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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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04-17-2014, 11:55 AM | #1636 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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and dont forget he still has a restaurant to run and cook for
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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04-17-2014, 09:51 PM | #1637 | |
Knows what a fatty is.
Join Date: 02-10-14
Location: Naperville IL
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04-18-2014, 12:49 AM | #1638 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Maybe you could rent a few pits from Nelson's! (regional inside joke)
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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04-18-2014, 07:13 AM | #1639 |
is One Chatty Farker
Join Date: 02-14-14
Location: Central OH
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Brisket and butt would only be the feasible way unless you had a bunch of cookers/holding cabinets. How many pounds does your Ol' Hickory hold.
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04-18-2014, 07:39 AM | #1640 |
Full Fledged Farker
Join Date: 05-06-07
Location: Littleton, Colorado
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Does it make sense financially to close the restaurant for the day (for a private event) to focus on the catered event? Unless fate smiles on you and the event is on a Monday when you're already closed.
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Bo Klose 24x50 BYC Backwoods Fatboy Weber Kettle [COLOR=blue]Rock Chalk Jayhawk Blue[/COLOR][COLOR=black] Thermapen[/COLOR] Weber Gasser (out of gas) |
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04-18-2014, 08:26 AM | #1641 |
Full Fledged Farker
Join Date: 01-14-13
Location: Oskaloosa, IA
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pickle recipe
Does anyone have the recipe for the pickles in the pictures on here. I know that it has been posted but after going back I cant seem to find it
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04-18-2014, 08:29 AM | #1642 | ||
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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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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04-18-2014, 09:00 AM | #1643 |
Full Fledged Farker
Join Date: 01-14-13
Location: Oskaloosa, IA
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Thanks!!!!
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04-19-2014, 04:48 PM | #1644 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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I think I need to consider putting pickles in mason jars and sell them. People are coming in and ordering pickles by the quart. My staff will kill me though because it already feels like we're a pickle factory. Although I guess I could hire a person or two strictly to come in on Tuesday when we're closed but still here cleaning and taking deliveries, and just do massive quantities of pickles one day a week.
So many things I want to do and need to do, but so little time, and even fewer resources. If this week is any indication of what summer business will be like, I'm screwed (in a good way). This week the smoker has been absolutely at capacity nearly 24 hours a day. During the week we could get away with doing a couple less butts and brisket in the overnight cooks, but not anymore. Now the pit is packed overnight and we're even putting more brisket and butts on in the morning, which then takes space away for all the other meats we already didn't have enough room for. There are worse problems to have, that's for sure! |
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Thanks from: ---> |
04-20-2014, 10:36 AM | #1645 |
On the road to being a farker
Join Date: 01-31-14
Location: Memphis, Tennessee
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Sounds like you need another smoker.
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04-20-2014, 10:43 AM | #1646 |
Babbling Farker
Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin
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04-20-2014, 11:15 AM | #1647 |
Full Fledged Farker
Join Date: 03-04-11
Location: Lancaster, PA
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Totally agree on leaving the interior as-is. As long as it's clean and inviting, and it looks like it is. The only "gimmick" you need is great food at a reasonable price.
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04-20-2014, 01:18 PM | #1648 | |
Knows what a fatty is.
Join Date: 04-17-11
Location: Minnesota
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04-20-2014, 06:23 PM | #1649 |
Knows what a fatty is.
Join Date: 08-31-13
Location: The Netherlands
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What an adventure! Looks amazing!
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