BenRias
Got Wood.
Hello Brethren...how I've missed you!
Long story short, I haven't been able to BBQ/Grill/Smoke for about a year due to my wife becoming pregnant (the aromas disagreed with her intensely.) It was sad to the point that visiting the forums made me all depressed and melancholy.
Well things are a'changin'...baby is now here, and even better I got promoted at work to BBQ cook! It's for a small gourmet cheese shop in town that does weekly sidewalk bbqs. There are decent lines each weekend for the food. The owner is very supportive of this part of his shop and has invested in a new wood burning smoker (they were using a very small cabinet smoker and Weber grill.)
The menu is all mine as well as specials. They've been doing ribs, pulled chicken, pulled lamb, with a few different sides. I won't be changing anything right away until I learn their system and the customers' wants, but I feel like the the ribs can use some upgrading. I was always saddened that pork butts were under-represented each weekend, not to mention the lack of plain ol' chicken thighs (not pulled.) But again, maybe this is what the customers want. We shall see.
I just wanted to share and hopefully lean on you all for support in this new adventure. My training Q's begin in April. Then it's all on me. I shall keep you all posted. Cheers!!!
Long story short, I haven't been able to BBQ/Grill/Smoke for about a year due to my wife becoming pregnant (the aromas disagreed with her intensely.) It was sad to the point that visiting the forums made me all depressed and melancholy.
Well things are a'changin'...baby is now here, and even better I got promoted at work to BBQ cook! It's for a small gourmet cheese shop in town that does weekly sidewalk bbqs. There are decent lines each weekend for the food. The owner is very supportive of this part of his shop and has invested in a new wood burning smoker (they were using a very small cabinet smoker and Weber grill.)
The menu is all mine as well as specials. They've been doing ribs, pulled chicken, pulled lamb, with a few different sides. I won't be changing anything right away until I learn their system and the customers' wants, but I feel like the the ribs can use some upgrading. I was always saddened that pork butts were under-represented each weekend, not to mention the lack of plain ol' chicken thighs (not pulled.) But again, maybe this is what the customers want. We shall see.
I just wanted to share and hopefully lean on you all for support in this new adventure. My training Q's begin in April. Then it's all on me. I shall keep you all posted. Cheers!!!
