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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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The Adventure Continues: Welcome to PaulsRibShackBarbecue.com

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  • ofelles
    Club Member
    • Jun 2018
    • 2643
    • Brentwood CA
    • LSG large insulated cabinet
      Yoder YS640
      David Klose 20x42 Grill Chef Grill
      Weber Jumbo Joe
      FireBoard controller and PitBull fan
      Thermapen Mk4

    Hang in there! Trying times for sure. I don't suppose you deliver? πŸ™„πŸ€¦β€β™‚οΈ

    Comment


    • PaulstheRibList
      PaulstheRibList commented
      Editing a comment
      Well, that might be a little bit of a stretch to get it to California, but it would be fun!

    • Red Man
      Red Man commented
      Editing a comment
      Mail order??!! I’d buy some!

    • fcy
      fcy commented
      Editing a comment
      Put me on the list of deliveries to California! 🀀
  • PaulstheRibList
    Founding Member
    • Jul 2014
    • 1582
    • Lake Charles, LA
    • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
      1.) A pair of Weber Smokey Mountain 22.5's
      2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
      3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
      4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
      5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
      6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
      7.) 22" Weber Kettle with Slow-N-Sear
      8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
      9.) BarbecueFiretruck...under development
      10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
      11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
      12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
      12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

      Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

      I'm loving using BBQ to make friends and build connections.
      I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

    House-made Pastrami Reuben sandwich, anyone?
    #GetOntheRibList
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    Comment


    • PaulstheRibList
      PaulstheRibList commented
      Editing a comment
      Thanks Spinaker, we are doing good! Training our customers on the joy of Curbside Takeout!

    • Spinaker
      Spinaker commented
      Editing a comment
      Great. I bet those food truck days are really paying off! #backtoyourroots

    • David Parrish
      David Parrish commented
      Editing a comment
      Yes PLEASE!
  • klflowers
    Club Member
    • Sep 2015
    • 3709
    • Tennessee

    Stay safe. This is changing my priorities, and a visit to your place is rising on the to do list.

    Comment

    • fcy
      fcy
      Club Member
      • Jun 2020
      • 39
      • San Francisco, CA

      Just got here from another post and it was really cool to see the food truck and then opening your url to see you now have a dine-in restaurant and all. Congratulations!

      P.S.: Your food looks delicious 🀀

      Comment


      • FireMan
        FireMan commented
        Editing a comment
        Ya, well, how did it taste! 😎
    • PaulstheRibList
      Founding Member
      • Jul 2014
      • 1582
      • Lake Charles, LA
      • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
        1.) A pair of Weber Smokey Mountain 22.5's
        2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
        3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
        4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
        5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
        6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
        7.) 22" Weber Kettle with Slow-N-Sear
        8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
        9.) BarbecueFiretruck...under development
        10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
        11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
        12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
        12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

        Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

        I'm loving using BBQ to make friends and build connections.
        I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

      Welcome from the land of 2, count 'em, 2 Hurricane Landings in the last little bit. I'm officially about as tired I was in the heat of the construction of the restaurant, and that's a lot! Everything we have here in SW Louisiana is in some sort of broken condition, to one extent or another.

      We reopened just 2 weeks and a couple days after Hurricane Laura blew through. We were also cooking at a community free food spot, at the location of a diner called Nina P's, in conjunction with some other restaurants. I didn't have many crew members back, and some of us had to go work the Nina P's for lunch, so we opened at night on Fri & Sat for the first week. We didn't have time to smoke briskets, so I decided to do another Steak Night for Saturday Night. I really wanted our friends and neighbors to have a place to go and eat that felt normal. I little respite from all the strain and uncertainty of hurricane recovery.

      Since then, I've just kept up the Post-Hurricane tradition of Saturday Night Steak Night! We buy Upper 2/3's Choice Ribeye rolls, and break them down by hand. About 1 1/4 inch thick. I'll take the main membrane off the back and get the fat off the tail that I can get down with a boning knife. Then it's time to slice and weigh. On the small end of the roll, they weigh 16 oz. In the middle, cut to the same thickness, it's a proper 22-24 oz bad boy!

