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OT: BBQ Nerds Unite

PooPopsBaldHead

PooPopsBaldHead

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Playing with BBQ in my pub a couple of days a week this summer. Going to go traditional Texas BBQ on 1 day every week. Brisket, ribs, and sausage. White meat is not going to be on the menu, because it ain't. Going simple with the sides, pit beans (that recipe I shared on here from the State Fair of Texas), potato salad, and a cucumber salad that I had at Bar A BBQ a few weeks ago.

The 2nd day is when we are going to have fun. Will probably do pulled pork consistently, but other proteins and sides will rotate and include fun stuff. Here's what I have so far:

Proteins
  • smoked meatloaf
  • pork belly burnt ends
  • tri-tip,
  • texas twinkies
  • turkey breast
Sides I have dialed in the following
  • smoked bacon and ranch mac and cheese
  • brisket elotes
  • salsa
  • smoked queso
  • pineapple & jalapeño cole slaw

We are gone run this for about 10 weeks and I want to rotate this stuff around almost every week. Give me your best ideas. I don't want to interfere with my pizza business so all of this is being done on a smoker... easy bake style so basically an outdoor oven. Looking for a few more sides and proteins. And for the record, the pineapple and jalapeno cole slaw on a fried halibut taco is maybe the best bite of food I have had in my life.
 
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PooPopsBaldHead

PooPopsBaldHead

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HotMop said:
Loaded baked potatoes with brisket are a great item. Can cook them in the pizza oven or smoker. Texas torpedoes and Jalepeno poppers could work on that smoker as well.
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Yeah. The taters are a no brainer gotta be done based on geography alone. The Texas Twinkies are just my favorite version of poppers, torpedoes, atomic buffalo turds, etc.

But I am thinking based on region and availability, I need to use some bison meat as well. My smoked meatloaf is going to use ground elk instead of beef. Need a good name, but it is unbelievable. No grease but tender as Kate Upton's side boob.
 
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HotMop

HotMop

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PooPopsBaldHead said:
Yeah. The taters are a no brainer gotta be done based on geography alone. The Texas Twinkies are just my favorite version of poppers, torpedoes, atomic buffalo turds, etc.

But I am thinking based on region and availability, I need to use some bison meat as well. My smoked meatloaf is going to use ground elk instead of beef. Need a good name, but it is unbelievable. No grease but tender as Kate Upton's side boob.
Click to expand...
Name the Meatloaf, Kate Upton's Side Boob Special Meat Loaf. Best seller
 
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mcdawg22

mcdawg22

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Sep 18, 2004
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PooPopsBaldHead said:
View attachment 786193
Click to expand...
Will Ferrell Elf GIF by filmeditor

I suggest, taking a relaxing dip in your warm pool. Oh wait, you can’t because you live in a frozen hellscape equivalent to Nifheim.
 
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T

TXDawg.sixpack

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Apr 10, 2009
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PooPopsBaldHead said:
Playing with BBQ in my pub a couple of days a week this summer. Going to go traditional Texas BBQ on 1 day every week. Brisket, ribs, and sausage. White meat is not going to be on the menu, because it ain't. Going simple with the sides, pit beans (that recipe I shared on here from the State Fair of Texas), potato salad, and a cucumber salad that I had at Bar A BBQ a few weeks ago.

The 2nd day is when we are going to have fun. Will probably do pulled pork consistently, but other proteins and sides will rotate and include fun stuff. Here's what I have so far:

Proteins
  • smoked meatloaf
  • pork belly burnt ends
  • tri-tip,
  • texas twinkies
  • turkey breast
Sides I have dialed in the following
  • smoked bacon and ranch mac and cheese
  • brisket elotes
  • salsa
  • smoked queso
  • pineapple & jalapeño cole slaw

We are gone run this for about 10 weeks and I want to rotate this stuff around almost every week. Give me your best ideas. I don't want to interfere with my pizza business so all of this is being done on a smoker... easy bake style so basically an outdoor oven. Looking for a few more sides and proteins. And for the record, the pineapple and jalapeno cole slaw on a fried halibut taco is maybe the best bite of food I have had in my life.
Click to expand...
If you've already got the smoker running (obviously), smoked mac & cheese is always a winner.
 
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Seinfeld

Seinfeld

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Nov 30, 2006
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aTotal360 said:
A simple pork sausage and cheese plate will always play. IMO it's a great appetizer and takes little effort. Do it just like Rondayvoo. It's undefeated, cheap and easy.


