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The Smoke Ring Forum Index
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  Topic: Trying a New menu Item
chef_hog

Replies: 7
Views: 2284

PostForum: Commercial BBQ   Posted: Sat Feb 21 09 8:12 pm   Subject: Trying a New menu Item
The idea was to go with a traditional food with a twist and since southern buttermilk biscuits are very traditional and BBQ is a true southern item then doing the combination should work because the c ...
  Topic: Trying a New menu Item
chef_hog

Replies: 7
Views: 2284

PostForum: Commercial BBQ   Posted: Sat Feb 21 09 5:22 am   Subject: Trying a New menu Item
"Pig n a Biscuit

Here is what I'm doing
2 Pillsbury Frozen Biscuits
3 oz Pulled Pork (leftover)
2 Tbls BBQ Sauce
Egg Wash

Allow the biscuits to thaw sprinkle flour on board and roll out ...
  Topic: Where to post vending???????
chef_hog

Replies: 6
Views: 1688

PostForum: Catering   Posted: Tue Feb 17 09 8:40 am   Subject: Where to post vending???????
Why not start a Commercial Vending section since there are a good number of members that do this and members that want to start a vending operation. This could become the reference point for those fo ...
  Topic: Lube - slicer
chef_hog

Replies: 7
Views: 1999

PostForum: General BBQ Discussion   Posted: Mon Feb 16 09 3:24 am   Subject: Lube - slicer
There is a food grade lube for slicers
http://www.instawares.com/food-grade-silicone-spray.pgt-030101w.0.7.htm here is the link. Like Harry said don't use pan spray or vegetable oil after a while i ...
  Topic: Super Bowl Weekend
chef_hog

Replies: 4
Views: 1825

PostForum: Commercial BBQ   Posted: Wed Feb 04 09 7:10 pm   Subject: Super Bowl Weekend
Thanks BBQman and jjsinglespeed,

I'm hoping the same going forward I have picked up a Ruritan dinner for 40 people its there monthly dinner for February and April, and The local Rec Department has ...
  Topic: Super Bowl Weekend
chef_hog

Replies: 4
Views: 1825

PostForum: Commercial BBQ   Posted: Mon Feb 02 09 8:07 pm   Subject: Super Bowl Weekend
Well we had a good Super Bowl Weekend, at the location I did a Special Package for customers (Grilled Smoked Veggie Tray, Smoked Chicken Wings, ABT's, Pulled Pork Sliders, and Memphis Baked Beans) I g ...
  Topic: Roadside Retail?
chef_hog

Replies: 3
Views: 1544

PostForum: Catering   Posted: Mon Feb 02 09 7:38 pm   Subject: Roadside Retail?
I do sell my sauce by the bottle $3.50 for 12 oz bottle. On bulk order I do give them a bottle no charge. The sauce has got so popular now that I go through an average of 2 1/2 case a weekend. Soon ...
  Topic: BBQMAN Goes Roadside Vending Part II- UPDATE
chef_hog

Replies: 49
Views: 14202

PostForum: Catering   Posted: Mon Jan 12 09 5:09 am   Subject: BBQMAN Goes Roadside Vending Part II- UPDATE
Our friend Chef Hog does a similar gig in Virginia, and stays in one spot.


I do stay in one spot but part of that is because in the County that I live in VA for each spot that I would want to ve ...
  Topic: What beef roast to use to make french dips?
chef_hog

Replies: 8
Views: 9153

PostForum: Beef Recipes   Posted: Fri Jan 09 09 8:28 am   Subject: What beef roast to use to make french dips?
For this type of sandwich you do want marbling add to the flavor and help to keep it moist. Beef that is too lean will not hold up as well and dry out quickly.
  Topic: What beef roast to use to make french dips?
chef_hog

Replies: 8
Views: 9153

PostForum: Beef Recipes   Posted: Fri Jan 09 09 3:24 am   Subject: What beef roast to use to make french dips?
With a French dip it is usually a inside top round rubbed with Olive Oil seasoned with salt and pepper and minced garlic.

