Ok so here is the shoulder
There is extra carcass going across this that I'll need to cut off and a fair bit of fat needing rimming off.
Here are the beef ribs
gavinbbq wrote:Yeah the fridge at the back is definitely open to the public. I have been in there twice and the first time I went in was when I asked about whole briskets and he took me in there and I asked him if it was ok for me to go in there and he said that it was open to the public and that this is where the wholesale stuff was kept. Last time I went in there I was eyeing up whole sides of pork belly for cutting up some spare ribs. Need a bigger freezer at home though!
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QueFrescoPaul wrote:I do this all the time.
1. If you cook from raw you become hi risk in the eyes off environmental health so as a start up / hobby I'd avoid
2. Buy ready cooked pulled pork / pulled chicken / pulled beef. If you google "pulled pork suppliers UK" you'll come up with some options just make sure the meat you buy is fresh not frozen.
3. Dilute with BBQ sauce (or sauce of your choice) and you'll be at approx 60p per 100g serving. Add salad and your chosen carb (bread or wrap) and you'll be at approx £1.00 per serving. Sell for £4.00 a pop - more in the South.
I warm up in an offset smoker. Sometimes I just put coals in the bottom of the food chamber and it's the BBQ theatrical equivalent of a bain marie. 3 big aluminium trays each with 4Kg of pulled meat + sauce + onions etc and you can easy serve 150 before needing to replenish and there's still room in the smoker for an extra tray warming through the next batch.
You can buy a quality built offset smoker for under £2K although you'll need a van with a tail lift to move it about. Pick the right events and you'll have paid it back and more at the end of the season.
I've been doing this for a number of years now and once you've got the kit and sourced the right events it's a nice cash earner. If anyone wants more detailed advice I'm more than happy to help so long as you're not planning on doing it in Lancashire!
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