Vermont Country Store and BBQ

Check out "Smoking Meat Forums" for all the latest and greatest on smoking. There's really not much to it, as long as you have a good meat thermometer. Season the meat, get smoker to correct temp and keep it there, smoke until internal reaches correct temp.
Now to do it in bulk to sell, that will be a little tougher.
There are a lot of guys on the Georgia Outdoor News forums on the outdoor cafe, that can help you, mainly a guy named Paymaster.
Try those two sights out and good luck to you.
Now if you wanna cook a bulk, easy gumbo to sell, I've got a great recipe for that. And I do suggest you introduce them to gumbo, sauce piquant, boudin, cracklins, and hog head cheese.

I have a large gumbo recipe in the Recipe Thread above. It's proportions are good and it works well. You might give it a look as a guide.

As for as rubs go, on chicken and pork, I like to just use a Cajun seasoning blend like Tony's, Slap Yo Momma, etc. For brisket, try this...for each 12 to 15 lb packer trimmed brisket, rub it with a mix of 2 cups brown sugar , 3 T Tonys, 1 T dry mustard and 1/2 T garlic powder. Smoke as usual....makes an awesome bark.

Servings 10 40 60 80 100
oil ¼ cup 1 cup 1 ½ cp 2 cup 2 ½ cp
onions 1 lb. 4 lbs. 6 lbs. 8 lbs. 10 lbs.
andoulle 1 lb. 4 lbs. 6 lbs. 8 lbs. 10 lbs.
chicken 2 lbs. 8 lbs. 12 lbs. 16 lbs. 20 lbs.
flour ½ cup 2 cup 3 cups 4 cups 5 cups
water ½ gal 2 gal 3 gal 4 gal 5 gal
Tony’s 1 tbl. 4 tbl. 6 tbl. 8 tbl. 10 tbl.
salt ½ tea 2 tea 3 tea 4 tea 5 tea
blk peper¼ tea 1 tea 1½ tea 2 tea 2½ tea
red peper¼ tea 1 tea 1½ tea 2 tea 2½ tea
garlic ¼ tea 1 tea 1½ tea 2 tea 2½ tea
wyler’s 5 tea 20 tea 30 tea 40 tea 50 tea
bouquet 1 tbl. 4 tbl. 6 tbl. 8 tbl. 10 tbl.
parsley 1 tbl. 4 tbl. 6 tbl. 8 tbl. 10 tbl.

Prep. Combine the Tony's, salt, black pepper, cayenne pepper, granulated garlic, Wyler's granules and parsley flakes in a measuring cup and mix well. Have your diced onions, sliced andouille and cut up chicken pieces readily available. Have your oil, flour and water pre measured and readily available. Have a bottle of Kitchen Bouquet handy and a measuring spoon nearby.
1. On high heat, sauté the diced onions in oil for five minutes. Stir often to prevent onions from burning.
2. Add the andouille. Sauté for five more minutes and again, stir often to prevent burning or scorching.
3. Now add the chicken pieces, then add your blended seasonings to the pot. Continue to sauté for 5 more minutes, stir often.
4. Add the Shake and Blend flour and continue to stir for one minute to insure that the flour is incorporated into your mixture.
5. Add the water and stir your gumbo to loosen all ingredients that may be sticking to the bottom of the pot.
6. It will take about five minutes for your gumbo to come to a boil. As you near the boiling point, add the Kitchen Bouquet & stir to blend throughout your gumbo.
7. Allow your gumbo to boil for about 15 minutes, then, reduce heat.
8. Simmer your gumbo for about 15 minutes and skim any oil that accumulates on the surface.
9. TIME TO EAT!

I am intrigued as well about the whereabouts of the Vermont Country Store and BBQ. I went to school in Burlington and will be there in June. Will you (personally) still be there in a couple of months?

yes, i will. looks like my wife and i will be here at least till winter if not longer. email me: switoran@gmail.com

I think this may be it. There was another shot but it had people in it and I didn't want to "out" anyone just in case I was right.

quote:

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ps where were those pictures?

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I just googled the name of your store and a facebook page came up. It was on the FB page.

face book and quick-trips. we had to loose the web site for financial reason