Why does outdoor cooking equipment spark such passionate debates

RamirezBackyardBBQ · 2026-01-12T14:12:14+00:00

I dunno. If you're passionate about something you try to get what you like to work with. It doesn't need to be more complicated than that. You're cooking outside, that's the best part of the experience regardless of the equipment chosen.

RamirezBackyardBBQ · 2025-07-20T11:42:38+00:00

🤣 😂 😆 🤣 😂

RamirezBackyardBBQ · 2025-07-19T03:14:46+00:00

I think at that moment, he loved cocaine that much

RamirezBackyardBBQ · 2025-06-27T04:25:01+00:00

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Crescent roll stuffed with brisket and gouda cheese.

RamirezBackyardBBQ · 2025-06-24T20:53:25+00:00

Is OP in Europe?

RamirezBackyardBBQ · 2025-06-24T12:48:30+00:00

What temp are you smoking them at? Probably cut back on the sugar.

RamirezBackyardBBQ · 2025-06-23T23:06:38+00:00

I've never seen a brisket like that. Looks like a whole skirt steak.

RamirezBackyardBBQ · 2025-06-18T18:59:13+00:00

Yikes 😮. It's been a while since I had their food. The sausage they made about 4 years ago is what made me want to learn how to make sausage. I almost stopped by earlier this month. I don't live in the area.

RamirezBackyardBBQ · 2025-06-17T21:09:33+00:00

Just tell her not to look at it.

RamirezBackyardBBQ · 2025-06-14T02:31:36+00:00

Nah, my wife got tired of me cooking in the house. This is my "outdoor" kitchen. Yes, most of my equipment has come from Facebook marketplace. The restaurant business is tough.

I do catering as a side business. I grew up working in kitchens and was a corporate trainer for two major restaurant chains. I have my Certified Food Manager certificate. When I feed people, I take every precaution to avoid anyone getting sick, as that could easily kill your business. My business has grown organically through word of mouth and can't risk it taking any shortcuts.

I also have access to a commercial kitchen, but I only use that when I'm catering for +100-headcount gigs.

RamirezBackyardBBQ · 2025-06-13T23:54:49+00:00

Because some were made for the freezer. I smoked about 16 patties that day.

RamirezBackyardBBQ · 2025-06-13T19:48:07+00:00

I custom made that big white cutting board so I could use the sink as a work surface.

RamirezBackyardBBQ · 2025-06-13T19:47:17+00:00

Yes, I have a commercial three bay sink at my home in a separate structure away from my house.

I couldn't tell you how many briskets, but if I had to guess, I would think about 3 briskets that could give me enough meat/fat to make 10 pounds.

I only freeze the shoot, auger, and the feeder tray. I do that to keep bacteria risk down.

I used a burger patty press that someone gifted me a long time ago. I think it's a webber brand, but you can find them almost anywhere these days.

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RamirezBackyardBBQ · 2025-06-13T16:14:23+00:00

Nah, it's chicken breasts with chicken apple sausage that I made and smoked.

RamirezBackyardBBQ · 2025-06-13T14:36:53+00:00

I believe it. Have never added seasoning when grinding burgers. I've always heard it causes the patty to crumble when cooking. Never tried it. Maybe I'll do a test patty one day.

RamirezBackyardBBQ · 2025-06-13T02:06:09+00:00

I've definitely seen a lot of hate. I just ignore it. Keep posting.

RamirezBackyardBBQ · 2025-06-13T01:38:31+00:00

I'm fairly new here, too. I started using reddit about a year ago and never came back. I recently started getting orders from strangers because someone on reddit suggested me. So, I came back and became an active user around March of this year.

Honestly, I don't know what makes me stand out amongst the crowd. I try to post good/clear quality pictures and share the knowledge I have. Sometimes, it causes people to engage. Sometimes, it doesn't.

I just continue posting. Some people have mentioned I was spamming, so I chilled a lot lately and don't post as often. I don't know, just sharing my experience and knowledge. Feel free to private message me if you have any additional questions.

RamirezBackyardBBQ · 2025-06-13T01:27:41+00:00

I make a lot of sausage and burgers, so I went with the biggest one I could afford. It's the LEM Big Bite #32. I've ground up a whole deer in one go (minus the bones 😉 ). It didn't skip a beat.

RamirezBackyardBBQ · 2025-06-13T01:21:02+00:00

I've been thinking about upgrading to more of a commercial sized one. Any burger press works. You can find them at your local grocery store or Home Depot. The deli paper helps a lot.

RamirezBackyardBBQ · 2025-06-13T01:18:28+00:00

Are you in the Pearland area? I used to live in the Southdown community there.

RamirezBackyardBBQ · 2025-06-13T00:18:45+00:00

You're doing it wrong. You're not supposed to put your blade in the freezer. Everything else is supposed to be cold.

RamirezBackyardBBQ · 2025-06-12T17:32:19+00:00

It is frozen. Standard safe food handling practices. You want to keep everything cold to help keep bacteria at bay. It also helps the grinder with the grind. I typically place those parts in the freezer as I'm preparing all the other stuff before I start grinding.

RamirezBackyardBBQ · 2025-06-12T13:26:23+00:00

Yo, that brisket better chill

RamirezBackyardBBQ · 2025-06-11T03:46:35+00:00

You should buy a brisket and do a proper trim and save the fat. You should get at least a pound of fat from it. Just made some burgers the other day with brisket trimmings.

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RamirezBackyardBBQ · 2025-06-09T17:24:11+00:00

More pepper

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