Recent content by biggie

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  1. biggie

    So the dream begins - catering a pig roast for 50 people. No idea what to charge though

    Me and a friend are being tasked with catering a bbq/pig roast NFL party next month for 45-50 people. We'll be doing a whole hog, plus ribs, ABTs, beans, and a few other sides. This is the first step in the two of us fulfilling a dream, making $$ from bbq. We would like to make some cash by...
  2. biggie

    Venison Questions

    The deer was shot in MA, and my buddy's Dad said there shouldn't be anything to worry about (according to google, there haven't been any reported cases in New England). So, the general consensus is there is no need to brine, but I'll probably wrap it, and I might even pull out the injector to...
  3. biggie

    Venison Questions

    My friend's dad has a 18-25 lb. hindquarter (bone-in), that he would like smoked. Having never worked with venison, I don't want to mess this up. I assume given that venison is pretty lean, I will have to brine/marinade it. Anyone have any favorites? Also, what temp should I take it to? I'm...
  4. biggie

    Bacon I Made Last Year

    It wasn't super smokey - the predominant flavor was salt. A prolonged smoking time would definitely benefit the finished product.
  5. biggie

    Biggie's Rub and Mustard Sauce

    Not quite sure on the official yield amounts - I usually make the rub 10 lbs at a time. I guess this would make enough to fill a quart-size ziploc bag. The sauce is about 2-3 cups, enough to dress an average boston butt, with some extra for the side.
  6. biggie

    Biggie's Rub and Mustard Sauce

    After much trial and error, this is my new go-to rub. I use it on everything...you can see some of the yankee influence. Biggie's Rub 3/4 cup granulated light brown sugar (you can use regular brown sugar) 3/4 cup kosher salt (preferably smoked) 1/3 cup pure maple sugar 1/3 cup dark chili...
  7. biggie

    Bacon I Made Last Year

    This is from a food blog I briefly kept last year....warning, I have a bit of a potty mouth... http://cr1chard.blogspot.com/2007/09...ade-bacon.html
  8. biggie

    M******* Checking In!

    Just stumbled upon the Smoking Meat Forums, and figured this is my type of place. I'm a 20-something BBQ enthusiast from SE Massachusetts - not exactly a BBQ hotspot. I'm not the typical Northerner when it comes to BBQ (I like my ribs dry, my pulled pork with a mustard-based sauce, and I'm no...
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