Our first catering gig!
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- Опубліковано 6 вер 2024
- Follow along as we pull of our first catering of a private party earlier this month.
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It has been my pleasure watching you guys go from concept, through construction & modification, and now into Season #2.
Thank you for bringing us along!
Thanks Donny! It is comments like this that keep us motivated to make these videos.
Excellent job! I have lived here in central Texas all my life. Can't wait to venture to Germany with the wife in the near future when I go to see where our families came from. I have a 250 gallon offset vertical smoker that i'm going to be adding a second vertical cook camber to to get me to 450 gallons. I also have 750 gallon offset. Keep up the good work!
Just viewed a video about a vertical smoker built from a 100# propane bottle and was thinking why not make these larger smokers vertical too. Could you post up some pictures of yours?
@@matthewwarfield4302 email me teller@tectaamerica.com
Great job y’all! Making Texas proud.
Thanks Edward!
Man... you guys did such a nice job on updating your setup. It looks really really cool. Makes me want to make something like that. Glad to see you guys representing Texas BBQ so well. All the best.
Thanks Gib! We're proud to be flying that Texas flag.
@@jonasfreitag ---Texas, it's like a whole other country, in a whole other country! Best of luck to all y'all!
Looks like your doing the Texas crutch. If I recall from Franklins videos he prefers butcher paper. Myself using a UDS smoker, I add a water pan and never crutch. It comes out great.
Green bean casserole......sweet potatoes........👍🏾 nice
Hey guys! Love your build 👍🏽👍🏽. Just thought I would point out, when cutting the brisket, Franklin first cuts the flat in pencil-thick pieces. Then when he reaches the point, he ROTATES it 90 degrees, then starts cutting again.
That's awesome. I helped a lady friend who owned a really popular catering company down in South Texas. Most of her business was oilfield fracking locations, but she was popular with country music artists, as well and I helped her at the Rattlesnake Roundup one year and got to sit and eat with the two bands that were playing there. One was called Diamond Rio, who all the fellas were laid back and jokesters. The other guy came out in a Lightning Bolt 👕 t-shirt, Ocean 🪸 Pacific shorts and some sandals and he was singing as he was loading up his plate. He sat next to me and I said, dang son, you sing good, you aught to think about singing professionally. Everyone almost fell out laughing so hard. Then one of the D R fellas chimed out, "Yeah, Clint, you should think about singing professionally." I'll be danged, if that didn't set everyone off again, even Mr Black thought they were funny. Anyway, found out later he was the main attraction. That was embarrassing, but not as embarrassing as when I met Carrie Underwood. 😮
Man that'strue dedication to the craft. Kudos to you.
What a great job! I love it!
I lived in Vienna for two years as one of the Marine Guards at the American Embassy, 1968-1969. I have a farm in NW WI and I am gearing up to build a smoker/cooker like you have. I have grass fed beef and Berkshire Pigs, so I am looking to take it to the next level and complete the farm to table experience.
One of the things I like about the Europeans, is the fact that they really do preserve their heritage and customs. I love the bread, the small butcher shops and of course the wine and the beer. We returned in the Spring of 2001 and had a fantastic time. I am glad you had a chance to experience our culture and Texas BBQ.
Keep up the good work!
Sounds like a great project! Make sure to send us some photos when you get startet on building that cooker.
Another great story with awesome food and great music too!
Thanks Stan! Someone with good taste in music recommended it.
Awesome again! For our Asados in Argentina, we calculate 500gr (0,5kg) per person.
Thanks for sharing, congrats on your success!!!
I have just watch both the initial build / rebuild and I must say GREAT JOB!!! Really like the rollup doors and racks.
Suggestions - follow up on some others I've seen, Roasted Ears of Corn are a neat side, some use a stick stuck into the butt end of the cob some simply use the folded back husk as a handle, next the sway bar for the trailer will make for an easier/safer tow with the off balance nature of your load. Another commenter below attached a website. Over all I enjoyed watching ya'll take on this challenge, adapt and overcome. Please keep us updated on your progress, Have a Great Day and a Better Tomorrow.
Nice job with everything! As a Texan, I’d have to recommend serving pinto beans, and banana pudding with that brisket, but you know what your countrymen may or may not care for so, hats off! Great job.
Wow, just amazing. I'm glad you are doing so well sharing what I take for granted here in Texas.
Thank you Sir!
wonderful set up and great video very well done just finishing my bbq trailer cant wait to get started thanks to you guys well done great job .
I like the idea of how you hold the proteins in the pit to keep warm instead of a Cambro
Thanks for the video .looks good young man. When you run out of food you know it was good .much respect from Texas.
