Author |
Message |
Topic: 2012 26' Play Mor Vending/Catering/Comp Trailer with 2 CTO's |
phil c
Replies: 7
Views: 9533
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Forum: Buy, Sell or Trade Posted: Aug 23 2017 Subject: 2012 26' Play Mor Vending/Catering/Comp Trailer with 2 CTO's |
Nice rig. wish I could be in a position for it.
Best of luck with the sale! |
Topic: I'm finishing on instinct |
phil c
Replies: 1
Views: 828
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Forum: General BBQ Discussion Posted: May 28 2016 Subject: I'm finishing on instinct |
Got 6 butts in the Backwoods Competitor tonight. put em in about 3:30 this afternoon. Set the guru and let em go. So I went out to check things a few times and everything is fine, Doze off in the chai ... |
Topic: wedding brisket |
phil c
Replies: 3
Views: 7510
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Forum: Catering Posted: May 18 2016 Subject: wedding brisket |
how much brisket raw weight, would you cook for serving 200. we will be serving it chopped. |
Topic: Pulled pork for 300 |
phil c
Replies: 8
Views: 2207
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Forum: General BBQ Discussion Posted: Mar 17 2016 Subject: Pulled pork for 300 |
Thanks Bear! |
Topic: Pulled pork for 300 |
phil c
Replies: 8
Views: 2207
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Forum: General BBQ Discussion Posted: Mar 17 2016 Subject: Pulled pork for 300 |
How much raw would you start with? |
Topic: Beef questions |
phil c
Replies: 1
Views: 5885
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Forum: Catering Posted: Feb 17 2016 Subject: Beef questions |
We have a client who is looking at changing their order. They had been looking at brisket but are now thinking a more traditional roast beef. What would you recommend for a cut? I was thinking clod or ... |
Topic: Whole Pork Loin Help Please |
phil c
Replies: 7
Views: 2663
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Forum: General BBQ Discussion Posted: Feb 09 2016 Subject: Whole Pork Loin Help Please |
Gotta echo what others have said. cook till 145 then wrap and rest.
I inject mine with apple juice the night before. then a bit of Big Rons Original rub. If you sace of glaze wait till internal is a ... |
Topic: A tale of two Therms |
phil c
Replies: 3
Views: 1596
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Forum: General BBQ Discussion Posted: Feb 08 2016 Subject: A tale of two Therms |
So after using both the Thermapen and the Javelin pro side by side this weekend I cannot say that there is a functional difference.
I will give the nod to the Javelin overall due to ease of read ( ... |
Topic: A tale of two Therms |
phil c
Replies: 3
Views: 1596
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Forum: General BBQ Discussion Posted: Feb 07 2016 Subject: A tale of two Therms |
I needed a new thermometer so being a frugal sort (read cheap) I bought one of the Lavatools Javelin Pros. Around 1/2 the cost of a Thermapen.
Putting it and my Thermepen through their paces side by ... |
Topic: What's everyone smokin or cookin for Superbowl? |
phil c
Replies: 28
Views: 6669
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Forum: General BBQ Discussion Posted: Feb 07 2016 Subject: What's everyone smokin or cookin for Superbowl? |
Got 4 Brisket and 6 butts in the smoker right now. Throwing 9 racks of back ribs and a pile of Hot Links later. I've got some lucky customers today! |
Topic: Cold day for smoke |
phil c
Replies: 7
Views: 2269
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Forum: General BBQ Discussion Posted: Jan 19 2016 Subject: Cold day for smoke |
It was a good day. Jim 38344 the hot links come from a local sausage guy, pretty tasty but a bit heavy on the cumin. was trying them out for the upcoming vend season. |
Topic: Cold day for smoke |
phil c
Replies: 7
Views: 2269
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Forum: General BBQ Discussion Posted: Jan 17 2016 Subject: Cold day for smoke |
fired up the Backwoods competitor today to finish off a couple projects. Did some Brown sugar and Honey bacon, Some pepper Bacon, a few hot links, a couple Scotch Eggs, half a loin worth of Canadian B ... |
Topic: Pastrami Question |
phil c
Replies: 3
Views: 1343
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Forum: General BBQ Discussion Posted: Jan 04 2016 Subject: Pastrami Question |
Thanks Guys! |
Topic: Pastrami Question |
phil c
Replies: 3
Views: 1343
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Forum: General BBQ Discussion Posted: Jan 03 2016 Subject: Pastrami Question |
Anyone have a fool proof method for making Pastrami out of packaged corned beef?
I have a couple corned beef flats in the freezer I need to do something with. |
Topic: Big doins in our lives |
phil c
Replies: 2
Views: 1003
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Forum: General BBQ Discussion Posted: Nov 21 2015 Subject: Big doins in our lives |
We (Dizzy Daddy BBQ) have been vending out of our trailer for a few years now, and have developed a pretty good reputation and following. Along with that we started catering and that business has grow ... |
Topic: our entry is in! |
phil c
Replies: 7
Views: 9694
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Forum: Competition BBQ Posted: Oct 23 2015 Subject: our entry is in! |
Getting everything loaded and ready to go for "Best of the Midwest BBQ" http://pumpkinchuckin.com/ at Union Grove WI. Best of luck to all if you see Dizzy Daddy BBQ, stop by and say hi! |
Topic: our entry is in! |
phil c
Replies: 7
Views: 9694
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Forum: Competition BBQ Posted: Oct 07 2015 Subject: our entry is in! |
for the Best of the Midwest bbq cookoff http://pumpkinchuckin.com/ at Union Grove Wis. on the 24-25th. hope to meet a few ringers there! |
Topic: Wood supply? |
phil c
Replies: 11
Views: 2654
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Forum: General BBQ Discussion Posted: Sep 26 2015 Subject: Wood supply? |
Don't forget any local tree service companies. |
Topic: Smoker recomendations |
phil c
Replies: 3
Views: 1432
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Forum: General BBQ Discussion Posted: Sep 18 2015 Subject: Smoker recomendations |
So, the wife and I are looking at buying a restaurant. The issue we have is due to health dept. regs. we need to look at a gas powered smoker for use indoors.
Any recommendations? we would be look ... |
Topic: Shindig Poll (Poll Closed We Have a Winner) |
phil c
Replies: 39
Views: 7765
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Forum: General BBQ Discussion Posted: Sep 08 2015 Subject: Shindig Poll (Poll Closed We Have a Winner) |
Way way out long shot for me but I think spring would be best |
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