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The Smoke Ring Forum Index
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  Topic: Assassin Clean / Re-Season, NEED HELP
Brian Briggs

Replies: 6
Views: 1210

PostForum: 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

PostForum: 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

PostForum: 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

PostForum: 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

PostForum: 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

PostForum: 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

PostForum: 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

PostForum: 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

PostForum: 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

PostForum: 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

PostForum: 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

PostForum: 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

PostForum: 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

PostForum: Catering   Posted: Nov 04 2012   Subject: quick cool down
I forgot to mention the water part Embarassed . Thanks
  Topic: quick cool down
Brian Briggs

Replies: 5
Views: 2721

PostForum: 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

PostForum: 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

PostForum: 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

PostForum: 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

PostForum: 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

PostForum: 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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