jimswside wrote:
there is also a meat locker I have talked to a bbq buddy about in Newark, IL. local farmers pork and beef. Ill check it out and report back

Finally got over to the S & J Lisbon locker yesterday, small location, very little meat on hand, a couple cooler with some steaks, housemade brats, and housemade beef and cheddar sticks. What they do is process animals for local farmers, and folks who buy animals from them.

I was told they can hook a potential customer up with the type of animal they want grass fed, grain fed, cows, pigs, lamb, etc. You buy the animal, they process the meat off it.

I forsee trying this service out soon.

S & J Lisbon Locker
115 N. Canal
Lisbon, IL.

815-736-6314

hi there anybody know of a good source of wood to use for hot-smoking? like fruitwoods, hickory or whatever cheap and in chicago city proper?

jdchurchill wrote:hi there anybody know of a good source of wood to use for hot-smoking? like fruitwoods, hickory or whatever cheap and in chicago city proper?

chicago firewood..
or Maine Grilling Woods online..they deliver free

Head's Red BBQ wrote:

jdchurchill wrote:hi there anybody know of a good source of wood to use for hot-smoking? like fruitwoods, hickory or whatever cheap and in chicago city proper?

chicago firewood..

I drove past Chicago Firewood yesterday, not sure what is on hand, but they were well stocked.

Chicago Firewood
1300 N Halsted (Rear Lot)
Chicago, Il
312-335-9696

thanks i will go check out that scene

jdchurchill wrote:thanks i will go check out that scene

I always call in advance so they can have it ready for me.

whoa dude how do you know what you want? do they have like a menu?

jdchurchill wrote:whoa dude how do you know what you want? do they have like a menu?

You can typically get pecan, maple, oak, hickory, apple, cherry, mesquite . . . but if there's something else you want, ask. Or you can ask them what they have at the time.

report: Chicago Firewood is pretty awesome. a chainlink fence around a lot that is stacked up with cord wood all around and there was a dude with a cataract bagging fruit wood chunks who i got a bag of cherry from. sweet little trailers buried in the cord wood. made sublime bbq chicken friday and sunday nights with this

Also, for those on the South Side, there's good firewood (and friendly staff) at A1 Country Firewood:

950 W Cermak Road
(between Canalport Ave & Morgan St)
Chicago, IL 60608
(312) 421-9663

http://a1countryfirewood.com

They also carry lump charcoal. Last I checked (in June), they were $25 for a 40lb bag, slightly more expensive than Berger Brothers (which I think is at $19.95.) However, their lump charcoal is from Struemph Charcoal Works, not Nature Glo/Royal Oak as Berger Brothers has.

When you on the customer side of the plexiglas getting a hot link tip order and you can hear the pitmaster chopping your finished pork down to fit it into the paper container, what specific knife is he/she using?

I'm doing more and more cooks and I'd like to finish and serve differently.

listen to 26 seconds into this soundclip for what I'm talking about:

meat chop

kenji wrote:When you on the customer side of the plexiglas getting a hot link tip order and you can hear the pitmaster chopping your finished pork down to fit it into the paper container, what specific knife is he/she using?

I'm doing more and more cooks and I'd like to finish and serve differently.

listen to 26 seconds into this soundclip for what I'm talking about:

meat chop

Isn't this typically done with a cleaver?

=R=

ronnie_suburban wrote:Isn't this typically done with a cleaver?

I don't know. That's why I asked here. I don't own a cleaver and I thought why reinvent the wheel, and just use what a pitmaster is using.

We need a pitmaster to chime in!

kenji wrote:

ronnie_suburban wrote:Isn't this typically done with a cleaver?

I don't know. That's why I asked here. I don't own a cleaver and I thought why reinvent the wheel, and just use what a pitmaster is using.

We need a pitmaster to chime in!

At places where this process is viewable, it is quite often a cleaver.

=R=

I was kind of hoping to hear someone say "go here and buy this specific knife....".

kenji wrote:I was kind of hoping to hear someone say "go here and buy this specific knife....".

It's amusing to think there could be such a consensus on any aspect of bbq.

=R=

ronnie_suburban wrote:It's amusing to think there could be such a consensus on any aspect of bbq.

Cleaver


Cleaver


Wood Axe


Cleaver


Wood Axe

I'm very happy with my ~$35 Forschner cleaver. I bought it at NW Cutlery and it's somewhat similar to this one: http://www.amazon.com/Swiss-Army-Brands ... B000PL17GK

Great replies!

"Here's Johnny!"