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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-10-2013, 06:43 PM   #271
bigluelok
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congrats on your new venture
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Unread 07-11-2013, 12:03 AM   #272
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So how does your daily schedule look.. if'n you are doing lunch time trade and it takes 5 hrs for H&F then you must be firing up around 06:00, 1/2 an hour to allow coals to settle and UDS to defrost,, 5 hrs to cook and them pulling time for 12:00 lunch time rush.
Put more on for the evening rush .. finish at about 19-20:00hrs and its been a damn long day... or are you doing it differently?

Muzza in Perth for a bit.
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Unread 07-11-2013, 04:53 AM   #273
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Quote:
Originally Posted by Bob in St. Louis View Post
As a customer, I'd be happy to open that box.
Me too, wow look at that smoke ring. Looks juicy too. The mom & pop shack I went to recently here in Tulsa offered a brisket sandwich. I got it and bit into it: dry, not salty enough in the middle, and bark tasted both of fish and petrol.

I just know your business is gonna do crazy well -- as long as you offer hot, juicy, smokey yummy food! People love BBQ heh.
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Unread 07-12-2013, 08:08 AM   #274
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I will be there next Thursday to check it out in person. Looking forward to it. I'll be in Fairbanks to judge the Alaska state championship on July 21.
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Unread 07-12-2013, 08:16 AM   #275
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Quote:
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I will be there next Thursday to check it out in person. Looking forward to it. I'll be in Fairbanks to judge the Alaska state championship on July 21.
Take pictures of the food and give us a critique!
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Unread 07-18-2013, 12:30 PM   #276
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Just catching up on this thread. T-minus 30 days and counting
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Unread 07-18-2013, 01:47 PM   #277
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Quote:
Originally Posted by Murray in N.Z. View Post
So how does your daily schedule look.. if'n you are doing lunch time trade and it takes 5 hrs for H&F then you must be firing up around 06:00, 1/2 an hour to allow coals to settle and UDS to defrost,, 5 hrs to cook and them pulling time for 12:00 lunch time rush.
Put more on for the evening rush .. finish at about 19-20:00hrs and its been a damn long day... or are you doing it differently?

Muzza in Perth for a bit.
I'm guessing that he's firing up closer to 4am.
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Unread 07-18-2013, 03:45 PM   #278
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Default Lunch today...

Beautiful day In Fairbanks today. Went by BurlesQ and picked up a pulled pork sandwich and sliced brisket plate. This is not intended to be competition barbecue; it is what I call eating barbecue. Given that, sliced brisket was pretty dry, but did have good flavor. Slaw was very soupy; bottom of the barrel. Beans were pretty good. Interesting bread choice for pork sandwich. Pork was also somewhat dry (difficult to hold cooked meat ready to serve and keep moisture). I'm sure meats were much better when fresh cooked. Overall, reasonable price for the area and nothing bad. Tried mustard sauce, shack sauce (vinegar) and competition sauce. Did not try the sweet sauce. Sauces were OK, nothing great.
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Unread 07-18-2013, 05:04 PM   #279
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I imagine it is a bit challenging to keep the meat moist for long periods especially in such a small setup. One thing I can already appreciate is he doesn't just soak everything in sauce to hide the loss of moisture. Still, that looks better than some of the crap I have gotten at "big time chain" BBQ places. Looking forward to giving it a try myself. I can tell you, when we are up in Alaska, we are out of touch for days on end and after a week on a river or on the tundra, this would be a feast worth killing for.
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Unread 07-19-2013, 01:40 AM   #280
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Quote:
Originally Posted by QN View Post
Beautiful day In Fairbanks today. Went by BurlesQ and picked up a pulled pork sandwich and sliced brisket plate. This is not intended to be competition barbecue; it is what I call eating barbecue. Given that, sliced brisket was pretty dry, but did have good flavor. Slaw was very soupy; bottom of the barrel. Beans were pretty good. Interesting bread choice for pork sandwich. Pork was also somewhat dry (difficult to hold cooked meat ready to serve and keep moisture). I'm sure meats were much better when fresh cooked. Overall, reasonable price for the area and nothing bad. Tried mustard sauce, shack sauce (vinegar) and competition sauce. Did not try the sweet sauce. Sauces were OK, nothing great.
Thanks for stopping in, I showed my son (the Boy working, the Lady was on her second day.... still not an excuse) the review and pictures. The brisket, slaw, and PP are unacceptable and he knows it... soon as I showed him the pic he knew it. I have the reserved juices he's supposed to add to the meat to help keep it moist. Glad your up here. I'll be cooking at the comp as well. I'm sorry that went out the door it really shouldn't have.

Clint
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Unread 07-19-2013, 01:41 AM   #281
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Quote:
Originally Posted by colonel00 View Post
Just catching up on this thread. T-minus 30 days and counting
Looking forward to it Brad!!
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Unread 07-19-2013, 02:09 AM   #282
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This is what you should have gotten :






Slicing up a brisket



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Unread 07-19-2013, 06:54 AM   #283
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Quote:
Originally Posted by pwa View Post
Thanks for stopping in, I showed my son (the Boy working, the Lady was on her second day.... still not an excuse) the review and pictures. The brisket, slaw, and PP are unacceptable and he knows it... soon as I showed him the pic he knew it. I have the reserved juices he's supposed to add to the meat to help keep it moist. Glad your up here. I'll be cooking at the comp as well. I'm sorry that went out the door it really shouldn't have.

Clint
Very glad to hear that a business is not only listening to their customers but acknowledging their faults and stating what they are doing to prevent it in the future. If i;m ever in fairbanks I know where i'm goin :)
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Unread 07-19-2013, 08:16 AM   #284
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It is definitely nice to see Clint take full responsibility of what you thought wasn't good food. I hope you are able to meet up with him and who knows maybe he will make it right and give you a brisket plate and pulled pork sammich the way it should be done at his shack!
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Unread 07-28-2013, 11:33 PM   #285
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I'm brand new to this site, but I've read every post in this thread. What an awesome undertaking and it's fascinating to watch how you purchased the shack, moved it, and turned it into a BBQ stop. So good to see how hard work can make something amazing happen.
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