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  1. jcohen1005

    Solid smoke for splits

    Had company over today, cut up some Gerber Poultry splits.  Used Butcher Honey Rub after applying a light coat of Mayo.  Smoked at 275 with a couple of oz's of Cherry. Smoking on a Cookshack 066 Finished on grill with 1/2 BBQ sauce, 1/2 apple juice. Birds came out good. Skin was bite through...
  2. jcohen1005

    Judging at Smoke On The Water BBQ in Atlantic City

    Seriously considering judging at this comp and taking the GF for a mini vacation. Should be a nice venue. Feedback appreciated. Thanks.
  3. jcohen1005

    Breaking down a whole pig

    I wanted to become more familiar with parting out a pig, as we're opening a restaurant near future and BBQ will be front an center.  I approached my local butcher, who was more then happy to order in a small 85 pound pig.  We parted out the primal cuts and just continued to cut away. Skin is...
  4. jcohen1005

    Multiple needle injector

    I need a source for a multiple needle injector for our restaurant operation. I've seen one, but it's really built for a high volume commercial application. Any help would be appreciated. Thanks. Jay Cohen
  5. jcohen1005

    Gerber Birds and Moink Balls

    Practice run this weekend as our kitchen is not done yet.  We will be using Gerber Chicken Splits, family owned company out of Southeastern OH, near Canton.  Visited facility, convinced these are some of the best birds in the country. Rubbed with a Honey Rub from Butcher Injections, Dave was...
  6. jcohen1005

    Hi from Northeastern Ohio

    Been smoking for about 5 years on a Amerique from Cookshack.  KCBS Judge, opening a restaurant in the next 60 days in Girard, OH,  BBQ, Burgers and Flatbreads. Will post menu for feedback near future. Spend most of my time on the Cookshack forum, looking forward to learning and meeting new...
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