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re: Vermont Country Store and BBQ
Posted on 3/30/13 at 1:50 pm to The Woodpecker
Posted on 3/30/13 at 1:50 pm to The Woodpecker
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.
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.
1
Posted on 3/31/13 at 8:48 am to Outdoor Chef
hey outdoor cheif. thanks for being the only one to respond. i am over my head and yes we are selling bulk to the public. the smoker is directly in front of the store on a busy road, so the business has at least tripled. we are going through about a 100 pounds of pork, beef, and chicken a day. thing is, my employee is from up north and i really don't think the rub is very good. now again thanks and i will visit the to aforementioned sites, and please send me your gumbo recipie and any other cajun ideas. these yanks flock to it like flys on shite. man i apreach, The Woodpecker
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