Memphis Makeover: Sausage and Cheese Plate
Click to expand...
Good call and I just did that this past weekend, and everyone was asking for the recipe. I said, man it’s a killer.

Speaking of simple, pig candy’s always a crowd pleaser as an appetizer and then of course my favorite thing about pulled pork and brisket is how versatile both of them can be. Tacos, nachos, egg rolls, chili… lots of ways to cook it and then mix it up
 
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P

Podgy

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Looks good and I'd likely eat everything. But I do actually like non-smoked sides when I go out to eat BBQ. And we bring along wives and girlfriends and lots of gals now go out together. Women might want some different, lighter options.
 
mcdawg22

mcdawg22

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Seinfeld said:
Good call and I just did that this past weekend, and everyone was asking for the recipe. I said, man it’s a killer.

Speaking of simple, pig candy’s always a crowd pleaser as an appetizer and then of course my favorite thing about pulled pork and brisket is how versatile both of them can be. Tacos, nachos, egg rolls, chili… lots of ways to cook it and then mix it up
Click to expand...
Malcolm Reed had a piece years ago where he cut the sausage but not completely through and spread it open to hit it with seasoning, I have done mine like that ever since and it is fantastic.IMG_8860.png
 
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dorndawg

dorndawg

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People go ape-shiit for smoked cream cheese and it really couldn't be easier.

My favorite way is to take a plain ol block of cream cheese, sit it on a folded over sheet of foil (to make moving easier), score the top a little, pour whatever rub you like on it, and smoke at 225-275 for 45-75 minutes. I like mine with pepper jelly on the top; it's fine without it and I bet some of that hot honey would be great. Serve with Scoops or whatever chips/crackers.
 
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DesotoCountyDawg

DesotoCountyDawg

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Nov 16, 2005
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dorndawg said:
People go ape-shiit for smoked cream cheese and it really couldn't be easier.

My favorite way is to take a plain ol block of cream cheese, sit it on a folded over sheet of foil (to make moving easier), score the top a little, pour whatever rub you like on it, and smoke at 225-275 for 45-75 minutes. I like mine with pepper jelly on the top; it's fine without it and I bet some of that hot honey would be great. Serve with Scoops or whatever chips/crackers.
Click to expand...
Cream cheese and pepper jelly is so simple and yet so good.
 
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aTotal360

aTotal360

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dorndawg said:
People go ape-shiit for smoked cream cheese and it really couldn't be easier.

My favorite way is to take a plain ol block of cream cheese, sit it on a folded over sheet of foil (to make moving easier), score the top a little, pour whatever rub you like on it, and smoke at 225-275 for 45-75 minutes. I like mine with pepper jelly on the top; it's fine without it and I bet some of that hot honey would be great. Serve with Scoops or whatever chips/crackers.
Click to expand...
Yup. I do 2 versions. One with generic season salt seasoning and pepper jelly. Another with hot tony's and peach preserves. I smoke my cream cheese for 2 hrs at 200. IMO, it really comes alive when it starts to brown.
 
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dorndawg

dorndawg

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aTotal360 said:
Yup. I do 2 versions. One with generic season salt seasoning and pepper jelly. Another with hot tony's and peach preserves. I smoke my cream cheese for 2 hrs at 200. IMO, it really comes alive when it starts to brown.
Click to expand...
Peach sounds chronic, great idea.
 
PooPopsBaldHead

PooPopsBaldHead

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Podgy said:
Looks good and I'd likely eat everything. But I do actually like non-smoked sides when I go out to eat BBQ. And we bring along wives and girlfriends and lots of gals now go out together. Women might want some different, lighter options.
Click to expand...
Hogwash. The top BBQ Joint in Texas is Goldee's. Here's their menu.

1000018563.jpg

Here's the line out the door to get in.

1000018564.jpg

If your women can't eat red meat it's time to trade em in. If you're worried about weight gain, Ozempic is real.*


Seriously. If you're running a BBQ joint, don't cater to people eating light fare. You will waste food and lose money. Its not your target audience. I'm lucky enough to also have a pizza joint as part of the business that serves salads and grilled avocado sandwiches for the liberal girls that don't pick rib meat out of their teeth at the table.
 
