hello welcome to wilson's bbq in this
video you're gonna see almost everything
that we do
in the week leading up to one of our
barbecue collection takeaway nights
so i get a lot of questions on how it
works how we do it
how we hold the meat how we keep the
meat hot where do we buy our sausages
from does everyone
turn up to collect their meal at the
same time that kind of thing so i wanted
to do this video because i thought it'd
be interesting some people and help
answer some of those questions
if there's something that i haven't
covered in this video that you want me
to cover then please just drop me a
comment below
and this definitely isn't how to run a
small barbecue business from home
this is just how i do it so it's a
little bit longer than most of my videos
but obviously there's a lot of prep that
goes into one of these nights
so hopefully you stick around watch the
video enjoy it give me a thumbs up
if you do make sure you subscribe to the
channel it really helps me out
and enjoy so every couple of weeks i
will announce on my instagram that i'm
gonna do
a barbecue for collection night
pre-orders open up one week before
and to get to it i have set up a
link tree on my instagram uh just order
for collection or go to youtube
so the week before we actually do the
takeaway i'll update all of the stock on
here as you can see it's currently sold
out
so you can see that i've got all the
meats briskets beef ribs sausage turkey
pork pork ribs we do an insulated carry
bag if people
uh may be traveling we've got coleslaw
street corn pit beans potato salad
gotta have the big red so people can
order as much as they want they just
need to put it into their basket
they check out when they check out they
select a collection time and those go in
increments of 10 minutes
so we also text the customers in the
middle of the week just to remind them
of their collection time and provide
them with the collection address the
collection address is also on the
checkout screen so it is
tuesday today we're going to make
sausage today we're then
going to leave them in the fridge
overnight so they're going to firm up
and dry out the skins create a nice
pellicle so we can get lots of smoke on
them
cold smoke tomorrow for about six seven
hours uh and then we'll vacuum seal them
chill them down real quickly in a nice
bath
so then on saturday service day uh we'll
recook them in the offset
pretty simple we've just got some cubed
up cheddar jalapenos there
right so cubed up all of my brisket
trimmings
pork fat my brisket fat so now i've just
got to weigh this out once i've got my
total weight then i can start to
use my little board up here which is
just a little mag magnet board
and once i've weighed it all out i can
start working out my percentages for
all of the uh spices and seasonings that
i'm going to use
so i've just worked out my total weight
and then i've got my
percentages that i use for this sausage
that i make
there's my spice mix
so we ground our meat we're just wearing
out the right amount of cold water
here's our spice mix some people put
this in separately
i like to put it all in here first
and make a bit make a bit of a
slurry so that way i know that all of
the spices are dissolved
and when it goes into here they'll be
evenly distributed
throw on cheese
all mixed up now we're just going to
take them over and stuff them into
the casings
[Music]
probably going to get about 40 maybe 45
sausages out of this
so yeah just going to keep it going i've
linked up all these sausages and then
tomorrow
we're gonna cold smoke them and that's
it for tonight just the sausage bacon
see you tomorrow alright so it's
wednesday morning we are going to
cultivate the sausage on the master
build until they've got a real nice red
color
and then we'll back seal them up and
we'll cook them properly on saturday
so these have been in the fridge all
night and you can see that they're
dried up um which will help with a form
some nice color
uh we've got the master built uh loaded
up with some charcoal
some wood chunks in there we've got it
set to 150 no 165
fahrenheit and these will just smoke
away for about probably about seven
hours
until these have got a really nice smoke
of color and then we'll chill them down
loads of smoke flavour loads of color
and then they'll be finished off
on the offset on saturday which is there
so at this point about seven hours later
the sausages are done
we're just going to take them off put
them into an ice bath just water and ice
and what i'll do is shock the casings
cool them down really quickly
so we can get them into the fridge as
soon as possible
they'll be vacuum sealed before they go
into the fridge to keep them nice and
fresh
and they'll just sit there in the fridge
wait until saturday when we re-cook them
so just got back from a little trip
to costco just got mayonnaise things
like that
but i just wanted to show you hot
holding oven that i have so
