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    Making my 1st pork butt in my Gravity 560, question.

    So, pretty much every person I've spoken to that's into smoking has said a Pork Butt's one of the hardest things to mess up for a long cook. Welp, about 30 minutes after I put the binder and rub on, I realized my rookie mistake of not patting it dry before I started. And I had nowhere near...
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    Don’t burn the sugar, ribs

    Looks good! Just ordered 3 bottles from Meat Church a few weeks ago, made a BCC with the Honey Hog and that stuff's great. Need to try it on ribs for sure.
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    Anyone wanna give me feedback on a menu I'm working on?

    I got the ratio from a Youtuber I use to watch, it's been years but if I remember right he said it's because sirloin's leaner than the short rib, so you get more flavor but a bit less fat. I definitely don't know any better, I tried what he suggested and it came out good. I've tried other...
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    Anyone wanna give me feedback on a menu I'm working on?

    A secret burger of the week would be excellent, all I'd need is to have a few different toppings or ingrediants. And thanks for the complement on the menu and pricing, tho as somebody here mentioned I think I do need to bump them up some. $9 for a double burger from a fresh ground 50/25/25...
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    Anyone wanna give me feedback on a menu I'm working on?

    It's late and I'm just talking to myself, I thought about it and feel MEH about offering a bunch of drinks. I can't afford quality syrups and don't want to offer sub par stuff just to make money. I can get an ice cooler and fill it with bottles of Mexican Coke, not much profit there compared to...
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    Anyone wanna give me feedback on a menu I'm working on?

    It's late and I'm just talking to myself, I thought about it and feel MEH about offering a bunch of drinks. I can't afford quality syrups and don't want to offer sub par stuff just to make money. I can get an ice cooler and fill it with bottles of Mexican Coke, not much profit there compared to...
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    Best pellet smoker under budhet

    I know you said pellet, but if you haven't heard of it you should look at the Masterbuilt Gravity 560, $499. It's a gravity fed charcoal smoker.
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    1st time making steaks on new Grillgrates

    Thanks for all the compliments guys, we had 1 steak leftover so today she asked if I wanted to make Quesadillas out of it. Does a bear @#$% in the woods? We got some extra-large, thinner flour tortillas and stuffed them with lots of whole milk mozzarella, sharp cheddar and of course the steak...
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    Anyone wanna give me feedback on a menu I'm working on?

    There are no food trucks allowed in my city, and all the pop up food carts I've seen are Mexican. If there are burger ones I haven't seen or heard about them. I know this is YMMV depending on where in the country you are. But I'm working on figuring out prices and am interested in feedback...
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    1st time making steaks on new Grillgrates

    No ketchup, but yes to A1, not as bad but, well not good either. NICE, I understand people not liking the look of medium-rare visually, but how they want a dry steak over a tender and juicy one I'll never get. Oh well, she paid for it so she might as well get it how she likes. I made Chicken...
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    1st time making steaks on new Grillgrates

    Roomie bought 3 pretty nice looking boneless Rib Eyes today and said if I cooked them I could have one. That's a deal I'll never pass up :D I forgot to take a pre-cook picture of them, were seasoned with Killer Hogs AP, and let sit for about an hour. Then put some Killer Hogs Steak Rub before...
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    Anyone wanna give me feedback on a menu I'm working on?

    You make good points, I haven't factored in waste/spoilage as I'd need a month or 2 of doing it to wrap my head around that. I have made a spreadsheet with costs for everything. And have all my menu items added and can set the price and caculate profit. And since I'm pretty meh at math I made...
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    Anyone wanna give me feedback on a menu I'm working on?

    LOL I won't be doing anything close to the volume of a restaurant. I could Mandoline up 20lbs of fries and have them in my freezer in about 90 minutes, with 80 of those minutes just waiting for them to cool. *IF* I actually do this burger stand idea, there's no other way I'd make them. I know...
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    Anyone wanna give me feedback on a menu I'm working on?

    Are you suggesting Ore-ida fries from a bag? ugh lol. It's not hard to make good fries, but it is a process. This is the method I used, which I picked up from J Kenji Lopez Alt cut them with my Mandoline paraboil in salted water with vinegar for 10 minutes allow to cool flash fry for 1 minute...
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    Overdone, but still goooooood!!!

    Almost all you mean, my roommate likes her Filet Mignon cooked to ultra super well done. A fatty cut like a RIb Eye or Porterhouse can be edible in a crysis when cooked to 170. Filet at 170's terribad.
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    Anyone wanna give me feedback on a menu I'm working on?

    GOOD idea, there's a place around here called Dog Hause that makes sliders on Hawaiian Sweet Rolls, and for their regular-sized burgers, they use the same rolls just leave them attached 2x2. I was pondering doing the same it just slipped my mind until you mentioned it. I know Haiiwian makes...
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    Anyone wanna give me feedback on a menu I'm working on?

    Made a bunch of changes to the menu, now all I need to do is come up with silly catchy nick names for the burgers and figure out what I'm actually going to charge. It already looks worlds better thanks to the suggestions here though. 1 more reversion and I should be good to go start on...
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    Anyone wanna give me feedback on a menu I'm working on?

    The flavors are mostly just there as placeholders, your 2 per line makes it look 100 times better, I know the average customer wouldn't notice or care, but as zwiller nailed it below, I'm kind of OCD and once you mentioned it, it was all I could see. Changed it and it looks a lot cleaner...
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    Anyone wanna give me feedback on a menu I'm working on?

    Good points, thank you! I will probably drop the choice of buns on the menu and just make it say Brioche or something, I'm not seeing room to add another list. And probably having just 1 bun would be a lot easier. And I didn't know the difference between fresh and freshly, or maybe just didn't...
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    Was reading the manual online for a product I'm interested in, 2 things stood out to me - WTH??

    It's a Cajun 2.5 gallon propane deep fryer, the manual's 1st page is advertising other things they make, okay fine. Here's what confused me They have an express smoker they claim can cook multiple racks of baby back ribs in 35 minutes. A rack of ribs in 35 minutes, really? I guess if I cooked...
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