tag:blogger.com,1999:blog-15726800.comments2023-09-21T11:35:40.245-04:00BBQ BlogThe BBQ Guyhttp://www.blogger.com/profile/08878089791775399855noreply@blogger.comBlogger1175125tag:blogger.com,1999:blog-15726800.post-83913257728328179312016-03-30T15:14:39.804-04:002016-03-30T15:14:39.804-04:00I have the CG-15 Vacuum Sealer. I only just began...I have the CG-15 Vacuum Sealer. I only just began using it, and the fuse blew. I installed a new fuse, and it worked once. Then it stopped working again. The fuse seems fine, and the "minute" lights are on; however, none of the control button lights will come on and the vacuum will not work. <br /><br />Would anyone know what's wrong with this machine?<br /><br />Any help or advice would be greatly appreciated.<br /><br />Sincerely,<br />DonnaAnonymoushttps://www.blogger.com/profile/04365345620884509976noreply@blogger.comtag:blogger.com,1999:blog-15726800.post-64964141998775458312016-02-12T20:07:27.997-05:002016-02-12T20:07:27.997-05:00I'm talking with a community college about tea...I'm talking with a community college about teaching an adult continuing education. Class or two. BBQ and sausage making. Gonna do 3-5 sessions. Planning to have cook underway before class and have finished meat ready for class. Logistics will be my biggest challenge. School has a professional kitchen/ classroom with outside patio/ dining area. Sausage making will be a winter offering geared toward hunters. BBQ class for spring,summer,fall. Haven't seen too many college courses as such. Just one in Texas.<br /><br />the hedrick family missionhttps://www.blogger.com/profile/14822290161830877611noreply@blogger.comtag:blogger.com,1999:blog-15726800.post-29272447282094353132016-01-18T20:06:34.965-05:002016-01-18T20:06:34.965-05:00I miss original Fat Freddie's BBQ! There will ...I miss original Fat Freddie's BBQ! There will never be a better place for breakfast,lunch and dinner. I'm might be a little prejudice but it was my dad's,he will always be the only Fat Freddie BBQ man to me.lolAnonymoushttps://www.blogger.com/profile/16413969328484082493noreply@blogger.comtag:blogger.com,1999:blog-15726800.post-31796742789933314582015-12-03T04:42:17.131-05:002015-12-03T04:42:17.131-05:00I'm glad I found your blog. Wish I'd found...I'm glad I found your blog. Wish I'd found it sooner. I've discovered all of your advice to be quite accurate. This is a very demanding industry. I dove in head first. My product SOUTHSIDE MIKE'S BBQ SAUCE has taken off quickly in the local markets but still not enough to see the profits to consider it a viable business. One of the hurdles I face is based on geography. Distribution costs from the the far north coast are expensive. Currently I'm investigating the costs of entering trade shows throughout the west coast and the midwest as well. I'm thinking it will maximize my visibility and dollars pitching directly to buyers in a fishbowl rather than chasing individual stores across the country. Please give me your thoughts on this idea.Southside Mike's BBQnoreply@blogger.comtag:blogger.com,1999:blog-15726800.post-82066382000566231722015-07-26T05:43:50.520-04:002015-07-26T05:43:50.520-04:00I have a vacuum sealer, but I don’t use it much an...I have a vacuum sealer, but I don’t use it much anymore and I never take it out on the boat. I find that I like to use zip lock bags for storing my fish. I put the fish in, and a little water. Then I seal the bag until I have about 1 inch left. I carefully roll the bag up pushing all of the air out I roll the water by the sealed part of the bag, and then roll past that last 1 inch as I seal the last of it up (put a towel under the bag to catch the water at the end). This way the air is 99% gone, and the fish lasts a long time. I think a vacuum may be better for other things, but the bags are so expensive.Jeanhttp://vacuumsealeradviser.com/noreply@blogger.comtag:blogger.com,1999:blog-15726800.post-42678268633391503492015-07-06T18:06:56.795-04:002015-07-06T18:06:56.795-04:00Sounds so good! how long do you cook your steak?Sounds so good! how long do you cook your steak?Catering Santa Rosahttp://www.bbqsmokehousecatering.com/noreply@blogger.comtag:blogger.com,1999:blog-15726800.post-73722949054373518132015-06-27T10:42:51.292-04:002015-06-27T10:42:51.292-04:00I have Foodsaver V3880, the machine that cheap and...I have Foodsaver V3880, the machine that cheap and very helpful. I don't have to worry about the way to keep food fresh any more.Annie Ridgehttp://vacuumsealerhq.netnoreply@blogger.comtag:blogger.com,1999:blog-15726800.post-12936254843195577862015-06-23T20:13:28.700-04:002015-06-23T20:13:28.700-04:00HI! I'm currently associated with a BBQ smokeh...HI! I'm currently associated with a BBQ smokehouse restarurant and wee are looking at bottling and packaging our sauces and rubs to sell to our customers. Do you know if there are extra laws to abide by for this or can we just start bottling and selling it?