racerdave Posted December 14, 2020 Share Posted December 14, 2020 2 Quote Link to comment Share on other sites More sharing options...
racerdave Posted December 14, 2020 Share Posted December 14, 2020 (edited) nd triple chocolate chip cookies for desert Edited January 27, 2021 by racerdave 2 Quote Link to comment Share on other sites More sharing options...
Bontz Posted December 14, 2020 Share Posted December 14, 2020 I agreed to make some burnt ends for Christmas, but it's not going to be the typical burnt ends from brisket. This past summer we made them using pork belly, and they seem to have gone over really well (especially with the kids, who seem to be the most picky). My buddy had "The Gospel" seasoning from Meat Church and then we just used Baby Ray's Sweet & Spicy to glaze them. Just curious what some of the "veteran smoker guys" have used for seasoning and/or sauce, that's been well received by the people you're feeding to. 2 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted December 14, 2020 Platinum Contributing Member Share Posted December 14, 2020 9 minutes ago, Bontz said: I agreed to make some burnt ends for Christmas, but it's not going to be the typical burnt ends from brisket. This past summer we made them using pork belly, and they seem to have gone over really well (especially with the kids, who seem to be the most picky). My buddy had "The Gospel" seasoning from Meat Church and then we just used Baby Ray's Sweet & Spicy to glaze them. Just curious what some of the "veteran smoker guys" have used for seasoning and/or sauce, that's been well received by the people you're feeding to. Good stuff 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member SnowRider Posted December 14, 2020 Platinum Contributing Member Share Posted December 14, 2020 (edited) 15 minutes ago, Bontz said: I agreed to make some burnt ends for Christmas, but it's not going to be the typical burnt ends from brisket. This past summer we made them using pork belly, and they seem to have gone over really well (especially with the kids, who seem to be the most picky). My buddy had "The Gospel" seasoning from Meat Church and then we just used Baby Ray's Sweet & Spicy to glaze them. Just curious what some of the "veteran smoker guys" have used for seasoning and/or sauce, that's been well received by the people you're feeding to. I have tried several different seasonings and sauces and as you know there’s a lot of choices. For pork I’ve settled on Blue’s Hog seasoning along with the occasional finishing rub. I also use their champions sauce and can buy it in a gallon jug. I use several different sauces. Pic is a half gallon but does come in gallons also Edited December 14, 2020 by SnowRider 2 Quote Link to comment Share on other sites More sharing options...
Angry ginger Posted December 14, 2020 Share Posted December 14, 2020 30 minutes ago, Bontz said: I agreed to make some burnt ends for Christmas, but it's not going to be the typical burnt ends from brisket. This past summer we made them using pork belly, and they seem to have gone over really well (especially with the kids, who seem to be the most picky). My buddy had "The Gospel" seasoning from Meat Church and then we just used Baby Ray's Sweet & Spicy to glaze them. Just curious what some of the "veteran smoker guys" have used for seasoning and/or sauce, that's been well received by the people you're feeding to. look at the top of the page, utz is the shit. both rubs and sauces 2 Quote Link to comment Share on other sites More sharing options...
ckf Posted December 14, 2020 Author Share Posted December 14, 2020 6 minutes ago, Angry ginger said: look at the top of the page, utz is the shit. both rubs and sauces What the Ginger said. @Seatofmypants has perfected rubs and sauces from his years in the catering biz. He even won 1st place in the Jack Daniels invitational with one of his sauces. 3 Quote Link to comment Share on other sites More sharing options...
dz246 Posted December 15, 2020 Share Posted December 15, 2020 5 hours ago, ckf said: What the Ginger said. @Seatofmypants has perfected rubs and sauces from his years in the catering biz. He even won 1st place in the Jack Daniels invitational with one of his sauces. @Bontz Pork belly burnt ends glazed in Utz memphis sauce would be awesome. dammit I need to order another bottle.... 2 Quote Link to comment Share on other sites More sharing options...
Advertising Member Seatofmypants Posted December 15, 2020 Advertising Member Share Posted December 15, 2020 13 hours ago, Rigid1 said: Good stuff Quote Link to comment Share on other sites More sharing options...
