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  1. modernmanbbq

    Chicken for a wedding.

    It will be buffet style. Thanks I'll need it.
  2. modernmanbbq

    Chicken for a wedding.

    I'm smoking the chicken. I have a pig smoker that can hopefully hold about 100 pieces. The mac & cheese will not be smoked. It will be made in the oven.
  3. modernmanbbq

    Chicken for a wedding.

    Yes I have seen this before and was going to take a look at it. Thanks!!
  4. modernmanbbq

    Chicken for a wedding.

    Hello, I'm being asked to do a wedding this Fall for 200 people. They want me to do chicken thighs and macaroni and cheese. I don't have all the details but I'm assuming there is going to be other meat and sides offered. How much food should I plan for?
    • modernmanbbq
    • Thread
    • catering chicken macaroni and cheese wedding
    • Replies: 12
    • Forum: Poultry
  5. modernmanbbq

    Fresh uncured ham

    Thanks for the response. So expect about 40% loss from the original weight? I just want to make sure so when I bid out this job I do it correctly.
  6. modernmanbbq

    Fresh uncured ham

    Can I get some thoughts on smoking a fresh uncured ham to turn into pulled pork? Also what is the yield once it is smoked; i.e. how much weight is lost.
  7. modernmanbbq

    Pork Belly Help

    Ok this all makes a lot of sense. Like I said it didn't taste bad but next time I'm going to cure it and see what happens. So I follow the curing method and then what? Do I throw it on the smoker as is? Then what temperature do I cook it to?
  8. modernmanbbq

    Brisket Help

    Even if it's a choice grade because in the past I've only used prime grade and have gotten great results. But yes I failed to trust the process; lesson learned.
  9. modernmanbbq

    Brisket Help

    You are right Al, I guess I was just looking for some other thoughts. I've never had to cook a brisket beyond about 195 degrees and I was running short of time. Given "it's done when it's done" but I was seeing what other people are doing out there.
  10. modernmanbbq

    Brisket Help

    I've used injections before and have turned out a great brisket. But these injections also have a lot of "stuff" in them; phosphates, MSG, etc...I wanted to do something that had a little less in it and didn't know what people are doing to their briskets. Yesterday I simply did salt and pepper...
  11. modernmanbbq

    Pork Belly Help

    Has anyone had success making pork belly? I didn't cure it to make bacon. I just seasoned it, injected it and threw it on my WSM. I wasn't sure what to expect since I couldn't find a lot of information online about it. I was expecting a bacon flavor but ended up with more of a pulled pork...
  12. modernmanbbq

    Can't keep the heat

    I'm in the process of getting an elevated charcoal box; I figured that might be an issue. My friend is a welder and he said he would make me one. The dampers are fully open and I may have over modified it. The first time I used my smoker I was successful with maintaining heat and it was fresh...
  13. modernmanbbq

    Hello

    Hi, my name is Bryan and I am from Maryland. I recently bought a horizontal offset smoker at Tractor Supply. It is your basic cheap offset smoker, but for $150 I could hate it the next day and not be out too much. I really want to know how to use this thing properly. I have done a lot of reading...
  14. modernmanbbq

    Can't keep the heat

    Hello everyone, I am new to the forum and the proud owner of a new cheap horizontal offset smoker. I am having issues maintaining any type of heat and I would like some tips. I have created a vented baffle, I have fire bricks in the cooking chamber to distribute the heat evenly, I have extended...
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