Thanks Chuck!
It's great to see your newly renovated truck and to see you BBQing again. I'm anxiously awaiting your videos as the season progresses to see all you do...Please post videos from all your events! Best Wishes and Thank Youi!
Thanks Kevin! Thats the plan!
Another great video! Danke!
Great Job!!!! Glad everything went well. Redesign looked great.
Thanks Dennis!
Sir, I just found your channel and am very impressed. You did a really great job on building the pit and trailer. The BBQ looks really good. Shit fire! You even speak English better or more correctly than I do!
Good luck. I really wish you well and look forward to new videos. Thanks from North East Texas!
Great job again guys! Please keep the videos coming. They’re really enjoyable!
Thank you Sir!
CONGRATULATIONS!
Hey guy’s, great job on the smoker and trailer. Best wishes from Canada 🇨🇦 👍
Looks fantastic!! Congrats from California!
Great videos just watched them all. Exceptional job on the rig and the remodel of the rig, the remodel looks much more functional and safe. A bit of advice, 1lb of finished meat per guest plus sides is a good rule of thumb when cooking for a large group.
Keep up the good work, and smoke some Texas style sausage!
That's way too much ... 6 to 8 oz. is plenty - that let's you average for both the big eaters and the small. I am from Austin AND have eaten my way thru Germany. I feel quite comfortable in suggesting that amount.
Thanks for your advice, Sir. 1lb sounds like you get a lot of good eaters. We seem to be doing ok with less than that.
Good for you guys ! Fantastic set up. Like the changes you made to the set up. Very professional!
Word of mouth is going to get you lots of catering jobs. Weddings ect.
The smoker on site set up really must intrigue people.
Cant wait to watch your next post. Enjoyed watching Cheers from canada.
That is so awesome that you are doing well with your rig, keep up the great work my friend.
Thank you!
Awesome job guys. So happy to see you getting off to a great start. I know you and your friends have put in a tremendous amount of work and expense to to put this venture together and I hope one day you will be known as the best BBQ in all of Europe. I am very excited for your team. Congratulations!
Great job on your rebuild way more thoroughly thought-out. May in continue to bring you all nothing but success in all your endeavors
Thank you Sir!
Great video, nice setup!
Have you thought about building a few more smokers but also trying to lease out a few buildings for the restaurant experience for your taste of Texas barbeque
Watching from conception, creation, and finally to completion has been really enjoyable. I feel like I am part of you venture! Please keep more of these event videos coming! And next time I’m in Germany, (probably years from now) I would love to visit your stand!
Thanks Chad! That means a lot! Next video is in the works!
Yall are doing pretty damn good, and a very nice setup👍
Congratulations guys!! You are living the dream. Love from your friend in the UK.
Thanks Mark!
I have seen the built of this Smoker and n its amazing, I myself live in Texas by the border to Mexico and enjoy smoking Brisket.
Great Job Brother.
Glad to see your back, hey try your sweet corn on the cobb, you can roast in the hot end of your smoker, have done this a many of times, favors can be varied with standard butter and seasoning to using cheeses and herbs, have a great season, and of course if your looking for any ideas let me know.
Thanks for your continued support Keith! Thats a great idea!
Hey on the corn you can use full or half Cobb, add seasoning, roll in foil and roast. Hope that helps, if your hot end is hot enough you could also grill off pineapple wedges as a add to use pork butts.
Another great video guys!!!
Thank you guys for your hard work it is very inspirational.
Thanks for your comment Michael! You keep us going!
It’s nice to see how people from Germany is enjoying barbecue from Texas thanks to you, I’m from North Carolina. P.s. don’t forget about the barbecue sauce and cole slaws that make a big difference in flavor.. saludos bye.
That rig is awesome! Would like to do something like that with my next 500 gallon reverse flow smoker.
Thank you James!
New subscriber, a nice big tin of smoked Mac & Cheese with pulled pork in it is a nice side. Look forward to new videos
Hello from Texas!!! Great job guys.
Y'all are awesome, so happy there's a new video. Also you said that those sides are traditionally for thanksgiving, but I think it's fine since they are still hearty and close enough to American BBQ sides, which still consist of potato, bean, and corn based sides. Just the fact that they get to experience new foods from you guys that they otherwise never would have had the chance to is great in it's own right.
Thanks Akio! Thats very true!
