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.
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.
Well, I'm so tired. For real. This project has been all-consuming. This year, I've worked more than I ever have in my life. And I'm not one to shy away from work. Lots of 80 hour weeks, and a handful of 100+ hour weeks. But, finally, we are up and running. And the place looks, well, Fantastic!
It's better than I imagined. We pained over all the details. It was not simple, and I'm not a genius. I asked our group for input all the time. My eldest daughter helped a bunch. And we took some pictures, my photographer/web person, did. And I want to share them with you guys!
This is to the left when you walk inside. Our huge Live-Edge Pecan Table is on the right, with the Pallet Art American Flag above it. You can see the Louisiana decor in center, and a 4 part pic of a giant Beef Rib on the far wall. The outside of the building, our Pits, our Trucks are all RibShack Red. But inside, it's more neutral with our fantastic Sinker Cypruss and Pine Trim as the Crown and the Beam Covers. The chairs provide the Red on the interior.
The Live-Wood Edge Pecan table is a centerpiece. I saw it and my heart went pitter-pat, and I knew it would be a real statement as people enter the front door and see it. I put the Flame of Freedom in the corner closest to the door. I love that table!
We needed somewhere to put drinks and beer. Plus, with counter service, I'll need something to set off where the line is. So...a pair of stainless drink troughs! I saw this idea at Truth BBQ in Houston. It's pretty, interesting and super useful. Love it!
Here's the view as you turn to your right and enter "theLine" Merch table and menu in front of you, and our storyline pictures on your right. You long-time Pit members will have seen just about all those pictures at some point or another in my 8 year BBQ journey. I'll make a longer post on the storyline another time, maybe.
Here's the view from behind the serving counter. I've showed you guys the custom shaped cutting board at the end before, if memory service. Well, here is the whole setup. We can put 2 guys cutting at the end, and you can see the twin cutting boards atop the big board, and the twin heat lamps. It's a tight space, about the same size as our trailer. But it works well..
Here's the outside view of the serving counter, complete with a reflection of my truck sitting just outside. It's so pretty. The sneeze guards are super cool, and were, like everything else, super duper expensive, lol. Again, more Sinker Cypress lumber provides all the trim.
We'll step outside now to where all the action happens: The Pit Room! Here are the Twins: Our pair of 1,000 Gallon Austin Smoke Works pits, with the Flame of Freedom between them, shining all glorious and all. The pair of pipes to the right on the ceiling are the exhaust pipes for our new Big Myron Mixon smoker.
Just another relaxing day laying around on the smoker...
As we step out the backdoor, the New World unfolds: the Magnificent Oak Trees! I didn't know what to do to protect the roots, and keep people from tripping on them, so we put a deck over the roots. I'm so glad we did! The deck is the extension of the Meet-N-Greet section, and lets you get right up on the tree trunks. I put galvanized pipe custom handrails on the cedar posts on the back porch. And when it became clear we needed to make a border on the back deck, and around the trees, we just rented the pipe threader again, broke out the checkbook at the plumbing house, and build a super cool handrail border around the deck! I'm good at threading pipe now, and my helpers are even better!
Now, the Icing on the cake: #theBackyard! Oh, this is why we picked this spot. I went to this catering gig last summer (2018) and we were able to park the trailer in the shade, cook all day in the shade, and the guests all ate in the shade. So I thought, dude, we need some shade! So I prayed, and asked God to give us some shade to cook and make friends under. I started driving around my city for 30 minutes a day looking for a wooded lot that was overlooked. Or maybe buy two old houses and tear one down. I found a lot of cool trees, but all with significant limitations, like the wrong part of the city, or the wrong position to give us shade in the afternoon. Then, God provided and we found this place, in the perfect area and with the absolute Perfect Majestic Oaks! So great!!!!
Well, I'll have more pics to share, but I'm super tired and it's time to go to bed.
Let's all count our blessings, for they are many.
Thank all of you for sharing in this Journey with me!
We cooked 29 briskets today and sold 25 of them. More this upcoming Wednesday, to kick off another Barbecue Week.
All the hours and effort and attention to detail are justified in the end result. It truly is an amazing feat and beautiful setting. The world is your oyster um... think that should be BBQ.
Equipment:
Weber Genesis
Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
Thermoworks Smoke (2)
Thermoworks Thermapen (2)
Thermoworks IR (1)
Maverick IR (1)
Penzey's Spice rack with loads of spices
Hobbies:
Cooking, wine, guitar, golf, beach, board games, travel, herb gardening
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 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
Grill Grates for 22" Kettle
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 MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 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)
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
More great stuff Paul. After all the travels you have shared with us, you are off on another journey that I hope will bring you great joy.
As a side note, what are you doing with the leftover briskets? Are you serving them the next day? If not, you could chop them and make brisket chili, or brisket mac and cheese or something else. Or maybe they would be a nice donation to a local charity that serves the poor.
The big Vacmaster 540 is helping us keep the leftover whole briskets safe and sound. Can sell them, use them for quick turnaround events, or donate. Still working on converting the leftover proteins into sides and specials. Just need a little time. Boudin from the whole pork butts is underway now!
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