David's BBQ & Catering

When it comes to smoking meat it is important to remember that less is more. Make sure to avoid adding an excessive amount of wood chips to the smoker as that will give a bitter taste to the meat.

Yes they do

A brisket requires marinating overnight to achieve the best flavor and result, so it is better to plan ahead.

Wrapping up the brisket in foil will speed up the overall cooking process. It will also prevent the evaporation from the surface of the meat that halts the cooking process.

Always smoke the brisket with its fat side down. This helps keep all the seasoning and herbs on the brisket and also makes it look better.

Yes, but there will be a difference in the flavor if you bbq the meat without a smoker. You can do it in the oven or grill but will miss out on the added flavor that you would achieve with a smoker.

It takes about 5-8 hours to bbq a moderate-sized brisket, or until the thermometer reads 185° to 190°F in the thickest portion of the meat.

Brining is a great way to keep pork chops moist and juicy. Brine the pork chops for about 30 minutes before cooking them to keep them tender.

Some of the most commonly used spices with pork chop are cumin, chili powder, garlic, and paprika. You can also use cayenne, sage, rosemary, thyme, and coriander.

Marinading the pork chops can help to keep the meat tender and juicy. To the spice mix of your choice, add apple cider vinegar and some oil and form a paste. Coat the pork chops in the mixture and keep them overnight. The vinegar will tenderize the meat and the mixture will prevent it from drying out on the grill while cooking.

Place the pork chops on the grill and cook them over direct heat for about 10-12 minutes until they are well-marked. Rest the pork chops for 5 minutes before cutting to allow all the juices to set in the meat.

Grill the pork chops for about 3-4 minutes on each side to cook them perfectly. If you have a thicker piece of meat then grill for about 15 minutes and keep turning them in every 2 minutes.

A thermometer can be used to know for sure whether the meat is thoroughly within. Insert the thermometer into the thickest part of the meat to get a correct reading. It is a great way to avoid the meat from getting overdone or undercooked.

Cold smoking is done by smoking meat at a relatively low temperature of 60-120° by placing it at a distance from the heat source. This method of smoking will not cook the meat but only cure it.

Electric smokers will work and smoke the meat in the same way as any other charcoal or wood smoker. However, the biggest difference between them will be the flavor of the meat. When it comes to flavor a charcoal smoker or a wood one will add a much better and elevated flavor to the meat than an electric smoker.

Beef Brisket is one of the holy grails of all meat when it comes to smoking. But it is also known to be the hardest meat to smoke by even among professional cooks.

Some of the best meats for smoking are the ones with fatty cuts like pork shoulder, beef brisket, and ribs. The high-fat content of these meats keeps them moist and tender and prevents them from drying out.

Electric smokers can be used to smoke meat as efficiently as others. However, the only drawback of using an electric smoker is that it will not give the same flavor to the meat as a charcoal or wood smoker does.

Applewood is a good choice for smoking pork belly and it complements the meat well. It has a subtle flavor and therefore doesn't feel overpowering and just adds the right amount of flavor to the meat.

You will have to trim away some fat to prepare the pork belly for smoking but make sure to not trim it away completely. Take a sharp knife and just trim away the top layer of fat and skin as you go.

Smoking pork belly is a relatively slow process. Pork belly has to be cooked at a steady temperature for at least 3 hours or more depending on the size of the portion till the temperature reaches 185 degrees. The longer you will smoke the meat the tender it will get.

You can use a thermometer to measure the meat's temperature within and see if it is cooked properly. You'll have to put the thermometer on the thickest side of the meat to get an accurate reading. All you need to know is the target temperature that the meat has to reach for being properly cooked.

Cold smoking is done by smoking the meat at a moderately low temperature of about 60-120° and placing it at a greater distance from the heat. This is a great smoking method to preserves the flavor of the meat better. This is because it will only cure the meat and not cook it.

