FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Search found 2006 matches
The Smoke Ring Forum Index
Author Message
  Topic: Dry Rubs
OddThomas

Replies: 11
Views: 2880

PostForum: Catering   Posted: Sat Jul 04 09 12:24 pm   Subject: Dry Rubs
Hi,

Just thought I'd toss this out there, but I use kosher salt measured not weighed and when I want it finer I just mill it down in a food processor. I have a small one for little batches and then ...
  Topic: Chicken Breasts - divide and conquer?
OddThomas

Replies: 7
Views: 2262

PostForum: Catering   Posted: Wed Jun 17 09 5:44 pm   Subject: Chicken Breasts - divide and conquer?
If I'm just doing breasts, I like to use the Tyson pre-sized 5 oz portions from Sam's. If I do whole chickens (which I prefer), I do the same as you -- half a breast.
  Topic: Slow Day At The Market- Swine Flu Or?.......................
OddThomas

Replies: 14
Views: 3960

PostForum: Catering   Posted: Sun May 10 09 1:43 am   Subject: Re: Slow Day At The Market- Swine Flu Or?...................
I'm also considering adding a rib and pork plate with slaw and beans for next season
Now that is something I never thought I'd see you post. =) I say give ut a whirl and see how it does. You can alwa ...
  Topic: In search of new heat-proof gloves for pulling pork
OddThomas

Replies: 18
Views: 7367

PostForum: Catering   Posted: Sat May 09 09 11:25 pm   Subject: In search of new heat-proof gloves for pulling pork
If they Jersey gloves are too bulky, wouldn't the Ove glove be just as bulky??
You may be right about that... It doesn't really bother me as I move fast with it anyway and I don't have a lot of fat l ...
  Topic: In search of new heat-proof gloves for pulling pork
OddThomas

Replies: 18
Views: 7367

PostForum: Catering   Posted: Sat May 09 09 11:23 pm   Subject: In search of new heat-proof gloves for pulling pork
OddThomas, wher do you buy those gloves?

I picked them up at a Walgreens near my Sam's Club. http://bit.ly/DScxL
  Topic: I guess my state is not as broke as first thought...
OddThomas

Replies: 7
Views: 1932

PostForum: Catering   Posted: Sat May 09 09 11:19 pm   Subject: I guess my state is not as broke as first thought...
What sort of discount do you offer Marv?
  Topic: Selling ribs
OddThomas

Replies: 14
Views: 5008

PostForum: Catering   Posted: Sat May 09 09 11:17 pm   Subject: Selling ribs
I think my last case price at Sam's was around $63.00, which is roughly $7 per rack. I sell for $20 per rack or $12 for a half-rack--about 35% food cost.
  Topic: In search of new heat-proof gloves for pulling pork
OddThomas

Replies: 18
Views: 7367

PostForum: Catering   Posted: Mon May 04 09 12:39 pm   Subject: In search of new heat-proof gloves for pulling pork
+1 for Ove Glove and Nitrile.
  Topic: What would you do?
OddThomas

Replies: 24
Views: 5541

PostForum: Catering   Posted: Thu Apr 30 09 3:59 pm   Subject: What would you do?
I didn't read every response so this may have been pointed out already, but I think you sort of let it get to this point on your own, so putting the "blame" on the client isn't productive ri ...
  Topic: What do you (and staff if you have them) wear on the job?
OddThomas

Replies: 21
Views: 5800

PostForum: Catering   Posted: Wed Apr 22 09 4:39 pm   Subject: What do you (and staff if you have them) wear on the job?
I do like to wear a black chef's coat sometimes, but even then I like the simple styles myself--nothing too fancy. I also wear a black ball cap with our logo and usually either dark "Dockers" ...
  Topic: Gratuity? Automatic or let customer decide?
OddThomas

