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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-18-2013, 02:57 PM
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#1 |
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Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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My first batch of converts... sorry no pics.
Wasn't my intent... really.
Was tasked to have a small taste test sampling for an upcoming wedding. Have developed a few North Carolina vinegar sauces with various levels of intensities. Convert #1 was the requestor herself - who is a self-confessed BBQ snob that couldn't tolerate the local restaurant's attempt at bbq. That changed once she saw my smoker churning sweet blue and smelled the irresistible aromas. Then it was another round of oohs, ahhhs, and OMG once she tasted the pulled pork chunks with the sauces I developed. The kick of it... the second sampling was in a restaurant.... her choice. Kinda felt a little ethically tacky bringing prepared food to a restaurant. The waitress serving us was a confirmed lover of South Carolina (mustard) sauce and wasn't too keen on N. Carolina sauce. However her own nose betrayed her once the lid was opened (convert #2). Once she tasted the pork with my hotter sauce.... she asked for my business card - which I had a few available. Was asked how much bbq can I do? Told her my biggest pit (Lang 84) is nearly 10 feet long and is transportable to onsite catering. Wasn't long before a nearby table was informed about my bbq - who they were quickly asking if I do brisket... to which quickly acknowledged. They have been trying to find decent brisket like back home ... in TEXAS!!! Our waitress handed her my card.  [Edit: This story is the direct side-effect of the knowledge base compiled by the BBQ Brethren  ]
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD Last edited by BBQ Bandit; 04-18-2013 at 03:26 PM.. |
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04-18-2013, 03:15 PM
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#2 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Sounds good Bob WTG
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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04-18-2013, 03:17 PM
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#3 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Great going Bob, sounds like you have some winner sauces and meats going.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-18-2013, 03:23 PM
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#4 |
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is one Smokin' Farker
  Join Date: 08-16-11
Location: Saint Cloud, FL
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Congrats, Bandit!
 It is amazing how people react to decent BBQ. I am cooking for a Boy Scout gathering next month (about 50 people.) Why? My son had a friend over... and when his friend's dad came to pick him up we were eating ribs. The dad tasted one rib - and asked me to cook for his get-together! One rib (and it wasn't even my best effort either!)
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Lang 48 Original Superfast [COLOR=red]RED[/COLOR] ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan |
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04-18-2013, 03:25 PM
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#5 |
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Got Wood.
Join Date: 02-25-13
Location: Bay Area, California
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Sounds great, Bandit! :-)
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See my cook logs at http://www.bbqpad.com/users/jonobacon/ - cooking on a WSM 22". |
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04-18-2013, 03:27 PM
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#6 |
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somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Just let the food do the talking brother - everything else will fall in place!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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04-18-2013, 06:23 PM
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#7 |
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somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Nice job Bob!!
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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04-18-2013, 06:32 PM
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#8 |
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Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Soooooo - do we anticipate a catering trip PA to TX? Kool story.
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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04-18-2013, 06:35 PM
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#9 |
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Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Very cool!!
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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04-18-2013, 07:49 PM
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#10 |
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Found some matches.
Join Date: 04-04-13
Location: Boise, ID
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Excellent. Way to go! Now you have me interested in making some sauce!
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04-18-2013, 09:31 PM
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#11 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Great story........Yep, just let the food speak for itself! Good work.
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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04-18-2013, 10:36 PM
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#12 |
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is one Smokin' Farker
Join Date: 10-30-11
Location: Dallas, TX
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Terrific story. Just wish I was close enough to be converted as well.
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Primo Kamado | Pitmaker Safe | Pitmaker Mobile | Klose Mobile "On Fire" limited edition Thermapen |
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04-18-2013, 11:07 PM
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#13 |
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On the road to being a farker
Join Date: 01-22-11
Location: Mt Holly NC
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Awesome. I have a chiropractor that's a, gasp, vegetarian. The only meat he's eaten in 30 years is my bbq. Loves our brisket.
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ex-Stickburner converted to Backwoods gang (Gen2 Chubby and Party), UDS, Homegrown 250 gal Offset. |
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04-18-2013, 11:48 PM
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#14 |
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Quintessential Chatty Farker
 Join Date: 11-13-11
Location: york, pa
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Well I am close enough. And I'm becoming a borderline vegetarian over here. You need to convert me back to reason, Bob!
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*When all else fails, just ask yourself ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise  Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! 
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04-19-2013, 12:13 AM
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#15 |
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is One Chatty Farker
Join Date: 04-10-07
Location: Cincinnati Ohio
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Great story see you in 2 weeks
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Smokin Blues BBQ The Pigman (Roger) Pitmaster KCBS CBJ #30390 Lead for State of Ohio & Indiana for Operation BBQ Relief Operation BBQ Relief Founding Member Lang 84 Custom Longneck with warmer Mobil Food Lic. With State of Ohio |
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