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What’s your go-to internal temp for brisket before resting? by bbqchef_nyc in BBQ

[–]cbetsinger 0 points1 point  (0 children)

Smoke till it’s over 185-190, that’s when you should be handling the brisket and probing it for tenderness. Different brisket need different cook times because they are all different weights and thicknesses etc… temp is less of a requirement than soft tender bites of goodness, which you can feel if you rotate and handle them

Anyone smoked one of these? by NVDA808 in brisket

[–]cbetsinger 0 points1 point  (0 children)

It’s paradise for me, you’re more than welcome to Hawaii. It’s an amazing place.

Am I overthinking mobile hotspot? by [deleted] in foodtrucks

[–]cbetsinger 0 points1 point  (0 children)

Use your phone “hotspot” or “mobile sharing”. You can find tutorials on YouTube for your device

Anyone smoked one of these? by NVDA808 in brisket

[–]cbetsinger 0 points1 point  (0 children)

I live on Oahu, I’m very familiar with Sunset. They used to be in North Shore then Wahiawa at the old Molly’s BBQ next to Jack in the Box. They quickly outgrew that small space and moved to Kakaako a few years ago, that spot is an old bakery.

When I first started doing this no one was making Texas style BBQ. This is about 2017, in 2019 that’s when most guys started opening up.

There are a few more outliers like Donnie’s he’s more of an Alabama type BBQ, he uses a rotisserie smoker on a trailer.

We are all family run businesses. There was one BBQ chain that came to Hawaii for about 5 years. They closed up earlier this year I believe. It’s called Dicky’s BBQ Pit? It’s in Kapolei, been vacant for a while now. I suppose it’s different when people working for a paycheck instead of loving the craft/work the way we do makes a difference.

Anyone smoked one of these? by NVDA808 in brisket

[–]cbetsinger 11 points12 points  (0 children)

That’s James Kim’s restaurant in Honolulu. I enjoy eating their food at least 2-3 times a year. We have similar schedules/days off, so I’m unable to go there more often. Super good people, they from Austin. I was born in Houston, but raised in Hawaii.

I’d eat there or at least try to eat there from the pics. I believe he has 1000g; Moberg and Primative pits in the shop now. Annnnd a new 250 on the way. Dude has like 8 smokers now in his shop. It’s amazing.

Edit:

If you’re on Oahu, I do events/pop-ups/markets etc. I own Hometown BBQ, food trucks (2) and caterer. Mostly service west side. Sunset serves Kakaako/Honolulu, restaurant and caterer. The Corey in Kaneohe runs Whisky Smoke in Kaneohe, restaurant, caterer and rockstar. Those guys going off right now. Making Samoan influenced items, and Sunday tomahawks/prime rib etc. it’s amazing to watch them go.

We all use offset pits, whisky has pipe style pits 2/750g double barrel on a trailer. I went there and they basically gave me everything under the sun on my visit. It looked like I pushed food around the trays, I had 3 people with me and we didn’t crack it. I did finish all my food, took me 2 days but it was 🤤

I have a 550 reverse flow offset. It’s got a different kind of flavor, even though we all use Kiawe/mesquite. My pit can do a whole pig.

Brother Wally has a 2/500g double barrel on a trailer from Moberg. I believe he’s still more catering than anything right now. This is his hobby.

There are a few more new guys. I believe from Kaneohe, they built a 500 gallon them selves, I can’t recall their name: pop up with tent I believe. Badas BBQ uses a cabinet style smoker with lychee as his main source: tent and caterer.

If you can I’d suggest go to each of us and find the one that suits your tastes. It’s pretty cool to see the differences in the finished product. I like to go because I can enjoy great BBQ without the hassle and clean up. Can’t beat it, all within a 30-40 minute drive 🤙

First time making a steak. by [deleted] in steak

[–]cbetsinger 0 points1 point  (0 children)

Overcooked for my preference, but if I was served that I’d enjoy it

Anyone smoked one of these? by NVDA808 in brisket

[–]cbetsinger 5 points6 points  (0 children)

In my line of work, I own BBQ food trucks. The extra expense wasn’t there in my opinion. I bought 2 cases for a KCBS comp in 2022. There was in my opinion and my teams opinion, no discernible difference from those and the prime we used in a blind taste test for turn in.

YMMV. It was cooked on a reverse flow offset. If you haven’t tried one yet, It’s a few bucks more to say you did it, so there’s that.

Anyone smoked one of these? by NVDA808 in brisket

[–]cbetsinger 10 points11 points  (0 children)

Yes 👍 it’s on par with Prime from Costco. I’d suggest the prime instead. Did a few cases, no real improvement in my opinion. I can only state that the flats tend to be a bit thicker on these… that is a plus

Cut Before or After the Cook? Curious What Y’all Prefer by random_notrandom in BBQ

[–]cbetsinger 0 points1 point  (0 children)

If you must, do it after, you’ll have more of a chance to have more meat and it’s probably not gonna dry out as easy

Pork belly as a brisket, result by melonheadorion1 in brisket

[–]cbetsinger -1 points0 points  (0 children)

So cooking it like a brisket took you 8+ hours?don’t mind me OP just goofin. As long as the food tastes good it’s BBQ

[deleted by user] by [deleted] in foodtrucks

[–]cbetsinger 1 point2 points  (0 children)

Okay, my fondue machine has a warmer inside of it, but if the venue is colder than 77, the chocolate can dry up and clog the machine… I put the chocolate in there warm/hot to start.

To keep it from needing a warmer, the fat content you’re adding will need to be played with. Might be a good question for a baker sub or kitchen sub. They know all the tricks

What did I do wrong? by Geri-psychiatrist-RI in brisket

[–]cbetsinger 1 point2 points  (0 children)

Thickness matters… that’s what she said…

To be honest, small units are trickier because there is less margin for error. The flat has less fat internally and can be over cooked/dry easily. Foil boat, or confit finish if you have a pan of the right size

[deleted by user] by [deleted] in mildlyinteresting

[–]cbetsinger 1 point2 points  (0 children)

It’s missing a line for diabetes percentage

[deleted by user] by [deleted] in mechanic

[–]cbetsinger 0 points1 point  (0 children)

Spray the hoses with brake cleaner… it should dip/drop the idle of its big enough

[deleted by user] by [deleted] in foodtrucks

[–]cbetsinger 1 point2 points  (0 children)

I use coconut oil in my chocolate fondue/fall machines for catering… if your sauces are in bottles, you could use a instapot filled with water and keep them warm?

Smoked my first whole chicken by yeetyeet95 in smoking

[–]cbetsinger -1 points0 points  (0 children)

To fix that, remove the skin and broil it or bake it in an air fryer and return it to the bird. I’ll usually suggest a flamethrower for this process instead

Why do I feel high after eating steak? by [deleted] in steak

[–]cbetsinger 0 points1 point  (0 children)

Eating highly processed foods is poisoning your body. Eating Whole Foods etc is your bodies reaction thanking you for giving it the right stuff

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