this oven here this is the thing that
really allows
this to all happen so it's basically a
warmer cabinet
you might if you're in the us you'll
probably know the name alto
sham this is basically just a cheaper
version
of an alto sham so what will happen is
i'll cook the briskets
and beef ribs and pork shoulder
on friday they'll come off at about 1am
in the morning
at around 150 fahrenheit uh moisture
controlled
and it will basically allow the briskets
and
the beef ribs and the pork to just rest
overnight so they'll cool down slightly
they'll go in there about 1am as i say
and they'll just sit there all night and
that allows the collagen to break down
even further into gelatin keep them warm
and
get a really good product at the end but
it also means that i can then
use the smoker to cook more meat the
following day or if i wanted to
overnight
but this means i can actually get some
sleep so i've only got the
hundred gallon smoker from smokey bbq
and the franken barbecue pit
uh backyard pit so i wouldn't be able to
cook all of the meat that i sell
all at the same time ready to come off
at the same time to serve it
so this means that i can cook the day
before
hold the meat and also means that it
keeps the meat hot throughout the
service period as well and that just
keeps it warm keeps it moist and
means that everyone gets fresh hot
barbecue got the big red
and then this will go into the kitchen
on
friday so still wednesday evening we're
just going to prep some
pink pickled red onions these go as a
complimentary side to every order
that goes out the door they get free
pickles and free pickled
red onions so we're just gonna cut up
the red onion make a little pickle brine
and these will sit in the fridge until
saturday
apple cider vinegar salt plain white
sugar
some boiling water
[Music]
so these are done they'll go into the
garage for a bit to cool down then
they'll go into the fridge
these will get sliced up on saturday
right so it's thursday we are gonna trim
briskets
we're gonna trim beef ribs we're gonna
season the briskets
we'll season the beef ribs tomorrow i
need to sharpen my knife quickly i've
got a haircut
finally so i don't have to wear a hat in
the video anymore so let's get the
briskets trimmed
up
so i'm pretty happy with that we'll get
the next one done and then we will
season them up
second brisket trimmed up i've rubbed
the first one just using 50 50
salt and pepper use a little bit of
mustard just to help bind
just two briskets this weekend these are
going to go in the fridge
on these racks help the surface dry out
and help us get a better bark
that's the beef ribs done real nice
amount of marbling
so that's pretty much it for tonight we
trim the briskets season the briskets we
trim the beef ribs
tomorrow about midday we'll put the
briskets on put the pork shoulders on
put the beef ribs on
um and then we'll pretty much cook those
all day all night hopefully take them
off at about 1am
but we'll do that all tomorrow right so
it's friday the actual exciting day so i
promise this is going to be a bit more
enjoyable hopefully
um so we're going to cut the briskets
we're going to cook the beef
ribs we're going to cook the pork
shoulder we're going to be using the
smoky yolk barbecue
hundred gallon pit that's the only pit
i'm going to be using this week because
i've only got two briskets so we need to
light a fire
get that going whilst the pit is heating
up we will
get the beef ribs out season those
season the pork shoulders and then we'll
get them all onto the pit
[Music]
beef ribs pork shoulders briskets were
rubbed yesterday they're in the fridge
still
so i just need to go check on the pit
make sure that the coals are breaking
down
uh establish a nice coal bed and then
once the pit
has kind of evened out we'll get this
meat on the smoker
so we've got our briskets we've got our
beef ribs we've got our pork shoulders
ready to go on
so that's all today's meat on we don't
really do much else other than just
watch the fire for a long
long time get a chair get a beer
and just chill probably look at it in
about four or five hours
so we are about four hours and 25
minutes in
let's take a first look
pork shoulders are getting some good
color on them everything's looking good
fat is rendering out nicely looking good
five hours in pork shoulder
got a real good bark on it fat split
calling it a bit early this time these
are gonna get wrapped
so pork shoulders are wrapped we're
going to go and get the warming oven
we're going to bring it in from the
garage
we'll get it plugged in turned on put
some water in there to help the moisture
levels
and we'll start getting that warmed up
in preparation for the pork shoulders
coming off
and going in there for the evening right
so the pork shoulders
are feeling super tender not too
concerned about the internal temperature
take them off and then
wrap them in an extra layer of tin foil
that's just going to help with that
