EB Forum

it's 10F difference across the entire length, was actually hoping for a little more as brisket cooking times vary so much. It's nice to have the option of rotating and cooking things a little lower

so it has been done, smoker ordered. After weighing up a few options ended up going with this already built pit. Just having the fabricator put a second cooking rack in it and mount it on a trolley on castors. 36" x 11.2 ft cook chamber, insulated firebox, removable stack. Delivery in december. http...

nailed this brisket on the weekend

Damn wotta, you've been carrying the water in here. Awesome to see your progression! I've been over here quietly on the same path, and am now fully obsessed and intent on opening a bbq spot. Recently ordered a dual 500 gallon on a trailer from a Texas fabricator. Here's a dump of some recent cooks ...

looks like there are two different conversations here - one in regards to the gorilla grip type bends, the other about those two dings on the right edge.

Sure mate, come over. You can have some of this pastrami I just made.

bought another smoker

This is simply the best and most intimidating cut of beef I have ever purchased. Japanese full blood A5 porterhouse. I cooked the steak without any oil, salt, butter, pepper etc in order to let the full flavour speak. Just straight on to a hot iron griddle pan for 1 minute each side. I have never ha...

So we put our offer in for the shop lease.... turns out it was leased about a month ago. The agent didnt even let me know. drymounting gutted.
Place had been vacant for 2.5 years, we show a bit of interest and it gets snapped up.

Thanks!
Started off a little slow in 2017, but all of last year and this year especially, ive basically cooked every second weekend.

Nice. Also, I don’t know what it’s like there...but sides can be just as important here. Baked beans, green beans, and Mac & Cheese are cheap/easy and on most menus. Brunswick stew and other specialties are a bonus but might be more of a southern states thing. Pulled pork or chicken nachos are also...

My PBH went crazy on Friday. Peaked at 110% for the day, settled at 88%. They signed a deal with NBC. Glad I got on at $3, I think they're going places.

Good point! These will be baby backs, I'll specify that.
Dry only. And I'll add a full rack at a discount! Cheers

The pandemic is actually a great reason to open for us. It's practically non existent here (we know it can return) but it allows us to get the lease at a huge discount. As the lease terms are 2+ years, we feel it's a great time to bounce. Takeaway options are going crazy here too. I'm booked out eac...

so if I did open a bbq joint, do you think this menu would do the job? you guys know bbq best so id love to hear opinions on menu options, readability, structure etc. Is there any big ticket items im missing? I figure I could run more speciality items like beef cheek and pork belly as a once-a-month...