Bacchus2b
is Blowin Smoke!
- Joined
- Nov 1, 2014
- Location
- North Texas
After trying to schedule a class with Dylan Taylor for quite a while, the stars finally aligned and I got to spend my birthday this week in Fort Worth playing with smoke and fire for the day. Thought I would share photo's and details of the class for those who are interested.
- Dylan Taylor has a website https://www.taylorbbqcatering.com/about/ which gives you some background into his experience and there is a form to inquire about classes. You can also send an email to howdy@goldeesbbq.com which will probably get a faster response. He specializes in Central Texas Style BBQ.
- Now is a good time to schedule a class. Dylan is trying to open a restaurant in Fort Worth (Goldee's BBQ) with four of his childhood friends, but they have survey plat issues and septic permit issues that has pushed off their opening, so for the next three months he is only doing Pop Up's, Catering, and Classes.
- Pricing is always subject to change, but for me it was $700 for Brisket, and $370 for each additional meat. I was there from 9:00 am until almost 10:00 pm picking his brain and talking food with him and his partners, so for me it was very much worth the price and much better than taking a class with 50 other people.
9:00 am Lighting the Fire!
Light the Fire! by David Miller, on Flickr
Austin Smoke Works 500 Gallon. He took the wheels off because he was afraid someone would try to steal it from in front of the restaurant. Too me it looks like a train that has been derailed!
500 Gallon II by David Miller, on Flickr
If that was not cool enough he also has two 1,000 gallon Mill Scales Metalworks Smokers that they brought in for the restaurant.
Mill Scale 1,000 Gallon Open by David Miller, on Flickr
Mill Scale 1,000 Gallon by David Miller, on Flickr
I cringe when I see how much meat gets trimmed off during prep, but they use the trimmings for sausage, and extra fat gets rendered into tallow. We cooked three Briskets (One of which you take home), and reheated a Brisket from the previous day to eat during the cook.
Brisket Trim Raw by David Miller, on Flickr
Seasoned Up and ready to Smoke
Brisket Seasoned Raw by David Miller, on Flickr
Six Hours into the cook and the Briskets are sweating nicely!
6 Hours In by David Miller, on Flickr
Pulling to Wrap. Look at this fantastic crust!
Brisket Pull to Wrap by David Miller, on Flickr
When you are really tired and sweaty after a long day by the fire, and only two of your three Briskets are ready to pull, time to cop a squat and drink a beer!
End of Day by David Miller, on Flickr
Next Day Brisket Gently Reheated in Butcher Paper and Foil
Next Day Brisket by David Miller, on Flickr
Next Day Brisket Slice, still very moist and juicy.
Cooked Brisket Slice by David Miller, on Flickr
Is it wrong that I want to lick the Butcher Paper?
Butcher Paper by David Miller, on Flickr
Thanks! David
- Dylan Taylor has a website https://www.taylorbbqcatering.com/about/ which gives you some background into his experience and there is a form to inquire about classes. You can also send an email to howdy@goldeesbbq.com which will probably get a faster response. He specializes in Central Texas Style BBQ.
- Now is a good time to schedule a class. Dylan is trying to open a restaurant in Fort Worth (Goldee's BBQ) with four of his childhood friends, but they have survey plat issues and septic permit issues that has pushed off their opening, so for the next three months he is only doing Pop Up's, Catering, and Classes.
- Pricing is always subject to change, but for me it was $700 for Brisket, and $370 for each additional meat. I was there from 9:00 am until almost 10:00 pm picking his brain and talking food with him and his partners, so for me it was very much worth the price and much better than taking a class with 50 other people.
9:00 am Lighting the Fire!
Light the Fire! by David Miller, on FlickrAustin Smoke Works 500 Gallon. He took the wheels off because he was afraid someone would try to steal it from in front of the restaurant. Too me it looks like a train that has been derailed!
500 Gallon II by David Miller, on FlickrIf that was not cool enough he also has two 1,000 gallon Mill Scales Metalworks Smokers that they brought in for the restaurant.
Mill Scale 1,000 Gallon Open by David Miller, on FlickrMill Scale 1,000 Gallon by David Miller, on FlickrI cringe when I see how much meat gets trimmed off during prep, but they use the trimmings for sausage, and extra fat gets rendered into tallow. We cooked three Briskets (One of which you take home), and reheated a Brisket from the previous day to eat during the cook.
Brisket Trim Raw by David Miller, on FlickrSeasoned Up and ready to Smoke
Brisket Seasoned Raw by David Miller, on FlickrSix Hours into the cook and the Briskets are sweating nicely!
6 Hours In by David Miller, on FlickrPulling to Wrap. Look at this fantastic crust!
Brisket Pull to Wrap by David Miller, on FlickrWhen you are really tired and sweaty after a long day by the fire, and only two of your three Briskets are ready to pull, time to cop a squat and drink a beer!
End of Day by David Miller, on FlickrNext Day Brisket Gently Reheated in Butcher Paper and Foil
Next Day Brisket by David Miller, on FlickrNext Day Brisket Slice, still very moist and juicy.
Cooked Brisket Slice by David Miller, on FlickrIs it wrong that I want to lick the Butcher Paper?
Butcher Paper by David Miller, on FlickrThanks! David
