rub it in bubba!!!!!!!!!!
well, looking back at all the postings, and the guesses. there was on person, who guessed that the bq was brought in already smoked… that was bassrocker.. wait a minute…thats me…. toot toot!! i was right!
[:D]That was kind of what I thought.They have them smoked in one place,and then bring them to the restaraunt. That would explain things.
The restaraunt someone mentioned in Texas might be Bill Millers BBQ in San Antonio which is a local chain.Harmon’s in Cibolo has a pit and stacks of wood and do their ribs and brisket on site.
Texans do brisket alot because beef has always plentiful here.I think in the deep south Pork was more abundant and was perhasp easier to preserve and keep.So that’s why it’s so poppular.
Well, back to the Ash Creek Saloon … I asked and the answer is they get their ribs smoked from their provider.
The person I spoke to didn’t know the particulars — normally that would scare me off, but, I’d already had them before and enjoyed them. Had them twice this weekend (and remember, I’m picky) … no matter what, they pull it off really well.
I can understand the neiborhoods fellings on this. Can’t be having all those good old boys show up here in American made pick-up trucks, dressed in jeans flannel shirts John Deer ball caps and eating with their fingers. Neiborhood is going to hell in a hand basket. Screw Em! Chow Jim
There are at least 2 NC bbq joints that have brisket on the menu.
Smokehouse in Charlotte
EB’s Bar-B-Que in Indina Trail.
One note: currently EB’s is not serving brisket, due to the selection of briskets available lately.
EB’s may be the only bbq joint in NC with award winning briskets.
====doggydaddy—-opps mean mark–
you are bringing up a great point especially considering the bark. and i know everyone here is proud of their smokers no matter the make and model and that is another interesting point that you made…
…from my side of the counter i feel customers like you and jean and mark are great and i just wish that there were more of you out there.===
Aw shucks, thanks for the compliment. I’ll go to your place and talk to you for so long that it would distract you from serving customers.
That is unless you really are a prison chef. Then I would hope that my lawyer would prevent me from having an extended stay where I would be eating at your dining room[;)].
heck with larry,john a,bassrocker and porky pine kate here we could start our own pro’s section for electric bbq right here!!!!!!!![:o)]
opps almost forgot dr of bbq he’s another electric guy too!!!!
ok going down the list here goes:
for sure you are on the right track. the amount of wood (and more importatently) the type looks great to me.
myself i would not "crutch" the thing. so you are on the beam there too.
what you may find though is your bark might be a little soft since the electrics hold moisture. an ez way around that is to just add small amounts of plain old granulated sugar to your rub until your bark is where you like it. another trick is to cook them fat side down towards the heating element on the lowest shelf. those changes helped my bark a lot.
the nice thing is that you are starting with a small cs and then moving up so your learning curve will be way easier than mine was (and i liked to have pulled my hair out till zeb stepped in). i wouldn’t trade my 150’s for anything and the funny part is i looked down my nose for so long at peg’s 150 that i am ashamed to admit it. now i use them more than fec100. and when we needed more cooking capacity we got another 150 and not an fec.
right here brother!!!!!!! ain’t going no where and it sure is good to see you!!!! peg is getting operated on tomorrow so our catering end of things will be closed for 3 weeks but i do have a few custom meat orders in hand so i can do them alone no problem plus i’m still working 4 days a week at the bbq joint. still trying to raise the funds for our own place but all kidding aside if i had the cash money right now i would buy bassrockers. but you know me-if it ain’t cash on the barrelhead it ain’t getting done.
doggydaddy—-opps mean mark–
you are bringing up a great point especially considering the bark. and i know everyone here is proud of their smokers no matter the make and model and that is another interesting point that you made.
hey nice to met you. there are not many guys that are interested enough in asking an owner what type of smoker he has. myself i love serving your kind of customer. for me it is really nice to talk anything about "q" and to be honest i am very proud of my smokers and what each one is capable of and the feedback i get has been increditbly (cant spel gud) helpful. my biggest brisket critic is a little old lady who has the ability to describe exactly what she likes and doesn’t like about my brisket. by listening to jean we have gone from 4 ounces (yep ounces) of brisket sales in four hours to over 25 pounds in the same time period and in this heat. she is my best sales person and even though she doesn’t get a cut on price she always gets a big old doggy bag when she leaves and i never once asked her to help us she just goes along munching a brisket sandwich and telling people how good it is. from my side of the counter i feel customers like you and jean and mark are great and i just wish that there were more of you out there.
