Holidays tips

I can't believe it is already November! Where did this year go? Then again, don't we say that every year?

I thought I would take some time to go over the most frequently asked questions Daren and I get at the store during the holiday season. Here we go...

1. Is it best to smoke a turkey whole?

• No. The most preferred way to smoke a turkey is to spatchcock it. Spatchcocking

2. What is the best wood to use for smoking turkey? 

• Apple is probably the most universally used; however, any wood that you like can be used. There are no rules. Sweet woods tend to work best with pork and poultry. 

3. What is the best device used for smoking or roasting a turkey? 

• The Turkey Dunrite seems to be the most popular device we sell during the holidays. 

4. Should I wet brine my turkey? 

• Whether you choose to dry or wet brine is a personal choice. Both help with flavor and moisture. Most people probably prefer to wet brine their turkeys. The Urban Accents Gourmet Gobbler is our most popular product as it has the brine, brining bag, and rub to put on the turkey. 

5. How do I keep my wings and drums from drying out during the smoking process?

• Most people cover them in foil part of the way through the cooking process to avoid these smaller piece of the turkey from burning. 

6. Should I stuff my turkey when I smoke it?

• If you spatchcock it, you physically cannot stuff it. If you do choose to smoke your turkey whole, it is recommended you do NOT stuff the turkey for the most part to allow the heat and smoke to get inside the turkey cavity. 

7. What internal temperature should I shoot for on a turkey? 

• 165F no more, no less. Most people overcook poultry when they grill or smoke it drying out the meat. 165F is the ideal internal temperature. You can pull it off at 160 and foil tent it for 15 to 20 minutes. The use of a good digital thermometer cannot be emphasized more here. They are worth their weight in gold. Throw away those little plastic pop up thermometers that come with the bird. They are worthless. 

8. Can I set my turkey out on the counter to thaw or in cold water in the sink? 

• The only true safe way to thaw any meat is in the refrigerator over time. 

9. Are there any times when I should NOT brine or inject my turkey? 

• If the turkey has already been brined or treated (many these days have been already), do not brine or inject the turkey again or you will wind up with a bird that is to salty. Look for turkeys that are organic, non-kosher, non-enhanced, etc. 

10. Do you smoke a rib roast (Prime Rib) the same way you would a brisket?

• No. Entirely two different types of meat. Brisket is very tough and must be cooked over a long period of time with lower heat. Rib Roast is smoked like a pork tenderloin or steak cut; rare, medium-rare, well-done, etc. 

Didn't answer your particular question? Come in and see us and we will answer that question for or at least found out the answer! 

Dan M. 

Colorado BBQ Outfitters

Out with the old...

In early April of 2012, Daren and I first opened the doors to Colorado BBQ Outfitters (CBO) and it's been a wild ride ever since.

Our first location at York and Academy was perfect. Small location to start, lower costs and in a location of town we liked. However, after 4 1/2 years we quickly grew out of that space.

How we fit everything after 4 years in that tiny space is beyond me but we did it. 

Now we are located in a space that is 1 1/2 times bigger than our old location at 5921 N. Academy Blvd 80918 which is on the Northeast corner of Vickers and Academy in the Erindale Square Shopping Center. 

Now we have nothing but room! We are excited to fill this space up with product that our customers want over the next 5 years. 

Although I miss the old location now and then, the new space has so much to offer for us. 

We have room to do customer-centric activities! We are gearing up our Best of BBQ class on the 21st of Sept and will be having a grand RE-opening on October 22nd so keep an eye out for details of that event.

Dan MacDonald

Colorado BBQ Outfitters

719-465-1041

Big guy versus the little guy

I have owned my own small retail business now for almost 5 years.

I have seen it all with regard to consumer behavior.

Some want cheap and some don't mind paying more for better quality. Some only buy from local business and some shop online religiously. Everyone is different.

I am in my fifties and tend to want some customer service with my product. I don't mind pay a few dollars more if I can talk to someone and get insight about the product.

My two millennial boys who will do their own research online and then shop at the cheapest place.  My oldest son worked at Best Buy and would tell me he saw repeatedly young people going in to the store to touch and feel the product but then would go home and order it online. As a result, Best Buy now offers a match price policy with Amazon to stay alive.

Most small businesses are aware that their customer base can shop online for less; however, you often pay shipping and have to wait for that product. Many small businesses also know that consumers are impatient and want their items right away so we way that against the cost it is offered online. The trick is to not only stay competitive but offer that which online shopping doesn't. ie, customer service, answering questions, giving opinion on product lines, training on products and most importantly being able to see and "kick the tires" of a product. 

We have all heard the plea to shop local. The money stays in your local community and your money is not lining the pockets of a CEO making millions a year but rather helping a neighbor pay his mortgage or put his kids through college. It isn't just about keeping money local. It is about getting what you pay for. 