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15726800.post-17653242687761897132015-05-22T16:36:40.079-04:002015-05-22T16:36:40.079-04:00Hey Brian,that's awesome that you've been ...Hey Brian,that's awesome that you've been able to make money through your passions! I wanted to send a personal invitation for you to join us at the fifth annual Wine Country Big Q Kansas City Barbecue Society (KCBS) nationally sanctioned competition at Sonoma Mountain Village in Rohnert Park, California. Everyone loves barbecue and some of the best Pit Masters will be here to serve you up a slice. Sample great “authentic” barbecued meats, world class wines, award-winning brews while enjoying great rock and blues music. Bring all of your senses to life as you wander amongst the teams see, smell and taste mouthwatering barbecue. What is your favorite flavor? Sweet, savory, spicy…. YOU be the judge!<br /><br />This year there will be 5 competitions: Get Sauced, Tailgater Team Challenge, Winery Big Beef Challenge, Bold Bean Challenge, and Bakin’ for Bacon Dessert Challenge. This is a KCBS sanctioned event! The Tailgater Team Challenge judging will be performed by a panel of celebrity judges including former Pro Football Player Jerry Robinson. Visit winecountrybigq.com for a complete list of rules and to sign-up.<br /><br />Mark your calendar for July 11, 2015 from 1pm to 5pm for a day of delicious food and music! Tickets are on sale now: $45 for adults and $20 for 12 and under. Tickets include sampling from over 50 pit masters and vendors. Adults receive a logo wine glass, 4 drink tickets and 8 food tickets; that’s over a pound of mouthwatering barbeque, beans, and bacon dessert, plus wine, beer and cider. Youth Tickets include a 4 food tickets (over 1/2 lb) of award winning bbq, beans, bacon dessert and non-alcoholic beverages. <br /><br />Perhaps you want to be part of the event but not as a competitor or general admission? Then sign-up as volunteer or judge! <br /><br />Find out more information at winecoutrybigq.com or call me at (707)837-1928<br /><br />Thanks!<br />JudyJudy Walkerhttp://winecountrybigq.com/noreply@blogger.comtag:blogger.com,1999:blog-15726800.post-86147146435132610282015-04-23T23:08:48.618-04:002015-04-23T23:08:48.618-04:00That looks delicious! Thanks for sharing.That looks delicious! Thanks for sharing.Anonymoushttps://www.blogger.com/profile/15553882441289421944noreply@blogger.comtag:blogger.com,1999:blog-15726800.post-4294589428465502402015-04-04T06:00:35.773-04:002015-04-04T06:00:35.773-04:00Good ideas for running up your online business. Ha...Good ideas for running up your online business. Have a great success. Anonymoushttps://www.blogger.com/profile/02045302606318437994noreply@blogger.comtag:blogger.com,1999:blog-15726800.post-78230046411607024532015-03-21T12:18:45.332-04:002015-03-21T12:18:45.332-04:00The advantage of cooking en papillote is that the ...The advantage of cooking en papillote is that the aromas are concentrated and do not go on steam. Maryhttp://www.ludo9.com/noreply@blogger.comtag:blogger.com,1999:blog-15726800.post-20513249392076633522015-03-05T12:39:58.027-05:002015-03-05T12:39:58.027-05:00I have been selling my bbq sauce at farmers market...I have been selling my bbq sauce at farmers market. And doing very well. Now I have a store that wants to sell it. What is the mark up percentage in selling to a store. 30% 40%<br />Thanks<br />Tracy<br />O! IC BBQ SAUCE <br /><br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15726800.post-80680336150577275012015-02-23T03:14:09.180-05:002015-02-23T03:14:09.180-05:00That sounds super great!
Greetings from Luxembour...That sounds super great!<br /><br />Greetings from LuxembourgRomanhttp://lgf.lu/spip.php?rubrique7noreply@blogger.comtag:blogger.com,1999:blog-15726800.post-1366077439902842562014-09-10T09:37:08.882-04:002014-09-10T09:37:08.882-04:00Stage Coach Sauces is located in North Florida and...Stage Coach Sauces is located in North Florida and has helped over 150 different start up companies start their sauce business. I would highly reccomend them. They are not a huge company nor are they corporate owned which makes it perfect to call and speak to the owner who has loads of information he is willing to share with anyone new to the industry. Start up costs to get a product launched is only $950 including everything your product needs to be "supermarket selling ready". You can visit www.stagecoachsauces.com to get in touch with them. Great service and family owned and operated, which makes for the best support and help.