Lehigh Valley Area Clubs

I emailed this guy about this

https://philadelphia.craigslist.org/clt/6293766043.html

 

Temp is the big thing. For the bigger meats I usually assume about an hour a pound.

 

I like the smaller electric smokers but it's hard to fit a rack of ribs on them.

The picture is from last year I catered 2 parties. That was 4 pork shoulders and 2 briskets.

 

What type of meat to make pulled pork sandwiches

 

Any rubs ?

 

That's not a bad price for that. @Blackout14 just picked one up. I'll need to go drink his beer and show him how to use it.

 

A pork shoulder is what I use for pulled pork sandwiches.

 

I always rub my meat

 

It depends on the flavor you want out. You can start with salt pepper and garlic powder. That's what I start with and them add other spices depending my the people that are eating it.

One day I wish to open my own BBQ place.

 

There was a place near me that had amazing pulled pork and brisket but went out of business . The guy had awesome sauces too that he made , I honestly don't know how he went out of business

 

I will come to you the day I want to open.

 

Yea there isn't many good BBQ places around here , there are places but they aren't nothing special . I miss the place that went out of business , I thought the guy had a gold mine

 

People are willing to pay good money for good food. I make all my own BBQ and hot sauce. I'm saving up to buy a pull behind smoker so I can start catering events.

 

You gotta have the right taste , the right woods and sauces

 

Some place near me makes burnt ends , @Kohan21n knows the place ... I forget the name of it thou

 

Jessie's is good I just don't like paying for food I can make just as good.

 

I don't mind spending the money on Avery good cut of meat if it's nice

 

Where's Jessie's ? Down near you guys ?

 

That place ?

 

I'm an hour from it