First Bar-B-Q in Kyrg...Shenanigans...Forever!

12TH AV SMOKERS · Posted: Feb 11 2011 Post subject:

I love this thread. Most interesting one on TSR for sure! Kinda sounds fun in my demented mind.
Post a pic of these drunken ladies. I'm sure they'll pose for you Shocked

Sounds like slowly but surely things are getting better. Keep it up.

What about using brown paper bags or some typr of brown paper on a roll to wrap the meat up in after wrapping in plastic wrap?
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JAllen · Posted: Feb 12 2011 Post subject:

ecocks · Posted: Feb 12 2011 Post subject:

Unless you're going to the freezer why are you wrapping in paper?

Plastic wrap seems to work fine and is cheaper than foil without the metallic taste. Both places I worked/learned used plastic to wrap cooked meat (shoulders and brisket) and held for extended times in Cambros, one put plastic-wrapped shoulders back in the smoker for warming and they are a high-end operation with 7 places, a stand-alone USDA kitchen and catering running full-bore.

JAllen · Posted: Feb 12 2011 Post subject:

ecocks, thanks for the share. That's what we're doing now, as we don't have a holder, we're using the pit as Harry advised. Works okay.
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kcmike · Posted: Feb 12 2011 Post subject:

I love this thread! Best one on TSR!

JAllen, I love your dry wit and sense of humor. Many times you've made me laugh. We're rooting for your business over here in Missouri too!

How are your struggles with lamb going? I cook quite a bit of venison and find it very similar to lamb. Are you cooking whole shoulders? Rear quarters? or is it something else? I've got some ideas for you on your lamb, but remind me about what cut(s) you're working with first.

Mike
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JAllen · Posted: Feb 12 2011 Post subject:

JAllen · Posted: Feb 12 2011 Post subject:

This is the stairwell leading to the vip rooms. I like it 'cause it makes it hard to steal furniture from down there. (Not that anyone would want to do that.) I didn't much enjoy going up and down that today.

This is a poor picture of the Lopez vip room that fits 25 people. Yes, we need to do some dry cleaning. To the right, behind the chairs is the fireplace that we were told not to use. That couch on the left is the one that was used for a bed by JLo earlier today.

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kcmike · Posted: Feb 12 2011 Post subject:

I'm so glad to hear you're working with rear quarters, they're so much easier to deal with. Honestly, here's what I'd do... Bone out the rear hind into one large roast. Only use the large muscles above the knee cap. Anything below where the knee cap connects, just bone out and save for the grinder and make some lamb sausage whey you get enough stock piled.

Once you get the rear hind boned out, brine it. Brine is super simple... 1 cup salt, 1 cup sugar, 4 liters water. Make the brine ahead of time so it has a chance to chill in your cooler. Take the boned out rear hinds and submerge them into the brine. You can re-use old five gallon pickle buckets that you've cleaned out. You can also add more to the brine in the way of flavors as well, but don't get too carried away at first. Brine the rear hinds for at least 24 hours, 48 max.

Once brined, rinse them off, pat dry and tie them up so they stay compact as possible. Season them with whatever you use for lamb. If you can get these spices, try a salt, sugar, pepper, cumin, turmeric, coriander and ginger rub.

Then, smoke them just like you would a pork butt or beef brisket, except maybe a little hotter like 275�-325�. Since the locals like their meat "well" done, shoot for an internal temp of around 185 degrees before pulling from the pit. Wrap in several layers of plastic wrap and let it rest for at least 30 minutes. More rest time = better, IMHO. Then just hold it in the plastic until you're ready to serve it.

To serve, place wrapped roast in a pan (to catch all of the juices) and open up the plastic wrap and remove it. Be sure to catch all of the juices that come out of the plastic wrap. Slice it and serve with au jus.

The main idea here is to get the meat off the bone and away from all the nasty lamb fat and sinew, get the meat brined so it retains more moisture, then cook it at a hotter temp, then rest it and slice. Since lamb doesn't have the internal fat like pork or even beef, I don't know that you can reasonably expect to ever get one to "pull" like a pork butt or beef shoulder clod.

