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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-21-2013, 06:59 AM   #406
marubozo
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Quote:
Originally Posted by Diesel Dave View Post
Will the Brethren be notified of the soft opening?
Most likely. Just need to settle on some dates.

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Originally Posted by Hawg Father of Seoul View Post
Maybe I missed it, but what are you doing for flavors?

This is que talk baby and you know how we are.
As for the flavor profile, I use oak and apple wood. Brisket gets treated with salt and pepper, while pork gets a good dose of rub that's a touch sweet with brown sugar. And then I have three sauces. A sort of Kansas City style tomato-based sauce that's just a little sweet, a spicy tomato based sauce, and a Carolina style vinegar sauce. Meat is all served dry so that people can choose their sauce, or none at all.
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Unread 11-21-2013, 07:47 AM   #407
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Meat is all served dry so that people can choose their sauce, or none at all.
You're my hero! I'm constantly having to ASK to leave the sauce off...
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Unread 11-21-2013, 07:58 AM   #408
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You're my hero! I'm constantly having to ASK to leave the sauce off...
Same here!
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Unread 11-21-2013, 08:21 AM   #409
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Good thinking, let the customer decide.
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Unread 11-21-2013, 08:49 AM   #410
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Yep, around here you can't find BBQ that isn't absolutely swimming in sauce. It's ridiculous. You order a pulled pork sandwich and it's more like a sloppy joe. Disgusting.

It's funny because back when I started cooking BBQ and didn't put sauce on stuff my family thought I was nuts because they had never seen naked bbq before. Now most of them don't even use sauce.
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Unread 11-21-2013, 09:05 AM   #411
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You are now an honorary Texan.
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Unread 11-21-2013, 10:08 AM   #412
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If you need sauce you ain't doin it right.
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Unread 11-21-2013, 10:20 AM   #413
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For the most part I agree with The Smoking Pig, but sometimes a bit of sauce is nice to add. Not drown in it but...............


That would be great as I'd really like to be there on the opening of a brothers BBQ joint.
Really lookin forward to meeting you and havin some fine arse Q
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Unread 11-21-2013, 10:37 AM   #414
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See, I jinxed myself last night. Health inspector called and wanted to make sure the mechanical inspector approved the smoker installation. Mechanical inspector called and said he doesn't have a mechanical permit on file. Township called and confirmed they don't have one either. Talked to the contractor and he said it should be covered under the building permit. The township disagrees.

So now everyone is playing the blame game and trying to figure out WTF is going on.

It never fails.
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Unread 11-21-2013, 10:41 AM   #415
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FARK!!!
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Unread 11-21-2013, 10:43 AM   #416
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That's a bummer! Hope it gets resolved quickly!
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- Colt - Superior SS-2 - Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

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Unread 11-21-2013, 10:45 AM   #417
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Cut through, this is the same advice I told my friend out here who is opening a coffeeshop. Everyone is great with opinions and advice. Everyone likes to say who should do what. On any construction project, there is only one person that is going to make it happen, that is the guy with the check book and his ass on the line.

Tell the contractor that there needs to be a mechanical permit, and that you will pull it today, if he doesn't. Period. Payments will be adjusted.

I was just recalling, how for one precious 4 year period, I had a staff of people, 5 people, that I could trust, completely, to do what I needed. The single best staff ever. The other 24 years, was a different story. And these were all college educated professionals. Kitchen folks, well....
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Unread 11-21-2013, 11:31 AM   #418
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Love your thread, I am cheering for you..hopefully when your website is up I can purchase some t-shirts to wear out here in California?
Best of luck to you!!
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Unread 11-21-2013, 11:33 AM   #419
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Quote:
Originally Posted by landarc View Post
Tell the contractor that there needs to be a mechanical permit, and that you will pull it today, if he doesn't. Period. Payments will be adjusted.
Thankfully I have the upper hand in this since I've only paid him 25% so far and he is getting anxious to get paid. So it's easy enough to just tell him I'm not paying until he gets it straightened out.

In the meantime, I just made some lunch.

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Unread 11-21-2013, 11:36 AM   #420
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How much for a plate of THOSE? With delivery?
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***** North Texas Spring Bash - April 12th, 2014 - Click for More Details!!! *****

- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 - Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
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