Sunday, January 27, 2008

Vacuum Sealer for BBQ

I just finished vacuum sealing the brisket I cooked today. It will keep just fine in the freezer until I'm ready to serve it.

For storing bbq more than a day or two, I think a vacuum sealer is one of those "must have" tools of the trade. The vacuum sealer will keep things fresh and storage is a breeze.

When it's time to serve the 'que, I'll thaw it and reheat it in the microwave or in a crock pot.

Monday, January 21, 2008

Jack's Old South Cooking School

I'm not able to make it to the next scheduled Jack's Old South Cooking School on Feb 29th, but in case you're interested here's some more information about the agenda and schedule for the school.

The school will start out with a dinner at Myron Mixon's home in Unadilla, GA on Feb. 28th. Saturday, March 1st, Myron will begin with whole hog and then move into brisket, chicken, ribs, and pork shoulder (butts). Myron will cover every aspect of the cooking process from sauces, rubs, injections, and meat prep along with tips on the final presentation of bbq product for the judges. The class will conclude Sunday, March 2nd around 3:30 p.m.

A three-time world champion, Myron has the bbq credentials that most bbq competitors aspire to achieve.

Thursday, January 17, 2008

BBQ Discount Program

The Kansas City Barbeque Society (KCBS) recently announced a discount program available through participating Choice Hotels that provides a 15% discount at various Choice Hotels including Comfort Inn and Clarion.

If you are a KCBS member, you can get your own discount code via e-mail.

BBQ Business Plan

Many of us who cook bbq in contests, for friends, or even in competition have spent some time thinking about the in's and out's involved in starting a bbq restaurant.

There are books about starting businesses available for free at the local library and many other good ones for sale at the local book store, or you can order them from Amazon. Sooner or later though, you're going to need some detailed information regarding the profit potential, start-up costs, and working capital requirements for various formats of a bbq restaurant.

You can get the specifics from someone else who already operates the style of restaurant you're considering, if they are willing to assist. You can search around on the internet for restaurant statistics via small business websites, but perhaps one of the more relevant sources of information is to purchase an actual business plan that was used to open a bbq restaurant.

I haven't read this business plan and cannot vouch for it's contents, but based on the outline it looks like it just might fit the bill. For anyone thinking of spending $200,000-$300,000 to start a restaurant, $25 seems like a wise investment.

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Sunday, January 13, 2008

BBQ Triple Crown

The Florida BBQ Association is sanctioning the FBA Triple Crown in 2008. The triple crown includes contests known as "qualifiers". The accumulated points garnered in these events will be used to choose the top 10 teams from each group of 3 contests. The top 10 teams from each state will be invited to the FBA Triple Crown Championship to be held in December 2008.

Visit the FBA website for all the pertinent details.

The FBA recently held it's first event of 2008 in Sebring, FL. Congratulations to Bub-Ba Q and for their first and second place finishes!

To see the entire finishing order and the team of the year standings, visit the Team of the Year page.

Sunday, January 06, 2008

Daisy May's BBQ

BBQ in New York City anyone?

I must admit that I have my own personal doubts. I've never been to New York City, but, a website about eating lunch in New York City, is a big fan of Daisy May's BBQ carts.

Daisy May's offers bbq pulled pork, bbq beef brisket (chopped), bbq chicken, and Texas red chili from three bbq cart locations. Daisy May's also has a permanent location.

Midtown Lunch has been featured in the New York Times and New York Post and publishes feature stories on the blog about the choices for lunch in midtown New York City.