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  1. mginani

    It was a brisket kind of day!

    Looks wonderful!  Just curious, at what point did you separate the point and the flat and did you ever wrap the entire packer in foil during the cook?  What temps? Thanks!
  2. mginani

    Anyone with Lang 48/60 in Central TX?

    Did you get your Lang yet?  Please post pics.
  3. mginani

    Anyone have GREAT recipes for smoking Turkey?

    For the Slaughterhouse Injection, it says 1/2 package of Good Seasons Italian Dressing. What size package?
  4. mginani

    freezing pulled pork

    I've done it with good results. I vacuumed sealed individual portions and froze. To reheat I dropped the bag in boiling water. You have to keep an eye on the bag though, if you leave it in too long it could burst open.
  5. mginani

    Springtime Fattie Throwdown

    I agree with Fired Up
  6. mginani

    Question about selling jerky

    He said he was going to ask the Bars.
  7. mginani

    Question about selling jerky

    I say go for it. Sounds like a great idea!
  8. mginani

    Do you need a health dept license?

    Thats a great idea about the using the clubs. I'll look into that. The info is straight from the health dept. Zoning is not an issue. The issue is that all food must be cooked in a kitchen with a food permit. As far as mobile kitchens, they are very strict on that too. I'll look further...
  9. mginani

    Do you need a health dept license?

    Thanks again. That is very helpful.
  10. mginani

    Do you need a health dept license?

    Thanks, Garlic. That is helpful. That maybe the way to go. Can you describe your mobile kitchen? Is it actually like an RV?
  11. mginani

    Do you need a health dept license?

    I just spoke with the health dept again (in Arlington, TX). It seems pretty impossible. Even a cart has to be located at a restaurant or business and be under their awning and can only sell hot dogs or corn dogs to receive a license.
  12. mginani

    Do you need a health dept license?

    Thats what seemed ridiculous to me. I asked about the trailers and cooking onsite and she said no. She said you had to cook it at a restaurant kitchen.
  13. mginani

    Do you need a health dept license?

    I have no problem with inspection, it's that you have to have a restaurant to cater food.
  14. mginani

    Do you need a health dept license?

    In that case, I guess I am thankful that I am in a career where my success is not based on the government eliminating my competition.
  15. mginani

    Do you need a health dept license?

    So all caterers have their own restaurant?
  16. mginani

    Do you need a health dept license?

    I just spoke with the local health department and they said that they absolutely allow no cooking at home to be sold to the general public. I asked about caterers who cook at home and bring the food to the location and they said that those people are out of compliance. That's crazy. Any of...
  17. mginani

    Quanity and Resizing Charts

    Thanks! Thats very helpful. Mike
  18. mginani

    Quanity and Resizing Charts

    I am planning on making pulled pork sandwiches for a group. The catering chart lists 5.33 oz per sandwich for pulled pork. Does that seem pretty accurate? Also, does it seem pretty accurate to count on the meat weighing 55% of the original weight after cooking? Thanks! Mike
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