If that product you bought online doesn't meet your expectations, that is when the rubber hits the road as far as customer service and the hoops you jump through to get your situation resolved. 

So before shopping online for every product, go out and stop by a local business and pick their brain. Tell them you found something cheaper. Many times, they will match or come close to the price being offered and you get to take that product home today! 

Dan M.

Colorado BBQ Outfitters

Cold Smoking made easy!

We are in the throws of winter. The time where the weather gets cold and the snow starts blowing. It is also the time of year many people choose to cold smoke their food. 

What is cold smoking? Put simply, it is applying smoke to foods with little or no heat. (Below 140 degrees Fahrenheit per the FDA) 

There are many reason people cold smoke. Maybe they like to smoke their own cheese. Or maybe they like to "pre-smoke" their meat before they freeze it so when they cook it later the smoke flavor is already infused. 

IT IS IMPORTANT TO POINT OUT THAT COLD SMOKING MEAT, IF NOT DONE CORRECTLY, CAN BE VERY DANGEROUS. I do not, as a general practice cold smoke meat for the most part. If I do choose to cold smoke I keep my temperature a bit higher to avoid contamination problems. Meathead from AmazingRibs.com sums it up well with this article: Cold Smoking Meat. What you don't want to do is create a breeding ground for bacteria. This can be done with improper temps and not curing your meats before smoking. 

My personal favorite foods to cold smoke are cheese and nuts. To keep this blog simple, I am going to focus on cold smoking  these items. 

First, you need a way to provide smoke without heat. How do you get smoke without heat you ask? Well, the first way is to have the heat source away from your food but "route" the smoke to the food. If you are the McGuyver type, there are many DIY cold smoke techniques out there. One example is this way: DIY Cold Smoker

If you are like me and can barely use a screwdriver; well, you are in luck! There are products on the market now that make cold smoker so easy. For example, the A-Maze-N Pellet Tubes have been a big hit. Simple put some food grade wood pellets in the tube, light it with a torch and Voila; you have smoke without heat. We sell many different variations of these types of products. 

This happens to be my favorite way of cold smoking. Using these products you can smoke your food in a cardboard box if you want! 

As I mentioned, I love cold smoking cheeses. I just buy my cheese in bulk at a membership club such as Sam's or Costco. I prefer to cut the cheese up in smaller chunks to allow the smoke to fully penetrate the cheese. I place the cheese on a grilling mesh that looks like this:

This allows for easy cleanup and keeps the cheese off of my cooking grids. Once I get my pellet tube smoking, I simply place it in the smoking chamber and let it go. Cheese only takes about 30 minutes to an hour to smoke. Colder days in winter work great for this but not to cold so your cheese does not freeze. The trick is not to have it freeze but at the same time not have it so hot that it "sweats". 

Once you have smoked your cheese (or nuts, or veggies or whatever you choose to smoke), you just place it in zip lock bags and put it in the fridge. THIS PART IS IMPORTANT! Allowing it to sit in the refrigerator for about 1 to 2 weeks lets the smoke even out through the cheese and "mellows" the flavor. No one wants to eat cheese that tastes like an ash tray. 

Cold smoking is really just that simple. Remember, cold smoking meats can be very dangerous and is not for the beginner smoker. I suggest trying cheese or nuts first. 

For any questions on cold smoking, please visit us at Colorado BBQ Outfitters and we can assist you with the proper products that will make cold smoking your food not only easy but a palatable outcome. 

Dan

Colorado BBQ Outfitters

Happy New Year!

It has been some time since I have put some thoughts or shared ideas via this blog. It is so easy to get caught up in day to day operations and forget to blog some of my ideas or share new products out there in the barbecue and grilling worlds. I hope to strive to do better in 2016.

Well, another year has passed! I cannot believe that CBO has been in business almost 4 years! First of all, let me thank all of our customers, friends and family for all of their love and support in Colorado BBQ Outfitters. Daren and I are so grateful for the people we have around us. Our business continues to grow each year!

Last year saw sales growth as well as our only competitor closing up shop which certainly helped sales!

2016 brings so many more opportunities for us! First of all, our lease ends in May. We are currently searching for bigger locations to expand to. While initially we were going to stay in the north part of town, we are now thinking of other options such as a bigger location more central or maybe even two locations; one north and one south to accommodate all of our customers in El Paso County and outlying areas. We should have this narrowed down in the next month and will certainly share what we will do with everyone then.

We continue to change out and bring in new products all the time. We are excited to bring in some new lines of grills as well as other accessories to offer more variety to our loyal customers.

I hope to offer more advanced classes as well as maybe some workshops as well on the weekends. We are always looking for new ways to sample our products also.

I am excited to have a new grand opening when we decide where we will be moving and celebrate with everyone. More details to come on that.

Daren and I hope that everyone had a safe and wonderful holiday season and new year celebration! Let's all look forward to 2016 and the possibilities it will bring all of us.

Dan