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1) I am a firefighter and so those fellas keep me pretty busy with weddings, graduation parties etc. but truthfully I have the most fun cooking for friends and family and or various charity events. My wife works with make a wish foundation so I do a fund raiser for them annually. I also worth with a few veterans and I have do a lot of fundraising for wounded warrior project. BBQ isn't a cheap hobby, all told in It for upwards of $50,000 so a few paying gigs a year like weddings helps keep the hobby going and helps me come up the upgrades to my arsenal every year( I don't believe in resting on your laurels). Making a little money on a few bigger gigs every year helps me do more pro bono events. I usually cook about 20-30 events a year and take January-March off. I specialize in events from 100-500 people.
2) 100% self taught welder and fabricator. <snip> Sometimes making a few gussets took an hour or two, starting with cardboard then going to metal, whereas a water jet or plasma cutter would have been nice and made things quicker, just didn't have access to one.
I appreciate all the kind words about my smoker, I would like to find a way to take a walk around video and show you guys some more of the features that these pics can't show or explain. I don't have a YouTube channel but if anyone knows how to post a video I will shoot it tomorrow and post it. Please pm me and explain how to post. I think there are some cool design features you guys will really dig. Thanks
thanks for your reply. interesting. I read every word ~
wondering? tell us how you start your fire. I see its charcoal and wood... but maybe you could share more about it? also, from time you lay out the fire, get it going... how long before you start to put your meats on? do u let it 'heat soak' for a while... first? come up to temps? then wait and then add the meats?... if you add charcoal, do u just put the briquetts on, or do u start them in a starter first?... just wondering ~
Work picnic last night. I told the other guys I'd handle grilling as some folks are downright scary at the grill.
Cooked for about 100 people. Ran through two large bags of charcoal over 4 hours of cooking.
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Did a bunch of beans in my Dutch oven too which folks really scarfed up.
Those are some handsome birds. I look forward to hearing how your rub worked out.Four half chickens rolled on low heat earlier today (brother got them started while I was at work), turned the heat up just a notch towards the end to get a little crunchy skin, while they got pumped down the whole time with apple juice, white vinegar, water mix. The rear two are lemon & pepper, the front two are a chicken rub I crafted. Got a pot of purple hull peas, rice, and a big ol' batch of fried okra waiting inside. Looking like another round with the recliner after this one.
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This ain't his first rodeo.Solid work brother, you nailed it!!!
Bite through skin is always a challenge with chicken.
Jason
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Had a nice dinner with my parents in law.
Porterhouses for FIL and me, NY strip for MIL.
Here's mine, the smaller of the two.
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That looks like a good Texas T bone
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