I was wondering about your sides. Knowing you've researched to the max, I'd like to know how Texas style beans, potato salad, cole slaw, pickles, onion, and jalapenos are accepted, or not, in Germany. Also about the wood you use, knowing post oak is not prevalent in Germany, is there a similar white oak? I'm on the Texas coast, stuck in live oak and blackjack country, and while those work, it just isn't post oak, so we augment with some mesquite wood. About two oak to one mesquite. We learned a lot from Germans about how to barbecue (and how to make sausage) and it sure seems to come natural to you and your gang. When are you going to make your own sausage? I would hate to see all those trimmings go to waste! The rig looks great and so does your finished product! I have a feeling you all are going to do well. You know what Aaron says---keep practicing! (From a sixth generation Texan, thanks to Prince Carl of Solms Braunfels. Where are you in Germany? I'm sure to have cousins over there, somewhere! Best of luck to all y'all!
Hi Jay! Thanks so much for your comment. Sides are an ongoing subject of experimentation here. Potato salad is a very common dish in Germany, so are pickles. We weren't too excited about most of the beans and fried okra we had in Texas. As far as woods go, the oak we get from Eastern Europe works really well for us. May not have the exact characteristics of central texas post oak, but allows us to stick pretty closely to Franklins recipes and the taste result is great.
thanks for the new video.i was looking forward to it after the making of videos you made in the past.greetings and saludos from southern California.
Thanks Man! We'll make sure to keep those videos coming.
@@jonasfreitag we all look forward to it.Saludos and greetings from southern California
You did a really nice job with the trailer, thanks!
Thank you! That means a lot.
New videos? Can't wait to see what you post next. I'm very excited for all of you. You've done a great job, and seem to be getting better with each video. The meat looks delicious! Hope to see another video soon.
Hell of a Rig my friend!
Thanks David.
Hey guys loved all the videos. All the upgrades on the rig look awesome! You should think about coming back to the states and visiting Kansas City some time. We have annual BBQ competition/festival called the American Royal World Series of barbeque. It would be a great place to get some ideas for your set up. That brisket and pork butt looked spot on, you are doing great!
Nice work guys watching y'all all the way from San Antonio Texas!
I don't know how sweet tea would do in Germany, but no BBQ is complete without it. Oh, and this American thanks you for whenever mentioning metric you also give us freedom units. All the best from Oregon!
Great job love your smoker and trailer set up keep it up!!!
Great job,,, amazing rig,,,
Awesome! Good job!
I love this being a Texan I’m so glad you took a tradition of ours home with you I hope the people of Germany love our food as we do. I would ask that you let them comment in the video so we can see what they think of the food. Thanks
Thank you Doug! Unfortunately, or maybe not, the youtube audience is pretty separate from our customer base at the foodtruck. We should try to get some customers on video though!
very nicely done!!!!! as a good rule of thumb--figure on about .5 kilo or 1 pound of raw meat, in any combination, per person, and should come out about right for most catering events--plus side extras--and remember to keep a close eye on portion control when you quote a price for your future events---your not in this for the fun of it--bottom line means everything to you--and happy clients will find their way to your door!!!!!!
Thanks Man! That math sounds pretty good.
Nice to see you guys doing good business.
Sorry to see cold weather; this years is the year of solar minimum and expect to have unseasonably snow/rain/cold weather.
Wasn't aware of that so thanks for pointing it out. the last two years have taught me that a lot of it is about managing expectations. Last summer we had was epic in terms of weather. I try to not expect this summer to be anywhere near as good, so that I'm not disappointed and see great weather if it comes around as the blessing it is.
Nice cook. Thanks for sharing
Fantastic job guys! Your brisket and pulled pork looked awesome and your choice of sides was spot on. You're doing American BBQ proud!
It's a blast watching your business grow from the ground up...really enjoying your videos. Keep up the good work!!
When are you going to branch out with pork ribs?
Great job men enjoying your videos from tampa florida
Glad to hear it Dell! Thank you!
You guys are amazing. Thanks for sharing great vids! You have one subcriber here from the Philippines.
Thank you!
Lookin good!! I've really enjoyed following your journey. One thing: on those pork butts, don't pull them and put them directly in a cooler (or Cambro/Carlisle, etc) because they'll continue to cook for at least another hour before they lose momentum. You'll want to let them rest in a "tented (loose) foil" for at least 10 minutes (even in the snow) before tossing them into storage. They'll go from 200F to 180F or so but they'll stay above 160 for hours in those holders you have. Again, great job and keep it up!!
Thanks Scott! Thats a great suggestion. Really don't have a lot of experience with pork butts so grateful for any advice you can share.
Thats a beautiful trailer set up!
Thanks Rod!
Dude. Who made your custom trailer? I'm in Portugal and have a very large offset already but this European weather demands I have a mobile shelter for that thing. Keep up the good work brother!
You're living the dream! Keep working hard.
