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  1. BaxtersBBQ

    My first attempt at Brisket

    Hey Burly. The problem might just be the brisket you bought. Its really small. It’s hard to tell by the pictures but it looks like you might have just got a flat. I don’t see much, if any, point meat on there. Doesn’t have enough fat content to stay juicy. Make sure you get a whole packer next...
  2. BaxtersBBQ

    New Smokin-It Model 3.5

    Thanks guys! I don’t plan on doing any salami or jerky. How do they turn out? Unfortunately I had to take today off. Not feeling the greatest. But I managed to get a better pic this morning. Itching to fire it up tomorrow.
  3. BaxtersBBQ

    New Smokin-It Model 3.5

    No I don’t think so. I think that’s why they recommend a maximum of 70CFM. I only have one fan in my hood so the CFM is low. As long as you don’t have a crazy powerful hood sucking the heat and smoke out of the smoker it should be fine.
  4. BaxtersBBQ

    New Smokin-It Model 3.5

    You’d think it would be that easy but I had to jump through some hoops. You could go to walmart and get a NSF certified masterbuilt for a couple hundred bucks but that doesn’t mean you can use it in a restaurant. My health department and fire codes officer both said the smoker had to be...
  5. BaxtersBBQ

    New Smokin-It Model 3.5

    Super stoked I got my new smoker for the restaurant hooked up today. Wish I would’ve taken more pics but I was too excited to put it together and make sure it works. Just made a dry rub and BBQ sauce. I plan on seasoning it first thing in the morning then smoking a few butts during the day...
  6. BaxtersBBQ

    Breakfast pizza

    Looks awesome! We do a couple pizzas with cheese sauce instead of tomatoes. You should try doing a Philly Pizza with cheese sauce, steak, peppers onions and mushrooms and mozz. MY favorite!
  7. BaxtersBBQ

    Choosing a pork blade shoulder

    Depends how you like your finished product and if you plan on wrapping during cooking. Personally I would get the trimmed one. I trim most the fat myself. This way you’re saving time and aren’t paying for scraps. But I also wrap my blade shoulders after 4-5 hours. If you’re not planning on...
  8. BaxtersBBQ

    Birthday Grilled Pizza's w pics

    JJS the bottom of that crust looks absolutely amazing. How do you like the cast iron? Ever try a steel?
  9. BaxtersBBQ

    How's it goin eh?!? New to the forum from the Great White North!

    Welcome from NY! I’m also a newbie. I’ve been a member for a few weeks and have to say you’ll love it. Great community here!
  10. BaxtersBBQ

    Birthday Grilled Pizza's w pics

    First off I want to apologize. I forgot to wish you a Happy Belated Birthday! Yeah, start it on the screen on top of the stone. Then just slide it directly onto the stone to finish it off. The radiant heat from the stone will still cook it on the screen, but that little 1/16” of separation will...
  11. BaxtersBBQ

    Birthday Grilled Pizza's w pics

    Oh and sorry forgot to say when you’re cooking on a grill or an oven with high temps you can avoid the crust getting too dark by using a dough with little or no sugar. If there’s a lot of sugar in the dough they’ll burn before they bake.
  12. BaxtersBBQ

    Birthday Grilled Pizza's w pics

    Hey John pizzas look awesome. I’m actually at my pizzeria right now, I’ve got a couple tips. If the bottom of the pizza crusts are getting too dark before the the top cooks try starting them on a pizza screen. Then just finishing them on the stone. They’re super cheap, just a couple dollars...
  13. BaxtersBBQ

    Worst BBQ

    Yikes. Sounds like they use low quality ribs. I notice the cheaper ones come pre brined with salt solution added... so if you add any salt to your rub it kills you with the combined sodium.
  14. BaxtersBBQ

    Worst BBQ

    Looks awesome!
  15. BaxtersBBQ

    Worst BBQ

    No I’m thinking more about converting one of my existing places. There are so many rules and regulations and permits that NY doesn’t really allow PopUps. I could just do a catering permit but it’s actually less expensive to just do a normal food service application.
  16. BaxtersBBQ

    Indoor commercial smoker?

    Thanks guys. Southern Prides are nice but pricey. A small used one is about $3500. Webstaurant store has some around $2500 but you have to buy the smoking accessories kit for another $1000 if you want racks in it lol, plus the shipping is expensive. I’m still looking tho, anybody else know of any?
  17. BaxtersBBQ

    Indoor commercial smoker?

    Does anybody know of an inexpensive Indoor Commercial smoker? SmokinTex is the least expensive one I can find for about $3000. My fire codes officer says the manufacturer must classify it as both “Commercial” and “indoor” to be used in a restaurant. Any help would be greatly appreciated, thanks!
  18. BaxtersBBQ

    Worst BBQ

    Since that place went out of business I’ve really been considering opening my own spot. Small take out place, sell BBQ boxes $10-$12 meats and a couple sides. Quick grab and go. I’ve done BBQ specials every Friday at my food truck for the last 4 years and it’s always my top seller.
  19. BaxtersBBQ

    Cinder Block or Caja China

    Hoping you all can help me with this....Ever since I read Sam Jones whole hog book I’ve been dying to do my own(attached photos). I’ve been smoking meats for a long time but have never done my own whole hog. I have a few different smokers but nothing large enough. SO I’ve been weighing the Pros...
  20. BaxtersBBQ

    Worst BBQ

    Haha that’s basically what it was. I’ve overcooked a few briskets before but never this bad. I just went back and looked at the timestamps on the pictures and I took them at 5:30 on a Friday. It’s not like I ordered it at 10pm on a Tuesday. I’m still just blown away that the cook thought it...
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