Advertising Member Seatofmypants Posted December 15, 2020 Advertising Member Share Posted December 15, 2020 13 hours ago, Bontz said: I agreed to make some burnt ends for Christmas, but it's not going to be the typical burnt ends from brisket. This past summer we made them using pork belly, and they seem to have gone over really well (especially with the kids, who seem to be the most picky). My buddy had "The Gospel" seasoning from Meat Church and then we just used Baby Ray's Sweet & Spicy to glaze them. Just curious what some of the "veteran smoker guys" have used for seasoning and/or sauce, that's been well received by the people you're feeding to. 13 hours ago, Rigid1 said: Good stuff 13 hours ago, SnowRider said: I have tried several different seasonings and sauces and as you know there’s a lot of choices. For pork I’ve settled on Blue’s Hog seasoning along with the occasional finishing rub. I also use their champions sauce and can buy it in a gallon jug. I use several different sauces. Pic is a half gallon but does come in gallons also Give our stuff a run! We are closing on on 36,000 bottles for the year! It's been an incredible ride so far. I attached a few food pics to make your hungry. 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member SnowRider Posted December 15, 2020 Platinum Contributing Member Share Posted December 15, 2020 7 minutes ago, Seatofmypants said: Give our stuff a run! We are closing on on 36,000 bottles for the year! It's been an incredible ride so far. I attached a few food pics to make your hungry. I will. No problem. Glad to try new product. Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member steve from amherst Posted December 15, 2020 Platinum Contributing Member Share Posted December 15, 2020 13 hours ago, Angry ginger said: look at the top of the page, utz is the shit. both rubs and sauces x2 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted December 15, 2020 Platinum Contributing Member Share Posted December 15, 2020 1 hour ago, Seatofmypants said: Give our stuff a run! We are closing on on 36,000 bottles for the year! It's been an incredible ride so far. I attached a few food pics to make your hungry. I was going to, I had an order going, then the $20 in freight turned me off... Call Spera's meat market in Cicero, NY get them to carry your products. They love supporting small local businesses like themselves.. Quote Link to comment Share on other sites More sharing options...
Advertising Member Seatofmypants Posted December 15, 2020 Advertising Member Share Posted December 15, 2020 23 minutes ago, Rigid1 said: I was going to, I had an order going, then the $20 in freight turned me off... Call Spera's meat market in Cicero, NY get them to carry your products. They love supporting small local businesses like themselves.. Shipping is unbelievably expensive. I almost never cover the actual shipping costs. We could mark the product up in an effort to hide that but I would rather not. Sorry the shipping ended up causing you not to order. Quote Link to comment Share on other sites More sharing options...
f7ben Posted December 15, 2020 Share Posted December 15, 2020 Someone school me on beef short ribs never done them Quote Link to comment Share on other sites More sharing options...
Angry ginger Posted December 15, 2020 Share Posted December 15, 2020 Just now, f7ben said: Someone school me on beef short ribs never done them rub, low and slow spritz them to keep moisture. Then you can wrap them and finish with some liquid to braise them usually wine and broth. 3 hour or so cook time. Quote Link to comment Share on other sites More sharing options...
f7ben Posted December 15, 2020 Share Posted December 15, 2020 Just now, Angry ginger said: rub, low and slow spritz them to keep moisture. Then you can wrap them and finish with some liquid to braise them usually wine and broth. 3 hour or so cook time. Worth the effort? Never eaten them either Quote Link to comment Share on other sites More sharing options...
Angry ginger Posted December 15, 2020 Share Posted December 15, 2020 2 Quote Link to comment Share on other sites More sharing options...
Angry ginger Posted December 15, 2020 Share Posted December 15, 2020 1 minute ago, f7ben said: Worth the effort? Never eaten them either yes. Quote Link to comment Share on other sites More sharing options...
f7ben Posted December 15, 2020 Share Posted December 15, 2020 Oh my Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted December 15, 2020 Platinum Contributing Member Share Posted December 15, 2020 17 minutes ago, Seatofmypants said: Shipping is unbelievably expensive. I almost never cover the actual shipping costs. We could mark the product up in an effort to hide that but I would rather not. Sorry the shipping ended up causing you not to order. Ehhh, get in touch with FedEx ground and have a rep come see you. I negotiated a new shipping rate for my company, set up with a 48% discount our average package 25lbs or less is about $10 to a business, $13 for a residential address Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member SnowRider Posted December 15, 2020 Platinum Contributing Member Share Posted December 15, 2020 12 minutes ago, f7ben said: Someone school me on beef short ribs never done them Basically use same process as brisket Quote Link to comment Share on other sites More sharing options...
f7ben Posted December 15, 2020 Share Posted December 15, 2020 3 minutes ago, SnowRider said: Basically use same process as brisket Except brisket takes 16-20 hours Quote Link to comment Share on other sites More sharing options...
Bontz Posted December 15, 2020 Share Posted December 15, 2020 2 hours ago, SnowRider said: I will. No problem. Glad to try new product. Yup, me too ... just ordered some seasonings and sauces. Thanks @Seatofmypants!! 2 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member steve from amherst Posted December 15, 2020 Platinum Contributing Member Share Posted December 15, 2020 1 hour ago, Rigid1 said: I was going to, I had an order going, then the $20 in freight turned me off... Call Spera's meat market in Cicero, NY get them to carry your products. They love supporting small local businesses like themselves.. Dont sell yourself short. Say fuck it once and eat the shipping and give it a try. 1 Quote Link to comment Share on other sites More sharing options...
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