BBQ Question Potpourri

TexasGuppie · 05-05-2006, 06:06 PM

A lot has happened (good stuff!) this week:

I bought a Tilia FoodSaver Professional II Turbo for $112.00 BRAND NEW!
I found a Mundial 6" boning knife with a beautiful rosewood handle for $19.00.
I got a membership at Restaurant Depot.
My Phoenix Suns have taken the Lakers to game seven.

Now for the questions:

Is there anything special I need to know about this food vac? Was it a good deal?
Do any of you guys and gals have a BBQ sauce recipe that uses Cattleman's as a base? I can buy gallons of this stuff on the cheap at Restaurant Depot. Seems it would come in handy when time doesn't allow for a "from scratch" recipe for feeding large groups.
Any suggestions on what to look for in case quantities of ribs and briskets?
Restaurant Depot has Royal Oak lump charcoal (in a red bag, if that makes any difference) for $8.00 for a 20# bag. Any experiences with this stuff?

Oh MAN...am I getting the urge to cook! Answer one question or answer 'em all and know that I sincerely appreciate the help.

Ken

big brother smoke · 05-05-2006, 06:34 PM

Texasguppie,

1. Your Tilia pro II was a steal; $250 is normal. Make sure you use a paper towel to reduce the liquid off of raw meat and poultry prior to sealing.

2. I bought a BBQ catering DVD and the guy mixed Cattleman's with KC Masterpiece. I tried it and did not care for it, but I am extremely picky; I only use sauce from scratch.

LostNation · 05-05-2006, 06:49 PM

Bigwheel on another forum has used Cattleman's. He mixes one gallon Cattleman's with Cayenne to taste and adds a bottle of cheap pancake syrup like Log Cabin.

Bigmista · 05-05-2006, 08:58 PM

Cattleman's, pancake syrup, hot sauce, worchestershire, garlic powder black pepper,...ummm...perhaps I've said too much.

Nevermind.

chad · 05-05-2006, 09:02 PM

I often use Cattleman's as a base for our competition sauce...I start with a "non-sweet" sauce and build from there...Cattlemen's has been the #1 restaurant sauce for years and it wasn't until recently that you could buy it in grocery stores.

About case meats...if you are buying by the case you, normally, cannot dig through them...you can open and check for broken cryovac and so forth but they usually won't let you pick your own case. That being said, I've had, overall, pretty good experience buying case lots of meat. I buy a lot less than BBQJoe and some others but I do buy case lots several times a year. When I do chicken, for example, I buy whole birds (16 to a case) in the 2.5-3.0 weight range...I've bought splits (again 16 birds to a case) and I've bought 128 piece cut chicken. A few weeks ago I bought boneless pork butts - 10 to a case, 70.4#. I've also bought brisket by the case and they do vary some - avg weight for each brisket is usually around 12#. The good news is that RD and other restaurant supply places usually have open case meat in the display so you don't have to buy that much meat at a time - and the price is usually the same.

Bill-Chicago · 05-05-2006, 09:14 PM

I never use Cattlemans

Reminds me of the crap I get at Restaurants

backyardchef · 05-06-2006, 07:50 AM

I really like the Royal Oak. It's usually nice sized, recognizable pieces and burns nice w/ a good aroma. It's one of my favorite lump brands, aside from those rainforest clearing brazillian charcoals

If I use cattlemans, I like to add some heat, some vinegar and thin it a little...that's just me....

05-05-2006, 06:49 PM	#3
LostNation Full Fledged Farker Join Date: 12-15-05 Location: Essex Jct. Vermont	Bigwheel on another forum has used Cattleman's. He mixes one gallon Cattleman's with Cayenne to taste and adds a bottle of cheap pancake syrup like Log Cabin. __________________ Rich Decker www.lostnationvt.com

05-05-2006, 08:58 PM	#4
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Cattleman's, pancake syrup, hot sauce, worchestershire, garlic powder black pepper,...ummm...perhaps I've said too much. Nevermind. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

05-05-2006, 09:02 PM	#5
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	I often use Cattleman's as a base for our competition sauce...I start with a "non-sweet" sauce and build from there...Cattlemen's has been the #1 restaurant sauce for years and it wasn't until recently that you could buy it in grocery stores. About case meats...if you are buying by the case you, normally, cannot dig through them...you can open and check for broken cryovac and so forth but they usually won't let you pick your own case. That being said, I've had, overall, pretty good experience buying case lots of meat. I buy a lot less than BBQJoe and some others but I do buy case lots several times a year. When I do chicken, for example, I buy whole birds (16 to a case) in the 2.5-3.0 weight range...I've bought splits (again 16 birds to a case) and I've bought 128 piece cut chicken. A few weeks ago I bought boneless pork butts - 10 to a case, 70.4#. I've also bought brisket by the case and they do vary some - avg weight for each brisket is usually around 12#. The good news is that RD and other restaurant supply places usually have open case meat in the display so you don't have to buy that much meat at a time - and the price is usually the same. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

05-05-2006, 09:14 PM	#6
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	I never use Cattlemans Reminds me of the crap I get at Restaurants __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

05-06-2006, 07:50 AM	#7
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City	I really like the Royal Oak. It's usually nice sized, recognizable pieces and burns nice w/ a good aroma. It's one of my favorite lump brands, aside from those rainforest clearing brazillian charcoals If I use cattlemans, I like to add some heat, some vinegar and thin it a little...that's just me.... __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

05-05-2006, 06:06 PM	#1
TexasGuppie Full Fledged Farker Join Date: 02-20-06 Location: Marana, AZ.	BBQ Question Potpourri A lot has happened (good stuff!) this week: I bought a Tilia FoodSaver Professional II Turbo for $112.00 BRAND NEW! I found a Mundial 6" boning knife with a beautiful rosewood handle for $19.00. I got a membership at Restaurant Depot. My Phoenix Suns have taken the Lakers to game seven. Now for the questions: Is there anything special I need to know about this food vac? Was it a good deal? Do any of you guys and gals have a BBQ sauce recipe that uses Cattleman's as a base? I can buy gallons of this stuff on the cheap at Restaurant Depot. Seems it would come in handy when time doesn't allow for a "from scratch" recipe for feeding large groups. Any suggestions on what to look for in case quantities of ribs and briskets? Restaurant Depot has Royal Oak lump charcoal (in a red bag, if that makes any difference) for $8.00 for a 20# bag. Any experiences with this stuff? Oh MAN...am I getting the urge to cook! Answer one question or answer 'em all and know that I sincerely appreciate the help. Ken __________________ Lucky Dog BBQ Marana, AZ [FONT=Comic Sans MS]"You must go through the Valley to stand upon the mountain of God."[/FONT] [FONT=Comic Sans MS]In Memory of Scott "E" Cook[/FONT] [FONT=Comic Sans MS]3/29/1965-9/3/2006[/FONT]

05-05-2006, 06:34 PM	#2
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Texasguppie, 1. Your Tilia pro II was a steal; $250 is normal. Make sure you use a paper towel to reduce the liquid off of raw meat and poultry prior to sealing. 2. I bought a BBQ catering DVD and the guy mixed Cattleman's with KC Masterpiece. I tried it and did not care for it, but I am extremely picky; I only use sauce from scratch.