Electric smokers will smoke and cook the meat efficiently like any other smoker. But when it comes to flavoring, an electric smoker doesn't add or enhance the flavor of the meat. A charcoal or wood smoker will give a much more elevated and rich flavor to it.

Pork belly has a great flavor on its own, but using flavor woods can enhance it even more. Applewood is a super option and complements pork belly well. It has a slightly sweet flavor and pairs very well with pork.

Start by separating the skin off of the pork belly. Then prepare a rub of your choice and coat the entire pork belly with it. Once the meat is well-coated with the rub, wrap it up in a plastic wrap and refrigerate for about 24 hours. Take it out of the refrigerator hours before putting it in the smoker, and make sure that the meat is at room temperature.

The process starts with choosing the right meat first. The quality of the meat can really make or break the entire dish. Once you have the right meat, allow it to reach room temperature and then rub it generously with salt, pepper, and any other desired seasoning.

Without any doubt, the tenderloin steak is the ideal candidate for this category. The tenderloin is one of the most prized cuts of meat that is famous for its delicate texture which is perfect for grill and bbq.

When it comes to bbq, rib-eye steak is considered to be the finest and best of all steaks in terms of flavor and tenderness. This cut of meat is very flavorful and tender both with or without the bone and therefore is ideal for bbq and grill.

This is considered to be a great method for allowing the wood chips to produce more smoke while cooking. This way the wood will give off more smoke and increase the overall flavor of the meat.

One super way to enhance the flavor of the meat is by using woods from fruit trees. Fruit tree woods tend to add a very mild but pleasant flavor to the meat in comparison to charcoal. Applewood, cherry wood are some great ones to use in bbq.

Both are great options and will give the ribs a great flavor as long as the ribs are cooked at the correct temperature for an adequate about of time. It is important to cook the ribs at low temperatures slowly to attain the best results.

No

Grill

When it comes to cooking ribs it is always advised to cook it on a low heat slowly to make the meat tender. Ribs take a long time to cook which is why it is better to cook them before grilling. This way the meat will be tender and not burn off on the grill.

The key to cooking tender ribs is to cook the slab low and low. Cook the slab of ribs on low heat for about 2- 4 hours, depending on the size, at 220-250 degrees. Make sure that the lid is closed while cooking.

It can be very tempting to keep on flipping the steak on the grill over and over again. But try to avoid flipping it frequently. Let the meat sear well on each side before turning it over to the other. Flipping it so frequently will turn the surface grayish brown and won't help you attain the desired sear. Once you see that the sides have seared properly you can put it on indirect heat to cook all the way.

If you do not rest the meat after taking it off the grill, all the juices will spill out and make the meat very dry and hard to chew. Resting allows the juices within the meat to redistribute rather than running out onto the plate or cutting board and therefore, the bbq meat doesn't dry out or become tough.

All cuts of meat tend to have muscle fibers that run through them. If you cut the meat parallelly to those muscle fibers, it will be very chewy and unappetizing. Therefore it is always advised to cut against the grain so that they can come apart effortlessly.

It is always a good idea to oil the grill or grates. This will prevent the food from sticking to the grill while cooking, and help you flip them without any hassle.

Start by marinating the meat. This will help make it tender as well as enhance the flavor. Allow the meat to come up to room- temperature before you put it on the grill. Use a thermometer to check the internal temperature.

To know when smoked meat is fully cooked, you can use a meat thermometer to check and measure the internal temperature of the meat. Make sure you know the right target temperature for the meat that you are cooking and monitor it closely. Make sure you insert the thermometer on the thickest section of the meat while measuring the temperature.