moisture retention for the rest of the
evening
bearing in mind that these are going to
go into warmer for the next
probably up to 18 hours obviously if we
were to put them straight into the
warmer there's a risk that the carryover
heat
will continue to cook them and they may
dry out so i know that they're perfect
now coming off the pit
so i want to allow them to cool down to
around about 170 maybe 160
when they get to that temperature
they'll go into the warming oven and
they'll sit there
all night at around 150 fahrenheit but
for now they're just going to sit
up there on top cool down make sure the
carryover's stopped
and then we can put them into the warmer
and we'll do the exact same with the
brisket and the beef ribs so quick
update it's pretty late
it's about midnight um the beef ribs are
off
the pork shoulder's off which you saw
earlier one of the briskets is now
off that was probing tender there's one
more run i think i've probably got about
40 minutes to go
my wife's in bed it's really dark
outside as well so i've just got the
flashlight on
but once it's all off and in the warming
oven i'll do a quick update
right so the briskets are off they are
going to go
into the warmer we've got briskets at
the top
two pork shoulders beef ribs and three
foods at the back
close that up for tonight wilson's
sleepy
that's it for today wasn't too bad it's
about quarter one in the morning so
pretty much where i wanted to be
obviously the warming oven means that i
can go to bed uh without it i wouldn't
be able to do this
when we wake up in the morning we're
doing ribs we're doing turkey
we're doing sausage and we're prepping
all the sides so i'll see you in the
morning
so it's about six in the morning we're
gonna get the fire going again
we're gonna trim some ribs trim some
turkey season them
get them on the smoker
oven's been holding steady all night
so trimmed the skin off the turkey
breast so now i'm just putting on a
fairly heavy rub
that's pretty much pepper salt and
paprika
so we've got turkey got ribs
come back in about six hours
so ribs are on turkey's on fire's
running steady now we're just prepping
sides
prepping the potato salad
then once we've made that we'll get on
to making the coleslaw we need to make
the street corn
and warm through the pit beans
he's been in the fridge since tuesday
wednesday something like that
they're tasting pretty good so we're
just going to pop them up as well as the
pickles
we'll get all these portioned up and
they'll go into the fridge ready for
service potatoes are on so turkey
breasts are just getting wrapped they've
got a good color on them
with some butter and they'll go back on
the pit until they hit 1
55 160.
homemade sauce all potted up ready to go
onto the coleslaw
so we just temped the turkey they're at
165
um just shy over so take them off
take them inside let them cool down a
bit and they'll go into the warmer
just get a little look at the ribs we're
about four and a half hours in
they're looking good not quite there yet
just give them a bit of a rotation
right so just a quick update as to where
we are the turkey's off
the ribs are nearly done we've prepped
and potted up the coleslaw potato salad
the street corn uh is
on the stove right now secret recipe
the pit beans are just warming through
it's about midday
right now our first collection is at 4
30. uh we'll get a text when they get
here so that's when we'll know that
they're outside
so we're just going to watch the ribs
we'll glaze the ribs just before they
finish
we'll take them off they'll go into the
warmer with all the rest of the meat
which is in there now
and then it'll be time to get that
sausage on that i made on tuesday
so these ribs are looking pretty good
but i think we're gonna wrap them
right so the ribs are off so these are
just drying out a little bit
getting a bit of tack they've had a
sweet glaze
they're gonna get wrapped up now and put
in the warming oven
ribs are in at the bottom we're going to
unpack these
put them in there take them out and get
them on the pit they're already cooked
they're already safe temperature
so we'll get them cooked now take them
off put them in the warmer and then that
is all of the meat done
that's pretty much all of the sides done
and then we're just going to clean up
turn the kitchen around and get it ready
for service
so the sausages are looking pretty good
i think they've probably got about
another 20 minutes or so on them
i'm going to have to sacrifice one with
the thermapen and split the casing
but we'll probably just eat that
ourselves we've always got to do one
just to make sure that they're
fully cooked and fully reheated all the
way through
so we'll check on those in about 10
minutes get them into the warmer and
then we should be pretty much ready to
go so in the middle of the week we sent
out pick-up
instructions to everyone so it just
reminded them of their collection time
and it provided them with our address
so we sent that i think on wednesday
today we're just sending a further
reminder which basically just
reminds them of their collection time
and it will bring our message to the top
of their
inbox their imessage inbox so when they
arrive we've asked them to provide
us with their car color and license
plate
and it just means that when they do
arrive here they don't need to go
searching for
our message it should be at the top of
their inbox and they can just provide us
with the car details
that will let us know that they've
arrived and we'll go out and provide
them with their food
right so sausages are off they are in
here some of the casings split uh which
is a bit disappointing i was maybe
running a little bit too hot towards the
end just trying to get them done
um but most of them are fine so that's
pretty much it now
these are gonna go into the warming oven
that is everything so we've got
one brisket one rack of beef ribs same
at the back
we've got two turkey breasts two pork
shoulders
uh all our sausage one rack of ribs
there and then the rest are at the back
and they'll just feed through
and that is now until
we do our first order we've got all of
our potato salad
all our coleslaw we've got our pink
pickled red onions
pickles border sheet some of the beer
koozie which is kind of cool
so now it's just a time where i'll go
have a shower freshen up a little bit
because i smell like smoke we'll turn
the kitchen round from a kind of prep
to a service area just so it's nice and
clean disinfect everything and then
we'll be pretty much ready to go
also just because i know what youtube
people are like commenters they'll be
concerned about coronavirus
we haven't really worn masks uh when
we're
preparing food or cooking food
so our kind of policy is that when we're
preparing food when before we've cooked
it
um we don't wear masks otherwise we'd be
wearing masks
all week and the guidance online is that
it's unlikely that
the coronavirus will kind of transmit
through cooked food or
packaging we also have our home
testing kits so we tested ourselves
yesterday and we were both
negative my wife's actually had a
vaccine as well
but when it comes to actually serving
customers
because we're going to have to go out to
the car
we wear masks when i'm slicing meat and
prepping all the food we wear masks when
we're dealing with
either fully cooked food after it's been
in the warming open
when we're taking things out the fridge
pre-packaged
sites we wear masks social distance all
that kind of stuff
but tested when we came up negative
which is good
makes us feel a bit more confident and
hopefully customers as well right i'm
going to jump in the shower
right so just to explain how all this
works you'll see it when we actually
do our first order anyway but this is a
setup so we've got
my cutting area we've got my dedicated
meat chopping
chopping board so i only ever use this
for
cutting cook cooked prepared smoked
meats got my knife got my
bench scraper to pick them up weighing
scales
so what i'll do is i'll look up here
these are all my orders i'm backing up
just because it's got people's names on
there
so that's got their name their time and
what they've ordered
i will grab them a tray and just set it
here
i'll then come to the cabinet i'll take
out
one tray at a time i'll bring it over
here
i'll set it down i'll cut the meat put
it into the tray
and then sam my wife will do any hot
beans and street corn she'll then
prepare the street corn here because it
has a
cheese topping and valentine's hot sauce
drizzle
so she'll do that she'll then get any
cold sides out the fridge which is just
there
she'll put it all into the bags which
are all prepared ready to go so we'll
have a hot bag and a cold bag
each customer will get pickles and
pickled red onions
we'll receive a text from them to say
they're outside and she'll just go out
that door
and give it to them and there's loads of
parking out the front as well so that's
pretty much our setup
you'll see it in action in a bit
right so we're five minutes away from
our first collection so we're gonna put
their order together
we've got their order up here so i just
need to get all the meat together
um
ah
so
so
so we've got our box of barbecue we've
got our two hot side
cold sides
thanks very much
right so that is it we have served
absolutely everyone
everyone got their orders hot and on
time
nothing missing all the good things that
you'd uh kind of want from one of these
takeaway nights
so the kitchen is looking absolutely
carnage at the moment the mess is unreal
um so that's pretty much it thank you
very much for watching i really hope you
enjoyed it
drop me a comment below if there's
things that i missed uh let me know
anything else that you
would want to know that i haven't
covered head over to my instagram and
give me a follow really help me out
thanks again for watching i hope this
was useful and i'll see you in a couple
of weeks for another video