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The Smoke Ring Forum Index
Author Message
  Topic: Hi Old Friends
kjwalker

Replies: 8
Views: 3093

PostForum: Commercial BBQ   Posted: Mar 31 2010   Subject: Hi Old Friends
9 people gonna overthrow the government? lol

Okay, well, fire up the smokers open a cold beer and enjoy the weather!
  Topic: Hi Old Friends
kjwalker

Replies: 8
Views: 3093

PostForum: Commercial BBQ   Posted: Mar 31 2010   Subject: Hi Old Friends
Thanks guys, and it's good to be back among the REAL pros of barbeque. I am not skillful on using the quote button so just will answer some of the above here in one go....

Much of our business is ...
  Topic: Hi Old Friends
kjwalker

Replies: 8
Views: 3093

PostForum: Commercial BBQ   Posted: Mar 30 2010   Subject: Hi Old Friends
Hey there guys. Been awhile since I floated around the forums here. As one of the original guys that suggested this Commercial section, I should probably be on here a lot more.

Anyway, just dropp ...
  Topic: Commercial Brick Smoker
kjwalker

Replies: 1
Views: 2012

PostForum: Cookers   Posted: Jun 01 2009   Subject: Commercial Brick Smoker
Hey guys...I posted a note in commercial bbq regarding comments on the Alto Sham cook, smoke and hold cabinets. If you have experience with these, please comment in the other forum.

For this forum ...
  Topic: Alto Sham Cook, Smoke, Hold Users?
kjwalker

Replies: 1
Views: 1662

PostForum: Commercial BBQ   Posted: Jun 01 2009   Subject: Alto Sham Cook, Smoke, Hold Users?
Hey guys, I am on the verge of opening my second place in Shanghai (Bubba's Texas-style Bar-B-Que) and have started talking to the Alto Sham folks about their electric smoke and hold ovens.

I opene ...
  Topic: re-heating and holding ribs
kjwalker

Replies: 15
Views: 17567

PostForum: Commercial BBQ   Posted: Nov 09 2007   Subject: re-heating and holding ribs
Actually, I was incorrect in gauging that hold temp. It is closer to 200 F (probably at about 180F)....my oven isn't as reliable as it should be.

We do some staging of some products....but back to ...
  Topic: Stuffed Green Chilie Fatties
kjwalker

Replies: 9
Views: 16594

PostForum: Other recipes   Posted: Nov 08 2007   Subject: Stuffed Green Chilie Fatties
Alien, take me to your leader.

Damn, those look awesome. Going to give that a try for sure.
  Topic: re-heating and holding ribs
kjwalker

Replies: 15
Views: 17567

PostForum: Commercial BBQ   Posted: Nov 08 2007   Subject: re-heating and holding ribs
Like I just posted a few seconds ago, I wrap my meats (including ribs) in foil (3 racks to a pack) and keep them in a warm oven until ready to serve. The temp is around 100 F.

Actually the ribs do ...
  Topic: Holding Smoked Meat
kjwalker

Replies: 5
Views: 6672

PostForum: Commercial BBQ   Posted: Nov 08 2007   Subject: Holding Smoked Meat
What's the best way to hold smoked meats until serving time? For the last year, I have used normal small ovens at about 100 F with the meats wrapped in foil. It is okay, but I am sure there is a muc ...
  Topic: Kruez, Luling City Market, Smitty's, Llano type brick pits
kjwalker

Replies: 7
Views: 10288

PostForum: Commercial BBQ   Posted: Oct 15 2007   Subject: Kruez, Luling City Market, Smitty's, Llano type brick pits
It almost looks like those fires are "staging" fires and then they move the wood coals into the chamber through the small openings. If these are serving pits, then they only need to keep th ...
  Topic: Bubba's Shanghai
kjwalker

Replies: 13
Views: 12886

PostForum: Commercial BBQ   Posted: Jan 11 2007   Subject: Bubba's Shanghai
Hey thanks guys.

Hey Alien. Hope all is well. I'll try and drop into the forum more often.

KJ
  Topic: Bubba's Shanghai
kjwalker

Replies: 13
Views: 12886

PostForum: Commercial BBQ   Posted: Jan 11 2007   Subject: Bubba's Shanghai
Hey folks. Hope all is well and everyone had a great holiday and happy new year. BQ pulled me out of the wood work and asked for an update as I have been silent for a few months. Thought I'd give a ...
  Topic: your Restaurant's avg's
kjwalker

Replies: 6
Views: 8706

PostForum: Commercial BBQ   Posted: Jan 11 2007   Subject: your Restaurant's avg's
Want some numbers from a city with 20 million people??? Smile
  Topic: need help with reheat and hold idea
kjwalker

Replies: 7
Views: 9469

PostForum: Commercial BBQ   Posted: Jan 11 2007   Subject: need help with reheat and hold idea
I don't see how you can do this in a large space without actually burning some wood. Maybe you can put a small pouch of wood chips on the heating element of your warming oven (which is electric?). ...
  Topic: Help with restraurant cost.
kjwalker

Replies: 10
Views: 11617

PostForum: Commercial BBQ   Posted: Jun 04 2006   Subject: Help with restraurant cost.
Where are you exactly? I know south of Houston a little and got around to most if not all of the que restaurants in the area.
  Topic: Becoming Efficient
kjwalker

Replies: 24
Views: 18015

PostForum: Commercial BBQ   Posted: May 30 2006   Subject: Becoming Efficient
Actually, now that I am cooking on this new equipment, I am getting to know it pretty well. It holds so much moisture, there is no need at all to mop during cooking.

My last smoker didn't hold a ...
  Topic: Commercial kitchen indoor smokers?
kjwalker

Replies: 14
Views: 20444

PostForum: Commercial BBQ   Posted: May 30 2006   Subject: Commercial kitchen indoor smokers?
I've never heard of this type equipment. How does it cook so quickly? Convection? Even with convection, I can't believe it can finish product that fast. Sort a takes the fun out of smoking....alll ...
  Topic: Atomic Buffalo Turds:
kjwalker

Replies: 216
Views: 368240

PostForum: Other recipes   Posted: May 29 2006   Subject: Atomic Buffalo Turds:
I have the same pepper holder......could use about five more.
  Topic: resturant owner ribmasters !!!!!!
kjwalker

Replies: 6
Views: 9585

PostForum: Commercial BBQ   Posted: May 28 2006   Subject: resturant owner ribmasters !!!!!!
So let's have some rib secrets! Laughing
  Topic: Help with restraurant cost.
kjwalker

Replies: 10
Views: 11617

PostForum: Commercial BBQ   Posted: May 28 2006   Subject: Help with restraurant cost.
Seems both your questions hinge on where you place your restaurant. Out in the country your operations costs would be lower, but your foot traffic would also be lower presumably. In the middle of th ...
 
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