Pigs On The Wing BBQ
Master Chef
With a thermometer! Just right for a pick up job for today and tomorrow.
Eeek It's a Gas
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With a thermometer! Just right for a pick up job for today and tomorrow.
Kloset BBQR
Executive Chef
I can't believe what I'm seeing. Better change your signature line Pigs! 
OP
OP
Pigs On The Wing BBQ
Master Chef
Can't beat the thing for turning out commercial barbecue. None of my pick up customers noted a difference, as well as customers that I cooked on site also, Sure I like cooking with wood and lump, BUT If they cant tell the difference, why do it the hard (right) way. No doubt I could never get away with this style of barbecue down south, (umm maybe commercial joints) but business is business, cash is where it's at, there really is no different than a old hick or a southern pride.
Add wood, fire up the burner, water in the pan.. ( those who use one ) sell it off to the public.
I'm I cheating my customers? I think not because of all the repeat patronage I have.
I do freebie's for the senior, and the money run for the food bank, along with the American cancer society. (Relay for life) works for me. plus I get a ton of sleep.
Add wood, fire up the burner, water in the pan.. ( those who use one ) sell it off to the public.
I'm I cheating my customers? I think not because of all the repeat patronage I have.
I do freebie's for the senior, and the money run for the food bank, along with the American cancer society. (Relay for life) works for me. plus I get a ton of sleep.
Nick Prochilo
Chef Extraordinaire
Like closet said, better change that signature!
wittdog
Master Chef
Next thing you know he'll be using liquid smoke and a crockpot..... :twisted:
Kloset BBQR
Executive Chef
Pigs On The Wing BBQ said:
So tell us about the cooker, Chris. Is this yours or a loaner? What's the brand and cooking capacity.
Might I also suggest a little music to cook with..........Mason William's Classical Gas!
Congrats on the new cooker!
Nick Prochilo
Chef Extraordinaire
Kloset BBQR said:
So tell us about the cooker, Chris. Is this yours or a loaner? What's the brand and cooking capacity.
Might I also suggest a little music to cook with..........Mason William's Classical Gas!
Congrats on the new cooker![/quote:3kq9nx0d]
Uncle Al
Senior Cook
Is there going to be a punch line or, is that it ???????
Al
Al
Nick Prochilo
Chef Extraordinaire
Uncle Al said:
That was more than enough!
I think you are cheating them, Pigs. We know how you feel about gas vs. wood...you believe one thing but are cooking it another...even though the customer isn't going to be able to tell, you know the difference! And since you know the difference I think you are cheating them!
However, bidness is bidness. I'm not trying to get after you Pigs...we (I) just know how you feel about Q...
However, bidness is bidness. I'm not trying to get after you Pigs...we (I) just know how you feel about Q...
OP
OP
Pigs On The Wing BBQ
Master Chef
Yes Greg, sad but true. In a perfect world I would do things different that's for sure, but I must say that the gasser does a pretty good job of turning out decent barbecue. If I lived in the south and could cook on a brick pit with a tin roof all year round I sure would.. Reality of commercial barbecue is, get the best product out at the lowest price, I by no means want to "cheat" my customers, but if they like it and keep coming back for more I'm a happy man.
Cliff H.
Master Chef
Pigs On The Wing BBQ said:
Why can't you cook on a brick pit where you are ?
Well I feel your pain and do not quibble with your motives in the least. As long as they like to eat whut you are selling I think you got it made. As my dearly departed Mama was often heard saying.."The proof of the pudding is in the eating." Now have you ever thought of an electric fired insulated pit? If I was wanting to get in that evil old food bidness in the bbq section..believe I would go that route. Had a pal who say he built a ho made gas fired pit one time and his stuff come out too sooty. Whut do you reckon he done wrong on that deal? Got to me near some type of air intake isssue dont you think? Thanks for your expertise in these matters.
bigwheel
bigwheel
Pigs On The Wing BBQ said:
Captain Morgan
Chef Extraordinaire
Pigs, many commercial ventures have to do exactly what you're doing.
Fact is, if I sold what I turn in at competitions, the price would be
20 to 25 dollars a pound I imagine.
As long as you have your feet rooted in the tradition, using your head to make money is ok with me.
Fact is, if I sold what I turn in at competitions, the price would be
20 to 25 dollars a pound I imagine.
As long as you have your feet rooted in the tradition, using your head to make money is ok with me.
The Missing Link
Sous Chef
Pig what is the size of the great outdoor smoker did you get. It looks to be the big black smoker but is it the 36'' or the 34'' one let know I may have a few questions. 8)
OP
OP
Pigs On The Wing BBQ
Master Chef
It's called the Big Block, 36 inches. Only reason I bought it was because about 5 years ago I did a big wedding with sliced pork and leg of lamb. I can fit 4 full disposable hotel pans in there, I like the thing, putt's out a constant product and I can get some sleep. A great example was tonight, rain, a little wind and it kept chugging like there was no problem. Sure, It's not for all, But the next time I use it I sure will get some sleep.
Works for me.
Works for me.
Nick Prochilo
Chef Extraordinaire
Pigs On The Wing BBQ said:It's called the Big Block, 36 inches. Only reason I bought it was because about 5 years ago I did a big wedding with sliced pork and leg of lamb. I can fit 4 full disposable hotel pans in there, I like the thing, putt's out a constant product and I can get some sleep. A great example was tonight, rain, a little wind and it kept chugging like there was no problem. Sure, It's not for all, But the next time I use it I sure will get some sleep.
Works for me.
That's what it's all about pigs, what ever works for you!
OP
OP
Pigs On The Wing BBQ
Master Chef
Yup, it's kind of funny, 2 I did with cheap mustard and 2 just with a white vinegar wash. The 2 with the cheap mustard pulled better. Why I have no clue. All 4 butts were done at the same time, but the ones I slathered with the cheap mustard seemed to be better. Strange indeed.
I only loaded it with wood two times in a 12 hour cook, I have not had all that much experience with a water pan in the past on any pit, But I feel with a water pan you can get a bigger yield of product. These were Sea Board butts, (I hate the damn things) I'll take Indiana packers, or Excel any day.
As far as a gas pit, I'll use it again for commercial barbecue. A stable temp and best of all you can get a time frame when it's done.
I only loaded it with wood two times in a 12 hour cook, I have not had all that much experience with a water pan in the past on any pit, But I feel with a water pan you can get a bigger yield of product. These were Sea Board butts, (I hate the damn things) I'll take Indiana packers, or Excel any day.
As far as a gas pit, I'll use it again for commercial barbecue. A stable temp and best of all you can get a time frame when it's done.
OP
OP
Pigs On The Wing BBQ
Master Chef
Guess you spent way too much money!wdroller said:Hey, Pigs on the Wing. I spent a ton of $$ for my pit because people were trying to pass stuff like that off on me as Q. If your customers can't tell the difference, then they haven't had real Q. Ignorance is bliss, I suppose.
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