THANK YOU FOR HELPING SPREAD THE LOVE OF AMERICAN BBQ IN GERMANY. 🤘🤘👊👊👊👊
Sure thing Scott! Thanks for watching.
Keep it up! Great channel
Blessings and smoke on amigos from Houston Texas!
Thank you! We will.
Best luck to you guys
Wonderful job guys I enjoyed the video series
looks great bud!
Damn that thing looks badass..nice jobs hope it makes yall money for years to come...people make a killing off of turkey legs and baked potatoes..i know a guy who was making $5,000 in a weekend just in cash not including card charges. Hed also sell funnel cakes but still
Turkey legs, huh...
Your sides would now would be considered comfort food I associate them with family gatherings church socials or potluck where everyone brings their favorite dish and very appropriate at a BBQ with other similar dishes that would also be served with large Holliday meals
i hope you incorporate beans and peach cobbler! also in hill country BBQ you have to serve Big Red soda! Sorry I had to refrain from calling it Coke!
Good Classic Rock!
FYI - I installed two 21" IR rotisserie burners on my 130 gallon air tank cooker, amazing difference on rack or the rotisserie.
Damb nice gig. Good Job!
That’s it damn it! I’m moving to Europe and starting a bbq business 🤣
Go for it! Wait until this Corona thing blows over though.
looks good.. learn to make some BBQ beans to go with that brisket. I can smell it from here
Lucky Kentucky and some corn on the cob.
Hope there’s a new video soon! Cheers from Houston Tx!
Amazing build inspires me to build my own. Now i may be wrong but dont you wanna keep the fire pit door mostly closed while you are smoking so all the smoke is directed to one place?
Quite the contrary Danny. You want that smoke to be moving along your meat and out the stack, creating the airflow that going to pull fresh air into the fire allowing for a nice clean burn. It sounds counter intuitive, but that the way Aaron Franklin does it and I can attest to its effectiveness.
Nice job.
It is looking amazing, are there some recipes available? Thank you for sharing your amazing story. God bless you and your family
Thanks Carsten! Do you mean recipes for the sides?
You an excellent job on that event..!
Good Deal...Though...in your fast forward.....I got the impression...that I saw several individuals getting more than seconds (I was not there....LOL).....so your guesstamate was awesome for the portions. Nice.
They sure did! :-D
Nice vid did you put the pork and brisket back in the smoker to keep warm or were they straight from the thermal... 6 hours for the brisket in the thermal... Looks great though
Your videos are wonderful. I appreciate your transparency with all of your modifications and difficulties. Have you encountered any difficulties with the weight of your trailer in season #2? It seemed like you guys were adding a lot of weight but the video made it look like you were pulling with ease.
Thanks Cameron! Thats very nice of you! I think that while it certainly looks a lot bulkier, we haven't added a whole lot of weight with the redesign and it certainly is distributed a whole lot better. The van is pretty low on power for a heavy rig like this and sometimes struggles uphill, but for the most part its going good.
If you want a recipe for ranch style beans I have one, Ranchero beans are a staple, and they are easy and cheap, and they use the same low and slow method as BBQ.
Hey Joe! That would be great! Send it on over to mail@tasteoftexas.de
I have smoker envy! I can’t lie I’m all types of jelly!
Thanks Elisabeth.
Would love to see some short clips of Germans reacting to trying your TX BBQ for the first time in future videos. Plz keep making videos of your events. 8)
Well I have tried to find brisket in Germany with no success. I found something similar called jungbull Brust ohne Knochen. But it was cut in the middle almost all the way through and folded over on itself. The damn thing was €12 a kilogram. I can't see how you can make a profit unless you charged a butt load of money.
Cool video bro! I cater also and just Subscribed
Got some sweet looking ribs on your channel! Thanks for your support!
@@jonasfreitag thanks brotha I love some ribs lol
Nice!
Great video. What temp did you cook at to finish the briskets so quickly?
Do you have an abundance of good hardwoods for your smoker in Germany? Keep up the good work and help promote Texas BBQ - Fan from north Texas along the Red River.
Thanks for the new video! Bew setup looks awesome and seems to be more functional. Did the cold weather mess with the fire too much? What kind of wood do you guys use? Curious because of the location.
Thanks Man! We're kinda used to the weather now so now how much more of a fire to keep going to keep the temperature up. We used beech and cherry for this cook, but mostly stick to oak.
If I had to guess, not counting side dishes, I'd say you'd need at least 1/2 pound (.23 kilos) of meat per guest. That would probably work here in America, lots of fat people here. Have you ever tried smoking tritip? It's a very popular cut of meat here in California and really tasty if done right.
Thank you