Pre-heat oven to 450 degree F once heated place in the meat and roast for 1 ...
  Topic: Vending menu idea...
chef_hog

Replies: 28
Views: 5029

PostForum: Catering   Posted: Fri Jan 09 09 1:40 am   Subject: Vending menu idea...
Mav,

You might also consider that for each of the regional its also the Hot Dog that is used to make it special.....NY it Sabbrats or Nathians yellow mustard or coney Island style, in the mid west ...
  Topic: Used restaurant items....Alto Shaam 1000-TI-I
chef_hog

Replies: 6
Views: 2265

PostForum: Catering   Posted: Wed Jan 07 09 7:40 am   Subject: Used restaurant items....Alto Shaam 1000-TI-I
Alto-Sham is a slow cook oven when I worked in the hotels we used it to cook steamships, top rounds, or any of the heavier cuts of meat. It allowed you to be able to cook at 225 degrees overnight to ...
  Topic: How Many Pounds
chef_hog

Replies: 4
Views: 1729

PostForum: Catering   Posted: Fri Jan 02 09 2:28 am   Subject: How Many Pounds
no problem Jeep glad to help have a great party
  Topic: Brunswick Stew
chef_hog

Replies: 5
Views: 1649

PostForum: General BBQ Discussion   Posted: Fri Jan 02 09 2:27 am   Subject: Brunswick Stew
Not a problem limp always glad to help
  Topic: How Many Pounds
chef_hog

Replies: 4
Views: 1729

PostForum: Catering   Posted: Thu Jan 01 09 9:38 pm   Subject: How Many Pounds
I figure approx 5 to 6 oz of protein per adult and 4 to 5 oz for kids.

Chicken will be the most popular so I would go heavier with that 10 lbs of chicken 8 lbs of flank steak (also consider using ...
  Topic: Brunswick Stew
chef_hog

Replies: 5
Views: 1649

PostForum: General BBQ Discussion   Posted: Thu Jan 01 09 9:23 pm   Subject: Brunswick Stew
I make Brunswick stew that I sell when I set up the BBQ Trailer on Weekends and it sells out almost every weekend.

1 Sweet Onion diced
1 Green pepper diced
2 stocks Celery diced
1/2 bag baby Car ...
  Topic: BBQMAN Goes Road Side Vending........................
chef_hog

Replies: 57
Views: 13373

PostForum: Catering   Posted: Tue Dec 30 08 7:56 am   Subject: BBQMAN Goes Road Side Vending........................
Mike did you get my message about the Publisher files for the menu? This is what I did with my menu for the trailer. Had them done at Kinkos 11 x 17 and laminated then to hang them I use some velcro ...
  Topic: Foodsaver v2860 deal
chef_hog

Replies: 12
Views: 3512

PostForum: General BBQ Discussion   Posted: Sat Dec 27 08 12:13 am   Subject: Foodsaver v2860 deal
Just ordered mine @$43.62 + and extra roll of bags.....Thanks lantern
  Topic: The Chef Hog BBQ Company
chef_hog

Replies: 15
Views: 5264

PostForum: Commercial BBQ   Posted: Mon Dec 22 08 9:03 pm   Subject: The Chef Hog BBQ Company
Sorry I missed you Poppa but you know how it is right now I have to have the Day Job. I end up leaveing the signs up all the time now because it easier then putting them up every weekend. It also le ...
  Topic: The Chef Hog BBQ Company
chef_hog

Replies: 15
Views: 5264

PostForum: Commercial BBQ   Posted: Fri Nov 28 08 9:28 pm   Subject: The Chef Hog BBQ Company
Well the leaving the polite light lite has done the trick during the last couple of weeks with temp going into the 30's and 20's the inside of the trailer has been at around 50 degrees. The waste wat ...
 
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