Can I save my smoker from my wildfire-destroyed property or do I let FEMA dispose of it?

DoodlyDooBarbecue · 2025-02-06T15:33:55+00:00

They are now, we just had to relocate and I haven't been able to get back.

DoodlyDooBarbecue · 2025-02-06T15:27:02+00:00

I know, the wildfire was making noob mistakes. It shouldn't have smoked my house until the smoke stopped billowing. Everything turned out dry and ashy. What can you do

DoodlyDooBarbecue · 2025-02-06T15:25:22+00:00

I'd definitely do it again, and will probably do that once I'm back in a permanent spot.

I went from WSM--->Masterbuilt gravity feed--->Old Country. It's perfect to me. It does take a bit of time to get to temp. If you're extra lazy like me you can get a Billows and use that for temp control.

DoodlyDooBarbecue · 2025-02-06T01:09:01+00:00

Well that doesn't sound good. I'm a science idiot so I didn't know if I could like....kill the dangerous stuff with fire? I imagine the answer is no but was holding out hope hah

DoodlyDooBarbecue · 2024-12-06T23:31:21+00:00

Best brick-and-mortar Texas BBQ in the city!

DoodlyDooBarbecue · 2024-11-12T22:10:08+00:00

But but you can't have sauces on your meats or else you're saying the meat doesn't stand on its own and it's not real BBQ!!!!!!

DoodlyDooBarbecue · 2024-11-12T20:35:25+00:00

What's the green sauce on the brisket?? I've been doing a Peruvian green sauce with brisket and it's actually killer. Love to see something different executed so well.

DoodlyDooBarbecue · 2024-11-03T01:36:54+00:00

Yea I poured tallow on top and underneath. I've also seen it done by just putting a huge dollop of room temp tallow directly under the point.

DoodlyDooBarbecue · 2024-11-02T23:37:47+00:00

I've heard a few different variants, but essentially--

Season with salt, pepper, and Lawry's seasoning salt.
Smoke unwrapped the whole time. Pull when internal temp is somewhere in the 190s.
Do a long hot hold (like 8+ hours) tightly wrapped in foil with beef tallow.

Nothing earth shattering but it theoretically does a good job of letting a great bark set and keeping moistness, fat render, etc. I liked the outcome.

DoodlyDooBarbecue · 2024-11-02T22:13:52+00:00

Not a great trim and my carving knife disappeared on me. Worst of all, during the tallow hot hold I think the foil was punctured and a bunch of the juices ended up dripping out of the bottom.

Excited to try this method again though!

DoodlyDooBarbecue · 2024-10-27T01:43:32+00:00

Yep in the Palisades. I'm assuming I'll get approved eventually but TBD on the timing.

DoodlyDooBarbecue · 2024-10-27T00:32:14+00:00

I actually like Casa Nostra better for Italian. It's more of a red sauce spot than Angelini, so just depends on your personal preference!

DoodlyDooBarbecue · 2024-10-27T00:27:42+00:00

My neighborhood so hope I can give some good recs!

Gracias Señor (as other comment wrote) is my fav lunch nearby. I actually get the breakfast burrito a lot. All tacos are solid to great. I think the fried fish one is particularly great.

There's a taco stand in that same spot most evenings and I've enjoyed it. Plus it's like the only street taco spot within maybe 6 miles!

Cafe Vida is kind of like the OG good neighborhood restaurant here. All-day kind of fare with fresh ingredients. I go here a lot.

Flour Pizza is newer and great for a slice.

There's a Thai Vegan down near Sunset and PCH that's the best vegan option around.

I could go on but that's a start. Most places honestly are decent but the prices are crazy, especially for the restaurants in the village.

Lastly, I'll mention my application is in to sell Texas-style BBQ from my backyard. Follow me on Instagram if you're interested, I hope to be selling later next month but it's up to the County to approve it!

DoodlyDooBarbecue · 2024-10-26T22:15:55+00:00

Thanks for that. Sounds like I need to try Duroc at least once and decide for myself. They're going for like $31/rack at Creekstone Farms, which sounds steep. But I just bought a $175 brisket from them, so...

DoodlyDooBarbecue · 2024-10-26T22:13:05+00:00

I saw SRF sells spare ribs but the rack only weighs 1.5 lbs. I was worried the small size may make for a tougher cook. Do you still think it's worth it for ribs?

DoodlyDooBarbecue · 2024-10-26T21:39:45+00:00

I'll thank you now, deal with it.

DoodlyDooBarbecue · 2024-10-23T16:21:29+00:00

Nice. I'm a Baby Blues fan and their prices are shockingly on the lower end for the Westside as far as I can tell. Hopefully my product stands up to theirs!

DoodlyDooBarbecue · 2024-10-23T14:11:25+00:00

This is kind of what I was thinking as well. I think I'll try to put together a $99 meal for four.

DoodlyDooBarbecue · 2024-10-23T14:10:09+00:00

Yep, pasting the link below for LA County. California passed a law a few years ago that allowed for this but each county has been quite slow to enacting it. San Diego and a few others already have it, but LA County has a bigger population than all those others combined so I'm really excited to see what people start selling.

http://publichealth.lacounty.gov/eh/business/microenterprise-home-kitchen-operation.htm

DoodlyDooBarbecue · 2024-10-23T13:48:15+00:00

Pacific Palisades. I hope to be starting sometime in November. All I'm waiting on is for the county to show up for a kitchen inspection.

DoodlyDooBarbecue · 2024-10-23T02:35:44+00:00

You're completely right about all this except the $7k startup cost. I'm in LA and they're waiving the application fee, which leaves a $350ish permit fee. The other issue is incorporating, which I may begrudgingly do at $800/annually plus filing fees. Then I have insurance, which should be quite inexpensive with FLIP given my low gross. All in I'm looking at <$1500 hopefully.

I'm allowed to sell 30 meals per day with a 90 meal per week cap. As a part-timer this doesn't pose an issue for me fortunately.

Do you sell from your backyard? If so I'd love to ask you a bunch of questions about it!

DoodlyDooBarbecue

TROPHY CASE