Replies: 69
Views: 11801

PostForum: Catering   Posted: Tue Apr 21 09 11:18 am   Subject: Gratuity? Automatic or let customer decide?
Labia piercing is encouraged... Do you read what you write before you post...??
LOL! I've been doing tons of reading and not a lot of posting because I've been super busy these days... But I tell yo ...
  Topic: High Temp. slow cooking
OddThomas

Replies: 16
Views: 4902

PostForum: General BBQ Discussion   Posted: Fri Feb 20 09 2:39 am   Subject: High Temp. slow cooking
I've done it fast myself... recently even, but I don't think I get as much smoke flavor as I do on the long slow cooks and the texture is a little different also. It's not bad different, just not quit ...
  Topic: 10 posts a page?
OddThomas

Replies: 24
Views: 6144

PostForum: General BBQ Discussion   Posted: Thu Feb 19 09 4:50 am   Subject: 10 posts a page?
I'm on board with 20+ posts per page also. I'd rather see 40. Better yet give us a forum where we can set a preference of how may posts per page and then we'd all be quite. Smile Getting to the end of th ...
  Topic: ATTENTION!! Sticky information Thread!
OddThomas

Replies: 6
Views: 16631

PostForum: Catering Stickys   Posted: Thu Feb 19 09 4:39 am   Subject: ATTENTION!! Sticky information Thread!
Thanks for finding time to do this.
  Topic: 10 posts a page?
OddThomas

Replies: 24
Views: 6144

PostForum: General BBQ Discussion   Posted: Wed Feb 18 09 8:17 pm   Subject: 10 posts a page?
I agree... longer pages = less clicking. When you have folks used to a certain way of doing things, it's nice if you give a little warning or if you're maybe even asked "hey do you guys want shor ...
  Topic: Wedding Cancelation- What Would You Do?
OddThomas

Replies: 26
Views: 7600

PostForum: Catering   Posted: Sun Feb 15 09 9:14 am   Subject: Wedding Cancelation- What Would You Do?
This is why I use the term "non-refundable date reservation fee". I let everyone know up front that once I take the date off my books, if the event is canceled for any reason, the reservatio ...
  Topic: Ground beef fattie?
OddThomas

Replies: 11
Views: 4409

PostForum: General BBQ Discussion   Posted: Fri Feb 13 09 8:19 pm   Subject: Ground beef fattie?
Adding some veg to the mix will help lower fat meats to stay moist. Onions, bell peppers, and celery are the usual suspects for me. Like Canadian Bacon, I really like the ground beef, pork and veal co ...
  Topic: Pick 2 meats from a choice of 3
OddThomas

Replies: 9
Views: 2176

PostForum: Catering   Posted: Wed Feb 11 09 9:06 pm   Subject: Pick 2 meats from a choice of 3
marv suggested you could tell the guests the host only ordered ths much of each and running out is the host's faut and not yours.
Well, it all depends on how you word it Harry...In this business a lo ...
  Topic: BBQ- The New "Affordable" Catering Option.........
OddThomas

Replies: 16
Views: 3503

PostForum: Catering   Posted: Fri Feb 06 09 9:43 am   Subject: BBQ- The New "Affordable" Catering Option.........
I knew that Mike, no hard feelings here!

My point is (and was) when it comes to BBQ, affordable IS what most people are thinking.

Particullary from what I'm seeing in the current economy.
I kno ...
  Topic: BBQ- The New "Affordable" Catering Option.........
OddThomas

Replies: 16
Views: 3503

PostForum: Catering   Posted: Fri Feb 06 09 6:07 am   Subject: BBQ- The New "Affordable" Catering Option.........
Hi,

So as not to change the focus of Jerks thread I thought I'd respond here.

Mike (OT) I'm with Marv on this one. It's not so much that we turned up our nose at "high end BBQ" back wh ...
 
Page 1 of 101 Goto page 1, 2, 3 ... 99, 100, 101  Next
All times are GMT + 8 Hours
Jump to:  


Powered by phpBB © 2001, 2002 phpBB Group