      This week, I've been working at our laundries most of the week, getting stuff fixed and setup, and we did some charity cooks. In other words, busy. We were 3 people down at the restaurant for one reason or another, and both businesses were BUSY! My main man Sam was covering for some and at the end of a busy Friday, no Ribeyes were prepped for Saturday. So after clean, about 10:20 pm, I sat in the quiet of my kitchen after the crew left and but 4 whole Ribeye rolls. I saw that big stainless table and these pretty steaks and thought this pic would be nice...
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      And some Merch Staging, of course!
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      Now, add some Salt and Pepper! 2.5 Salt to 1 Pepper, generous coating:
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      For cooking, we smoke them on the Offset Stickburners until they get to 100 degrees, then pull and put them in a cambro to wait their turn on the Santa Maria Grill. We pull coals from the Offset Stickburners to feed the Santa Maria. Oh, they are pretty on the grill!
      Click image for larger version

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      We are getting some rave reviews!! Here's theBackyard with some happy guests on a Saturday Night
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      Here's a simple pic on a table, with a Smoked Loaded Potato nearby.
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      We hold them in a pan in the humidity controlled warmer. Here is a pan of steaks that have been sitting out for a bit as we were cleaning last night. We had a few leftover so the crew got to take these home. I think we cooked 110 and sold all but these last night.
      Click image for larger version

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      I'm glad to put some normalcy into our difficult Hurricane recovery.

      Love,
      paul
      Attached Files

      Comment


      • treesmacker
        treesmacker commented
        Editing a comment
        You thought right - that first pic is really nice! And the rest are great too! Wish I could eat at Paul's Rib Shack - but I'm afraid I'm too far away. Really do enjoy your posts though - fantastic job!

      • klflowers
        klflowers commented
        Editing a comment
        Glad to see things are working out. Great looking steaks, I want one!!!

      • smokin fool
        smokin fool commented
        Editing a comment
        Was that an Oktoberfest Pilsner I saw in a pic....
        10 months ago I would have said I would get down there one day to enjoy your cooking, today it looks kinds bleak.
        Happy things are working out for you.
    • RonB
      Club Member
      • Apr 2016
      • 13666
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      Wow. Those steaks look great Paul! I'm glad things are improving. Volunteer work can be very tiring, but it's still a good feeling.

      I hope things continue to improve.

      Comment

      • Dan Deter
        Club Member
        • Jun 2018
        • 540
        • Raleigh, NC
        • Weber Summit S-670
          Thermapen Mk 4

        Glad y'all survived both of those hurricanes alright! Looks Great!

        Comment

        • Greygoose
          Club Member
          • May 2019
          • 751
          • South Shore,MA

          U can make anything work,,,,,what stamina
          Ur are the jewel of the neighborhood
          Good luck and keep β€˜er goin !

          Comment

          • fzxdoc
            Founding Member
            • Jul 2014
            • 5407
            • My toys:
              Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
              Pit Barrel Cooker (which rocks), named Pretty Baby
              Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
              Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
              Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


              Adrenaline BBQ Company Gear:
              SnS, DnG, andLarge Charcoal Basket, for WSCGC
              SnS for 22" Kettle
              Elevated SS Rack for WSCGC
              SS Rack for DnG
              Cast Iron Griddle
              Grill Grate for SnS
              Grill Grates: five 17.375 sections (retired to storage)
              Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
              2 Grill Grate Griddles
              Steelmade Griddle for Summit gas grill

              Fireboard Gear:
              Extreme BBQ Thermometer Package
              Additional control unit
              Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
              2 Driver Cables
              Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
              Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
              Thermoworks Gear:
              Thermapen MK5 (pink)
              Thermapen MK4 (pink too)
              Thermoworks MK5 orange
              Temp Test 2 Smart Thermometer
              Extra Big and Loud Timer
              Timestick Trio
              Maverick ET 73 a little workhorse with limited range
              Maverick ET 733
              Maverick (Ivation) ET 732

              Grill Pinz
              Vortex (two of them)

              Two Joule Sous Vide devices
              VacMaster Pro 350 Vacuum Sealer

              Instant Pot 6 Quart Electric Pressure Cooker
              Instant Pot 10 Quart Electric Pressure Cooker

              Charcoal Companion TurboQue
              A-Maze-N tube 12 inch tube smoker accessory for use with pellets

              BBQ Dragon and Dragon Chimney

              Shun Classic Series:
              8" Chef Knife
              6" Chef's Knife
              Gokujo Boning and Fillet Knife
              3 1/2 inch Paring Knife

            It's music to my ears to hear that you have reopened and are carrying on.

