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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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07-11-2013, 12:03 AM | #272 |
On the road to being a farker
Join Date: 04-13-11
Location: Auckland New Zealand
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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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07-11-2013, 04:53 AM | #273 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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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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18.5" WSM and 22.5" OTG. |
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07-12-2013, 08:08 AM | #274 |
is one Smokin' Farker
Join Date: 01-16-06
Location: North Alabama
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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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Mark D. (QN) Traeger PRO SERIES 34 22" WSM 22" Weber Weber Summit SS natural gas |
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07-12-2013, 08:16 AM | #275 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Take pictures of the food and give us a critique!
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~Ren~ Fat Kids Club Founding Member |
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07-18-2013, 12:30 PM | #276 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Just catching up on this thread. T-minus 30 days and counting
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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07-18-2013, 01:47 PM | #277 | |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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07-18-2013, 03:45 PM | #278 |
is one Smokin' Farker
Join Date: 01-16-06
Location: North Alabama
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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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Mark D. (QN) Traeger PRO SERIES 34 22" WSM 22" Weber Weber Summit SS natural gas Last edited by QN; 02-09-2021 at 03:12 PM.. |
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07-18-2013, 05:04 PM | #279 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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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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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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07-19-2013, 01:40 AM | #280 | |
is One Chatty Farker
Join Date: 10-11-11
Location: North Pole, Alaska
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Quote:
Clint
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Equipment: 2UDS Weber Performer WIFI Stoker Custom Trailer Offset Owner of BurlesQ BBQ shack BurlesQ BBQ Facebook BurlesQ BBQ website |
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07-19-2013, 01:41 AM | #281 |
is One Chatty Farker
Join Date: 10-11-11
Location: North Pole, Alaska
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Looking forward to it Brad!!
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Equipment: 2UDS Weber Performer WIFI Stoker Custom Trailer Offset Owner of BurlesQ BBQ shack BurlesQ BBQ Facebook BurlesQ BBQ website |
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07-19-2013, 02:09 AM | #282 |
is One Chatty Farker
Join Date: 10-11-11
Location: North Pole, Alaska
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This is what you should have gotten :
Slicing up a brisket
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Equipment: 2UDS Weber Performer WIFI Stoker Custom Trailer Offset Owner of BurlesQ BBQ shack BurlesQ BBQ Facebook BurlesQ BBQ website |
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07-19-2013, 06:54 AM | #283 | |
Full Fledged Farker
Join Date: 09-04-12
Location: Boca Raton, Fl
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07-19-2013, 08:16 AM | #284 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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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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~Ren~ Fat Kids Club Founding Member |
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07-28-2013, 11:33 PM | #285 |
Got Wood.
Join Date: 07-28-13
Location: Columbus, OH
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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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