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15726800.post-39703051211461057632014-09-07T01:56:34.775-04:002014-09-07T01:56:34.775-04:00Hello, I have an original BBQ sauce/marinade guran...Hello, I have an original BBQ sauce/marinade guranteed to take off. I'm interested in a. partner with the "know how" positive attitude , "in it to win/win it" drive and personality in the Junction City, Ks area which is center of the U.S.A. as we grow/expand from the inside throughput the U.S. <br />How I know it will boom. Friend's down south New Orleans, a place known for exotic foods/taste would ask me to grill/BBQ for their party's yearly and as my ribs/chicken are being taken right off of grill as people try/taste my BBQ ribs/chicken, complete strangers to me would take their hats off to me for the original flavor they've never tasted before as a nice crowd surrounds me while I'm grillin, conversing how I should open up my own bar & grill...something i would love to do. I spend about $1oo give or take for the meats and marinade to grill for a party that has 20/up to 50 guest that arrive to the BBQ/party. At the same time, I try my best to not let my head grow big cause of all the compliments.<br />So whoever is serious on helping me build/grow this for sure win/win bbq sauce/marinde, I can be reached at jesselewis671@yahoo.com. Thanks for your interested and hope everyone will beable to taste & enjoy the original new bbq flavor ill be distributing here in the U.S. in the near future, with the right partner to venture the same goals/successful dream as we unfold the dream into a reality. Hope to hear from from someone with same interest soon. Grillin/BBQing for 20yrs using my original marinade I've created. Jesse :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15726800.post-59893652649186487862014-08-16T12:49:31.706-04:002014-08-16T12:49:31.706-04:00I haven't used the hobo pack technique in ages...I haven't used the hobo pack technique in ages, time to break that out again.Chrishttps://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-15726800.post-49455245833451540802014-07-19T21:21:35.048-04:002014-07-19T21:21:35.048-04:00Looks good! I think i'll try this on my next c...Looks good! I think i'll try this on my next camping trip. Thanks for sharing.Robbiehttps://www.blogger.com/profile/00959750063778843253noreply@blogger.comtag:blogger.com,1999:blog-15726800.post-49189108531155411032014-07-02T14:52:01.281-04:002014-07-02T14:52:01.281-04:00Looks Delicious!!!Looks Delicious!!!Anonymoushttps://www.blogger.com/profile/06628522722755637285noreply@blogger.comtag:blogger.com,1999:blog-15726800.post-13078029599664869462014-06-19T12:22:11.711-04:002014-06-19T12:22:11.711-04:00Great roundup of blogs!Great roundup of blogs!Sarahhttp://www.goedekers.com/blog/big-city-bbq-infographic/noreply@blogger.comtag:blogger.com,1999:blog-15726800.post-22920866117492549442014-03-08T22:08:20.685-05:002014-03-08T22:08:20.685-05:00I like to use Royal Oak lump charcoal and five or ...I like to use Royal Oak lump charcoal and five or six chunks of hickory wood. I cook the brisket for 5 hours, wrap it in foil, and finish cooking to 198 degrees internal meat temperature and then I let it rest for at least 90 minutes before slicing with an electric knife. The BBQ Guyhttps://www.blogger.com/profile/08878089791775399855noreply@blogger.comtag:blogger.com,1999:blog-15726800.post-14353707645319907492014-03-08T22:04:58.059-05:002014-03-08T22:04:58.059-05:00Here is a link to other posts I have written about...Here is a link to other posts I have written about the ways I prepare brisket: http://bbqguyblog.blogspot.com/search?q=brisket<br /><br />I make my own brisket rub. I have never found a commercial rub for brisket that I like, so I developed my own.<br /><br />I use Spanish paprika, salt, sugar, chili powder, black pepper, white pepper, cayenne pepper, and oregano. I have also found that brushing a light covering of bbq sauce on each slice front and back works very well. I like Blues Hog Barbecue Sauce.The BBQ Guyhttps://www.blogger.com/profile/08878089791775399855noreply@blogger.comtag:blogger.com,1999:blog-15726800.post-89603950152775557192014-03-05T20:57:01.214-05:002014-03-05T20:57:01.214-05:00Well done! What type of dry rub do you recommend? ...Well done! What type of dry rub do you recommend? I've seen many people avoid using strong spices (like cayenne) that overpower the flavor of the meat. Similarly, is there a specific type of wood that preserves the flavor of the meat? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15726800.post-68875262557456684712014-03-03T02:09:10.135-05:002014-03-03T02:09:10.135-05:00I couldn't agree more with you when you said t...I couldn't agree more with you when you said that the internet has changed the culture of BBQ. I think that the internet has changed the culture of a lot of things like this where the secrets used to be family secrets. Now, you can find all you want on the internet within a couple clicks. bob smithhttp://thebestelectricsmoker.org/noreply@blogger.comtag:blogger.com,1999:blog-15726800.post-70332130433421433982014-02-27T05:17:57.521-05:002014-02-27T05:17:57.521-05:00Wow that looks delicious! I am emailing from the U...Wow that looks delicious! I am emailing from the UK and our BBQ culture is way behind you guys but I am going to put Brisket on my list of things i want to BBQ. Thanks for the inspiration!Anonymousnoreply@blogger.com