Having cultivated many friends and contacts throughout the years I became good friends with a guy I met on Twitter. We were tweeting about craft beer and agreed there is loads of commercially-produced swill on the market. You know the crap!! Well it turns out this guy brewed his own brews! We met and drank a few of his selections, it was great!
That was five years ago! My new found friend became my eye doctor. That's his trade. But his dream was to brew his beers on a grander scale. Slowly he brewed his beer, I began serving it at our BBQ catering gigs and the masses loved it! We were building something here!
My friend Mark began brewing his beer on a larger micro-scale. Direct store delivery at first, then packaging in cans and in barrels. The Madison Wisconsin market loved his Bent Kettle craft beers! So, the dream was to open a Tap Room! Poof, he found a great building and space.
So, he asked me if I wanted to operate the kitchen, develop the food menu and be the general manager of the joint. Hell yeah! We are opening Bent Kettle Tap Room! Located in Fort Atkinson Wisconsin, our beers and real American local food will be available for you to enjoy! Come on by, tell us you heard about it on our website and the first beer is on me! If you have any questions give me a call at 847 361 4BBQ.
Thank God for the internet!!
Now on to business, to set up your Signature Catering Event (we will bust our ASSES for you) for more information about our Gourmet Bar-B-Q Sauces, or To Schedule An Interview With The Man, please contact us by simply clicking here BarBeQue Man™ Yeah Baby or pick up the phone and call us at (847)361-4BBQ. Our sauce products are available coast to coast, so let us know how we can assist you in getting the very best Bar-B-Q Sauces to you and your customers! Distributorships Are Available To Qualified Companies or Individuals.
"From Our Pit to Your Lips"....Please remember, Great Que Takes Time, It Cannot be Rushed!
· Make sure the meat is fully defrosted and do not place the meat directly on the grill after removing from the fridge. Let the meat sit on the counter while preparing your fire. It will be no more than 25-30 minutes.
· If marinating, pat dry the meat with paper towels so the meat cooks evenly.
· If using a water smoker or an aluminum pan in the grill, always use hot water. That way the water is already hot and able to steam. You are not wasting the fuels energy of heating cold water.
· Always use a thermometer to regulate the grill or pit temperature.
· If the cooker or kettle cooking temperature needs to be increased you must add lighted charcoal to the existing fire, do not add un-lit charcoal.
· Try not to lift the cover and peek unless you are adding lighted charcoal or basting. Wood chunks (if you are using them) and charcoal should be added at the same time that you baste the meat. The more you lift, the longer it will take to cook the food.
Please if you have any questions about this in-depth topic please contact us.
BarBeQue Man™, Inc.
Mickey The BBQPUP was nearly 16 years old when he passed away. Man did I love that dog!