            Those steaks look delicious.

            Kathryn

            Comment

            • hoovarmin
              Founding Member
              • Jul 2014
              • 1092
              • Neptune Beach, FL
              • Weber Performer 22
                SNS
                Joule
                Thermoworks Smoke
                Thermoworks Thermapen
                Kingsford Blue Bag

              What a beautiful space and fantastic looking food!

              Comment

              • tbob4
                Charter Member
                • Nov 2014
                • 2494
                • Chico, CA
                • BBQ's
                  _____________________
                  California Custom Smokers Intensive Cooking Unit
                  California Custom Smokers Meat Locker
                  Santa Maria Grill
                  Vision Grill

                  Beer
                  _______________________
                  Sierra Nevada IPA

                  Wood
                  _______________________
                  Almond
                  Oak
                  Madrone
                  Cherry
                  Peach
                  Apple

                I’m sending my son your way tomorrow, if you are open. He is hoping to get there around 3pm.

                Comment

                • tbob4
                  Charter Member
                  • Nov 2014
                  • 2494
                  • Chico, CA
                  • BBQ's
                    _____________________
                    California Custom Smokers Intensive Cooking Unit
                    California Custom Smokers Meat Locker
                    Santa Maria Grill
                    Vision Grill

                    Beer
                    _______________________
                    Sierra Nevada IPA

                    Wood
                    _______________________
                    Almond
                    Oak
                    Madrone
                    Cherry
                    Peach
                    Apple

                  Ok - I have a review, an honest one from my son. He and his wife stopped here and unfortunately "just missed" Paul. I really wanted photos of the two together. They ordered brisket, ribs, green beans, baked beans, mac and cheese and corn. He gave the restaurant a big thumbs up. Some of what he told me "You know brisket. It is hard to find a restaurant that does it right. Everybody thinks they can do it, but it's really nice when you get brisket that is done right. It has a good bark, just the right amount of fat and it pulled apart perfectly. It was moist without being overly so."

                  Of the ribs - "I like tasting people's regional sauces but I like a rib that doesn't need the sauce. This was a rib that didn't need sauce. They were almost as good as yours." Come on Paul - don't be trying to pry my kid away from me.

                  Of the sides "The mac and cheese was good as were the baked beans. I expect them to be good, though. What I really liked were the green beans. They were salty without being overly so. I don't really know how to explain it. It is one of those things you have to taste and then you get it." He said his wife LOVED the corn. If he hadn't been impressed I wouldn't have written the review or quoted him.

                  As I have noted before, he is my BBQ restaurant guy. I typically don't go out to BBQ joints. So if you are driving through Lake Charles and want BBQ, make sure to stop in. If I get better photos I will post them. He is driving now and says his wife has the good pictures.
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                  Last edited by tbob4; December 26, 2020, 04:58 PM. Reason: Typing from phone stinks. Cleaned up with computer.

                  Comment


                  • PaulstheRibList
                    PaulstheRibList commented
                    Editing a comment
                    tbob4, I am just now seeing this, we've been so busy fixing everything from the storm. THANK YOU SO!!! I'm heartbroken that I "just missed" them! My only consolation is that the food was up to standard. THANK YOU! and #WelcomeTotheRibList!

                    paul
                • MeatMonster
                  Club Member
                  • Mar 2017
                  • 655
                  • Ellon, Aberdeenshire
                  • I love beer, BBQ and rugby, just don't make me choose between them!

                    GMG Jim Bowie
                    ProQ Elite Smoker
                    Boomerang 3 Ring Burner
                    Fast Eddy Cookshack 120
                    Fast Eddy Cookshack 240

                  Arms across the sea Paul, one smokehouse survivor to another. May your smoke always be blue and your door have a queue. Click image for larger version

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                  Comment

                Announcement

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                2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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                Meat-Up in Memphis