Good luck, let me know what you think!

Mike
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JAllen · Posted: Feb 12 2011 Post subject:

Rockpyle · Posted: Feb 12 2011 Post subject:

Keep your head up, you're doing a yeoman's job with what's been thrown at you!

I agree with the others, this is the most exciting thread going! I hope you can keep it together until the word gets out and you become the most happening place in the 'Stan! When you get there, you can get fitted for a shiny suit and become a real playa!

Rock
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Harry Nutczak · Posted: Feb 12 2011 Post subject:

Jallen,
That is the coolest (in a funky kind of way) looking building I have seen being used for a restaurant!
In the summer, I am betting that you will be overrun! I can see it now! That fenced area is great for anything you would ever want to do.

Are you able to have any live entertainment (besides drunk women with bulbous backsides) outside?

What was the place originally built for? I see that place turning into JAllens BBQ-Carnival and alcohol emporium real easy. I bet you have the most rocking place in the area when it warms up.

BTW, what are your current temps, I awoke to negative 28F the last 2 mornings, highs in the low single digits and a big warming trend (thaw) for the next week with daytime temps above freezing finally
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Jarhead · Posted: Feb 12 2011 Post subject:

JAllen · Posted: Feb 12 2011 Post subject:

daddywoofdawg · Posted: Feb 12 2011 Post subject:

BBQ Sauce Recipes
I have included three basic BBQ sauce recipes - one for each type of main ingredient. Make the basic barbecue sauce by following the recipe, then start experimenting to develop your own signature sauce.

Basic Tomato BBQ Sauce
1 regular can of tomato sauce
1 can of tomato paste
2 tablespoons vinegar
2 tablespoons olive oil
2 tablespoons brown sugar
3 cloves garlic, crushed
4 tablespoons onion, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cayenne
fresh ground pepper to taste
Cook the garlic and onion until it's soft, and then add all the rest of the ingredients. Simmer on low for 20-30 minutes. Keep stirring it often so it doesn't burn, then refrigerate for a few days before you use it. This allows the flavors to blend and mellow.

Basic Vinegar BBQ Sauce
1 1/2 cups apple cider vinegar
1/2 cup hot water
2 tablespoons brown sugar
1 tablespoon paprika
1 teaspoon cayenne
1 teaspoon salt
1 teaspoon black pepper
Stir the brown sugar into the hot water. Continue stirring until the sugar is completely dissolved. Add the remaining ingredients and heat on low for a few minutes. This perfect to coat pulled pork, but don't add so much that it gets soupy.

Basic Mustard BBQ Sauce
1 cup prepared yellow mustard
1/3 cup brown sugar
1/2 cup balsamic vinegar
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon cayenne
Mix all the ingredients in a saucepan and simmer on low for at least thirty minutes. This is great for southern pork style barbecue.

Once you've tried each of these BBQ sauce recipes, you can choose which is closest to what you want and begin modifying. Add or subtract ingredients, or change the amounts of different spices.

Finding the perfect barbecue sauce just takes time! Then you just have to decide whether to share your personal BBQ sauce recipe, or keep them begging!

kosher salt is just large grained salt without the additives
turbinado sugar is raw sugar,you can use brown sugar.
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JAllen · Posted: Feb 12 2011 Post subject:

JAllen · Posted: Feb 12 2011 Post subject:

We had a record night last night; almost $150. This was largely due to us staying open until 4am. Mrs. JAllen and I left at 12. We had a table of 3 (one guy and two ladies) drink 8 bottles of wine.

We sold no bbq outside of meaty quesadillas. This is partly due to us needing to update/finalize our menu. Also partly due to this being a "bar" b q.

I'm going to start giving more samples out if we can get some quality lamb and beef going.
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JAllen · Posted: Feb 12 2011 Post subject:

kcmike · Posted: Feb 13 2011 Post subject:

kcmike · Posted: Feb 13 2011 Post subject:

kcmike · Posted: Feb 13 2011 Post subject: