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Life After Brown
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<blockquote data-quote="barnyard" data-source="post: 1800885" data-attributes="member: 13921"><p>For in store events, I do ribs and brisket. Ribs because everyone likes them, briskets because they are stupid easy to do on an egg and for people that like brisket, it sells eggs.</p><p></p><p>For eating events, I generally do pork butts for pulled pork sandwiches. I always do a vinegar dip because it is really, really, really rare to see outside of NC/SC and most people really like it. </p><p></p><p>For parties I do briskets because everyone likes them and few can do them well. </p><p></p><p>for this event, we glazed half the ribs with raspberry/jalapeno jelly. They were really tasty and very different from the BBQ that a person would get from a BBQ joint. Plus it is easy, so a person knows they can buy an egg and make pretty much the same stuff they just sampled.</p><p></p><p>I had glazed a couple of the butts and was hoping to try them, but in the frenzy of shredding with a line of people waiting to get their sample, they got shredded and handed out before I realized it. Evidently the other 2 cooks knew which ones they were and tried them and said they were really good. Kind of bummed me out that they did not point them out when we were shredding.</p></blockquote><p></p>
[QUOTE="barnyard, post: 1800885, member: 13921"] For in store events, I do ribs and brisket. Ribs because everyone likes them, briskets because they are stupid easy to do on an egg and for people that like brisket, it sells eggs. For eating events, I generally do pork butts for pulled pork sandwiches. I always do a vinegar dip because it is really, really, really rare to see outside of NC/SC and most people really like it. For parties I do briskets because everyone likes them and few can do them well. for this event, we glazed half the ribs with raspberry/jalapeno jelly. They were really tasty and very different from the BBQ that a person would get from a BBQ joint. Plus it is easy, so a person knows they can buy an egg and make pretty much the same stuff they just sampled. I had glazed a couple of the butts and was hoping to try them, but in the frenzy of shredding with a line of people waiting to get their sample, they got shredded and handed out before I realized it. Evidently the other 2 cooks knew which ones they were and tried them and said they were really good. Kind of bummed me out that they did not point them out when we were shredding. [/QUOTE]
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