re: Ask Chef Rob anything i might answer.

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You might be Aaron from CCBBQ, you stole enough of my shite if you are. Cya

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Seriously? Go check my post history. I own a Kamado Joe II that i do my smoking on. I'm curious of these things because A) are my questions really trade secrets? and B) i've often wondered about how cool it would be to start a brewpub that served BBQ with those big smokers like Franklin uses (below). I'm a homebrewer and avid Grill/BBQ man.

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1) Where do you source your meat? Do you partner up with a local farm that supplies your pork/beef?
2) How do you gauge how much meat you need to purchase for the next day? Do you base it on previous days sales?
3) When you first started out, and before you were known, did you end up having to toss anything that didn't sell? How much of a bottom line impact on the business did that have?
4) Smoking takes time, and if you are doing this every day, i'd assume there are long hours. What was your typical work day like? Did you have someone babysit the smokers overnight as the meat cooked?

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1. Through purveyors like us foods. Local farms cost too much and take your profits.

2. You guess the day before on how much to smoke, not easy.

3. You turn leftovers into something else, BBQ baklava, Brunswick stew, BBQ rice, BBQ bread pudding, Beans, NOTHING gets tossed. If I did have extra anything Id bring to the shelter for the homless.

4. I worked 125 hrs a week and tended the fire every 3o min for five days straight. Couldnt afford fire sitters.

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You might be Aaron from CCBBQ, you stole enough of my shite if you are. Cya

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He's not

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He's not

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The TD name threw me. Its all good

BBQ is always a big topic here. Have a lot of baws the smoke/grill. During any holiday or big game you see people posting their briskets, ribs, butts, etc

Speaking of that, brisket, is the only thing I have not tried. I always think I will frick it up.

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Gotta have profit to have a business.

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I tried Painted Hills grass fed briskets at $9 a pound and commodity beef at $3 a pound and couldn't tell the difference after 15 hours of smoke.

They want you to serve meat sourced locally but will also take to social media and the like when your prices are high

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Poultry is the hardest most unforgiving to smoke

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for me, poultry is much easier
-salt and dry in the fridge the day before
-season with pepper and whatever else you like
-start at 450-500 for 10 minutes, then gradually reduce cooking temp all the way down to 350 until internal temp his 155
-rest till it hits 165

i like apple or pecan wood for birds, and my go-to cut is a whole turkey breast on the bone

Enjoying the thread - yes it could be more civil. Sherriff Balls of Rayvegas may reign the outlaws in (not sure if he can) but keep this up a few days if you can.


Dumb question - everyone who sells Q has baked beans. What about yours. From dry or a canned bean? What did you add. I'm not from your area so I never had your stuff - were your beans thick or runny.


I have more questions, but I wanted to get the important stuff (to me) out of the way.