Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

New Member-pitmaster in Waco, TX

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    New Member-pitmaster in Waco, TX

    My name is Pat. I am 62 years old. I am the Pitmaster at Redwaggon Barbeque in Waco, TX. We built our 500 gallon offset pit according to the directions of John Lewis of La Barbeque Quisine Texana in Austin. It is a real honey.

    We follow the cooking style of Franklin's BBQ, La Barbeque, Louie Mueller and others that use the old German, slow smoke with the Dalmatian Rub. We are currently open only on Saturdays from 11:00 to 4:00 (or sold out). Normally we cook our Certified Prime, all natural Angus brisket all day Friday and into the night (12-15 hours) using post oak wood. In the morning on Saturday, we cook brined chicken with Arky rub and sausage (grass-fed beef only). A 1000 gallon offset pit is coming soon. We use a vertical smoker to smoke Sockeye Salmon (very popular). We are moving to include grass-fed lamb as well.

    Barbeque is fun and it attracts lots of folks and we have good camaraderie.

    #2
    Glad to have ya and thanks for the support. Have to look you up if I go to Waco again to work.

    I wouldn't know a Prime brisket if it slapped me in the face. Just trimmed a pretty good looking Select.

    Comment


      #3
      Welcome to The Pit Pat! I'm very impressed y'all can sell prime brisket at a profit. What's your secret? Don't worry, we won't tell anyone.

      Comment


        #4
        Welcome Pat, I'm looking forward to a lesson or two!

        Comment


          #5
          Welcome Pat! Looking forward to your comments & some pics of those pits in action.

          Comment


            #6
            Hi pat from the "other" Houston(Alaska). The more the merrier. We look forward to your input.

            Comment


              #7
              Lookin' forward to some brisket advice!!!! Happy to have you aboard

              Comment


                #8
                Welcome Pat! Great to have some folks like yourself here. Maybe blending Franklin's techniques with Meathead's techniques and mythbusting, you can up your game even further and take your restaurant to world's best! Sounds like you're doing great as is. Perectly cooked brisket, post oak, and Dalmatian rub.....mmmm I for one would much rather buy a plate of it than cook one myself anymore.

                Since this is your first post, please check out our homework assignment post for new members, it contains lots of how-tos and please-dos!

                Hope to hear & see more from you.

                Comment


                  #9
                  I knew there was some pretty good BBQ in "Wack-Oh" but your's sounds excellent! Next time I'm through I will stop by for sure.

                  Comment

                  Announcement

                  Collapse
                  No announcement yet.
                  Working...
                  X
                  false
                  0
                  Guest
                  500
                  ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                  false
                  false
                  {"count":0,"link":"/forum/announcements/","debug":""}
                  Yes

                  Spotlight

                  These are not paid ads, they are a curated selection of products we love.

                  All of the products below have been tested and are highly recommended. Click here to read more about our review process.

                  Use Our Links To Help Keep Us Alive

                  Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


                  The Pit Barrel Cooker May Be Too Easy


                  The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.


                  GrillGrates Take Gas Grills To The Infrared Zone


                  GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.


                  A Propane Smoker That Performs Under Pressure

                  The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.


                  BBQ And Grilling Gifts For Every Occasion


                  Looking for the perfect gift for the BBQ and grilling enthusiasts in your life? Here’s our suggestion for platinum and gold medal-winning products at a variety of price points. Click here to see our list of Gold Medal Gifts.