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Recent content by zdave
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Plenty of restaurants use these, and in general, all brands of slicers are pretty reliable. Keep in mind that in a restaurant or deli, they get several hours of use every day. Get something you feel safe and comfortable using. Some of the older slicers are pretty spooky.
If you are fortunate...
This is a neat idea and I like the suggestions from Fire It Up regarding the chips afterwards and the lettuce. Using the chips inside would be a good idea if you needed to keep something moist (like using bread crumbs in a meatloaf). It will be like reverse nachos--having a meat base instead...
Unless you need to cook them all at once, you probably have about 10 times to practice and decide what you like best. Have fun and nice score on the ribs.
Hi Bill,Good luck with your smoke. Controlling temperature on the Brinkmann's (ECB's) is a bit of a guessing game unless you've modified it. I always had trouble getting my charcoal one to warm up enough with water in the pan. Dry, it ran a little better. Recently I bought an electric ECB...
I am downtown at 15th and Blake. The Rancho Liborio meat specials came out again today and there is a special today only for $1.27/lb spares. I went and got two racks--they are monsters. One of them is about 11lbs and the other was right around 14lbs. The 14lb pack looked like it might...
Do you guys usually smoke the "brisket" whole and then chop it into tips afterwards? Or do you chop then smoke? I've always chopped first, but my local BBQ shop chops after and they are mighty tasty.
I've found out here that it costs basically the same for a rack of St. Louis style or a rack...
Since I moved downtown I've started getting the weekly circular for Rancho Liborio, a hispanic market with 5 or so locations around Denver. The front page special this week is pork spares for $1.49 a pound. This is 50 cents cheaper than the best I've seen locally and $1.50 cheaper than Safeway...
Wow--with rent that low and utilities included you would not need to do much to break even. Utility bills even for a small restaurant can approach $1000 on their own. I would guess if you could do $500 a day you would be in really solid shape. Use the shop to cater out of too and you would be...
I remember there was a big IA contingent on here so I thought I'd post this up. I've been in Iowa since November but am already moving back to CO after a layoff.
I saw this on Craigslist--it's not mine, but it's free and near my hometown of Marshalltown...
What an awesome post. If someone were considering building a reverse flow smoker, I would assume it would be important to calculate how low to put the drip pan. I would think that a smoker with more space below the drip pan would be capable of higher temperatures limited by how much you can...
This thread will come in handy for me as well. I will be heading to Charlotte later in March and in April. More suggestions are definitely welcome. I'll make sure to check out Elliot's.