Sunshine State caterer with a hint of smoke

Discussion in 'Roll Call' started by foodiecoryb, Dec 12, 2014.

  1. foodiecoryb

    foodiecoryb Newbie

    Hello everyone, my name is Cory and I am a caterer that owns his own business.I have worked in many kitchens and decided with a friend that we would start up a business. We serve food 7 days a week breakfast and lunch to 350 warehouse workers. I purchased a very large pI'll behind smoker and fixed it up.. we have done 4 pig roasts for people and many roasted pork shoulders. We also crank out as many as 700 smoked turkey legs for our hungry workers. Love this site already and hope that the warm welcome I have already received will continue. I am a self taught smoker so I know there are things that I can improve on and I can see that I will have all the help I need right here.
     
  2. [​IMG]   Good morning and welcome to the forum, from another rainy and cool day in  East Texas. Lots of great people with tons of information on just about  everything.

               Gary
     
  3. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
    David
     

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