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I'm going to a birthday party for someone from Texas and they want the party to be Texas-themed. I've never had Frito Pie but I've heard it's good, and that could be a cool Texas side dish to have. I've googled recipes for that but they all look fairly complex. Looking for something a little...

While I agree, it sounded like Grant was new to BBQ or at least new to pulled pork, so making his own BBQ sauce might be a little too much for right now. Grant, if you do ever decide to make your own, I suggest visiting the #5 Sauce thread in the rubs/marinades/sauce forum and use that as a...

If your temp is that low and there is little to no smoke present, then I think this is basically the same as using an oven. I don't see any issues with this.

I think step #6 is fairly unconventional. I assume that would be to set the sauce in the meat once it's applied. I think it might be safer to do that in the oven. You could risk drying the pulled meat out if it's exposed to smoke again. Not saying this won't work- just that I haven't heard...

Does anyone have experience using a church or school kitchen for catering or sauce making? I was thinking of starting a business off small that maybe only made sauces and marinades, but that would require a commercial kitchen as well. I read somewhere in this thread or on another site that...

Great looking food, and looks like you have a great dog also. Is that a yellow lab or golden retriever? Can't quite tell by the pic.

There's no way you could oversmoke anything grilled with a fruit wood IMO. In fact, I find that adding a fruit wood to my charcoal pile when grilling does very little to nothing in terms of smoke flavor. If I grill, I usually toss in a chunk of hickory or mesquite. Again, people have...

Gotcha, I'm actually reading 3 books on starting a restaurant right now. Restaurant Success by the Numbers by Roger Fields (an accountant's take on the business), Restaurant Owners Uncorked (tells 20 different stories of successful restaurant start-ups), and The Complete Restauranteur by...

But what if you're indifferent/apathetic to your current job? Can you really have a full and satisfying life if you don't enjoy your career? This is a serious question, I'm only 28, so I'll have to defer to older (ahem, more experienced) folks for wisdom on this topic. I guess I see 2...

Matt, how did you get 6 on? Is that the teepee method? If so, plz explain.

Possibly another newbie question. I see on the contest rules that you have to provide a Tax ID# for prize money purposes. After some googling, it seems a tax ID# is often just your SSN. Do most contests accept your SSN as your tax id#?

John, did you feel like the job took away the fun of cooking for you? Just curious. I've heard some people say that it does. if so, that would be a real shame. I interviewed a former BBQ restauranteur and he said that he lost his taste for BBQ after running the business for several years...

Well, I think you guys have firmly convinced me that catering without a business license isn't worth the risk. It's kind of sad that you have to worry about all these things. I feel like our culture is more and more geared toward big business and corporations, and there is a lack of incentive...

Would the risk of being sued be bigger if you had an official business or if you were operating incognito? I don't really think about this stuff but I probably should. I would think that 99% of people wouldn't sue for food safety stuff, but you never know.

Yes sir, here's the link.

Hello, As I'm sure many of you guys have experienced, turning out food to family and friends cooked on the WSM can generate alot of rave reviews. Inevitably, you will hear comments like "you should open a restaurant" or "you should try catering." It's something that's been in the back of my...

Is the smoke taste from a pellet smoker comparable to what you get with a WSM or stick burner? I don't want to sacrifice taste for ease if I can help it. 1 BBQ joint in town has a large stick burner they cook on in front of their restaurant. If nothing else it is great marketing as it...

I actually have a BS in Finance. I guess my main motivation in asking is that I have a lifelong dream of opening a restaurant. That said, I've been wondering if it'd be viable to smoke the meat with a few different WSM's. It seems like a WSM would give you a long smoke for pork butts and/or...

Hello, This may be a bit of an unusual question, but I was just wondering what the difference in operating cost is between a stick burner (smoker with offset firebox powered with wood) and a WSM fired with charcoal and wood chunks. Does anyone have experience using both? If so, do you have...

I thought of one more newbie question. You don't HAVE to have an outdoor sink to compete, do you? I've noticed in pictures that it seems like alot of people have those. I can definitely see it being beneficial, but it seems like they cost a pretty penny, and there's no way I can afford that...