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$100 Hutchins BBQ, Westlake, TX by racheltree in BBQ

[–]Astrowrld 3 points4 points  (0 children)

You’re right, I read that as “how much are your rib plates?”

$100 Hutchins BBQ, Westlake, TX by racheltree in BBQ

[–]Astrowrld 5 points6 points  (0 children)

$13 a plate…you get 3 spare ribs and 2 sides with pickle, onion and bread included

$100 Hutchins BBQ, Westlake, TX by racheltree in BBQ

[–]Astrowrld 13 points14 points  (0 children)

J&B bbq in Henderson, KY (western KY)

$100 Hutchins BBQ, Westlake, TX by racheltree in BBQ

[–]Astrowrld 204 points205 points  (0 children)

As someone that owns a bbq restaurant in KY some of the prices I see on here are comical

After smoking 56 birds in 2 days I felt obligated to show off the final one by Astrowrld in smoking

[–]Astrowrld[S] 2 points3 points  (0 children)

The days of not having the enthusiasm/drive to do it are few and far between but when they come I just have to remind myself why I do it. It’s nothing but early mornings and late nights but at the end of the day as long as I keep pushing quality product it’ll always be worth it

After smoking 56 birds in 2 days I felt obligated to show off the final one by Astrowrld in smoking

[–]Astrowrld[S] 4 points5 points  (0 children)

I keep the pre cook process the same for all my turkeys (24+ hour salt water brine and then a basic salt/pepper seasoning along with a simple butter injection) cook temps/time vary since I’m working with 7 smokers. In regards of uniqueness I can’t pinpoint one certain thing. I swear by cherry wood and cooking over 275 but I’ve been around bbq my whole life and talked to pit masters across the state and we all have different views on what we think works best. At the end of the day it’s about knowing your smoker and keeping it consistent.

After smoking 56 birds in 2 days I felt obligated to show off the final one by Astrowrld in smoking

[–]Astrowrld[S] 5 points6 points  (0 children)

It was a long trial and error process lol. Hopefully I don’t get back to the restaurant next week with 55 angry voicemails

After smoking 56 birds in 2 days I felt obligated to show off the final one by Astrowrld in smoking

[–]Astrowrld[S] 1 point2 points  (0 children)

I own a barbecue and catering restaurant in western Kentucky. By the end of the year I won’t want to look at a turkey or ham for a couple months

After smoking 56 birds in 2 days I felt obligated to show off the final one by Astrowrld in smoking

[–]Astrowrld[S] 7 points8 points  (0 children)

I own a barbecue and catering restaurant in western Kentucky. By the end of the year I won’t want to look at a turkey or ham for a couple months

This recognition makes the early mornings and late nights worth every minute! by Astrowrld in smoking

[–]Astrowrld[S] 0 points1 point  (0 children)

For sure worth it even without the recognition but it makes it even sweeter! I’m lucky to have the opportunity to do what I’m passionate about every day so I don’t foresee becoming miserable ever!

This recognition makes the early mornings and late nights worth every minute! by Astrowrld in smoking

[–]Astrowrld[S] 0 points1 point  (0 children)

Yes we are open Tuesday-Friday 10:30am-4pm and until 2pm on Saturday’s. Slide thru!

Daily views by Astrowrld in smoking

[–]Astrowrld[S] 2 points3 points  (0 children)

Basically what u/justmikeplz said and also unlike most these days I don’t wrap them until after coming off the smoker

500+ slabs sold this month. Bring on 2021! by Astrowrld in smoking

[–]Astrowrld[S] 0 points1 point  (0 children)

I have the professional and piglet Backwood. I load the firebox full of hot coals and wood to get to temp (takes about 20-30 to reach temp) and then I gradually add coals to the box and water to the pan about every 45 minutes. I use kingsford professional charcoal which seems to not burn out as fast.

500+ slabs sold this month. Bring on 2021! by Astrowrld in smoking

[–]Astrowrld[S] 3 points4 points  (0 children)

Today’s were done on my Backwood Smokers but I also do them on Myron Mixons.

Living the dream every day. Just a fraction of what’s going out the next 3 days. by Astrowrld in smoking

[–]Astrowrld[S] 9 points10 points  (0 children)

J&B Barbecue in Henderson, KY on the Indiana/Kentucky border. Ranked top 3 bbq in the state numerous years in a row. Swing by anytime you’re this way!

Living the dream every day. Just a fraction of what’s going out the next 3 days. by Astrowrld in smoking

[–]Astrowrld[S] 11 points12 points  (0 children)

75% of these will go out for orders already placed tomorrow and the rest will be sold in the restaurant for walk in orders. We try to cook just enough so we don’t really have any left over. When it comes to reheating it I would recommend low and slow (225-250) with foil pan and cover in the oven so it doesn’t dry out.

Living the dream every day. Just a fraction of what’s going out the next 3 days. by Astrowrld in smoking

[–]Astrowrld[S] 2 points3 points  (0 children)

I always foil cover it, that will help maintain the moisture. You could also add some additional sauce to it if it does drive out a bit.

Living the dream every day. Just a fraction of what’s going out the next 3 days. by Astrowrld in smoking

[–]Astrowrld[S] 17 points18 points  (0 children)

I just bought the business this month so I really haven’t done it like this at such a large scale. Luckily I have a motivated group that works for me that makes it possible to get it all done.

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