boucanierejohnsons

Personally for me anything but plain white bread interferes with the BBQ. I don't want anything competing with the Q. Same goes with BBQ Sauce. Why put smoke flavoring in the sauce when you're taking a lot of time to choose different types of wood to smoke with, but hey that's my 2 cents.

Oak is what I use for beef and pork. Long smoke time achieved without the smoked flavor overpowering everything. If im smoking a Turkey ill throw in a bit of or cherry wood mixed with pecan. For Chicken apple mixed with pecan

Tiger, thanks for the kind words. i'll pass your message on to Lori. We have a small kitchen and it's pretty hard for us to add sides because our steam table is only four feet, but we will try to do that in the near future. If we do i will post it on our calendar which you can access from our website. Thanks again.

It's actually a covered porch on the second floor. I have an architectural firm on the first floor so our main living area starts on the second floor. It has a solid aluminum deck. It's quite large 12' x 36'. I have access to grills and smokers at my restaurant, but I want something that I can use at my house. Currently have a portable kitchen grill and it's ok, but i'm ready for an upgrade. BTW how is the quality of the grate on the BGE?

Thinking about buying a BGE for my balcony. Is BGE the best game in town or is it worth it to consider another manufacturer of ceramic grills?

skygod - rusted rooster has some healthy options - but I personally go for the fried chicken biscuit with the pepper jelly on top. that shiete is money

flip a coin

kirk martin should have it. If no luck let me know. I'm picking up a case at prejean wholesale tomorrow

polizei11 - One - that's the contractors and owners job, and two I think the colors are cool, but to each his own

I work for the Architect that drew plans for the shell space. Build out is a different entity and from my knowledge build out of restaurant will start soon.