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  1. thebigticket55

    Canadian Bacon Clarification

    Hi Travis  I have been playing with Canadian bacon of late myself and use a modified version of Ruhlman's recipe and usually do 1 pork loin, between 7 - 8 pounds. I brine for at least 3 days, give it a rinse & then slice off a piece & fry it up to gauge salt level. I do let it sit out uncovered...
  2. thebigticket55

    hi im a new member some help would be greatly appreciated!!!

    Welcome! I'd like to chime in as well, I've been in the restaurant biz for 25 years and have run my own shop for the last 10. Adiochiro had some great points and I would agree with everyone of them. The biggest thing is planning and capitol. You can't have enough money. Most restaurants run on a...
  3. thebigticket55

    Brisket for sunday dinner!

    Very nice!
  4. thebigticket55

    Brisket for sunday dinner!

    Raptor - Great looking brisky! I noticed some pepper shapes in that pic, you doing your own chipotles?
  5. thebigticket55

    First Chucks and First QView

    Bourbon - that looks great! I will be using the onion idea on my new smoke. Great job
  6. thebigticket55

    First qview with spares

    way to go, those look great. I'll be waitin on the brisky, sounds good.
  7. thebigticket55

    GOSM BB Smoker Box Question

    Just got the BB the other day, put it together today and got it all seasoned. Noticed that the chips I had took a while to get going in that cast iron box. I have seen a few say the put some charcoal in there. Anybody out there got some info to share? What's your experience. Thanks All! BTW the...
  8. thebigticket55

    First go at a post with Qview - Smoked Chuck for French Dip

    Chef thanks for the kind words. Yeah the patio is great in the summer, although it's too short here. It's a good spot, but I am biased
  9. thebigticket55

    Butts for Sunday's Sandwich Special

    Dale we are just north of downtown Seattle - The Nickerson Street Saloon At the moment we are running pulled pork sammies on Sundays and the smoked French dip on Fridays. Working on some other stuff. Thanks for asking!
  10. thebigticket55

    Butts for Sunday's Sandwich Special

    Got some butts going today to serve up as special sandwich at my restaurant tomorrow. Used a rub I've been working on, smoked 'em with hickory with a bit of cherry thrown in. had a total of 3 boneless butts, around 24lbs total cut 'em up into 6 pieces so they fit better in the Brinkman. Spritzed...
  11. Butts ready to pull.JPG

    Butts ready to pull.JPG

  12. smokin butts.JPG

    smokin butts.JPG

  13. smokin butts.JPG

    smokin butts.JPG

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    smokin butts.JPG

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    smokin butts.JPG

  16. thebigticket55

    First go at a post with Qview - Smoked Chuck for French Dip

    Thanks Chef! I am way up here in Seattle, little place called the Nickerson Street Saloon if you ever make it up this way drop me a line I'm always here and would love to meet anyone from SMF
  17. thebigticket55

    First go at a post with Qview - Smoked Chuck for French Dip

    Tell you what Dude, you make it up this way 1st beers on me! Great response from the customers, the best part is slicing it on the thin side then reheating on the flatop the fat cooks out leaving you just that great beef flavor. As far as the rub goes didn't get much in the way of horseradish...
  18. thebigticket55

    First go at a post with Qview - Smoked Chuck for French Dip

    here's a shot of the plated version. Came out great real nice flavor. Thanks for the love!
  19. french dip.jpg

    french dip.jpg

  20. thebigticket55

    First go at a post with Qview - Smoked Chuck for French Dip

    Well I am getting around to actually posting some results. Some quick background - recently bought a Brinkman Vertical propane unit to play around with at the little restaurant & bar I am partnered in. Started w some butts for pulled pork sandwich, thanks to all the great info I picked up here...
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