Mike's BBQ Dream
Donation protected
This is Mike's BBQ dream. I am currently the co-owner of the Taproom on 19th, a gastro-style pub in South Philly. I've been smoking meat in my back yard for years, and recently been fine-tuning some techinques at the Taproom.
It's time for me to share my BBQ with the rest of Philly.
The money is being raised for a Lang stick smoker and funds for a store front. I chose Lang as they make the best stick style smoker in the US, and I chose a stick style smoker for a few reasons. Foremost, they cook with fire and smoke, and it's very old school. In addition, they are mobile and more cost effective.
What will I be smoking, and what makes it different? I'll be smoking pork ribs, pork shoulder, and brisket primarily. However, I will mix in chicken, fatties, and beef ribs. My goal is to smoke daily and serve daily, meaning I will limit the quantities smoked so as to avoid leftovers since BBQ tastes the best the day it's smoked. Each day I will highlight only a few meats, which will make the end product much better. Leftovers will be turned into chili or somthing similar. My BBQ preference is more South Carolina style; however, I generally mix it up, and I follow no real rules!
This is something I've been thinking about for a long time, and it would mean the world to me if I receive your support! It's a lot to ask of my friends and family, and I do so humbly. Once I'm up and running, we'll have a huge BBQ to thank every donor!
http://foodjunkets.com/2015/12/30/michael-strauss-co-owner-of-taproom-on-19th-eyes-a-barbecue-dream-on-the-horizon/
It's time for me to share my BBQ with the rest of Philly.
The money is being raised for a Lang stick smoker and funds for a store front. I chose Lang as they make the best stick style smoker in the US, and I chose a stick style smoker for a few reasons. Foremost, they cook with fire and smoke, and it's very old school. In addition, they are mobile and more cost effective.
What will I be smoking, and what makes it different? I'll be smoking pork ribs, pork shoulder, and brisket primarily. However, I will mix in chicken, fatties, and beef ribs. My goal is to smoke daily and serve daily, meaning I will limit the quantities smoked so as to avoid leftovers since BBQ tastes the best the day it's smoked. Each day I will highlight only a few meats, which will make the end product much better. Leftovers will be turned into chili or somthing similar. My BBQ preference is more South Carolina style; however, I generally mix it up, and I follow no real rules!
This is something I've been thinking about for a long time, and it would mean the world to me if I receive your support! It's a lot to ask of my friends and family, and I do so humbly. Once I'm up and running, we'll have a huge BBQ to thank every donor!
http://foodjunkets.com/2015/12/30/michael-strauss-co-owner-of-taproom-on-19th-eyes-a-barbecue-dream-on-the-horizon/
Organizer and beneficiary
Michael Strauss
Organizer
Philadelphia, PA
Sheree Strauss
Beneficiary
