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The Smoke Ring Forum Index
Author Message
  Topic: Has anyone seen this recipe list
River City BBQ

Replies: 2
Views: 2654

PostForum: Sausage Making   Posted: Fri Jun 20 08 4:28 am   Subject: Has anyone seen this recipe list
Thanks for the info
  Topic: Caribbean Jerk Burger
River City BBQ

Replies: 4
Views: 8515

PostForum: Sausage Recipes   Posted: Tue Jun 10 08 11:51 am   Subject: Caribbean Jerk Burger
Thanks Shane I took 1Tbl of carribean jerk seasoning from 5 Star Spice Co and mixed it with 1lb of groud pork butt and then ground the meat through a 3/8 die I then added 2tbl of brown sugar to a 5lb ...
  Topic: Crosite Flavor and Dark Smoke, Oyler or big commercial pit
River City BBQ

Replies: 18
Views: 15411

PostForum: Commercial BBQ   Posted: Thu Jun 05 08 6:21 am   Subject: Crosite Flavor and Dark Smoke, Oyler or big commercial pit
I would call J-R and find out what other companies are using the 700 and then talk to those store owners. Most are more than willing to give out cooking techincs. I have to say for myself I was stubo ...
  Topic: Question...Store bought BBQ sauce
River City BBQ

Replies: 33
Views: 17129

PostForum: Rubs, Marinades, Brines, Mops & Sauces   Posted: Mon May 26 08 12:37 am   Subject: Question...Store bought BBQ sauce
We use Sweet Baby Rays with orange juice and pineapple juice with some water to thin the sauce so it isn't so thick. People like their sauce sweet up here in the north country.
  Topic: Caribbean Jerk Burger
River City BBQ

Replies: 4
Views: 8515

PostForum: Sausage Recipes   Posted: Tue May 20 08 3:42 am   Subject: Caribbean Jerk Burger
Has anyone made or heard of a jerk seasoned pork sausage or burger. I see alot of jerk chicken and pork recipes but have yet to see a jerk sausage or burger. Any help would be great,
  Topic: What am i doing wrong
River City BBQ

Replies: 5
Views: 2947

PostForum: Sausage Making   Posted: Mon Mar 10 08 12:07 am   Subject: What am i doing wrong
Thanks for the tip I'll give it a try
  Topic: What am i doing wrong
River City BBQ

Replies: 5
Views: 2947

PostForum: Sausage Making   Posted: Sun Mar 09 08 11:46 am   Subject: What am i doing wrong
Thanks is there a name for the product?
  Topic: What am i doing wrong
River City BBQ

Replies: 5
Views: 2947

PostForum: Sausage Making   Posted: Sun Mar 09 08 9:42 am   Subject: What am i doing wrong
I been making sausage for several years and I can't fiqure out why some of my sausage batchs I've made have a dry texture and looks crumbly. Other batchs I've mixed turn out great. Is it because I don ...
  Topic: MN Take Out- HERE WE GO- 02-26 pics added
River City BBQ

Replies: 27
Views: 11642

PostForum: Commercial BBQ   Posted: Wed Feb 13 08 12:22 am   Subject: MN Take Out- HERE WE GO- 02-26 pics added
Yes sir
  Topic: MN Take Out- HERE WE GO- 02-26 pics added
River City BBQ

Replies: 27
Views: 11642

PostForum: Commercial BBQ   Posted: Tue Feb 12 08 12:55 pm   Subject: MN Take Out- HERE WE GO- 02-26 pics added
I cater and cook out of a restaurant in Hudson called Idaho Chucks. I don't own the business but i prep there and my HDL is there and i smoke meat for them every couple of months to keep my catering n ...
  Topic: MN Take Out- HERE WE GO- 02-26 pics added
River City BBQ

Replies: 27
Views: 11642

PostForum: Commercial BBQ   Posted: Sat Feb 09 08 3:10 am   Subject: MN Take Out- HERE WE GO- 02-26 pics added
Hey Brian good luck in your new location if there is anything you need or questions you have feel free to call.

Bill Sr.

Hudson WI
bill@rivercitycateringco.com
  Topic: New Book
River City BBQ

Replies: 4
Views: 3794

PostForum: Sausage Making   Posted: Tue Nov 06 07 3:39 am   Subject: New Book
I just recieved my copy of Polish Sausage Authentic recipes and instructions by Stanley and Adam Marianski. Up front I have nothing to do with these guys. I'm not here to sell thier book. I believe af ...
  Topic: Ole Hickory and baby backs
River City BBQ

Replies: 9
Views: 8829

PostForum: Commercial BBQ   Posted: Thu Sep 06 07 8:08 pm   Subject: Ole Hickory and baby backs
Hey Tom
I cook @ 245 2hr then foil for 1 then cool before we cut and put on the slant top grill for reheat.
  Topic: Ole Hickory and baby backs
River City BBQ

Replies: 9
Views: 8829

PostForum: Commercial BBQ   Posted: Thu Sep 06 07 8:03 pm   Subject: Ole Hickory and baby backs
The folks at Ole Hickory are leary to vary cook times from 225-250 and with ribs they say "until done" well theres alot more to it than that. The cooker/smoker is also a convection oven and ...
  Topic: Ole Hickory and baby backs
River City BBQ

Replies: 9
Views: 8829

PostForum: Commercial BBQ   Posted: Sat Sep 01 07 7:56 am   Subject: Ole Hickory and baby backs
Thats the smoker we use I'm not looking for trade secrets just times and temps. Thanks
  Topic: Ole Hickory and baby backs
River City BBQ

Replies: 9
Views: 8829

PostForum: Commercial BBQ   Posted: Fri Aug 31 07 7:34 am   Subject: Ole Hickory and baby backs
I need some help with cooking times and temps with baby backs on my smoker. I have a EL-EW and unlike the other meats I continue to struggle with over-cooking or under-cooking the ribs. I use a base t ...
  Topic: Pulled Beef
River City BBQ

Replies: 12
Views: 12694

PostForum: Beef Recipes   Posted: Mon Aug 13 07 3:44 am   Subject: Pulled Beef
We buy the whole clod from Sam's or US foods Sysco ect, the clod is around 20 lbs so we split it in half. We smoke it with hicory to 165 then foil it until it reachs 195-200 then pull it like you a po ...
  Topic: 25 Pound Stuffer
River City BBQ

Replies: 3
Views: 4601

PostForum: Sausage Making   Posted: Mon Aug 13 07 2:27 am   Subject: 25 Pound Stuffer
Thanks Gil is that the Tre Spade vertical stuffer?
  Topic: 25 Pound Stuffer
River City BBQ

Replies: 3
Views: 4601

PostForum: Sausage Making   Posted: Thu Aug 09 07 8:21 am   Subject: 25 Pound Stuffer
Can anyone recommend a stuffer of this size and why they like it. Thanks
Bill Sr.
  Topic: CJs - cheese and jalapeno fresh pork sausage
River City BBQ

Replies: 7
Views: 18463

PostForum: Sausage Recipes   Posted: Wed Aug 08 07 6:34 am   Subject: CJs - cheese and jalapeno fresh pork sausage
Thanks for the sharing the recipe do you use high temp cheese?
Bill Sr.
 
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