Search results for query: *

Hi Guys  and Gals, It's been some time since I've been here. The BBQ restaurant is closed and I am retired. Smoking meat for a hobby is better than smoking meat at a restaurant. I was smoking 40 tons of meat a year ... yep 40 tons not a typo.  Retired now so I can slow down and enjoy the hobby...

956 lbs and will cook 400lbs at a time .. Joe

I love beef!

Ribs in action .. almost done

We make about 35 to 40 lbs a week .. the photo is before they are measured and tied off and placed in the walk in to dry the casing out. I then cold smoke them for 2 hours and then hot smoke at 175 deg until done .. I give it the pinch test if the meat in the casing is firm and they have a nice...

 Blackened catfish over a bed of rice, surrounded bu sauteed spinach and garlic with a cream andouille drizzle.. Yum Yum !!!

I smoked a few pigs <actually 4>  they came out great ..!!!

Haven't posted here in some time .. Just wanted to say hello. I'm recovering from a major heart attack.. I can't eat the food I make as much as I would like to now.. but hey ... I can still sample and create. I posted a photo of a turducken I made for TG .. and a dessert photo in the desserts...

We had a Bacon Week at the restaurant and it went well ...

It's been a while due to a heart attack almost a year ago I haven't been around much.  This past Thanksgiving I made a Turducken .. I made soup stock with the turkey and chicken bones and meat and made a Duck demi glace' with the duck bones. here is a link to some pics in putting it all...

Hello to everyone, It's been a long time but I actually have the day off and figured I'd check in. Hope everyone is well and keeping the smoke out of thier eyes .. Joe

Have great day on your Birthday!!!!!!!!!!!!!!!!!!!!!!!! Joe

Happy Birthday Monty, I'll be raisning a cold one in your honor tonight. Stay well and healthy. Your Capricorn Bro, Joe

Hi Folks, It's been a while since I posted any pics. I haven't been smokin' much lately and had a chance to do so on Thanksgiving, I'm not a big turkey fan and I love my BEEF. Hope ya like the pics.. I smoked a prime rib for 3 hours and finished it off in the oven due to the rain and wind...

Hi folks, Welcome to SMF.. I been busy and haven't been online much and I see there are many new members so instead of writting a welcome to all of you one at a time I thought this would work. Hope you enjoy your stay, there are alot of great folks here willing to lend a hand, answer question or...

Hi folks, I been looking at a FRIEDRICH FMP 400 smoking oven, it uses wood chips. anybody know of this oven.. any comments would be helpful.. here is the link http://www.friedrichmetalproducts.com/roaster.htm Thanks in advance, Joe

Hey Rodger, Have a great day and enjoy your Birthday .. hope you have many mnay more .. Raising a cup of Joe to your health <too early for beer> Joe

Hi folks .. I been honored to judge in a bbq in Mashpee MA. next weekend .. Things have been hectic for me as some of you know. I'm kinda shocked that I would be asked .. what do I know :) Anyway .. just keeping you all posted because I haven't been Q'ing for a few weeks and looks like this...

A SWEET STORY ABOUT ITALIAN COOKIES... > > This is for all the Italians out there, and those who are lucky enough to be > married to an Italian, and even to all the friends of Italians. > > An elderly Italian man lay dying in his bed. While suffering the agonies of > impending death, he...

Hi Guy's, Some of you know that the wife and I have been looking to open a restuarant and blues club. We went out lastnight to visit a small club 42 seats and a patio that holds another 20. It's close to major hospitals, colleges, banks and lots of foot traffic. Anyway we had dinner thier...