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  1. emsbbq62

    Rotisserie smoker vs Non-Rotisserie smoker

    Which is better and why?
  2. emsbbq62

    reheating

    What's your preferred method of reheating pulled pork?
  3. emsbbq62

    Makin' Bacon

    Anybody have a good recipe for curing bacon? I plan on getting two more 1lb pork bellies to go with my other two for a total of 4 1lb slabs. I'll smoke em' after they are cured, but need some advice! ems
  4. emsbbq62

    Competion over, leftovers?

    at KCBS sanctioned competitions, there would be a lot of food left over as only a small sample gets judged...what happens to the leftover food? Do the competitors take it back home or is it donated or sold? Just wondering. ems
  5. emsbbq62

    Smoking labor

    Howdy! A friend of mine is having a party and wants me to smoke enough pulled pork for 100 people. He is supplying the meat. I figure 67 lbs of raw meat for 33.5lbs of cooked, the average of 5.33oz each. I’m wondering what to charge him for my labor? I don’t want to charge him full rate...
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