Smoking meat is fairly easy and you can easily do it at your home. The first thing you will need is a good quality smoker, wood for smoking, and adding flavor to the meat. Make sure you select the right wood for the meat you are cooking. You will also require a drip pan as smoking meat can be a long process and during the course of cooking, the meat will drip grease as well as rendered fat into the bottom of your cooking chamber. You will also need a water pan and a spray bottle

Smoking the meat can truly enhance its flavor to a whole new level. When the wood burns in the smoker, it breaks down compounds that give off a sweet, fruity, and spicy aroma and elevates the meat’s flavor. Smoking coats the outside of the meat and forms a thick crust. It also tends to make the meat more tender as it is an alow cooking process.

Smoking spare ribs can be slightly tricky as they require the least amount of time in the smoker but has to be smoked at a constant temperature the entire time. Spare ribs consist of a very thin and fine cut of meat and therefore have to be cooked with precision without making much error. Because it is a comparatively fine cut of meat, therefore there isn’t much room for error. The meat will also have to be trimmed slightly before starting the cooking process.

Cold smoking is done by exposing the meat to a relatively low temperature of 60-120°F and placed at a generous distance from the heat source. This method is used to preserve the maximum flavor of the meat as it mostly cures the meat and does not cook it. Whereas, hot smoking meat allows the meat to be slowly cooked completely at a temperature of 200–300°F. Cooking the meat at such a slow temperature for a long time makes it extremely tender.

Smoking is a great way to cook meat. As the meat cooks at a low temperature for a long period of time it tends to break down its muscles better. So the longer time you give it to smoke the better. It is a matter of patience when it comes to smoking meat but the results are truly phenomenal.

Try to choose a cut of meat that has a good fat content. Marinate the meat overnight before smoking it as it will help to make it tender as well as enhance the flavor. Maintain the heat properly at a medium to low temperature depending on what meat you are using and keep the smoker closed during the cooking process.

It is a good idea to use mild wood when it comes to smoking prime rib. Cherry or any other fruitwood should be a good choice as they have a mild flavor and will complement the rib well. Stronger woods like hickory might overpower the flavor of the meat.

Beef Brisket is considered to be one of the toughest meat to smoke amongst the others as it is fairly difficult to make the meat tender. The meat can end up chewy and unappetizing if not processed and cooked in the right method.

It takes about 6 to 8 hours to smoke an entire Ribeye. Heat up the smoker to a temperature of 200 to 225 degrees and check between every 20 to 30 to see if more charcoal is needed. Once the internal temperature is constant at 135 degrees it is ready to pull. Reposition and turn the Ribeye every hour to make sure it cooks evenly.

While smoking meat, it is important to keep one tiny thing in mind that less is always more. Adding too many wood chips to the smoker can add a bitter and very unpleasant taste to the meat, and the entire portion can go to waste.

Electric smokers will not give as great of a flavor to the meat as wood or charcoal smokers, but it can still be used to smoke meat efficiently. Set the heat temperature level to 225 degrees with a water-dripping pan. Add some wood chips and then go ahead and place the pork belly on the smoker. Set the timer to 3 to 4 hours depending on the meat and smoke till its temperature reaches 185 degrees internally.

Applewood is great for smoking pork belly. It has got a very subtle sweet flavor to it and therefore pairs well with pork belly. However, you can always experiment and find what you prefer the best. But try avoiding mesquite and maple wood for smoking pork as those might be too overpowering.

First of all, start by removing the skin and scoring it in a one-inch cross pattern. Take the dry rub and coat the entire pork belly making sure that it is well coated, and no spot is missed. Cover it up in a plastic wrap and keep the meat in the refrigerator for at least 24 hours. Make sure to bring the meat back to room temperature before you put it in the smoker.

Smoking pork belly is a very slow process and requires a lot of patience. It has to be cooked slowly, and at a steady temperature for a minimum of 3 hours or more, until the temperature level gets to 185 degrees F. If the pork belly is even more tender, you might have to cook it for at least a total of 6 hours. Smoking the meat for longer will lead to very tender meat that will pull apart easily.

