primeats Posted September 19, 2008 Report Share Posted September 19, 2008 A preview of tomorrow's festivities, and some previous cooks for our local NBC affiliate's morning news segment on August 31st. Spatchcock and ribs While they were cooking this was goin on at the shop--all beef wieners! The maiden voyage of the Kooker Enterprise:"Twas the night(okay it was daytime)before Oktoberfest on Ridge Road! And while the ribs were cooking outside, we smoked these pork loins inside in the smokehouse: [/ur Rib tips done right before closing, Heeyyy! there's some missing! Spell check is down again so bear with me!! Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted September 20, 2008 Report Share Posted September 20, 2008 Private label BBQ sauce, eh? So is that a recipe you want to share? Whats the story on the matte terracotta grill you had out in the front of the store? Is that the new soft grout? Is it fully coated inside and out with it, or was this just coincidentally the moment in time where the interior had darkened to match the outside? Those fresh dogs looked tasty. What all goes into them when you make them? Quote Link to comment Share on other sites More sharing options...
Jackie from Jersey Posted September 20, 2008 Report Share Posted September 20, 2008 .. Quote Link to comment Share on other sites More sharing options...
primeats Posted September 20, 2008 Author Report Share Posted September 20, 2008 This was the first cook on "Enterprise" too chicken to move the thing down the steps. As a matter of fact it took a header right down three concrete steps, nothing happened. Until I opened the lid and shut it, the darned thing split right in two...Just kiddin Dennis all is well! This is the display model from a few months ago, and I thought it'd be a great time to cook outside, and with our local streetlong Ridgefest/Oktoberfest, what a great way to spark some interest. Had to use my grills from home as someone needed a set for their new cooker,Dennis you called in the nick of time a couple of more days and they would have been soiled! The sauce is just a private label from Newlywed Foods, sortof a knock of of your favorite commercial sauces( some people actually think we bottle it here). Don't know if this has the soft grout or not,how can one tell? And the inside is caramel colored from the charcoal and cherrywood chips. The ribs were deelicious( I actually sold one still hot!) My butch couldn't eat any today..Friday.. some left over Euroean tradition(actually Catholic) that was never rectified in Poland while it was under Soviet rule. He's gonna have some for breakfast tomorrow though! Quote Link to comment Share on other sites More sharing options...
primeats Posted September 20, 2008 Author Report Share Posted September 20, 2008 Those fresh dogs looked tasty. What all goes into them when Those fresh dogs looked tasty. What all goes into them when you make them? Don't ask, if you really want to enjoy them!! All kidding aside, these are all beef( like regular ground beef, around 75% lean) It's a spice formulation from P.S. Seasonings in Northern Wisconsin, same place I got the smokehouse. A little too spicy for the kids, but most everybody else likes them, and if I add a large amount of garlic, and stuff them into a larger casing, we've got knockwurst! Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted September 20, 2008 Report Share Posted September 20, 2008 The next time I am in Chi-town, I'll be looking you up! With food like that cookin', who could resist! By the by, I am not kidding! My travels take me just about everywhere and you are officially on the list!!!! Quote Link to comment Share on other sites More sharing options...
primeats Posted September 20, 2008 Author Report Share Posted September 20, 2008 Just let me know, next month I'll be out more than I'm in, Camping at Rock Island in Door County Wisc., trap shooting day with the Boy Scouts Execs., and finally, my 2nd annual safari to Lake of the Woods in Ontario for a week of "fun". I may even bring bullets this time. Quote Link to comment Share on other sites More sharing options...
MikeA Posted September 23, 2008 Report Share Posted September 23, 2008 How did you get that outside? Those steps are pretty steep... Conodo, if you can, definitely check out Dave's shop...lots of delicious meat - he's even got some wagyu in the freezer! Quote Link to comment Share on other sites More sharing options...
primeats Posted September 23, 2008 Author Report Share Posted September 23, 2008 Thanks, Mike. We used a ramp,the ones you make with 2- 2x6's and the metal angled doo-hickey you would use to load something like a riding lawnmower into the back of a truck, my butcher Janus(John) and I then slowly lowered it down. It was going to be either very easy or very fast! Getting it back up the ramp was another story, took the lid off first, then pushed it up. Hey Dennis, thanks for using some very heavy duty casters!!! We must have printed about 20/30 flyers for the KK, actually ran out of ink..next time we'll use Kinko's! Some very impressed customers, we went through about 100 hot dogs, 150 bratwursts, and 100 Polish sausage and Bockwurst. Not bad for a little Mom and Pop outfit! The two kids made some pretty nice tips after working from 9 to 3 outside. After we closed at 5, I worked security(hah!) across the street at the Church Oktoberfest celebration for about two hours(only four beers..gratis, I work pretty cheap for the Church!) and then walked home(5 blocks). Pretty long day, my wife was still on the couch sleeping when I got home, good thing she didn't go to the party , I would have had a terrific headache the next day! Quote Link to comment Share on other sites More sharing options...
