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Well, I'm going pro
I'll post up some pics soon. Thanks so much for all the good wishes. Health department makes their final (hopefully) inspection on Tuesday, then I can actually bring some food in to the joint and start cooking. Going to do a week or so of "practice" to make sure the work flow and recipes are...- ynot2k
- Post #14
- Forum: Blowing Smoke Around the Smoker.
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Well, I'm going pro
I've been lurking this forum for a while now, so I feel I have the authorization to post this. I've been a back yard BBQ pit master for quite a few years now. I started a catering business about 2 years ago, which did well. I've decided to go pro - my own BBQ joint. Jeff's Texas Style BBQ...- ynot2k
- Thread
- Replies: 107
- Forum: Blowing Smoke Around the Smoker.
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Another Costco Belly Success
- ynot2k
- Album
- Comments: 0
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Another Costco Belly Success
Dry cured and cold smoked for 12 hours with apple in my MES 40 and AMNPS. Sliced some half slices (ala Bearcarver) and some whole slices, some thin and some thick. My first bacon. Process was smooth and easy thanks to posters here on SMF. The wife says she won't be buying any more store... -
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- ynot2k
- Media item
- Comments: 0
- Album: Another Costco Belly Success
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11836661_10206282711605656_5260588364455922772_n.j
- ynot2k
- Media item
- Comments: 0
- Album: Another Costco Belly Success
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Post Picture of Smoker and its Brand/type here
Klose stickburner. I use it for catering and on-site cooking.- ynot2k
- Post #265
- Forum: General Discussion
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Burning the bottom of my briskets
The only possible answer is your cooker is getting too hot. Check your smoker temp. Don't ever trust the temp settings that come with the smoker. I have a Traeger and have never had this problem. But, I monitor my smoker temp (and meat temp) with a calibrated digital device. The temp... -
Saw this guy on sale!!!!
:-( no sale prices for me today. I needed 4 packers for a fundraiser this Sunday. $4.57/lb. Bone in pork butts weren't bad though - $1.24/lb. I bought more than I needed of the butts. -
Fundraiser
Here is a link that describes the fundraiser - http://www.llswa.org/site/PageServer?pagename=bc_2015_about Jeff- ynot2k
- Post #4
- Forum: General Discussion
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Fundraiser
I would really appreciate any support you can offer on this. Jeff- ynot2k
- Post #2
- Forum: General Discussion
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Fundraiser
Mods, please delete if this is outside the rules... I am raising funds for the Leukemia Lymphoma Society - the Big Climb in Seattle. 69 floors of the Columbia Tower. Whew! My dear friend Jane T died of leukemia last year. I'm am raising funds and climbing that big tall building in her...- ynot2k
- Thread
- Replies: 3
- Forum: General Discussion
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How many of you guys do this professionally? Or at least competitively?
bamamontana - thanks for the well wishes. It is indeed a tough gig. Smoking meat is a passion of mine, as well as creating recipes for sides and sauces. I have so much fun doing it for myself and friends that I figure if the passion stays lit I'll do ok in catering. I wish you the best of...- ynot2k
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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How many of you guys do this professionally? Or at least competitively?
I just started a BBQ catering business. So far two jobs, both of which went well and were profitable (if you don't count my labor...sheesh) It's a labor of love right now, but I hope to some day have a brick and mortar BBQ shack where I can employ a few youngsters and sling my recipes. I will...- ynot2k
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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So what do you plan on smoking for the Super Bowl ?
I'll be smoking brisket and St. Louis ribs for a catering job - only 25 people, so the smoker won't be very full. Coleslaw and Brisket baked beans for sides, and toasted Texas toast. Easy gig - delivering 1 hour prior to the big game.- ynot2k
- Post #11
- Forum: Blowing Smoke Around the Smoker.
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The Old Ways
Didn't tell you not to complain. I said it's easy to complain. If you feel you have a right to air your complaint, let it fly! But you have the opportunity to consider the readers of your post before you post. That's all I'm saying.- ynot2k
- Post #18
- Forum: Blowing Smoke Around the Smoker.
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The Old Ways
I was born in 1960 in Ohio. The "old ways" you are describing were never a part of my early life. We grew up poor, no extras. No scouts, pocket knife, bicycle. Hand-me-down toys from garage sales. Used clothes from garage sales. We lived hand to mouth. My parents did not have the means to...- ynot2k
- Post #14
- Forum: Blowing Smoke Around the Smoker.
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Pork Butt - something wrong with my smoker ?
Are you seriously saying that the total cook time was 24 hours in the smoker plus 10 hours in the oven for a grand total of 34 hours? Or am I missing something? This seems extreme. Something has to be wrong. Back up, get better thermometers, calibrate them before use. There is no way in... -
Boneless skinless thighs - loss?
Lots of great ideas here! I think I've decided to use boneless skinless thighs and boneless skinless breasts. 4 thighs for every 1 breast. I will rub with my standard poultry rub and smoke low at 225. I will also be smoking brisket on the big pit at the same time, so the low temp will work...
