Hang in there! Trying times for sure. I don't suppose you deliver? 🙄🤦
Announcement
Collapse
No announcement yet.
The Adventure Continues: Welcome to PaulsRibShackBarbecue.com
Collapse
X
-
Founding Member
- Jul 2014
- 1595
- 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.
- Likes 13
Comment
-
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 🤤
- Likes 1
Comment
-
Founding Member
- Jul 2014
- 1595
- 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...
And some Merch Staging, of course!
Now, add some Salt and Pepper! 2.5 Salt to 1 Pepper, generous coating:
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!
We are getting some rave reviews!! Here's theBackyard with some happy guests on a Saturday Night
Here's a simple pic on a table, with a Smoked Loaded Potato nearby.
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.
I'm glad to put some normalcy into our difficult Hurricane recovery.
Love,
paul
- Likes 26
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!
-
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.
-
Club Member
- Apr 2016
- 18129
- Near Richmond VA
-
Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
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
-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7191
-
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 Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
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 new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber 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
- Likes 1
Comment
-
Charter Member
- Nov 2014
- 3071
- 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
- Likes 1
Comment
-
Charter Member
- Nov 2014
- 3071
- 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.
Last edited by tbob4; December 26, 2020, 04:58 PM. Reason: Typing from phone stinks. Cleaned up with computer.
- Likes 8
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
- 4 likes
-
You have had so much thrown in your way this past year. I’m hoping that you are not impacted by all the rain falling in your area. Best wishes and stay safe.
- Likes 3
Comment
-
Thank you guys! We have had too much.
1.Hurricane Laura
2.Hurricane Delta
3.Ice Storm (lots of damaged homes, non-occupied at the time, froze and pipes burst, no water pressure for 7+ days)
4.Epic Rain, May 2020. Up to 20 inches in 5 hours. Lots of homes flooded, some that have never flooded before, others that this was the 2nd or 3rd time they had water in them in the past year.
Last Sunday was the 1st day I haven't worked since the storm landed. We are resilient, though.
#KeepPushing
- 6 likes
-
Founding Member
- Jul 2014
- 1595
- 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.
Thought I would post something fun, that doesn't have anything to do with Hurricane Recovery, lol.
I love the knives we use at our place.
The Center of Attention is the 14" Wusthof Granton Slicer, affectionally known around these parts as theBrisketSword! We have a bunch of them, over 20. It's our primary knife on the cutting board. This one has my name on it!
In the mix here are some Shun knives, the Red Handled Made In French knife, a couple of carbon steel Old Hickory knives (which we don't use much), and the ubiquitous 8" flexible boning knife from
Andrew and I had a fun time setting up this picture after close one night a month or two ago. The Board we laid them on is our custom, 10' long cutting block, embossed with the Flame of Freedom right in the middle.
Ya'll have a great night, and keep those knives sharp and give 'em their regular practice slicing up that barbecue!
paul
- Likes 17
Comment
Announcement
Collapse
No announcement yet.
Comment