Recent content by ssbbqguy

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  1. ssbbqguy

    Wings for the big game.. Brine, rub, or a combination of both?

    I wouldn't brine as much as would marinate. I'm a fan of Siracha and Allegro products and use them often along with fruit juice concentrates to win contests and impress at our cater/vend functions. If you like hot wings here's one for the brave. Prepare wings or other chicken parts by rinsing...
  2. ssbbqguy

    Do you coat ribs before rub or rub them naked?

    The flavored mustards now offer more options to add flavor and different bark. I know several that use mustard, steak sauce and honey as a glue.I like the sweet-hot types. It does add flavor when you let it penetrate longer than just slather and rub. My choice is fruit juices, whether just out...
  3. ssbbqguy

    Is this Drum safe?

    Food safe barrels can still have the epoxy lining. Food safe means they figured a way to hold food products in them, usually with a epoxy liner and a plastic bag.I quit trying to use lined barrels years ago. Too much hassle and wastes time and effort, let alone wood.I build three sizes of...
  4. ssbbqguy

    Big Butt Question

    Crank up the temps. And injecting and brining have nothing to do with internal temps. At 225* one doesn't get to safe temp fast enough for me. I would start at least 250* to 275* and not risk anything negative.275* is where I cook most large cuts. Good luck. Steve.
  5. ssbbqguy

    Onions (and other stuff) in my water pan

    I use fruit juices, mainly frozen concentrates, along with my favorite, flavored kool-aid. Cherry, mixed fruit are two of my regulars. When adding flavors to steam with, it is important to line pan with foil for easier cleanup. Steve.
  6. ssbbqguy

    Smoking with wood heating pellets

    I agree. The binder and type of wood they start with is the difference. I'm told non food type may start with plywood, press board, etc..The good food type pellets are not that much higher priced. Shipping is always the key. Stay safe. Steve.
  7. ssbbqguy

    Galvanized steel

    What was explained to me is that the metal doesn't change form, but starts giving off a gas or smell when warmed. To test this, we used an oven to warm one of these plates I bought, warmed in oven , smelled area before and after heating, and tried to notice any change when heated. When we opened...
  8. ssbbqguy

    Galvanized steel

    As a recipient  of Zinc overload and Metal Fume poisoning, I strongly say stay away from the galv. plated materials. We learned through the process that it starts giving off vapors at very low temps. We know this low, but why chance it. My experience was when I was prototyping my smokers, I...
  9. ssbbqguy

    Our new catering adventure

    Excellent advice listed above. Most people that start this type of adventure fail to realize one thing,IMO, what to do with the food that is prepared, on hold, then not sold in the allowed time frame, which varies from region to region. It is not allowed to cool off and re-serve, even though...
  10. 2nd gen.01 8=2 015.jpg

    2nd gen.01 8=2 015.jpg

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  11. protos and new 020.jpg

    protos and new 020.jpg

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  12. protos and new 013.jpg

    protos and new 013.jpg

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  13. ssbbqguy

    Gloves for handling meat

    Gloves are mandatory here and anyplace we are handling food. Much easier to lessen cross-contamination and raw juices seeping into minor cuts on us.I now use food handling gloves,(loose fitting ones), and latex or nitirle, both powder free, sold at rest. suppliers and Sam's, Costco, etc.. The...
  14. ssbbqguy

    Hello from SW Mo., near Carthage.

    I am Steve aka ssbbqguy. I have been meaning to get acquainted for awhile now. Glad to say howdy. I cook quite often for one reason or another. I've been very fortunate to learn bbq from quite a wide range of pit masters. I lived in the KC area for 30+ years and now only two hours south.In this...
  15. ssbbqguy

    UDS Paint Jobs

    Hello everyone. I have not found the hello part of this site yet, so I'll say hey here.This is what I make. I offer three sizes 55gal., 85gal., and 110gal. I mainly powdercoat but occasionally hand paint.We get by with regular temp powdercoat because these are all firebrick lined. Steve.
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