EB Forum

thinking about just selling ribs on the side of the road on Fridays this summer to people heading up north to their cabins. i think i could make some decent coin

bryndavies wrote:My buddy has started doing his briskets fat side down and they’ve been noticeably different/better.

Would that not depend on the smoker?

RambosRemodeler wrote: Step 1 Move to AUS
Step 2 Open BBQ spot
Step 3 RICH AF

DO IT!

I've looked in to the whole catering thing a bit further, and everything I've read basically tells me not to bother and that it's too much of a headache. The health department here is apparently very strict.
They’re going to ask you how you’re going to operate. For example, “I’m going to be smoking at a school fete”. What products will you be selling, how are they served, how are they cooked, where are they cooked, what is food safety system you’re following, how do you stop kids from touching hot surfaces, how do you dispose of the grease, how do you wash your implements if they fall on the ground, how do you clean your cooker, how do you dispose of hot ash, who is going to help you, what else do you sell with the meat, how is the hot stuff kept hot and the cold stuff kept cold, who is your food safety supervisor, etc etc etc?

At the very least, I'm gonna upgrade to a custom built 24" reverse flow.

4 hours in fellas. Been a bit of a struggle honestly. The meat took up the entire smoker, so the pork (in all the smoke there) has copped some high temperatures. But it all looks to be going ok. Smells pretty drymounting great.
All 3 pieces now wrapped to bring to final temp.

that looks great wotta. Do you freeze the leftovers or are you throwing a big party?

Thanks mate. Big day here in Aus today (Anzac day) so all will be eaten.

All done. Turned in to more of a "hot and fast" cook so the brisket away from the firebox could cook at a reasonable temp.
One brisket was spot on, the other a tad dry but nothing too bad really. The pork was beautiful with a really thick bark.

Yum!

Had our annual fishing/bbq trip.
9 racks of baby backs
3 racks of beef short ribs
5 chickens
Prime rib!
and something that I would've never thought could be good......SPAM. Yes, someone brought some SPAM and threw it on for a few hours. Made for a good appetizer.
I think there was also a bit of turkey in there at some point.
Thought wotta might want to see the rig.

now that's a smokin rig!

I love it mate. The pit, the food, everything.
im joining yas next year

Damn shoeless. I like your style.

bryndavies wrote:

PLUSH wrote:

bryndavies wrote:What are those bacon wrapped jammers in there?

armadillo eggs

Had to google image, but god damn those things look tasty. How the F did I never hear of these growing up in the Midwest with family all over Texas. My grandad was a classic Texan through and through, lived on a farm in Bastrop.

Yea, they're delicious. Makes for a great snack while waiting for the longer cooks.

wottagunn wrote:I love it mate. The pit, the food, everything.
im joining yas next year

Come on over!

Its been a great yearly trip to see old friends, stuff our faces, snag some trout, have a couple adult drinks and tell some stories. This year we had a decent spread of scotch and cigars as well.
Already looking forward to next year which will be the 5th anniversary.

that sounds great

myself and a few mates go up to this cabin probably 15 times a year or so. its out in the bush, no phone reception etc. usually head up for 3 nights each time. this river is about 50 yards away

saw this show up on my instagram feed. now that's one hell of a rig

Picked up 3 racks of these beautiful ribs yesterday