Happy Burn Day BF!

mitchnola

mitchnola

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Feb 14, 2023
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One of my favorite hobbies of all, Burn Days!! Today we’re doing 4 briskets, 4 butts and 38-48 beers! We’re catering for a golf tournament tomorrow, serving brisket and pulled pork sandwiches with coleslaw and mac n cheese for sides.

Running a little late this morning, usually briskets on by 5 but I had to trim this morning instead of last night. So just got them on for 6. Typically let em go for 12-14 hrs to get that delicious bark, then wrap for a total of 16-18 hrs, low n slow at a range of 250-270.

Using our off set reverse flow trailer smoker with a 5’ chamber, warming cabinet and side cart grill.

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Trimmings for burnt end and tallow. Will be basting everything with tallow once that bark sets.

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Burnt ends on!

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If sober enough I’ll try to keep y’all updated.

But the main reason of this post of course is I’m looking for recommendations on a good trimming, needs to be 6-8”, flexible with good steel that can last through several briskets. Right now using a cheap Dexter and pretty much needs sharpening after 1 or 2 briskets.

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Need basically this with a good steel and comfy handle.

And obviously let’s talk some BBQ
 
I use the Dexters for both my trimming and slicing knives. Have for years, Keep a steel on the block and good to go. Back in a previous life of catering from a Lang 84 I lost a bunch of knives. Seemed like one would disappear every event.

Love that heavy Dalmatian rub on the packers!
 
Kettleman said:
I use the Dexters for both my trimming and slicing knives. Have for years, Keep a steel on the block and good to go. Back in a previous life of catering from a Lang 84 I lost a bunch of knives. Seemed like one would disappear every event.

Love that heavy Dalmatian rub on the packers!
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A lang 84, awesome smoker! Almost bought one for my backyard hut logistics getting it here was just too much. Ended up getting a horizon 36” cause it was only an hr away.

So how long were ya catering and what’s ya specialties? I’ve only been at it for 8yrs or so. Still a rook.

And where’s the Lang? My attachments to my smokers rivals my knives.
 
mitchnola said:
A lang 84, awesome smoker! Almost bought one for my backyard hut logistics getting it here was just too much. Ended up getting a horizon 36” cause it was only an hr away.

So how long were ya catering and what’s ya specialties? I’ve only been at it for 8yrs or so. Still a rook.

And where’s the Lang? My attachments to my smokers rivals my knives.
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I ran 12-15 events a year for almost 15 years. Packers, Butts, Ribs, Chickens, Turkeys and Hams. Lots and lots of graduation parties and baby showers! I did Turkeys at Thanksgiving and Hams at Christmas.Always loved the line up my drive with folks grabbing their bird / ham and heading home to their family meal!

Drank a lot of coffee ( mine always had bourbon in it) with the fire dept when they would show up in the middle of the night because some idiot called about a house fire!. Gave up the Lang and the catering 4 years ago when I got promoted and just couldnt take the time off work or be sure I wouldn't be called in during a run. Sold my rig to a young guy that was trying to give it a go, actually got what I paid for it out of it 15 years before!

Lots of great time and long hours and hard work that I still miss. My ‘Kettleman” name comes from the 6 Weber kettles in my cook shack now! My kids bet me once that I couldnt do briskets or butts and a “ real “ grill. The old man proved them wrong!

Keep the blue smoke rolling brother!
 
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norcalAF said:
How long do you do those shrimp? And what temp? My cousin did some tasty garlic butter ones on the Blackstone a couple weeks back, and I'm trying to get a few more ways to do em in my filing cabinet. Love me some shrimp!
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For me with my setup/offset smoker and where I had them placed it took about 30min to get them to 145. I opened up the smoker several times though as I basted the pork belly a few times and moved the shrimp around.

Turned out delicious though. I did some shrimp shell on and some off to see which I liked better, I think I like shell off better. But I'll have to experiment more .
 
shinyedges said:
For me with my setup/offset smoker and where I had them placed it took about 30min to get them to 145. I opened up the smoker several times though as I basted the pork belly a few times and moved the shrimp around.

Turned out delicious though. I did some shrimp shell on and some off to see which I liked better, I think I like shell off better. But I'll have to experiment more .
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Awesome, thanks for the tips! I gotta do some pork belly. I love me some smoked corned beef as well!
 
shinyedges said:
I think smoking makes almost any and everything better 🤣 smoked candied bacon is awesome.
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I have done the bacon, and concur. My coworker does a spicy Korean seasoning blend on his smoked beef jerky that is delicious! I really like a spatchcock chicken, honestly one of the few ways I actually enjoy chicken. Comes out so juicy and tender.
 
Kettleman said:
I ran 12-15 events a year for almost 15 years. Packers, Butts, Ribs, Chickens, Turkeys and Hams. Lots and lots of graduation parties and baby showers! I did Turkeys at Thanksgiving and Hams at Christmas.Always loved the line up my drive with folks grabbing their bird / ham and heading home to their family meal!

Drank a lot of coffee ( mine always had bourbon in it) with the fire dept when they would show up in the middle of the night because some idiot called about a house fire!. Gave up the Lang and the catering 4 years ago when I got promoted and just couldnt take the time off work or be sure I wouldn't be called in during a run. Sold my rig to a young guy that was trying to give it a go, actually got what I paid for it out of it 15 years before!

Lots of great time and long hours and hard work that I still miss. My ‘Kettleman” name comes from the 6 Weber kettles in my cook shack now! My kids bet me once that I couldnt do briskets or butts and a “ real “ grill. The old man proved them wrong!

Keep the blue smoke rolling brother!
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We have a whole hell of a lot to discuss Clay! Will follow up after the burn Sir!

Cheers

Mitch!
 
Grilled calf:

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Hard to believe it's been two years already.
 
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