I know what you mean about the sauce. When I do ribs I let them stand on their own with several sauces are on the side.
JohnA, no offense taken. I didn’t mean to imply that a Cookshack didn’t turn out real Q, only that the restaurant didn’t have a large pile of wood out back. My ribs were made well but marred by a bland sauce.
I’m not convinced about their Q. You can get a smoky flavor by pre-grilling them. Does the pulled pork have any crust/burnt ends? Does the meat have some color from its smoking process? Smoke flavor can be duplicated. I have said this before, but here is a thought…
Why is there no mention of their BBQ technique? Most any place will proudly say that their meats are prepared in a certain manner using, oh let’s say hickory, oak, mesquite or even charcoal. It is possible that they use charcoal and store it inside somewhere. I’m sure that on your next visit that the general manager will gladly answer your questions and maybe let you get a peek at their smoker.
I’m dubious….and I am,
MFL, no offense intended.
A lot of BBQ restaurants/caterers use electric Cookshacks (Jack, where are you when I need you? LOL) and turn out real BBQ. Not to mention the Cookshack pellet burners that are doing very well in competitions. Jack is right about the set it and forget mentality, that s a Cookshack selling point. This is only a guess; I think most restaurants that use them do so for of the ease of operation, while turning out very good BBQ, for untrained personnel that are not capable of exploring the smokers full potential.
thanks jack..thats a good headstart for me. i’ve been looking for a way to replace my smoker when I’m not able to use it…to lazy, to busy, to drunk..whatever.
i purchased a CS (smokette) to play with to see if I like it enough to buy a bigger one when I move. Seasoned it yesterday and just started the first smoke..
8.25 lb picnic washed and naked
3.5 oz’s of apple wood
CS set to 200
remote set to 192
might need to crank that temp up a bit in the morning.
taking copious notes.
i generally foil my butts at around 160 and back on until 190+ but I think I’m going to skip that on this run…i view this as a trial and will probably keep running these tests for a few months until I understand exactly how to produce the results I like. i’m pretty impressed with the CS..very sturdy piece of equipment.
Do you see any potential trouble spots above? (btw, i realize this isnt the cs forum. i read a lot over there but since you posted I thought I could grab a little quick, uncluttered advice)
thanks jack..appreciate the feedback!
i had a long posting, but lost it, when my p-word went in wrong. i am dislexic, and it takes me forever to type….
anyway, you can get almost anything, from a food supply company, already cooked, like bbq. that is my guess….its already done, and the hint of smoke you tasted, is from the broiler, where they reheat.
i looked at the site, and no pics of the kitchen, anywhere. ak yourself this… if you had a smoker, wouldnt you put up a pic of it on your site???? of course, and we all do that already…unless…..hhmmmmm
very interesting menu. outrageous prices. ilooked at the entire menu, and did not come up with anything i would order. maybe the ribs, but not without the smoker pics..
i was scared off, by the attempt to do a philly cheese steak!
word of advice to all……
if you arent in philly, dont mess with the cheese steak!
call it anything you want….roast beef sandwich/sub. steak n cheese sand. but dont use the philly name, without amarosa bakery.
it should be against the law!
Porky Pine Kate
I am in cognito. Found you PrisonChef! Interesting topic. Always interesting and informative to hear your posts, no matter where they are!
Glad to see you back in the saddle!
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