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We moved from a small spot near the ave&monon to Castleton. We expanded once there and we're outgrowing our space...now we wish we were back in our smaller space. I may give it a shot but we lack a retail cert. since we aren't required to collect sales tax. That and my lack of smoothness will...

That's the location I'm interested in. Looking at your profile I can see it's obvious you had no trouble getting in. When my office was in Broad Ripple (we moved about a year after you opened) I shopped at your place a few times. Glad to see you've lasted and expanded. If you don't mind me...

BBQ Nachos

We just had one open and I'm interested in joining. I am a partner in a small consulting firm but it is clear from the name that we are not affiliated with the restaurant community. Does anyone know my chances of scoring a membership? Also, what items are good to purchase there with respect...

Oh la la! I see a Hopslam.

Adam Perry Lang's book is really good. He turned me on to ancho chili powder and I use it on a lot of bbq now. Ditto on everything being complicated - micro-planing 16 garlic cloves for a marinade is a lot of work. I find myself simplifying a lot of the recipes. His method for hot wings is a...

Reid, I consider true Certified Angus Beef a premium brand. For me, it falls pretty much between USDA Choice and USDA Prime in grading. Although I've had great USDA Choice meat from Costco that was as good as CAB. That being said, around here you see "private label angus", "premium angus"...

Assuming you work normal hours, taking it off the smoker 7 AM-ish and waiting until 7 PM-ish to pull is a long time to safely hold it. Pulling it that morning, cooling it and safely keeping it cool may be challenging too. I'd cook it a few days ahead of time, portion it how he wants and freeze...

Costco sells a box that contains big rolls and little rolls. I don't remember the numbers, but when I was looking at my options buying the bulk package and making my own bags was by far the best way to go. Unfortunately for you, if I recall correctly, there isn't a costco north of chicago. I...

I've had chopped pork, but not on purpose. A cook ran too late and I had to let it cool on the counter for a little bit (1/2 hour to an hour) then put it into the fridge overnight. I intended to "pull" it in the morning but found I could only chop it. The results were good in terms of a...

Search "reheating pulled pork" and you'll find plenty of info on reheating it. If your party is tomorrow, I'd get the frozen PP in the fridge today. As for serving, I'd serve reheated PP in a pan/serving dish, put the buns in a basket and serve sauce(s) on the side. Putting everything in...

Cooks Illustrated had a good article on ham an issue or two ago. IIRC it involved soaking it in water and heating in a bag. I know someone who tried it and said it was really good.

Thanks Kevin. I'll stick with my chefs knives for most work. We don't see much sugarcane around here.

I'm thinking of ordering a few forshner knives. Probably a 12" slicer and a 7" cleaver. I already have a couple chef's knives. However, I saw the cimeter and now I wonder if I shouldn't look at it as well. What are people using it for? I'm specifically considering the 10" curved granton.

Your PP question was answered. For the ribs, what I do is cook them till their done. Fridge or freeze after that. If frozen, thaw in the fridge. I put them on the gasser to reheat and use a dilluted bbq sauce as a glaze for wet ribs. They turn out fine and it's a good show for guests...

The small end, which is closest to the loin. If you're looking at numbers, it's the end closest to the 12 rib.

I can get tri-tips from no less than three local stores - none being a butcher shop.

Though I've read the book, I can't offer an answer to your question. However, egullet has a really good thread that covered what seemed like most of the book. I'd post your question there. That being said, the time does seem short.

So what's the smoker brand and can you cold smoke?

I'm at the point where I buy nearly all my meat from Costco. Stip loin, tenderloin, pork loin etc. are purchased in cryovac, processed at home into individual cuts, vacpacked and frozen. Ground turkey is the same. Ribs and butt are purchased just prior to smoking. Then they're smoked...