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PooPopsBaldHead

PooPopsBaldHead

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Dec 15, 2017
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dorndawg said:
Peach sounds chronic, great idea.
Click to expand...
@aTotal360

I'll give it a shot.

I did brisket sliders last summer on brioche and topped it with is hot pepper peach bourbon sauce. I get it wholesale but you can order direct or find retail possibly. Its an unbelievable sweet/heat combo. Gonna try it on the cream cheese. Might whip the cream cheese after smoking to give it a lighter texture for dipping.

1000018565.png
 
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mcdawg22

mcdawg22

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PooPopsBaldHead said:
Hogwash. The top BBQ Joint in Texas is Goldee's. Here's their menu.

View attachment 786256

Here's the line out the door to get in.

View attachment 786257

If your women can't eat red meat it's time to trade em in. If you're worried about weight gain, Ozempic is real.*


Seriously. If you're running a BBQ joint, don't cater to people eating light fare. You will waste food and lose money. Its not your target audience. I'm lucky enough to also have a pizza joint as part of the business that serves salads and grilled avocado sandwiches for the liberal girls that don't pick rib meat out of their teeth at the table.
Click to expand...
I think he was saying non smoked sides. My wife is the same way. I’ll smoke a brisket with smoke Mac and cheese and smoke queso dip and she asks can I have one side that doesn’t have smoke. Sure. The kitchen is wide open so have at it.
 
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dorndawg

dorndawg

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PooPopsBaldHead said:
@aTotal360

I'll give it a shot.

I did brisket sliders last summer on brioche and topped it with is hot pepper peach bourbon sauce. I get it wholesale but you can order direct or find retail possibly. Its an unbelievable sweet/heat combo. Gonna try it on the cream cheese. Might whip the cream cheese after smoking to give it a lighter texture for dipping.

View attachment 786267
Click to expand...
I wonder if Goldees is using this or something similar in their peach tea pork belly burnt ends? I haven't personally had them, hear they're off the charts good.
 
B

biodawg

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Menu looks great. A lot of times when I smoke beef, especially a brisket, I find myself pairing it with smoked gouda cheese grits and collard greens. Both of those are pretty easy to put together, but I’m not sure how popular those would be in Idaho.
 
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PooPopsBaldHead

PooPopsBaldHead

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mcdawg22 said:
I think he was saying non smoked sides. My wife is the same way. I’ll smoke a brisket with smoke Mac and cheese and smoke queso dip and she asks can I have one side that doesn’t have smoke. Sure. The kitchen is wide open so have at it.
Click to expand...
Yeah. That's where the potato salad, cucumber salad, and cole slaws come in. The cucumber salad I had a few weeks ago was great with brisket ribs and sausage. Cut through the richness of all the meat and made it easier to enjoy those final bites

I honestly don't think I would have the courage to do a BBQ only joint. Bolting it on to my existence business let's Dad eat Brisket and Ribs, kids can have a cheese pizza, and mom can have the greek salad or broccoli bowl.
 
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mcdawg22

mcdawg22

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PooPopsBaldHead said:
Yeah. That's where the potato salad, cucumber salad, and cole slaws come in. The cucumber salad I had a few weeks ago was great with brisket ribs and sausage. Cut through the richness of all the meat and made it easier to enjoy those final bites

I honestly don't think I would have the courage to do a BBQ only joint. Bolting it on to my existence business let's Dad eat Brisket and Ribs, kids can have a cheese pizza, and mom can have the greek salad or broccoli bowl.
Click to expand...
BBQ joints have to be so nerve wracking. Pizza, burgers, wings, etc. you catch a rush it may slow service but you can cook all of that. If you are not an established steady Q joint where you know what your volume will be,how do you plan for it? Either run out of food or try and pull off leftovers the next day.
 
Dawgbite

Dawgbite

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stateu1 said:
BBQ bologna kicks *** too. Simple, cheap and delicious.
Click to expand...
I don't know how refined them mountain folks are but I do a Blooming Bologna that's always a big hit. Get a 4-6 inch piece of a whole chub. Stand on end and slice down to about 3/4 inch from the bottom making about 1/2 inch fries. I seasoning with Cajun seasoning and then pack with brown sugar. Put it in a disposable pan because the sugar makes a mess. Smoke until the brown sugar starts to crystallize. You can drizzle with BBQ sauce or honey near the end. It's a perfect finger food and they don't last more than a few minutes.
 
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