Author |
Message |
Topic: Assassin Clean / Re-Season, NEED HELP |
Brian Briggs
Replies: 6
Views: 1210
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Forum: Cookers Posted: Apr 09 2014 Subject: Assassin Clean / Re-Season, NEED HELP |
LOL, have only used the rotisserie once since I got the Assassin. I do prefer the taste from the beast but I like my sleep better. |
Topic: Assassin Clean / Re-Season, NEED HELP |
Brian Briggs
Replies: 6
Views: 1210
|
Forum: Cookers Posted: Apr 04 2014 Subject: Assassin Clean / Re-Season, NEED HELP |
Thanks KAM! |
Topic: Assassin Clean / Re-Season, NEED HELP |
Brian Briggs
Replies: 6
Views: 1210
|
Forum: Cookers Posted: Apr 03 2014 Subject: Assassin Clean / Re-Season, NEED HELP |
Extremely! I sprayed with easy off using the cold oven method and left it on for an hour. Pressure washed everything and then fired up the smoker to 275. Someone told me to run that way for 48 hours b ... |
Topic: Assassin Clean / Re-Season, NEED HELP |
Brian Briggs
Replies: 6
Views: 1210
|
Forum: Cookers Posted: Apr 03 2014 Subject: Assassin Clean / Re-Season, NEED HELP |
So I bought the large Assassin gravity fed and I have a funky smell / taste on my food. Come to find out, the previous owner cooked wild boar meet. Makes since, that is the smell I smell. So I am goin ... |
Topic: Need some advice on rust |
Brian Briggs
Replies: 10
Views: 1983
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Forum: Cookers Posted: Apr 03 2014 Subject: Need some advice on rust |
Either way, double or triple coat. I sandblasted my "beast" to bare metal. Painted heavy and said it was good enough. 6 months later, rust is popping up everywhere (yes, I used hi temp grill ... |
Topic: Mac and Cheese Help Please |
Brian Briggs
Replies: 9
Views: 4286
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Forum: Catering Posted: May 30 2013 Subject: Mac and Cheese Help Please |
I am doing a catering gig Saturday and the client calls me last night and wants to add 8 gallons of mac and cheese. I make it from time to time for the family but I have never made it in bulk.
I am ... |
Topic: Injecting vs. Marinade--Beef Brisket |
Brian Briggs
Replies: 8
Views: 2758
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Forum: General BBQ Discussion Posted: Jan 05 2013 Subject: Injecting vs. Marinade--Beef Brisket |
I always inject my brisket with Butchers. Comes out real juicy. I have never "marinated". However, i do rub the injection on the meat, put my rub on it and wrap with saran wrap overnight. Th ... |
Topic: Meat Holding Question |
Brian Briggs
Replies: 5
Views: 2746
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Forum: Catering Posted: Dec 14 2012 Subject: Meat Holding Question |
6 hours at around 240 average. When I pulled them they had a great bend with a slight crack to the meat at the bend.
Is anyone pre-cooking and re-heating ribs when doing large quantities? |
Topic: Meat Holding Question |
Brian Briggs
Replies: 5
Views: 2746
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Forum: Catering Posted: Dec 13 2012 Subject: Meat Holding Question |
I just had a catering gig where we served 63 racks of ribs, 16 butts and 260 pcs of chicken. Naturally we cooked all night and hot held as things finished.
I cooked and cooled the butts the night ... |
Topic: Enough Food? |
Brian Briggs
Replies: 5
Views: 1890
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Forum: Catering Posted: Dec 13 2012 Subject: Enough Food? |
LOL, it took 3 loads to do it all but we pulled it off.
Here is a pic of my smoker Lenny
http://i128.photobucket.com/albums/p181/BrianBriggs/SAM_1299.jpg[/img]
We ended up with a lot left over ... |
Topic: Thawing block of riblets ? |
Brian Briggs
Replies: 3
Views: 1561
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Forum: Catering Posted: Dec 13 2012 Subject: Thawing block of riblets ? |
Safe way - in fridge or ice bath. The ice bath would be the fastest safe way |
Topic: Enough Food? |
Brian Briggs
Replies: 5
Views: 1890
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Forum: Catering Posted: Dec 05 2012 Subject: Enough Food? |
I thought the 1 case of pork butt seemed too low. Glad I added some extra $$$$ in for a C.Y.A. on meat. Just met with the organizer and they may be adding 25 more to the count (for extra money of cour ... |
Topic: Enough Food? |
Brian Briggs
Replies: 5
Views: 1890
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Forum: Catering Posted: Dec 05 2012 Subject: Enough Food? |
I have my first large contracted cook this weekend. There will be 275 law enforcement, politicians and predominately white collar folks (bringing lots of cards with me). It is a retirement party for t ... |
Topic: quick cool down |
Brian Briggs
Replies: 5
Views: 2721
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Forum: Catering Posted: Nov 04 2012 Subject: quick cool down |
I forgot to mention the water part . Thanks |
Topic: quick cool down |
Brian Briggs
Replies: 5
Views: 2721
|
Forum: Catering Posted: Nov 04 2012 Subject: quick cool down |
I do this a lot. I cook, pull and put in vacuum seal bags. I then submerge in an ice bath for several minutes. Then refridgerate. I re-heat while in the bag. Bring large pot to a boil and then put ba ... |
Topic: Cooking for 50-60 Bikers |
Brian Briggs
Replies: 2
Views: 1583
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Forum: Catering Posted: Oct 31 2012 Subject: Cooking for 50-60 Bikers |
Thanks a bunch! |
Topic: Cooking for 50-60 Bikers |
Brian Briggs
Replies: 2
Views: 1583
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Forum: Catering Posted: Oct 30 2012 Subject: Cooking for 50-60 Bikers |
So I am cooking Baby Back Ribs and Brisket for about 60 bikers in two weeks. I plan on serving 4 bones and 4 slices of brisket per person and 5-6 oz of baked beans, coleslaw and collard greens. I plan ... |
Topic: Items "on a stick" |
Brian Briggs
Replies: 10
Views: 4014
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Forum: Vending Posted: Aug 07 2012 Subject: Items "on a stick" |
What did you put on the sticks? W ehave a vendor at the BBQ comps that does pork loin (calls it a pig lick), chicken thighs (calls it a pole dancer), rib (ribscicle). He always does really good. |
Topic: Funding |
Brian Briggs
Replies: 4
Views: 1664
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Forum: Competition BBQ Posted: Jul 24 2012 Subject: Funding |
We only do 4-6 comps a year right now. If I ever start mokaing money we may do more. Also, we vend to help offset the cost. On my team, I pay for everything. My team mates are there to help with the l ... |
Topic: Johnny Trigg |
Brian Briggs
Replies: 24
Views: 11580
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Forum: Competition BBQ Posted: Jul 24 2012 Subject: Johnny Trigg |
I have been competing for about a year now. I would recommend you doing a comp or two and then take the class. I would also recommend judging at a few comps. I have done ok this year but mnot anywhere ... |
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