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Go Time!!!
cazzy
Posts: 9,136
Christmas orders were plenty, so I’m pulling an all nighter since the majority of my customers are eating early evening.
it’s raining, so I busted out the tent before things got started.
Briskets and butts are on tonight, and I’ll smoke the ribs and turkey breasts when I pull these off.
it’s raining, so I busted out the tent before things got started.
Briskets and butts are on tonight, and I’ll smoke the ribs and turkey breasts when I pull these off.
Thankfully it isn’t too cold, but it did come down on me for about 30 minutes.
Smoking the following the next 18 hours:
10 briskets
6 pork shoulders
4 turkey breasts
4 spare ribs
More to come later...
10 briskets
6 pork shoulders
4 turkey breasts
4 spare ribs
More to come later...
Just a hack that makes some $hitty BBQ....
Comments
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This is a thing of beauty....following.... going to to be some happy folks on the other end... Merry Christmas!I drink cheap beer so I can afford good bourbon.
Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22" -
Looking forward to seeing the process and outcome.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Sounds great, Cazzy. I suspected you'd be a Packers fan eventually with all them smokers.______________________________________________I love lamp..
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Congrats on the demand and props to you for bringing it all home. Glad things are off to a great start.
Merry Christmas-Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
Awesome job @cazzy I know that's going to be a lot of work, but a great reward at the end !!.....they come to you for a reason !Visalia, Ca @lkapigian
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Way to go!! Keep us updated!!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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I will...going to be a long night. Wind is insane right now.blind99 said:Way to go!! Keep us updated!!Just a hack that makes some $hitty BBQ.... -
You’re a busy bbq bee tonight!
The wind is howling down by us too. Stay warm, caz.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
4 butts are off.
all briskets are wrapped.
Easily the most miserable night I’ve ever smoked. Lol. Wind is insane!Just a hack that makes some $hitty BBQ.... -
That one looks great!
Merry Christmas!Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX
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Lookin' good!
Did you retrieve your canopy from the neighbor's yard yet?
Winds are 20+ mph here. #1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Two butts and a turkey here. My offset is hibernating in the garage. 65 mph winds with 12" of snow. I'm going to let the eggs do there thing."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
caliking said:Lookin' good!
Did you retrieve your canopy from the neighbor's yard yet? Winds are 20+ mph here.Lololol same thing over here. I got creative.
Just a hack that makes some $hitty BBQ.... -
Awesome, great call as well on the Brisket in the offset Butts in the Vertical!Visalia, Ca @lkapigian
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That's awesome.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
That's awesome! What a cook.Just curious, how do you sell the meat to avoid having extra or it drying out if you slice it for them? I'm guessing you sell the whole cut, to minimize logistics, and advise them on how to keep it until service.Fantastic. Look forward to seeing how the turkey breasts come out.LBGE/Maryland
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KiterTodd said:That's awesome! What a cook.Just curious, how do you sell the meat to avoid having extra or it drying out if you slice it for them? I'm guessing you sell the whole cut, to minimize logistics, and advise them on how to keep it until service.Fantastic. Look forward to seeing how the turkey breasts come out.Currently just doing whole meat, uncut. This is just a way to generate a little revenue while I’m waiting for my trailer. Ultimately, this is more about building my brand and practicing. Most people will share during holidays, so this is really good advertisement.Did turkeys over thanksgiving. They came out really well!
Just a hack that makes some $hitty BBQ.... -
Damn dude!!!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
Cazzy, my daughter is home for the holidays but she lives in downtown Houston. When she's back there, how does she get some of your BBQ?
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Tell her to search for Zepeda Craft Barbecue on Facebook and send me a DM. If she doesn’t do FB, just give her my number (assuming you still have it).Foghorn said:Cazzy, my daughter is home for the holidays but she lives in downtown Houston. When she's back there, how does she get some of your BBQ?Just a hack that makes some $hitty BBQ.... -
I got my butt kicked, so I didn’t get too many pics. I was tired, cold, annoyed...but that’s how smokes go when you can’t miss a deadline.
I had 3 customers refrigerate and reheat on Christmas Day. All gave really good feedback...said brisket was really moist, so I’m super happy about that. “There is no piece of this brisket that is not moist.” That’s great to hear for something that was refrigerated. I’m going to do a test run soon so I can advise customers better that want to use that method.I had one customer that wanted me to hold overnight, and pick it up at 7am on Christmas Day. I advised against it, because it was really untested waters for me. Even after not being able to guarantee quality, he insisted, so I did it with him just to experience what he would. After resting on a cooling rack for 2 hours, I threw it in my Alto Shaam for 23 hours at 145 degrees. Then, it was transported for 3 hours and we ate it 2 hours after that. All things considered, it was pretty solid for the most part.
Since this brisket was graded the lowest in my post cook feel test, I was really confident my customers would get something I was proud of.
I won’t do 10 briskets again. I will cap at 7 to avoid having 3 so close to the inlet. I will be testing out a case of all natural briskets this week. I am also switching to saw cut St Louis pork ribs instead of full spares. While I don’t hate spare ribs, I don’t love them. I have about 4-5 New Years Eve orders and I haven’t advertised anything, so not terrible.Just a hack that makes some $hitty BBQ.... -
Nice work @cazzy_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Looks like a good start, keep it going!______________________________________________I love lamp..
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Looks great as expected.
I haven't found a good source around here for spares so I haven't had a chance to cook any of them. With that said, the St. Louis cuts seem easier to get a more consistent cook due to their rectangular shape. At least that's what the competition teams tell me.
As for the briskets, I find learning how to cook on different offsets to be a fun and interesting process. Hopefully, you are enjoying yours.
And hopefully, with time, you'll get enough demand that you'll have to push the limits of your capacity on a regular basis.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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I agree on all counts.Foghorn said:Looks great as expected.
I haven't found a good source around here for spares so I haven't had a chance to cook any of them. With that said, the St. Louis cuts seem easier to get a more consistent cook due to their rectangular shape. At least that's what the competition teams tell me.
As for the briskets, I find learning how to cook on different offsets to be a fun and interesting process. Hopefully, you are enjoying yours.
And hopefully, with time, you'll get enough demand that you'll have to push the limits of your capacity on a regular basis.
My wife is on board for ordering my 500, so once that is done, I’ll have a 500 and 250 on one trailer. It will look like this, but in black.
Just a hack that makes some $hitty BBQ.... -
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The grub all looks fantastic to me. Keep up the great work. On a separate note, I have got to ask is that your John Deere in the background? I ask not to be nosy, but if you haven’t noticed in the past I am a John Deere fanatic.cazzy said:Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thanks, Scottie!SGH said:The grub all looks fantastic to me. Keep up the great work. On a separate note, I have got to ask is that your John Deere in the background? I ask not to be nosy, but if you haven’t noticed in the past I am a John Deere fanatic.
these are not my pits...was just giving an example of what a 250 and a 500 would look like on a trailer.Just a hack that makes some $hitty BBQ.... -
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