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Hello everyone, Happy New Year! I have a question I hope you can help me with. I have been asked by some extended family on my mother's side to help them with their 40 year biz anniversary and prepare food for about 150 people. Here's the catch..... they are going to provide all the pork and...

Got a couple at our church who is getting married next saturday, and I would really like to help them out with the catering price wise as part of their wedding gift. That being said, they have requested: Pulled Pork, Brisket (flats), BBQ Beans, Green Beans, Mac and Cheese. We will be using...

If anyone is using the COM200 Traeger unit, what is the most pork you have cooked at one time, and how much did it change your cook time? I need to cook about 500 pounds of butts to net the 250 I need for a picnic, and am thinking I will want to divide this up and have it precooked. I always...

How do you figure meat shrinkage for pulled beef? What do you use? I have a request for a catering job for 400+ people and they want half pulled pork and half pulled beef. I have looked at the "chuck rolls" in the meat department, and they look like they would work well, but they are...

What process are people doing for catering deposits? when? How much? When is the final payment due? What about refunds? I have a 200 person wedding in May and wondering the best way to do this. Thanks!

Hey everyone, A while back we talked about a loin recipe using italian dressing as the marinade and then smoking it. I am trying to remember if it was 250 for 2 hours uncovered and then 2 hours covered? I can't find it on the search engine. Also...what do you recommend cooking 8 pound turkey...

Hey everyone...been off the forum for a while busy with work. I have secured a little location downtown in my little city of 3,600 people and will start BBQ catering and BBQ to go next year. Anyone out there with any good contacts for bbq supplies and such? Any good online places for things...

Anyone ever use black walnut to smoke with? my paw in law taking down a HUGE black walnut tree today and didn't know if I needed to keep it to smoke with or not.

Need some more help. I am doing a festival this weekend in our little town of 3000 people and just found out that a chain bbq restaraunt will be there,too. There are only 4 food vendors- me one of them. I have come up with the following to help drive some biz to us hopefully. Give some...

I will be cooking for a festival this weekend and have a question on ribs. We can start setting up that morning, but I need to be ready to feed by 10 to 10:30 after the parade. What are your thoughts on putting the ribs on at home say 2a or around that time, taking them off around 8a and foil...

Ok...need some help on times. I have two pork tenderloins that are about 5 pounds each and 2 brisket flats. I want them done about 7am friday morning, so will put them on thursday night. What times and temps should I be running on these? Can I cook them both together or do they need separate...

For the traeger owners out there I have a question. I smoked 6 butts last night and I split them between the 2 traegers. I ran them at 225. When I would check on them through the night, they were reading 230 to 250. The butts were about 8 pounds each. They were done by 5:30 am, so I am...

Hey everyone... been a while since I have been able to cruise the forum. Anyone going to the Nebraska State Championship in LaPlatte, NE? It is August 21 and 22.

Was very glad to get 1st place in Ribs at the Honky Tonk BBQ fesival! 14th place overall out of 35 teams. This was my second contest and I moved up from a 7th place ribbon last year! Yee haw! I just got my new Traegers so this was the very first time I had ever cooked ribs, briskete, or...

I was listening to the round tables in preparation for this weekend's comp and they mentioned injecting pork butts. Do most people do this for comps? If so, any ideas on what type of recipe/mix I would use to inject with? thanks! chuck

Got my new Traegers in and have them mounted on a trailer. Still have a little touch up work to do, but will be ready to go for the competition next weekend! Never cooked on one, so hope that they are easy to use!

Has anyone tried the Cowboy brand of lump charcoal? I found some today in town at a store and wondered how it compared to Royal Oak Lump.

Is anyone out there using a Traeger grill to do KCBS comps? I have a stick burner, but I am looking for a "lighter" alternative in order to travel and compete. I was looking at maybe the new XL or two of the built ins which would give me the same space as the XL but would give me the option of...

Hey everyone, I noticed some rust in the bottom of my offset smoker. It is made out of a LP tank, so I am not worried about it rusting through, but I do want to keep it in the best shape I can. I am having new shelves made for the inside, so was gonna go ahead and clean it out and reseason...

Down in Georgia, we use a sauce that to my knowledge appears to just have white vinegar, red pepper, ground dry mustard, and maybe salt/sugar? Does anyone have any ideas? I know the place that makes it does so by the gallons and says it requires no refrigeration. It just has a great kick to...

Hey everyone, If you are in the need for labels, you may want to check out this website. They are running specials on 3 x 5 labels. Please tell Mike that Naked Pig BBQ sent you their way! thanks! chuck Email: mike@blplabels.com Phone: 262-877-2158 Web: http://www.blplabels.com

Hey everyone! Getting ready for my comp in may and gonna need to replace my tent. Any suggestions as to what type, size? I had a 10 x 10 and it was really too small. Didn't have side walls on it, but the wind is horrible out here and it has bent one of the brackets making it pretty much...

Alright...got a comp coming up in May. I have not cooked briskette since my last comp last may. (That was the second time then). What is the consensus... can I compete with flats or do I have to have a whole packer so I can do burnt ends? Is burnt ends totally necessary? Just seems like a...

KCBS comp in North Platte, NE in May. www.honkytonkbbq.com for more information. Y'all come out and see me!

Wanting to smoke some chicken legs. I usually just do quarters and throw them on with whatever is on. What suggestions as to temp and time? I got a leg hanger for my birthday that holds a dozen in a rack. want to try it out! any suggestions?