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The Smoke Ring Forum Index
Author Message
  Topic: Desserts
ole'e

Replies: 1
Views: 1704

PostForum: Commercial BBQ   Posted: Thu Mar 31 16 1:35 am   Subject: Desserts
What does everybody have on their menu?
  Topic: Ole Hickory CTO-In a trailer, under a hood
ole'e

Replies: 2
Views: 6333

PostForum: Catering   Posted: Mon Dec 21 15 6:54 am   Subject: cto
could you not put a CTO on the deck and enclose the deck with screen.
  Topic: Fair price for an Ole Hickory?
ole'e

Replies: 3
Views: 1860

PostForum: Commercial BBQ   Posted: Sun Mar 15 15 9:29 am   Subject: Good price
The cook and hold is like$400
Smoke evac is $1200.
Probably good price, I would probably shoot for $800.
  Topic: POS SYSTEM
ole'e

Replies: 12
Views: 4628

PostForum: Vending   Posted: Sat Jan 31 15 9:42 pm   Subject: POS
I use square and love it. I sprung for the Fresh KDS which sends your orders to a display "tablet via wifi. No more hand writing and reading bad hand writing.
  Topic: pig wings
ole'e

Replies: 9
Views: 2165

PostForum: Commercial BBQ   Posted: Sat Jan 31 15 9:36 pm   Subject: pig wings
I picked some up from my sysco. They are a farmland product there are 80 pieces to a case. The case was 81.68. They are fully cooked so all you need to do is bring them up to temp. I grilled a few ...
  Topic: pig wings
ole'e

Replies: 9
Views: 2165

PostForum: Commercial BBQ   Posted: Mon Jan 26 15 3:51 am   Subject: pig wings
anybody do pig wings on their menu. Usually they are 2oz shanks. Ive heard of people smoking them and or frying them. Look like chicken wings but taste like ribs. Thoughts
  Topic: Ole Hickory Owners Please Help
ole'e

Replies: 14
Views: 4497

PostForum: Commercial BBQ   Posted: Mon Dec 29 14 5:49 am   Subject: OH help
The DW CTO fire box is not that big. So I would say use logs the size of your forearm. Great cookers nice for cooking whole hogs.
  Topic: Ole Hickory Owners Please Help
ole'e

Replies: 14
Views: 4497

PostForum: Commercial BBQ   Posted: Sun Dec 28 14 11:00 pm   Subject: oh help
which cooker are you buying.
I have a SSL and use 2 half logs for a 12hr cook.
When I cook overnight I put my butts on at 730 @ 250 and briskets (seperate point and flat) on at 1030 turn the pit dow ...
  Topic: Pros & Cons- Ole Hickory/Southern Pride/Cadillac Cookers
ole'e

Replies: 15
Views: 5671

PostForum: Commercial BBQ   Posted: Sun Nov 02 14 3:45 am   Subject: OH
I have a OH SSL. As far as OH goes the customer service is next to non. Part are easy to get if you do have a problem. Great end product.
  Topic: Propane appliances
ole'e

Replies: 8
Views: 3545

PostForum: Vending   Posted: Sat Oct 11 14 10:57 pm   Subject: propane usage
I would run with a minimum of 30 or 40 lb tank, never want to run out.
  Topic: Southern Pride vs Ole Hickory
ole'e

Replies: 13
Views: 5376

PostForum: Commercial BBQ   Posted: Thu Sep 11 14 7:22 am   Subject: ole hickory
Ole Hickory is mostly mechanical with less breakdowns and parts are easy to get. Great consistent product.
  Topic: What's new ?
ole'e

Replies: 8
Views: 3053

PostForum: Vending   Posted: Thu Sep 11 14 7:19 am   Subject: What's new ?
bbq sundae
  Topic: How much per lb?
ole'e

Replies: 4
Views: 2226

PostForum: Vending   Posted: Sun Aug 24 14 11:11 pm   Subject: price
Brisket $15, Pulled pork $13
  Topic: signage for trailer
ole'e

Replies: 0
Views: 1542

PostForum: Vending   Posted: Thu Aug 21 14 11:41 pm   Subject: signage for trailer
This is some uprights we added for banners. Using unistrut which when not in use the upright rails slide down inside each other and I have to remove the middle and bottom cross support .

http://i83 ...
  Topic: Ole Hickory Hog Rack
ole'e

Replies: 0
Views: 2552

PostForum: Welding   Posted: Thu Jun 12 14 12:50 am   Subject: Ole Hickory Hog Rack
I have a SSL Has any one built one or have plans
Thanks
Eric
  Topic: Caterers near Lawrence Kansas???
ole'e

Replies: 1
Views: 1129

PostForum: Catering   Posted: Thu Apr 24 14 10:49 pm   Subject: caterer in lawrence
Im in Kansas City Metro.
ChickHoovenSwine Bbq Catering
www.bbqrules.com
913-636-7607
  Topic: chuck roll
ole'e

Replies: 4
Views: 1991

PostForum: Commercial BBQ   Posted: Thu Apr 24 14 9:42 pm   Subject: chuck roll
In no way am I saying that I will be passing off the alternative as brisket! See what others experiences have been. How well did it sell?
Thanks
Eric
  Topic: chuck roll
ole'e

Replies: 4
Views: 1991

PostForum: Commercial BBQ   Posted: Sun Apr 20 14 2:22 pm   Subject: chuck roll
Has anybody considered chuck roll to off set cost of brisket? Kicking the tires! I might have to cook select briskets instead of choice. Any thoughts?
Eric
  Topic: Pork Loin Help
ole'e

Replies: 1
Views: 1514

PostForum: Competition BBQ   Posted: Mon Mar 31 14 1:29 am   Subject: PorkLoin
Inject/ Rub cook to internal temp 145. Let rest slice use some of the juice across the face of the slices
Eric
  Topic: anyone serving their competition recipe?
ole'e

Replies: 20
Views: 3710

PostForum: Commercial BBQ   Posted: Mon Mar 31 14 12:51 am   Subject: comp recipes
The way I cook for competition is not the same way I cook vending/catering. Competition recipes are way too rich to enjoy a whole meal, its geared toward the 1-2 bites the judges take. I have given ...
 
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