The first step to building a kitchen is determining the equipment needed.
When selecting new locations there are a few key aspects to looks for.
When you walk into a large restaurant that's well decorated and filled with people, it can be a thing of beauty. But this is the exception, not the rule. When you start planning the opening of a new restaurant it's incredibly exciting. Mistakes made in the early period of planning can quickly lead to a failed restaurant.
We try to hold our smokers at a temperature of 250 degrees for our briskets.
Wrapping can be done with either butcher paper or aluminum foil. Wrapping helps keep moisture in and also helps the brisket get through the stall. The stall is the time when moisture leaves the brisket and the brisket actually cools in the process. It can be a painful time when using a st
The rub is the key to creating a great bark. There are thousands of rubs out there and all of them are probably pretty good. The bark is what you want to make of it. It can be as simple as the Texas Style “Salt and Pepper.” Here at Saddleback, we use a blend of brown sugar, salt, chili po
Everyone trims differently. Not only does everyone trim differently they do it for a purpose. I categorize all things barbecue into three categories.
A full brisket can be classified as a “Packer Brisket”. This means it contains both main muscles the point and the flat.
Beef Brisket is what some consider the Cadillac of the BBQ world. For me, the true test of a barbecue restaurant rests with its brisket.
One of the things that you should pay close attention to is the USDA grading system. It’s broken down into three main classifications: