twinsfan
is one Smokin' Farker
After pondering BBQ as I walked through the Louvre 
, something I've been doing for a few weeks, I've decided to start up a local farmers market stand! This would be with adult assistance more on the set-up and legality then the cooking.. they're comfortable with it though. Better then the 360 according to my parents... xD
Here's the idea:
Our local BBQ place shut down recently. Very celebrated, but even for Northern BBQ it was pretty mediocre. No smoke flavor, slathered with sauce. Tender and sweet, but still not that great for the public celebration. Now, there's a huge hole in this area for BBQ, not excellent competition stuff, but quality lunch type stuff. Here's stuff that's done/to do, and I need lots of help.
DONE:
Name- Bell Mt. Barbecue or Bell Mt. BBQ? Bell Mountain is a famous sledding mountain nearby that a lot of people know, and it has a good rythm. I hate the acronym BBQ, but does it look better on a sign?
Place- To start, I'll work only at the local farmers market. Apparently, according to the coordinator, the market was started by the HD and they allow anything, pre-prepared or prepared on site. Gotta check with the HD though.
ALMOST:
Menu- My famous Pulled Pork, marinated in apple cider vinegar and doused with black pepper, smoked for five hours with apple wood, and finished in the oven with foil, chopped/pulled and lightly covered with my orangy BBQ sauce. Kaisered.
Also, I'll sell a Thai beef brisket, which sounds odd, but it's just marinated in lemon juice, some cilantro, some pepper, and some mild yellow curry sauce, before grilling it under indirect heat and then into oven till finished. Sliced and Kaisered.
That's two dishes I pretty much master, for NJ purposes. Then I get into ribs. Baby backs, I'm not experienced with and run for around $5/pound around here. I do spare ribs a bit but do people like to eat them directly off the bone? I think two dishes and sides are enough to start with.
SIDES:
My family makes a mean mac-and-cheese, which is cooked mac n cheese mixed with TONS of extra sharp cheddar, white onion, and paprika, and baked for an hour to make a crispy outside and a cheesy inside.
Cole Slaw- Fresh cabbage and shredded carrot marinated in apple cider vinegar before drained and mayo, black pepper, dry mustard, and sugar are mixed in.
What else? Pan fries (French fries pan fried, not deep fried)
TO DO:
Must contact HD to check on the exclusion.
Get a vertical smoker( a Weber won't do it.. probably a cheapie Brinkmann)
-------
Long post, but please suggest/help.
, something I've been doing for a few weeks, I've decided to start up a local farmers market stand! This would be with adult assistance more on the set-up and legality then the cooking.. they're comfortable with it though. Better then the 360 according to my parents... xDHere's the idea:
Our local BBQ place shut down recently. Very celebrated, but even for Northern BBQ it was pretty mediocre. No smoke flavor, slathered with sauce. Tender and sweet, but still not that great for the public celebration. Now, there's a huge hole in this area for BBQ, not excellent competition stuff, but quality lunch type stuff. Here's stuff that's done/to do, and I need lots of help.
DONE:
Name- Bell Mt. Barbecue or Bell Mt. BBQ? Bell Mountain is a famous sledding mountain nearby that a lot of people know, and it has a good rythm. I hate the acronym BBQ, but does it look better on a sign?
Place- To start, I'll work only at the local farmers market. Apparently, according to the coordinator, the market was started by the HD and they allow anything, pre-prepared or prepared on site. Gotta check with the HD though.
ALMOST:
Menu- My famous Pulled Pork, marinated in apple cider vinegar and doused with black pepper, smoked for five hours with apple wood, and finished in the oven with foil, chopped/pulled and lightly covered with my orangy BBQ sauce. Kaisered.
Also, I'll sell a Thai beef brisket, which sounds odd, but it's just marinated in lemon juice, some cilantro, some pepper, and some mild yellow curry sauce, before grilling it under indirect heat and then into oven till finished. Sliced and Kaisered.
That's two dishes I pretty much master, for NJ purposes. Then I get into ribs. Baby backs, I'm not experienced with and run for around $5/pound around here. I do spare ribs a bit but do people like to eat them directly off the bone? I think two dishes and sides are enough to start with.
SIDES:
My family makes a mean mac-and-cheese, which is cooked mac n cheese mixed with TONS of extra sharp cheddar, white onion, and paprika, and baked for an hour to make a crispy outside and a cheesy inside.
Cole Slaw- Fresh cabbage and shredded carrot marinated in apple cider vinegar before drained and mayo, black pepper, dry mustard, and sugar are mixed in.
What else? Pan fries (French fries pan fried, not deep fried)
TO DO:
Must contact HD to check on the exclusion.
Get a vertical smoker( a Weber won't do it.. probably a cheapie Brinkmann)
-------
Long post, but please suggest/help.
