Big Changes

Discussion in 'Roll Call' started by seabass, Sep 7, 2011.

  1. Hello All,

    I haven't posted much, but I've learned a lot. I thought I would share some of my experiences and, oh yeah, a pic.

    So the pic is my new (used) Southern Pride DH-65 on it's first run in it's new home, my home.  I have a 10 lbs brisket flat cut into 3 roasts to test 3 different rubs, one quite hot, one not hot at all, and one mixed of the two.  On the second shelf I have a 10 lbs bonelsss pork shoulder cut into 3 for the same reason.

    What I've already learned is that making your own rubs is harder than it sounds.  Everything I make is too spicy.  Now, the number one problem is that I really like spicey, but not everyone does, or as much as I do, so tempering my recipes is the first issue.  I've discovered that even just seasoned salt is great solo, and cheap!

    Same goes for my sauces, all too spicy, but I'm on the right track, because the flavor is there, I think they're very good, just very powerful.

    Second issue is the DH-65 is not a charcoal fired red bullet, lol, so it's like learning to drive in an old honda and then moving into a new corvette.  Wow, it's nice and all, but now that it's here, plugged in and hot, it's more intimidating than I thought it would be.  Love the steam, and the computer control makes it all seem too easy, but I still wander out there out of habit to check on it, and remind myself not to open the door more often that once every two hours.

    For the questions that are likely to come, I am opening a barbecue takeout, and upgrading everything I use to barbecue, so while I'm familiar with the process, using commercial rubs and sauces on smaller cuts in a little charcoal smoker just doesn't train you for a restaurant kitchen.  it's one thing to say it, even to know it.  It's another to experience it.  Wow, mad props to anyone who is actually pulling it off on a daily basis, you have my full respect.  You make it look easy, but it's not.

    So on one hand I'm showing off my new smoker and it's first run, on another hand I'm swimming through deeper waters than I am accustomed and clearly headed intentionally for even deeper waters with my new venture, and on a third hand, if I had one, would be heaping praise and admiration on those who are already where I want to go.  Smoke'em if you got'em.

  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looking forward to seeing the finale!
  3. Thanks all,

    Well, if there is a ray of hope, very few of my coworkers (who I fed my first run to) thought that the hot rub was too hot, or that the hot sauces were extremely hot, but hot enough.  We agreed though that the general public will probably find them both too hot and I should stick with the mild rub and offer hot sauces for those who enjoy it.  I guess that means I need to work on my mild sweet sauces.
  4. sunman76

    sunman76 Master of the Pit


    give em a pop cycle[​IMG]
  5. Good luck to you in your new venture. 

    I have dreams of starting a catering or concession business... or maybe even a BBQ restaurant (got the site already picked out... in my dreams). 

    I got my first taste of it when I fixed up 100 lbs of pork butts and 80 lbs of chicken for a church social.  LOOOOOOOOVED it.   They all turned out perfect.

    Looking forward to the day, and hope that yours goes well.

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