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The Smoke Ring Forum Index
Author Message
  Topic: start times
DawgPhan

Replies: 6
Views: 1575

PostForum: Competition BBQ   Posted: Fri Jan 25 13 10:46 pm   Subject: start times
start times for the next contest will be

7am
7am
12am
1pm
  Topic: Sam's club tour-who is in
DawgPhan

Replies: 15
Views: 2590

PostForum: Competition BBQ   Posted: Thu Jan 10 13 11:25 pm   Subject: Sam's club tour-who is in
you guys have fun.
  Topic: Transporting ribs
DawgPhan

Replies: 5
Views: 1263

PostForum: General BBQ Discussion   Posted: Tue Jan 08 13 4:15 am   Subject: Transporting ribs
in my belly.
  Topic: Newbie - Skin on or off?
DawgPhan

Replies: 14
Views: 6200

PostForum: Competition BBQ   Posted: Fri Dec 21 12 5:12 am   Subject: Newbie - Skin on or off?
as with all things competition bbq...braise the crap out of it. skin wont be an issue.
  Topic: How do you keep a whole hog from turning black?
DawgPhan

Replies: 6
Views: 1385

PostForum: General BBQ Discussion   Posted: Thu Dec 13 12 9:55 pm   Subject: How do you keep a whole hog from turning black?
clean burning fire.
  Topic: Chicken
DawgPhan

Replies: 18
Views: 4577

PostForum: Competition BBQ   Posted: Thu Dec 13 12 9:31 am   Subject: Chicken
give that recipe a shot or 2 and I think that you will like the results. I really like that white rub recipe in there and the sauce is very similar to blues hog.
  Topic: Chicken
DawgPhan

Replies: 18
Views: 4577

PostForum: Competition BBQ   Posted: Thu Dec 13 12 6:46 am   Subject: Chicken
where are you competing?

I think that your chicken looks fine. at least color wise. I dont care for the rounded ball look, but I dont think that matters. You are losing most of your points on the t ...
  Topic: Chicken
DawgPhan

Replies: 18
Views: 4577

PostForum: Competition BBQ   Posted: Thu Dec 13 12 3:43 am   Subject: Chicken
care to post some scores and let use try and see where you are falling short? I really doubt that the color of your chicken is really the thing that is holding your scores back.

Posting a picture ...
  Topic: New Cooker Design, Meat Cook Range Input Wanted
DawgPhan

Replies: 32
Views: 7340

PostForum: Cookers   Posted: Sat Dec 08 12 6:25 am   Subject: New Cooker Design, Meat Cook Range Input Wanted
Just an FYI, but when a fabricator says hes needs opinions before his material goes to press to cut, that means they are fishing for or needing ideas or suggestions for a project.

Also, it was pos ...
  Topic: New Cooker Design, Meat Cook Range Input Wanted
DawgPhan

Replies: 32
Views: 7340

PostForum: Cookers   Posted: Sat Dec 08 12 4:07 am   Subject: New Cooker Design, Meat Cook Range Input Wanted
he should have just posted in the competition section since he really just wanted temps that comp cooks cook at.

He wasnt asking for help with his design, or how to build or anything else. Just cur ...
  Topic: New Cooker Design, Meat Cook Range Input Wanted
DawgPhan

Replies: 32
Views: 7340

PostForum: Cookers   Posted: Sat Dec 08 12 12:56 am   Subject: New Cooker Design, Meat Cook Range Input Wanted
ahh...so many friendly people on the smokering.

there are several cookers doing similar things to what was described, but none exactly like that.

Deep South is building a dual chambered cooker ...
  Topic: Got the ok on a kitchen scale
DawgPhan

Replies: 15
Views: 3253

PostForum: General BBQ Discussion   Posted: Tue Nov 13 12 10:00 pm   Subject: Got the ok on a kitchen scale
yeah most of the oxo products are pretty solid.

and for baking weighing ingredients is a must.
  Topic: Need interesting idea for Broccoli and Brussels Sprouts
DawgPhan

Replies: 17
Views: 2461

PostForum: General BBQ Discussion   Posted: Tue Nov 13 12 3:19 am   Subject: Need interesting idea for Broccoli and Brussels Sprouts
I usually chop up some bacon and brown it then take out the bacon and add chopped onions and let them saute' a bit, add the brussel sprouts and some chicken stock and let simmer until the sprouts are ...
  Topic: Unsticking frozen meat pieces
DawgPhan

Replies: 16
Views: 14616

PostForum: General BBQ Discussion   Posted: Fri Nov 02 12 12:02 am   Subject: Unsticking frozen meat pieces
thaw it all slowly, cook it however and then portion and vacuum seal is the safest solution.
  Topic: Valuation of a menu
DawgPhan

Replies: 59
Views: 10721

PostForum: Commercial BBQ   Posted: Tue Oct 23 12 9:34 pm   Subject: Valuation of a menu
I am just telling you how I would value a restaurant that I wanted to buy. Hard assets that I am buying plus a percent free cash flow from the last 6months to a year.

Unless the sauces and rubs a ...
  Topic: Valuation of a menu
DawgPhan

Replies: 59
Views: 10721

PostForum: Commercial BBQ   Posted: Sat Oct 20 12 5:06 am   Subject: Valuation of a menu
If I was going to buy a restaurant, I would value all of the assets and equipment. The menu and recipes are not assets and I would value them at basically zero.

I would look at net cash flow over ...
  Topic: Blue Gloves
DawgPhan

Replies: 14
Views: 2309

PostForum: General BBQ Discussion   Posted: Thu Oct 18 12 8:45 am   Subject: Blue Gloves
make sure you get a size bigger so you can slip some cotton gloves under them for handling hot meat.
  Topic: backwoods chubby or a stump's baby
DawgPhan

Replies: 10
Views: 5340

PostForum: Cookers   Posted: Tue Oct 16 12 10:34 am   Subject: backwoods chubby or a stump's baby
that sounds really good.
  Topic: Competition Team advice
DawgPhan

Replies: 18
Views: 5357

PostForum: Competition BBQ   Posted: Tue Oct 16 12 4:22 am   Subject: Competition Team advice
sounds like you should just foot the entire cost of competing and then keep all the winnings.
  Topic: Competition Team advice
DawgPhan

Replies: 18
Views: 5357

PostForum: Competition BBQ   Posted: Tue Oct 16 12 4:03 am   Subject: Competition Team advice
If you split the costs, then split the winnings.

dont consider the equipment because it is still your equipment.
 
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