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    P1010011.JPG

    • johnd49455
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  2. johnd49455

    Was a challenge but turned out WOW

    Last Sunday our church had a Mortgage burning/BBQ/pot luck. The challenge was that I was asked to do the BBQ. Last week I told people to bring whatever they wanted Any cut of meat & any vegies. What I got myself was a donation of 2- 10# butts & an 8# brisket & purchased 3# breakfast sausage...
  3. johnd49455

    Silver lake pics, and results!

    Makes me wish that I had remembered my camera in a way. If I brought it Saturday it would have been ruined, I was soaked to the bone. love the q-view & there was so much more to see too
  4. johnd49455

    Silver Lake BBQ Cook-off

    check out http://www.thinkdunes.com/ Things to do. Hotels, Motels, Resorts.
  5. johnd49455

    Silver Lake BBQ Cook-off

    Friday there is a backyard comp. It is a tourist town you could always rent a Dune buggy or jeep & take a ride on the dunes, go to Craigs Cruisers of a go cart ride or play mini-golf. Team also will be arriving & cooking all night. A great time to come & meet members of the SMF or other KCBS &...
  6. johnd49455

    Smokey restuarant owners; any advice to another hopeful restuarant owner.

    Do a well thought out business plan. If you get all the numbers together it may show you that it will not work. I was kicking the idea around myself a few years now. Suddenly I was terminated from my job & am now working on that business plan. Most restaurants do fail 60 to 90 percent within...
  7. johnd49455

    Silver Lake BBQ Cook-off

    Not sure if it is a good thing or not Jeff entered me in the backyard comp with his recipe, his smoker, & his meat. I am working for him at his restaurant since loosing my job & am making 1/3 what I was so I was unable to come up with the $50 entry fee to enter my stuff this year. So what is...
  8. johnd49455

    Smokin 100 lbs of butt.

    I agree. I did 66# for my daughters grad party & found the time was a little shorter, like was said temp was easier to keep even & all went well, I pulled & vacpacked 'em (1 butt to a gallon bag) with a little finishing sauce & into the fridge for 2 nights. Warmed 'em in boiling water & served...
  9. johnd49455

    Wood

    Cherry is about all I use. It is quite forgiving if you go to heavy on the smoke too. It is also known for producing a nice smoke ring.
  10. johnd49455

    Silver Lake BBQ Cook-off

    I will look you up Good luck with the new team Do you know if the Smokin Scotsman will be there I haven't seen them on here. Probably cause I haven't been on much
  11. johnd49455

    Silver Lake BBQ Cook-off

    http://www.thinkdunes.com/bbq-cook-off-73/ Jeff had the world record for a short time with the largest porkburger in the world. It was reveled to me last night at work that he is planning on retaking the record with a porkburger over 100#. So the KCBS comp isn't the only comp going on here...
  12. johnd49455

    Silver Lake BBQ Cook-off

    I don't even know what hours I will be working those days. Jeff the owner of Sands Restaurant is one of the organizers of the Cook-off. I was terminated from my former job managing a propane supplier in the area & Jeff "made room" for me to work @ Sands & I have been putting in around 40 hrs a...
  13. johnd49455

    Mod Help

    You may want to check with bbq bubba http://www.smokingmeatforums.com/for...ber.php?u=1854 Last I knew he mad BDS smokers
  14. johnd49455

    Don't like/agree with the name Charcoal Smoker...

    I start my fire using a chimney in the weber kettle & dump the lit coals in the sfb on the cg. I put a split & lump in the chimney & add more every hour or so to keep the temps where they need to be & the TBS going smooth
  15. johnd49455

    Rib Rub Question

    Depends on what is in the rub. If you use a lot of "high power" ingredients use less. I use a variation of Jeff's rib rub & coat the ribs until you cant see the meat & they turn out great every time.
  16. johnd49455

    Grillah From Boston Area

    The BBQ bible book by Steve Rachieln got me started on the whole somkin' thing & he uses the Weber Kettle quite a bit. I see you have it mastered. Keep up the good work
  17. johnd49455

    Riddle me this! ! ! !

    How 'bout at a goat farm
  18. johnd49455

    Silver Lake BBQ Cook-off

    Hey, I know I haven't been on the forum much this summer but still would like to see everyone possible at the Silver lake Comp. I will be at the cook off site as much as possible (when I am not working @ Sands Restaurant). Last I knew the Smokin' Scotsman were planning to compete. Anyone...
  19. johnd49455

    Favorite Smoke?

    My Favorite was the 66# of butt & 12 batches of Dutches wicked baked beans I did for my daughters graduation party. I was planning on help from another member of the SMF but they had something else come up & couldn't make it to help with their Lang 60. The wife went out & surprised me with...
  20. johnd49455

    Silver Lake BBQ cook-off

    Hey, I know I haven't been on the forum much this summer but still would like to see everyone possible at the Silver lake Comp. I will be at the cook off site as much as possible (when I am not working @ Sands Restaurant). Last I knew the Smokin' Scotsman were planning to compete. Anyone...
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