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dcbc

Certifiably Surly
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Everything posted by dcbc

  1. Did you write a long post on TexAgs about being lost and being given directions to the stadium?
  2. Pit looked bigger in the pictures, but it's 500 gallon (with upper racks). Guessing 18 briskets. That's a lot, but you mentioned 30 earlier, so just saying. That thing looks epic overall though, and it's got a shitter. edit: That place is a pretty short drive for me if you want me to go over there with a list of demands, er uh, questions. edit2: Thunderlounge mentioned putting two 500 gallons in it. I apparently can't read.
  3. That seems like overkill. I love it. Needs a stripper pole.
  4. One last link. Commercial sized wood-fired rotisserie on a trailer. Holds 30 briskets. $11K https://www.facebook.com/marketplace/item/788367573580622/?ref=search&referral_code=null&referral_story_type=post&tracking=browse_serp%3Ad4e751e3-1798-40df-a289-259af5c118d2
  5. I wish I lived closer. I definitely would be down to volunteer to help (as a low-level, assistant to the assistant sous-manager) with a couple of cooks and setups.
  6. With that same intent, this place has some nice looking pit trailers with all the accoutrements and high prices to match. But it might give you some ideas. https://www.easttexassmokercompany.com/custom-bbq-smoker-trailers
  7. Here's the AI rendering of 15 WSMs painted like Longhorn football players on a flatbed. The helmets look off, but I think this is a good option for you.
  8. Okay, I didn't see that third shelf. So call it thirty. They'll shrink up and get some smoke on the sides. And honestly, having never used a reverse flow, maybe rotating the meats won't be a big concern. I found that link above searching how big of a wood-fired rotisserie you could get on a trailer.
  9. Flat bed with a shit ton of WSMs with temperature controllers would be a lot cheaper and a lot easier to run.
  10. You guys are thieves of joy. Maybe not wrong, but . . . That pit looks like it would hold 18 briskets maxed out (60x30 x2). It's reverse flow, so the temps should be pretty even across the pit, but maybe not top and bottom (with the top getting the higher convective temps and the bottom getting more radiant heat). That holding box over the firebox looks like it has pretty good capacity. The double barrel 1,000 gallon cooker sounds pretty cool too though.
  11. Man, they've made the most of the space with that cooker. I've never played with reverse flow, but it seems like for getting the most meat into the smallest amount of space, it is the way to go. And with the warming cabinet, it really is going to do everything you need.
  12. So you are, in fact, looking at a 1,000 gallon cooker if it's doing 30 at a time. I like the way this is headed. I'll be sure to kick in a tailgate donation shortly even though I don't make it to more than one or two per year. I think, for the good of the children, others should donate as well.
  13. Oh, shit. I mean, if it were just talking brisket, at 1/2 pound per person (after trim and shrinkage), that's like 100 briskets I'll keep my eye out for something like this.
  14. What size pit are you looking for?
  15. Let it Loose needs more love here.
  16. Looks like a hell of a spread. Great work!
  17. Nice throw. Ha! Roommate talk not going away.
  18. Feed Clark!
  19. Finally cast the link above to the TV. Only thing that worked.
  20. Make sure you're clicking on the one that says SEC+, not ESPN+. My dumb GenX ass made that mistake.
  21. Turn out the lights . . .
  22. Wow, and he can sort of run too. Furk.
  23. Catch
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