- May 27, 2015
- 1
- 10
Hello everyone,
Here in Portugal we're used to grill or oven roast! I came across BBQ when went to the US and since that day i've been researching on the internet!
I have never tried the final result (didn't have the chance!!), but it looks incredible!
Right now i'm an unemployed teacher (things are not so good here in Europe...) and graduated in Culinary Arts, been studying for the last 2 years.
I'm thinking in opening a BBQ business here since it will be the first and only one!!
I contacted several companies that sell commercial smokers in Europe and got a response from 2, Cook Shack and Southern Pride.
They say their smokers are extremely easy to use, you don't need to be an experienced "barbequer", and the final result is consistent, good barbeque. Do you have any info on the FEC 120 or southern pride's smokers?
Another question i would like to ask is how to cook BBQ on a commercial basis! Cook shack people told me to smoke the meat, cool it down and then reheat it! I've searched the forum and fond that it does work good if you vacuum pack and reheat. No problem with that! But some say it takes 30 minutes for a rack of ribs in hot water...does someone has experience in BBQ restaurants that can give me a hand!
Thank you!
Here in Portugal we're used to grill or oven roast! I came across BBQ when went to the US and since that day i've been researching on the internet!
I have never tried the final result (didn't have the chance!!), but it looks incredible!
Right now i'm an unemployed teacher (things are not so good here in Europe...) and graduated in Culinary Arts, been studying for the last 2 years.
I'm thinking in opening a BBQ business here since it will be the first and only one!!
I contacted several companies that sell commercial smokers in Europe and got a response from 2, Cook Shack and Southern Pride.
They say their smokers are extremely easy to use, you don't need to be an experienced "barbequer", and the final result is consistent, good barbeque. Do you have any info on the FEC 120 or southern pride's smokers?
Another question i would like to ask is how to cook BBQ on a commercial basis! Cook shack people told me to smoke the meat, cool it down and then reheat it! I've searched the forum and fond that it does work good if you vacuum pack and reheat. No problem with that! But some say it takes 30 minutes for a rack of ribs in hot water...does someone has experience in BBQ restaurants that can give me a hand!
Thank you!
