Hey all, got a question. When you go out and fire up your smokers for a long smoke...say pork shoulders or a brisket...and you have extra room in your smoker, do you every invite your neighbors to throw something in? When I am grilling, I usually take up most of my grill because I am usually cooking for 3-5 days in a single cook, but in the smokers I am looking at and what I would normally put in for a week, I will have a significant amount of extra room. It seems a waste of fuel if I have that much spare room. Not looking for money for the fuel, asking them to bring a cold beverage, or anyt ..read more

I'm putting together my menu for a BBQ catering business I'm starting. Wife and I were discussing the pro's and cons of boneless skinless chicken thighs vs. skin on bone in thighs. My wife pointed out that skin on-bone in may not present as well and the skin may not be so nice after going into a covered pan for some time before it is eaten and if customers pull the skin off, the seasoning goes with it. What do your customers tend to prefer? Thanks ..read more

Howdy folks! I'd appreciate advice. When I cook for myself and the family, I'm less focused on the look than the flavor. I've recently been cooking for folks outside the immediate family and am realizing that the look of the food is something that I need to address, The specific challenge: grilling boneless, skinless chicken breasts. The issue? I usually pound the protein until it's a more uniform thickness to help it to cook evenly. The result is something that is not always super appealing looking. How do folks get consistent cooks on chicken breasts without the protein appearing to ha ..read more

Anyone have any experience holding prime rib in an alto shaam or other warming cabinet? Planning to do this and wondering about holding temp, time to keep the meat from carrying over past medium rare. thanks ..read more

Just wondering if any of you offer on site grilling at catering events and use charcoal grills? If so, what is your process for extinguishing the coals for packing up, and does it work well? We get asked for grilled vegetables, hotdogs, hamburgers, and chicken from time to time and I've always used a Sams Club 6-Burner grill. I'm in need of a new grill and was considering charcoal instead. I thought maybe scooping the hot coals into a galvanized bucket with a lid when done and then sprinkling a little water in the charcoal tray to make sure no hot embers were left before packing it up ..read more

How do you keep items in the fridge from going all over the place, while driving down the road ..read more

I am cooking for a party of 80. I am doing the following: 1.Pulled pork sandwiches with sauce 2.Smoked sausage bites 3.Potato salad 4.Green beans 5.Mini cinnamon rolls My question is, how many pounds of sausage should I need? This is the first time I am doing the sausage, so new territory for me. Thanks and smoke on ..read more

I am cooking for a party of 80. I am doing the following: 1.Pulled pork sandwiches with sauce 2.Smoked sausage bites 3.Potato salad 4.Green beans 5.Mini cinnamon rolls My question is, how many pounds of sausage should I need? This is the first time I am doing the sausage, so new territory for me. Thanks and smoke on ..read more

Hey, Everyone! I've been asked to cook burgers for a high school team dinner of about 50. It would work best for me to cook them at home and bring them to the dinner. Do any of you have "secrets" for panning the patties so they don't dry out? Just aus jus? Do you have a secret liquid that you're willing to share? I'll probably have everything on low in a roaster pan. I just feel like things could dry out if I'm not careful. Thanks! Pat ..read more

Agreed to cook the meat for two separate graduations this year for family friends. Both will have roughly 200 invited and want pulled pork. Originally I was thinking to plan for 50% loss and 1/2# serving per person. However I always plan on the high side when it comes to food available so probably higher than what’s actually needed. These would be bone in pork butts. Is 50% loss and 1/3 or 1/4 pound per person a more realistic number to plan for ..read more