Hello from Central New York!

[murph77]

How's it going everyone? My name is Josh I'm 26 and I've worked in resturants and food service ever since I was able to start working. I've held every job from dish washer to head cook to manager of a resturant. Cooking is my job but BBQ is my passion and my favorite thing to cook. I've recently decided over much discussion with my wife, and other family members that I am going to try and take my BBQ to the next level with doing competitions and catering. BBQ up here is very limited to two places, one being a locally run place that is over priced cuz they have a monoply on BBQ or Dinasour BBQ about and hour away. Now I'm not looking to jump right in and take this local place on yet (finacialy its not possible now) so I figured I would start small like catering and see where it goes from there (my dream is my own BBQ resturant). Next year at tax time I will be purchasing my first trailer smoker as I've been using just a small pato one for the house and cookouts with friends and family, here's my question to you guys on the forum. I'm gonna go with a Lang but I'm undecided on either the 60 or 84. I have feelers out there for the level of interest locally in BBQ catering, now if it turns out that there isn't much of demand for it(which I'm sure there is gonna be demand for it) is the 60 big enough to do competitions on and some small catering? Or would you go with the 84? Well guys baby is waking up so I need to go into daddy mode and feed her and such. Any advice is greatly appreciated and any questions you have for me I'll gladly answer them. Have a great end of the weekend all so glad to be apart of this forum!

 

[fpnmf]

Hi Josh!!

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer
http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-poultry
http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html

 

[murph77]

Craig,

Thanx for all the links I will deff start doing my reading and I'm gonna take the course for sure!

 

[fpnmf]

Craig,

Thanx for all the links I will deff start doing my reading and I'm gonna take the course for sure!

You are welcome!!

There are a few folks from upstate here.. I am originally from a little south of Watertown...Adams Center..

I spent a year in Rome at Griffiss.  Did the Utica Club Brewery tours a lot when payday was once a month.

  Craig

 

[hardslicer]

good luck, and follow your dream......

 

[murph77]

Thanx hardslicer! Craig areas def not what it used to be when Griffis was still an Air Base, but ya gotta love the brewery tour lol

 

[pops6927]

Originally from Adams Center too, Craig and I grew up together.  Worked in Utica/Rome area for many years with Great American/Victory Markets food stores as meat, deli/bakery supervisor.  Used to go to The Hook, Line and Sinker Rest. often, don't know if it's still there or not.

Hope you do well, you're starting out with the right ingredient... passion!  Enjoy it along the way!

 

[murph77]

Pops ty for the welcome hook actually just closed its doors earlier this yr :(

 

[SmokinAl]

   Glad to have you with us!

 

[meateater]

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. 

 

[murph77]

Firing up the smoker as we speak gonna try a modified recipe I been workin on for my ribs.

 

[africanmeat]