if you charge them what i would charge the public.   At work i would write up a itemized bill of what it would normally cost and then cut it by at least a third.if...
  17. eman

    Rate of pay

    Also you need to let them know up front .since they are buying everything that all of it will be cooked but that you can not be responsible if there is not enough food,   When i do big cooks i try to cook extra and if i don't serve it i can usually sell it by the lb to some of the diners that...
  18. eman

    Rate of pay

    all depends on what you are cooking ? meat and sides.  If you are doing butts or brisket that require 13 18 hour cooks then it will be one price, vs chicken that takes 3 hrs.   i would figure out what they want and are buying and then break it down as cost per plate.  They nee3d to tell you 1st...
  19. eman

    First Post

    Welcome to SMF !    There are pages of modifications and fixes for that smoke n pit http://www.smokingmeatforums.com/newsearch?search=Smoke+n+pit+modifications  That will keep you reading for a while.
  20. eman

    Rate of pay

    Only time i do a deal like that is a charity cook. The time is donated.  If i'm cooking to sell i buy everything and do everything . That way i know that all safety procedures have been followed and that i will turn out a delicious and safe product.   But since you want your questioned...
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