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  1. parman

    BBQ with Franklin on PBS

    When you wrap in butcher paper its not supposed to be loose. Your supposed to wrap tightly. It has the same purpose to keep moisture in but not to steam the brisket. Since I've been wrapping in paper my briskets as well as my beef ribs have been killer. Pork, still get the foil....
  2. parman

    What veggies go with pulled pork?

    Jersey, My favorite with any type of BBQ is greens! I love cooking collard and mustard greens together. I guess you could add kale and the others but you can go wrong with the first two. The secret...don't tell anyone..is to use the Japanese apple cider vinegar instead of regular vinegar To...
  3. parman

    What wood goes best with peach?

    Smoker, I recently found a commercial supplier of cooking woods who has peach in log and or small logs. I bought 5 bags...apprx 200 lbs of peach logs. I cook pork with just the peach...If you need to use chips I still wouldn't add another wood as it will overpower the peach. Apple and pecan...
  4. parman

    BBQ with Franklin on PBS

    He has  abook out on his style of bbq. Amazon has it or you can d/l to a kindle. I got the book. A-Z on his thoughts on bbq. He added a few recipes at the end but the book is money well spent. Rich
  5. parman

    Splitting a brisket

    B. Santa, I'd leave the flat under the point connected. I'd cut to size from the flat side towards the point. That way you'll get the fat rendering on the attached flat. Rich
  6. parman

    Brisket drippings poll using the Au Jus

    Gater, I save the drippings from the brisket as well as pork butts. I put the juices into a clear plastic container and refrig till a fat cap forms. Then freeze it. I'll pop the fat cap off during the defrosting and slightly heat up the sauce and inject. I also add the strained drippings into...
  7. parman

    Need Beef brisket advice

    Kihler, I've done all of the above with good results! I recently tried a new method for me that Aaron Franklin does in Texas. I followed his recipe even to using post oak and pink butcher paper. I cooked hotter than I usually do...275 rather than 225 and wrapped at 160. Pulled it from the pit...
  8. Need Beef brisket advice

    Need Beef brisket advice

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  13. parman

    Locating Wood (Mini Logs)

    Steve, I looked this place up on line. They have cooking woods. I don't know if there in your area.... Denny Wiggers Landscaping & Garden Center 387 Paramus Road Paramus, NJ 07652 [P] 201.444.0155 [F] 201.444.6322 I found my wood suppliers by searching for cooking wood on the net. Good...
  14. parman

    Resturant in fl?

    Ask the locals. " hey do you like bbq? Where is the place you think is the best? what kind of bbq do they have"...etc
  15. parman

    Insight on starting new BBQ restaurant

    I don't have a restaurant but I do BBQ for the golf course I work. When I set the weekend menu, lets say, for tri-tip my customer base knows that I'll have it till it runs out. Pulled pork, brisket and or ribs my base knows come early! The couple of bbq "joints" near me cook the same way. I...
  16. parman

    Smoking Lamb

    I pull my racks at 135* and tent them for about 5 minutes so they'll get to about 140*. Don't want to overcook them. But its your choice as to how well you want the meat. Sauce takes longer than the meat, LOL. You'll need maderia, veal stock and chicken broth. Start with the wine and reduce to...
  17. parman

    Smoking Lamb

    When I smoke lamb I stay with racks. Sams club  has good racks either in a double pack or a single. I season it with olive oil, rosemary, garlic and salt. I'll fire up the smoker and use applewood as my smoke. I pan sear the lamb for a good crust.Then I smoke to temp. I use a maverick sensor for...
  18. parman

    Sausage making

    I started making sausage. S o far I've made andouille and have a batch of sweet italian ready to be stuffed. For those who make sausage what kind of wood do you smoke with? How many do you make at a time? What are your favorites? What kind of stuffer do you use? Thanks, Rich
  19. parman

    Another wood question

    I see yours is an older post but find myself with carob wood. As you say its a dense, heavy wood. A huge branch broke off from my tree and totaled my car. So, I have an abundance of carob wood. Did you try smoking with it? If so, what type of protein? Should I save it or just use it in the fire...
  20. parman

    foiling and maintaining bark

    It really depends on what your cooking. Butts, I've done both. I foil at about 165 and pull of the pit at 200. I then wrap it in towels and stick it in an ice chest till it falls to 165. Then I'll pull it a part. I use the maverick sensors so I can be consistent with the temps.To reach the 165...
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