What up, fam! In the last video I talked about making a schedule. In this video we go through what I do during the day to day jobs, and also the rib process I used for this pop-up. Even with a good schedule barbecue is a lot of work. It's not some laid back activity if you're trying to make it a business. It takes pride, attention to detail, and a lot of passion for this. Hope you all enjoy this video! Please make sure to LIKE, SUBSCRIBE, AND SHARE! Love y'all!
IG: @knoxavebbq
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Timestamps:
0:00 - Intro
1:24 - Brisket Pick Up
2:26 - Cleaning My Smoker
3:40 - Brisket Trim and Notes/Sausage Prep
5:51 - Brisket Trim Examples
6:33 - Pre and Post Brisket Weights
7:05 - Start Sausage Prep
8:30 - Grind/Stuff Sausage
9:31 - Work Wednesday Intro
10:26 - Cook Smoking Sausage
12:21 - NEW Rib Process
15:10 - Thurs/Fri "OFF" Days
17:58 - Brisket Cook
19:26 - Cook Thoughts and Reflection
22:11 - GAME DAY!!! POP-UP DAY!!!
23:07 - Customer Reviews
25:04 - SPECIAL GUEST: Alvin Cailan of The Burger Show
26:08 - Outro
Негізгі бет Тәжірибелік нұсқаулар және стиль HARD KNOX of KNOX AVE Part 2: Week of Prep and Serving Food
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