B
BBQ by PDQ
Guest
Good Evening,
Newbie to the site, have spent a lot of time going through the archives...great resources, so I thought I would ask a basic 'newbie' kind of question. If this information already exist in another post, please show me the way.
I have been BBQ/Grilling for several youth agencies fundraisers over the past several years. I must be pretty good at it cause I have a following now. I have my regular job, but weekends are free.
For 2010 I have decided to go BIGGER this year so I have a few questions about dealing with packing houses or food wholesale/distributors.
I have heard that with low and slow you do not need top grade cuts, but I wonder. What about grilling chicken? Whe I go to Sam's or the local Kroger type store I can see the meat, but ordering large quanities....
Anyhow here are the questions.....
When I order what should I be asking for or what should I stay away from when ordering? Should I ask for higher fat cuts for the smoker to keep them moist? size, cut, case pack, shipping, etc., etc., etc.
1. Brisket, Beef
2. Pork butt
3. Pork ribs
4. St Louis ribs
5. Beef ribs
6. Chicken
7. Lamb
8. whole pig
As you can see, a newbie question for sure.
Another question, I am in the northern WV, SW PA area (south of Pittsburgh). Are there any quality area butchers, mom and pop meat counters, that one gets great service for BBQ folks. I know all the food distibutors (Sysco, US), are their any packing houses that are good with prices and quality and work with BBQers.
Who does the big BBQ contest order from when they need lots of meat?
Lots for my first questions....thanks for being patient with me.
Rick
Newbie to the site, have spent a lot of time going through the archives...great resources, so I thought I would ask a basic 'newbie' kind of question. If this information already exist in another post, please show me the way.
I have been BBQ/Grilling for several youth agencies fundraisers over the past several years. I must be pretty good at it cause I have a following now. I have my regular job, but weekends are free.
For 2010 I have decided to go BIGGER this year so I have a few questions about dealing with packing houses or food wholesale/distributors.
I have heard that with low and slow you do not need top grade cuts, but I wonder. What about grilling chicken? Whe I go to Sam's or the local Kroger type store I can see the meat, but ordering large quanities....
Anyhow here are the questions.....
When I order what should I be asking for or what should I stay away from when ordering? Should I ask for higher fat cuts for the smoker to keep them moist? size, cut, case pack, shipping, etc., etc., etc.
1. Brisket, Beef
2. Pork butt
3. Pork ribs
4. St Louis ribs
5. Beef ribs
6. Chicken
7. Lamb
8. whole pig
As you can see, a newbie question for sure.
Another question, I am in the northern WV, SW PA area (south of Pittsburgh). Are there any quality area butchers, mom and pop meat counters, that one gets great service for BBQ folks. I know all the food distibutors (Sysco, US), are their any packing houses that are good with prices and quality and work with BBQers.
Who does the big BBQ contest order from when they need lots of meat?
Lots for my first questions....thanks for being patient with me.
Rick