All Things BBQ

Talk about anything here. Post lifespan is 1 year.
justlexi
Art Enthusiast
Posts: 23
Joined: Tue Aug 13, 2019 2:05 am

Tue Oct 01, 2019 10:00 pm

That looks so flavorful and juicy, it seems like you had a great weekend with that delicious looking meal. :shock:
User avatar
wottagunn
Art Expert
Posts: 5449
Joined: Mon Apr 22, 2013 9:28 pm
Location: Near Melbourne

Sun Oct 13, 2019 10:08 pm

So I had my first pop-up stall on the weekend. Menu was brisket and pork burgers, plus a box that had both meats in it as well as chicken wings, a cheese kranksy and some salad.
We sold out in about an hour! It was all a bit overwhelming honestly. Had a few little hiccups but learned a lot in ways to make the whole process better and easier. I really enjoyed it and from all reports the food was great too.

Image
User avatar
meskell
Art Expert
Posts: 2513
Joined: Sat Oct 16, 2010 8:41 pm

Sun Oct 13, 2019 10:35 pm

That's great, wotta.
Wanda: I can't stand people. I hate them. Do you hate them?
Henry: No, but I seem to feel better when they're not around.
User avatar
piper27
Art Expert
Posts: 1150
Joined: Mon Jan 04, 2016 4:52 pm
Location: Stewart, Mn

Mon Oct 14, 2019 2:31 pm

Wotta you are killing it!

I feel ashamed saying this, but I finally used my smoker for the first time this year. 3 racks of baby backs. WSM held good temp in the 34 degree Fahrenheit weather.
Codeblue wrote:Try vigorously rubbing yer peen on it several times.
User avatar
wottagunn
Art Expert
Posts: 5449
Joined: Mon Apr 22, 2013 9:28 pm
Location: Near Melbourne

Mon Oct 14, 2019 6:01 pm

Thanks guy!

ill be back at it again this weekend, at a brewery with an even larger menu. going to be a big day!
User avatar
wottagunn
Art Expert
Posts: 5449
Joined: Mon Apr 22, 2013 9:28 pm
Location: Near Melbourne

Sun Oct 20, 2019 6:05 pm

so the cook at the pub went well. Smoker was absolutely loaded, most ive cooked in one hit. Did 4 full briskets, 4 pork butts, 100 wings and 100 cheese kranksys. Sold out again!

Image
Image
Image
Image
kansasbbq
Art Freak
Posts: 17561
Joined: Tue Sep 15, 2009 6:46 pm
Location: AUSTIN, tx

Fri Nov 01, 2019 11:23 am

^That pulled pork sandwich looks divine.
Codeblue wrote:#whydidntilisten2kbbq
User avatar
wottagunn
Art Expert
Posts: 5449
Joined: Mon Apr 22, 2013 9:28 pm
Location: Near Melbourne

Sat Nov 02, 2019 9:27 pm

Thanks mate.

Did beef shorties today! Easily my favourite thing to cook.
Image
User avatar
KSUvet
Art Expert
Posts: 4510
Joined: Mon Mar 28, 2011 1:37 am
Location: MO

Thu Nov 07, 2019 11:16 am

It's 27° outside this morning, and we've been running for 2 hours. Gonna try some "poor man's burnt ends" with chuck roast.
"I see dudes using cotton gloves on prints that I know were printed while someone was drinking a beer or eating Cheetos, while water leaked from the ceiling. And I'm not even talking about my shop!" - alexfugazi
User avatar
wottagunn
Art Expert
Posts: 5449
Joined: Mon Apr 22, 2013 9:28 pm
Location: Near Melbourne

Mon Nov 18, 2019 9:21 pm

Catered a wedding on Saturday. Brisket, pork, lamb, chicken wings and corn.

Image
Image
Image
User avatar
davemfan
Art Connoisseur
Posts: 921
Joined: Wed Aug 29, 2007 8:27 am

Tue Nov 19, 2019 11:22 am

wottagunn wrote:
Mon Nov 18, 2019 9:21 pm
Catered a wedding on Saturday. Brisket, pork, lamb, chicken wings and corn.
Do you wrap your briskets and or use a foil pan?
ImageImageImage
User avatar
wottagunn
Art Expert
Posts: 5449
Joined: Mon Apr 22, 2013 9:28 pm
Location: Near Melbourne

Tue Nov 19, 2019 5:28 pm

davemfan wrote:
Tue Nov 19, 2019 11:22 am
wottagunn wrote:
Mon Nov 18, 2019 9:21 pm
Catered a wedding on Saturday. Brisket, pork, lamb, chicken wings and corn.
Do you wrap your briskets and or use a foil pan?
I wrap with heavy duty foil (costco food service). I used to use butchers paper but it's a pain.
I use foil and wrap it as tight as I can, right at the stall. As soon as I start to see it push juices out. Brisket takes me 6-7 hours consistently, the wrap is usually at 4 hours.
User avatar
wottagunn
Art Expert
Posts: 5449
Joined: Mon Apr 22, 2013 9:28 pm
Location: Near Melbourne

Tue Nov 19, 2019 11:43 pm

im happy to share all my methods if anyones interested
Ive got them down pat now and I think I get pretty good results
User avatar
davemfan
Art Connoisseur
Posts: 921
Joined: Wed Aug 29, 2007 8:27 am

Wed Nov 20, 2019 9:09 am

wottagunn wrote:
Tue Nov 19, 2019 5:28 pm
I wrap with heavy duty foil (costco food service). I used to use butchers paper but it's a pain.
I use foil and wrap it as tight as I can, right at the stall. As soon as I start to see it push juices out. Brisket takes me 6-7 hours consistently, the wrap is usually at 4 hours.
What temp you cooking at? Is your fat cap always down or do you flip once you wrap?

Your briskets always look spot on. Nice and juicy too.

I always wrap my pork ribs in heavy duty foil. Just never wrapped a brisket in foil. Looks like it's pretty key.
ImageImageImage
User avatar
wottagunn
Art Expert
Posts: 5449
Joined: Mon Apr 22, 2013 9:28 pm
Location: Near Melbourne

Wed Nov 20, 2019 5:37 pm

I cook at 275. Pit sits between 260min to 300max. I like it at 275-280.
Cap up and it stays up after the wrap.
If you scroll up a bit you'll see one of my briskets at the wrap.

I used to wrap pork ribs, but when I do them I generally do quite a few, and wrapping becomes a pain. Recently ive been trialling a new method that is working very well and is something ill use going forward. No wrap at all! Let them ride it out, then sauce/glaze when done and let rest for 10 mins or so. Perfect.
Post Reply