Meat tends to have grains in them so while slicing the brisket, make sure to slice against the grain into thin slices. It is important to cut the meat in the opposite direction of the grain as that helps pull the meat apart easily. Once you have reached the point end you will have to rotate the meat to make sure that you are still slicing it in against the grain.

When it comes to smoking a brisket a great blend to use is of both hickory and apple. Just make sure to add the right amount of it. Adding too much wood might give a bitter taste to the brisket. To the theory to remember when adding wood would be that, less is more.

You can season the brisket with a good drizzle of salt and pepper. If you have found a great cut of meat all then these two ingredients should be well enough to bring out the flavor. Do not be afraid and rub it generously with salt and pepper, and also feel free to add on any other spices that you prefer just make sure that it covers both sides of the brisket.

It's ideal to cut a good quantity of the fat off of the brisket, but you do need to keep some of it on and be careful not to scrape it all off. Try to leave about 1/4th inch of fat on as this will help to keep the meat moist throughout the smoking process and avoid it from drying out.

When smoking brisket it is ideal to get the packer cut due to its tremendous fat content. The packer cut contains both a fat and a lean side, and upon smoking the meat is extremely tender and juicy. When you smoke the packer cut you will observe that the fat content helps maintain the flat tender and moist preventing it from drying out.

The point muscle lays on the thicker side of the brisket. The point is referred to as the fatty end of the brisket due to its fat content. However, the flat is referred to as the thinner end of the brisket. This is referred to as the lean end because it has a much less fat content. This cut is often said to be the packer cut and is great for smoking.

Absolutely! The trick is in the smoke. When you are opting for a specific taste for your ribs, this is where you're going to make it happen! You can't utilize any kind of old wood chips, you have to use 100% wood pellets without fillers to ensure you obtain that wonderful smoke taste. If you want a classic BBQ flavor you can make use of hickory, for a lighter smoke flavor use something lighter such as 100% Black Cherry Pellets.

This is where the flavor begins! It can be as basic as salt and pepper as well as a little chili pepper, or a more complicated rub with paprika, cumin, onion, brownish sugar as well as whatever else you intend to throw in there, but be heavy on the pepper! Be generous with your rub, as well as completely coat both sides of the ribs. After you covered the ribs, put them in the refrigerator for a few hours or overnight to let all those flavors penetrate the meat.

Your butcher gave you his ideal cut, then it's time to remove the membrane or "silver skin" from your ribs. Flip it over so it is bone side up. Simply lift some of the membrane up with a butter knife and use a dry paper towel to pull it off. Some people avoid this action, but it simply takes a couple of minutes prior to adding the completely dry rub-- it's worth it for juicier ribs!

You shouldn’t get the least expensive meat from the food store! Your local butcher will have a fresh option as well as wonderful cuts, whether you choose beef or pork ribs. You can buy them approximately 2 days prior to you cooking them, however, the day before is finest so they are fresh. If you have a day to prep them as well so that the dry rub can work its magic that is best!

When you have a large cut of brisket or pork shoulder you want to make sure that whatever you season it with has enough salt in it. These cuts can take it and need it as well. Other than that feel free to use whatever seasoning you tend to enjoy.

When you think of typical meats that you smoke or BBQ, you think ribs, brisket, pulled pork. All of these meat need to hit at least 185 degrees internally to be tender. How long it takes to get there depends on how hot your smoker is and how big the cut of meat is. Generally you will want to cook at 225 degrees, this will help prevent your meat from drying out as it gets tender.

Depending on your smoker it can take anywhere from 30-45 min to get hot. Be careful not to let the temperature go past where you want to cook at as it can be hard to bring it back down. If you are using charcoal, make sure to let them turn gray with ash before loading any food.

No but we are happy to provide bartending services and mixer packages.

Here's a breakdown that we believe is resaonale and can help you in planning your wedding (of course priorities might vary for every person): Venue (15%), Food as well as Drink (28%), Wedding Organizer (6%), Digital Photographer (10%), DJ (5%), Flowers (6%), