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This Is David
United States
Приєднався 6 січ 2019
Hey guys This is David and welcome to my channel. Here I hope to share with you my growing knowledge of operating a small business and BBQ food truck, share some recipes, experiment with different techniques and the occasional dad vlog.
I am a husband and father to 3 wonderful boys. I love cooking and sharing my food with others. I have way too many hobbies and not enough time. But I'm hoping to share my knowledge with you, but most importantly my boys as they get older.
I am a husband and father to 3 wonderful boys. I love cooking and sharing my food with others. I have way too many hobbies and not enough time. But I'm hoping to share my knowledge with you, but most importantly my boys as they get older.
Maple Bourbon Pork Belly
Today I’m making Maple Bourbon Pork Belly bites for Loggerhead distillery’s 5 year anniversary.
Recipe for Maple Bourbon glaze
1 cup maple syrup
1 cup bourbon
1/2 cup brown sugar
1/4 apple cider vinegar
I would probably do more maple syrup and cook that down with the brown sugar, then add the bourbon. The glaze came out kind of thin. Would like to have it a bit thicker.
Cut pork belly into strips or cubes. Season them how you like and cook till almost tender. Smoker was around 250/275. Pull them off let them cool a bit. Cut into bite size pieces and then glaze them and wrap them up and back on the smoker. Best served fresh.
Recipe for Maple Bourbon glaze
1 cup maple syrup
1 cup bourbon
1/2 cup brown sugar
1/4 apple cider vinegar
I would probably do more maple syrup and cook that down with the brown sugar, then add the bourbon. The glaze came out kind of thin. Would like to have it a bit thicker.
Cut pork belly into strips or cubes. Season them how you like and cook till almost tender. Smoker was around 250/275. Pull them off let them cool a bit. Cut into bite size pieces and then glaze them and wrap them up and back on the smoker. Best served fresh.
Переглядів: 180
Відео
Conveting a camper into a food truck (kind of)
Переглядів 5 тис.Рік тому
Conveting a camper into a food truck (kind of)
sounds fun man i have a 2021 trailer with me and i want to convert it into a food truck just didn’t go with a food truck due to costs lol but you seem to be pulling it off
beautiful trailer
Hell no that's like ketchup on a hot dog
@@josemartinez-yf8gg hold up no ketchup on a hot dog? Nah man that can go on one.
Yes, on a Hawaiian I would never put pineapple a margherita 😅
@@SalsaSomething I’m with you on that one. This one was for a friend 😂
Do a pizza series
@@immanuelperkins6911 that’s part of the plan. Had another video lined up but I hit record after I finished making it 😂
Mmm
BBQing takes me out of a bad mood.
I have been also to keep it simple.....
Lol the homie
I was wondering. Did u ever make this a food truck ?
Yea it happened really quick. Still have more to do. Here is a post on our Instagram instagram.com/reel/C7wXR_axPzM/?igsh=MW45MjIwNjB0ZjdqbQ==
Grilling ASMR?? I’m down for it, bro! Keep em coming. Lol
Such an underrated mic holder 💪🏻🫡🫵🏻
What rub did you use?
Chud Rub from Chuds BBQ. Only seemed fitting as I cooked it on the Chud Box.
It was a great video. No doubt. I've learned some things today.
Glad to hear it!
O shit that’s a dope ass mic
Got have a little fun and add your wireless lav to random things
Great video and fantastic channel. Lots of shared experiences for new guys like me. You got a new subscriber👍🔥
Welcome aboard!
Are people doing these pop-ups getting a food stand lisence or what? Here in MN meats, cheeses and baked goods can't be sold at a farmers market under the "Cottage food" loophole.
So here in Florida you can purchase a temporary event license. You just have to have a commissary agreement. We operate in a gray area by having a non seating license. Which states you sell food but don’t have control over the seating. Which would be if you worked in a food hall or court. But technically we don’t have control over the seating. Speak with other local food vendors and see what they are doing in your area.
Looks good!!!
Give them a try. It’s a tasty bit. Maybe not enough for a family meal, but a nice little treat for yourself.
lol procrastination in real time. love it. Good luck man.
Thankyou for sharing this. We str based in England UK and can travel eith EVERYTHING you shared here Re: doing the big event you were not ready for , setting up and packing up when using a Gazebo being tiring , etc... we are at this stage now of looking for a trailer to convert to our business needs.... And yes , we are in the red , but we are learning ... lol. I'm glad to know we are not alone. Although this was you 11 months ago. You definitely inspired us, and now am thinking , we are on the right track. Thankyou... how did the final thing turn out ? is there a follow up video ?
11 months later and we’re are finally getting around to finishing to conversion. We’ve been trying to pay down debt before just spending more money. But that hasn’t been the case between buying new things and investing back in the business. But started about two months ago really updating it again. Haven’t done markets really so we are really in the red. But we did use it with all of the updates recently and made things easier. Will have update on everything hopefully soon.
Why do you say it turns to crap
@@Mr.BillsBBQ food normally goes in one way and out the other
@@_thisisdavid I gotcha now. Funny stuff
I’ve had pretty good luck with Wild Fork overall. Sometimes I’m a little aggravated with how their spareribs are butchered, but I’ve always been able to recover them. Although, I like their pork belly, I’ve had trouble selling it because of how much I need to charge to eek out a profit. I think last time I offered them I charged $20/lb, which is a lot in my neck of the woods.
Ribs I get normally come trimmed pretty well. Actually get a little upset when they trim too much away because I want more trim for sausage. I get frustrated with the briskets I get. Sometimes the trim is so bad the only thing I can make with it and sell is chopped brisket and not feel guilty about.
