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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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05-12-2014, 11:22 AM | #1801 |
Got Wood.
Join Date: 02-24-10
Location: Oakland, CA
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Best of luck to you! It's not an easy road but if you smoke good cue, they will come. We've (husband and wife team) been in a brick and mortar (leased) for 4 1/2 years now and we sell out every day (took a while for Oaklander's to understand the concept). Just don't do more than you're comfortable with, it's imperative that you keep your passion alive without it, the food will suffer and so will your business. Good luck and we look forward to the updates!
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Committed to producing high quality BBQ with lots of love! www.phatmattsbbq.com |
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05-13-2014, 02:39 PM | #1802 |
Got rid of the matchlight.
Join Date: 05-06-14
Location: Andrews, TX
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Read this from start to finish the other day(s).
Awesome account of your journey. Hopefully everything continues to smooth out for you and you have continuing success. Also, great pickle recipe! Made a batch on Sunday and brought some to work yesterday. They were gone almost instantly. Cheers! |
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05-13-2014, 04:50 PM | #1803 |
Got rid of the matchlight.
Join Date: 12-15-13
Location: Enumclaw, WA
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I'm on my third batch of your pickles. I lost a jar in the fridge for about a month and they were even hotter and still nice and crispy.
Seriously dude, what an incredible journey. Congratulations. |
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05-14-2014, 06:00 AM | #1804 |
Got Wood.
Join Date: 01-13-12
Location: lake Station, IN
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Congrats on your success! I'm not too far from you and will be making the trip soon. I read all of this but forgot to bookmark the page with the pickle recipe. Anyone know what page it is on?
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05-14-2014, 12:20 PM | #1805 | |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Don't have the page saved, but have the recipe from the post:
Quote:
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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Thanks from:---> |
05-14-2014, 02:02 PM | #1807 |
Found some matches.
Join Date: 04-28-14
Location: Granger, IN
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Had Lunch today...was looking for some kind of sampler platter to try a little bit of everything, but one wasn't available. The cashier recommended a Brisket platter with some pulled pork... My wife got the Rib Tips.
I was impressed with the quality of everything. My personal favorite was the Brisket, but I'll have to come back & try the chicken & burnt ends. The portions on the sides were generous & my wife loved your Mac & Cheese. She's the coleslaw fanatic in our family and thought it was very good with a nice tang. I loved the cornbread! I was amazed at how sweet & moist it was...No butter of honey necessary (but available). My only disappointment for the visit was the lack of a sampler...but I can definitely understand that it could grow your menu too much ....and which part of the chicken would you serve? In town for a bit...so I'll definitely be back |
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Thanks from:---> |
05-14-2014, 04:19 PM | #1808 | |
On the road to being a farker
Join Date: 09-11-13
Location: new york
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Quote:
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05-14-2014, 08:52 PM | #1809 |
Got Wood.
Join Date: 02-11-14
Location: Darlington, SC
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How long will the pickles last in a fridge?
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05-14-2014, 09:29 PM | #1810 |
Found some matches.
Join Date: 05-13-14
Location: Woodstock, Ga
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I trolled this post as non member for a while, love what you did and it is a great read. Thx for the pickle recipe
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Woodstock, GA Oklahoma Joe Highland, Maverick 732, Maverick Pro Temp |
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05-14-2014, 11:10 PM | #1811 |
Found some matches.
Join Date: 04-28-14
Location: Granger, IN
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05-15-2014, 12:21 PM | #1812 |
On the road to being a farker
Join Date: 06-26-12
Location: Four Corners Region, New Mexico
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In Texas and New Mexico they are common, usually called combo plates. Brisket, ribs, and sausage are common combos at the restaurants I visit. It is basically a half serving of each of the meats offered.
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Regards, Riz58 Char Broil Akorn, Primo, custom-built, and Masterbuilt Electric Smoker |
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05-15-2014, 12:28 PM | #1813 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Next time, just order by the pound and separate sides. It doesn't look like there are minimum weights, so just get a 1/4, 1/3, or 1/2 lb of all the various meats you want to try.
$19.62 for 1/3 lb of each pork, brisket, and sausage and 1 of each side.
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- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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05-15-2014, 01:44 PM | #1814 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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We actually have a sampler, but it's just a special we run on Thursdays. $15 for sausage, pork, and brisket. $1 upgrade if they want two rib tips as one of the meats.
I had a sampler when I first opened, but it created chaos because everybody wanted to sub meats, double up on something, ask a bunch of questions, etc. It lead to longer wait times and a lot of mixed up orders. But now that we've streamlined everything I'm sure we could do it now without a problem. But like peeps said, we've just let people build their own samplers by ordering by the pound. A quarter or third pound of a few things, throw in a side or two, and you've got exactly what you want and pretty much a regular platter price. |
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Thanks from:---> |
05-15-2014, 02:16 PM | #1815 |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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Maybe you could advertise it that way on your board. "Build Your Own Sampler"
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Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9 |
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Thanks from:---> |
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