Hello all,
here is the biginning of my first go at 20 lbs of pork loin and hope that it comes out as planned im sure that it will
(http://usera.imagecave.com/beefmann/porkloin/DSC00037.JPG)
covered in olive oil and crushed garlic
(http://usera.imagecave.com/beefmann/porkloin/DSC00039.JPG)
then covered in a beefmann rub and sat in the fridge for 18 hours
(http://usera.imagecave.com/beefmann/porkloin/DSC00040.JPG)
on the racks prior to going into the smoker as the smoker generator heats up
(http://usera.imagecave.com/beefmann/porkloin/DSC00041.JPG)
in the smoker andstarting the smoking process,
at about 9 30 am am going to start the cooking process and rotate top to bottom and front to back every hour or so untill a IT of 165 .. like mine on the more done side
more to come when done
Lookin good Beef, jus how many folks are ya feedin?
last pic of pork loin right out of the smoker
(http://usera.imagecave.com/beefmann/porkloin/DSC00042.JPG)
very good looking and tasting as well
Smokin soon it was a gathering of 15 or so people for a big customer of mine .. and was a potluck early dinner. to say the least it was a big hit .. out of the 20 lbs I had done there was some held back for my family... glad I did .. there was none left and people were asking me where i got the meat and who cooked it.
Very nice indeed! Great job beef!
C
Shouldn't have looked so close to lunch. Looks great!
Nice job. Thanks for sharing.
Kinda makes ya ponder "How can I make this a catering gig?" Don't it.
10 5...
it is simple... larger smoker.. maybe a couple smokers that can handle 350 to 500 lbs at a time...smoker generator,, etc and a good place to get the volume of meat of is necessaary i say go for it .. I would if i hade the funds ... opens wallet and blows in it... out comes dust... See ! ! !
Quote from: beefmann on October 26, 2008, 07:44:38 PM
10 5...
it is simple... larger smoker.. maybe a couple smokers that can handle 350 to 500 lbs at a time...smoker generator,, etc and a good place to get the volume of meat of is necessaary i say go for it .. I would if i hade the funds ... opens wallet and blows in it... out comes dust... See ! ! !
Beefman, I feel your pain in the wallet. Been cut back to 36 hours a week since mid August loosing $800 a month and things aint supposed to start picking up until mid to late December. Just that when you get all the compliments. You ask yourself I wonder if I had the money and the guts to break out and do this, would it work?
10 5
yeah I know the feeling and know how cutbacks feel working for other companies .. it does have its benifits, I myself am selfemployed as an Electrical contractor and love working for my-self for the last 11 years even with all the up and downs...
the hardest thing to do is plan all the right moves.. if you aaare wanting to try a catering business .. I would start doing it on the weekends .. a saturday or sunday birthday party... or BBQ and plan the compleat meals from the meat. bread or rolls, maybe corn on th cobb.. and drinks...start with somethind simple .. like a pork roast and figure maaybe 1/4 to 1/2 lb per person.
do some research on cost of the meat, rolls, etc...then your time .. and you can come up with a price as what to charge
starting part time is the way to go and build your customer base and befor you know it you can quite your regular job .. just be prepared for slow times and change with the seasons.
like smoking services for thanksgiving turkeys... hams for easter...and other holidays
I do do some special jobs on the side, but living in a town of 2000 people. Quiting my day job ain't an option. I wasn't trying to say that I wanted to do it. Just saying its a thought that occasionally goes through the mind when you get a ton of compliments after smoking something and it turns out right.
that is a small town.... do you know everyone on a first name basis? .. Yes i know the feeling of receiving good complements for
good cooking and it makes you wonder if you should do more with it,, I have even had a few people say that I should think of opening my own BBQ Restaurant...
Quote from: beefmann on October 27, 2008, 07:02:15 AM
that is a small town.... do you know everyone on a first name basis? .. Yes i know the feeling of receiving good complements for
good cooking and it makes you wonder if you should do more with it,, I have even had a few people say that I should think of opening my own BBQ Restaurant...
I've had the same thought, resisted the businuss side since then hobby becomes work...
FLB,
if you love your hobbie then you get paid for having fun..... looks around ... did I say that
guess i did
Her I go again with my shameless plugs, but I love the stuff from here for loins and other stuff as well.
http://www.cajuninjector.com/ (http://www.cajuninjector.com/)