View Single Post
Unread 06-25-2013, 12:53 PM   #11
bproffer
Full Fledged Farker

 
bproffer's Avatar
 
Join Date: 09-12-07
Location: Central CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by dosvans View Post
We just started selling our BBQ vac sealed in 1LB batches. If you don't mind me asking, what are your charging for your BBQ? We are charging $10 per LB for Pork, $15 Per LB for Brisket, and $20 per rack of ribs.

This is the same price I have been getting for mine. We started off with pulled pork and now do brisket and ribs. I have alot of happy folks with pulled pork in their freezers. We sold over 300 lbs for the superbowl.

My reheat instructions are similar to what was posted above. Except for if re-heating from frozen, I up the time to 45-55 min in the simmering water.
__________________
Current Arsenal:
Cookshack FEC-100, Weber Genesis, 4'x6' Santa Maria grill on a trailer
Placed with new owners:
18.5" WSM, XL BGE, UDS, 22.5" Weber OTS (x2) 22.5" Weber Performer, Traeger BBQ075 (x2), Yoder YS640, Bayou Classic Cypress Grill
bproffer is online now   Reply With Quote