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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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Old 04-18-2013, 02:57 PM   #1
BBQ Bandit
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Join Date: 02-15-08
Location: Harrisburg, PA
Default 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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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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Old 04-18-2013, 03:15 PM   #2
Big George's BBQ
somebody shut me the fark up.

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Location: Phoenixville, PA

Sounds good Bob WTG
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Old 04-18-2013, 03:17 PM   #3
somebody shut me the fark up.

Join Date: 06-26-09
Location: sAn leAnDRo, CA

Great going Bob, sounds like you have some winner sauces and meats going.
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Old 04-18-2013, 03:23 PM   #4
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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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Old 04-18-2013, 03:25 PM   #5
Got Wood.
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Sounds great, Bandit! :-)
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Old 04-18-2013, 03:27 PM   #6
somebody shut me the fark up.

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Just let the food do the talking brother - everything else will fall in place!
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Old 04-18-2013, 06:23 PM   #7
somebody shut me the fark up.

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Nice job Bob!!
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Old 04-18-2013, 06:32 PM   #8
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Name/Nickname : Dave

Soooooo - do we anticipate a catering trip PA to TX? Kool story.
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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Old 04-18-2013, 06:35 PM   #9
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Very cool!!
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Old 04-18-2013, 07:49 PM   #10
Found some matches.
Join Date: 04-04-13
Location: Boise, ID

Excellent. Way to go! Now you have me interested in making some sauce!
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Old 04-18-2013, 09:31 PM   #11
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Join Date: 08-09-12
Location: Spokane Valley, Washington

Great story........Yep, just let the food speak for itself! Good work.

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Old 04-18-2013, 10:36 PM   #12
is one Smokin' Farker
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Terrific story. Just wish I was close enough to be converted as well.
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Old 04-18-2013, 11:07 PM   #13
Mad About Que
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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.
ex-Stickburner converted to Backwoods gang (Gen2 Chubby and Party), UDS, Homegrown 250 gal Offset.
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Old 04-18-2013, 11:48 PM   #14
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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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Old 04-19-2013, 12:13 AM   #15
The Pigman
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Great story see you in 2 weeks
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