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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.

Thanks KAM!

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 ...

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 ...

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 ...

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 ...

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 ...

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?

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 ...

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 ...

Safe way - in fridge or ice bath. The ice bath would be the fastest safe way

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 ...

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 ...

I forgot to mention the water part Embarassed

. Thanks

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 ...

Thanks a bunch!

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 ...

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.

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 ...

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 ...