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Recent content by thebigticket55
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Hi Travis
I have been playing with Canadian bacon of late myself and use a modified version of Ruhlman's recipe and usually do 1 pork loin, between 7 - 8 pounds. I brine for at least 3 days, give it a rinse & then slice off a piece & fry it up to gauge salt level. I do let it sit out uncovered...
Welcome! I'd like to chime in as well, I've been in the restaurant biz for 25 years and have run my own shop for the last 10. Adiochiro had some great points and I would agree with everyone of them. The biggest thing is planning and capitol. You can't have enough money. Most restaurants run on a...
Just got the BB the other day, put it together today and got it all seasoned. Noticed that the chips I had took a while to get going in that cast iron box. I have seen a few say the put some charcoal in there. Anybody out there got some info to share? What's your experience. Thanks All! BTW the...
Dale we are just north of downtown Seattle - The Nickerson Street Saloon
At the moment we are running pulled pork sammies on Sundays and the smoked French dip on Fridays. Working on some other stuff. Thanks for asking!
Got some butts going today to serve up as special sandwich at my restaurant tomorrow. Used a rub I've been working on, smoked 'em with hickory with a bit of cherry thrown in. had a total of 3 boneless butts, around 24lbs total cut 'em up into 6 pieces so they fit better in the Brinkman. Spritzed...