All Things BBQ

[wottagunn]

So I believe I have found the secret to brisket. I have had many talks with aussie pitmasters and they all say the same thing - it's all in how you rest and hold.
So last week I purchased a holding cabinet. It's massive, and not very cheap unfortunately. This weekend I gave it it's first run. On saturday I cooked a brisket that was on the lean side, was small and mishapen, and I overcooked it a little. I wasn't happy with it.

It came off the pit at 2:00pm, rested it on a bench (still wrapped) til 3:30pm, then put it in the cabinet at 150F. Left it in there for 25 hours.
When I opened it up to slice I couldn't believe the bark was still there, and all the moisture had been absorbed by the brisket. I could hardly slice it, it was that moist and tender. Still had it's shape but wouldnt break with any resistance.

it's a game changer

[KSUvet]

Speaking of game changers, I knew there had to be a better way than scissors or stabbing with a knife!

[wottagunn]

Me again

[schmoff]

send me some mail order please

[KSUvet]

Chicken has been kind of hit or miss for me, but I was really happy with this batch. Bite-through skin without any extra prep steps, extra cooking equipment (straight on the grate), or direct grilling phase ftw!

[wottagunn]

Forgot about this thread!
A mate and I are close to signing a lease for a bbq shop... big decision though. He's keen, I am too but have my concerns (mainly around time and commitments)

[TiWill]

Hello everyone, I really need your help and advice. My sister and I are going to buy a smoker as a birthday present for our dad, but we got completely lost. We consider buying Char-Griller 1224 (https://grillguru.org/best-offset-smoker/#product10), if you know something about it, or you use it, please write to me. It’s a little pricey for us, so we wanna make really good present.

[pvecchi]

Hey guys

Took the plunge with a pellet smoker. Looking for something to cut my teeth on (not literally hopefully)

Any ideas? I was thinking pork butt or shoulder because they are easier to find and not so spendy. Any advice?

TIA

[kansasbbq]

A mate and I are close to signing a lease for a bbq shop... big decision though. He's keen, I am too but have my concerns (mainly around time and commitments)

Go for it!

[wottagunn]

ha cheers mate. But yeh, im thinking I should. Dont want to miss the opportunity and regret it one day.
here's the place. needs a little work, but the outdoor space is gold. Hard to come by in town and we can put the smoker out there. We have a quote for this smoker.

[DMBfan]

Wow! That smoker is nuts. Sounds like a killer new adventure...keep us updated!

[shoeless]

Yea wotta, you need to do that!

Hey guys

Took the plunge with a pellet smoker. Looking for something to cut my teeth on (not literally hopefully)

Any ideas? I was thinking pork butt or shoulder because they are easier to find and not so spendy. Any advice?

TIA

Definitely a butt/shoulder. Just remember to cook to meat temp...not time. Get that IT to 203, pull it off, wrap with foil and a towel, throw it in a cooler for an hour then shred. I’d suggest not anticipating it for dinner with friends or family waiting as it could take longer than expected.
Gonna do one tmrw for some pulled pork nachos.

[wottagunn]

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 special etc
I know it's common in the States to order meats by weight, but that is not the case over here. I could do it but im afraid we would get a lot of questions like "how much brisket will feed x amount of people?"
any comments at all, please fire away!

ignore pricing too, its AUD and what we would charge (maybe a little tweaking)

[KSUvet]

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 special etc
I know it's common in the States to order meats by weight, but that is not the case over here. I could do it but im afraid we would get a lot of questions like "how much brisket will feed x amount of people?"
any comments at all, please fire away!

ignore pricing too, its AUD and what we would charge (maybe a little tweaking)

So I'll be the voice of dissent and say that this seems to be a terrible time to me to open a restaurant with the uncertainty of the pandemic unless you have play money and can afford for it to go under. Isn't the rate of new restaurant failure pretty high in normal circumstances?

As for the menu, I think a lot of places around here offer ham although I never order it. It would be pretty easy if there was interest. I don't see burnt ends, which is an automatic fail here. There's a place around here that's known for brisket nachos, which is fun if even as a rotating item. I would maybe add some sandwich options because it doesn't really require much extra effort. The top place in KC is known for a brisket sandwich with provolone and fried onion ring. There's nothing complicated about it, but it's a big deal.

[wottagunn]

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 each week doing takeaway from my home.

Burnt ends aren't a good option financially - too much handling. Sandwiches are great though! I think we could definitely work some in. Thanks!