@@_thisisdavid I’ve had luck with their Prime Briskets, although I’ve only used probably 6 of them. Normally, I’ll use Sam’s Club briskets. I did include in my order from yesterday a couple racks of St Louis just to see. I’m not making my own sausage or anything with rib trim, so I might just use the St Louis cut instead of trimming up my own. It’s all live and learn. Best of luck to ya!
what trailer is that?
@@FordFX150 1964 tag-a-long
Im bringing it back
When you say smoky chipotle sauce...is it a bbq sauce?
Yea. Just do my standard bbq sauce and mix in some chipotle with adobo
Oh ok sounds amazing...I smoked some beef cheeks the other day...so hard to stop eating them lol...
@@joelg3133adds great flavor and not really much spice. And I have to cut myself off because too much rich food don’t like to stay in you.
Very true 😂. Do you put the peppers in or just the sauce? I'm going to have to try it out next time. I make small 5" butter flour tortillas and they go really good with bbq tacos..I make a lot of my own sauces too..I just started a food business about a month a go..I do Mexican/bbq 😁
I like 5 to 6" because they're not too big not to small
Yessir!!!!!
That looks delicious
Porky eating pork
Thank you for this. Did you ever post the video you referenced at the end?
Hey man why you calling me out like that 😂. I actually have a few videos recorded I need to actually post. But I’ll work on that one for you and try to tag you in the comments when it’s done.
Thank you for this video
I'm getting ready to do the same thing in the Phoenix/Tucson area just different food, I'm going to do Hot Dogs, Brats, Italian Sausages, Hot links and Homemade fries and Onion Rings. My Camper is trashed on the inside though so it was dirt cheap.
I’m really bad at posting content. I’ve filmed two videos of saying wood paneling and upgrading the window. But we just gutted out the trailer and redid the floors. Adding cabinets and plumbing.
@@_thisisdavid cool. I'm going tomorrow to if there is any certain materials I have to have in order to get license.
Thank you for the great advice! Have you ever considered using something like Hotplate to guarantee upfront customer sales ahead of preparing all this food/getting the ingredients? And to save TIME of course...
Appreciate it. I wanna do it. Friends tell me I should sell. This is great info
👍🏽💯👍🏽
Well, in all honesty I've always loved the look. You just gotta be able to pull it off. Doesnt suit everyone, and definitely not with certain polos. But you look good.
New sub. Starting a bbq business later this year too.
Best of luck man. It’s fun tiring and frustrating. I will be making a video on equipment needed to start a bbq pop up or food truck
Awesome video! Great advice
Catering is the best way to make a ton in bbq
It honestly is and I think we are going to start pushing for that more. I just need to get my business partner on it. I already do a lot of the other stuff. Plus he is more of a people person.
@@_thisisdavid I do half collected for deposit. Then collect the rest at the day of job. I’ve tried pop ups and haven’t had much luck.
@@IzzyEatzmarkets have been weird for us the past couple months. We decided we are going to start popping up every Saturday at the same spot and same time and see how that goes outside of catering. We also both work full time jobs so we haven’t put in as much effort as we should. But also a big factor for pop ups is how big is your community? If you live in a big city you are probably in good luck. Or even a small town, but that town is hard core about themselves you will see success.
@@_thisisdavid there’s a busy road I’m gonna try on Fri. From 4-7pm Cars for miles lined up on a busy busy road. Il see how it goes this April or may
@@IzzyEatz thankfully my business partner works at a doctors office that is on a busy road that we are going to just start setting up at and have access to everything we need. I don’t imagine we will be busy right away. But after doing it a few times it will be expected.
So are you going to put your smoker on the Back of your food Trailer 😎
I wish. My smoker is probably 8ft long and close to 1000lbs. It would be too much weight. But I’m planning on building a mobile bbq trailer, with my offset, chud box and probably a Santa Maria style cooker on it.
@@_thisisdavid Hey Thank you for the update 😎
This topic isn’t discussed near enough for those of us who are right on the verge of selling legally to the public. I think you did a great job, man. I’ll definitely subscribe to your channel.
It’s one thing I want to make more videos about. Just need to find the time. But thanks dot the sub.
@@_thisisdavid I totally get it. Time is precious. I’ll enjoy what I can get, when I can get it and be happy. Thanks for the reply!
If it's not, you better bring it! I love the popped collar look..
😮 looks delicious
I disnt but af5er that promo I sure wish I did !!!!!!!!! That looks amazing
It's just become too much a pain in the ass with all the regulations in recent years.
The biggest pain is when you call the agency you are supposed to call and ask questions and they don’t know the answer.
@@_thisisdavid I suspect in most places that aren't metro liberal areas no actual enforcement goes on at all.
@@SmokeNGunsBBQ. That is not the case. I am rural conservative America and we have the same oversight. Actually pretty strict. Some of it depends on the Health Inspector that you get.
Looking foward to it! Good luck to all your endeavors!
Wow, thanks for this in the process of doing this now
Hope it turns out great
Nice job
Where can I see your events schedule?
You can find us @tastebbqfl on Instagram and Facebook
Did you foil boat your pork butts towards the end of the cook until they were done.
Yea I normally do it towards the end and leave it wrapped till I’m ready to shred. I will normally wrap ones I see the fat at the top starting to crack.
Ok and I’m sure by you foil boating them it does allow more smoke until it’s done. Smart idea. Thanks for sharing. I’m in Texas and I’m in the process of building a bbq trailer myself.
@@tobywhitney4798 picked up the foil boat from Leroy and Lewis in Austin. Great bark on the brisket and helps to add a good bark on the pork butt as well.
Love this content! Best BBQ on UA-cam! 🫡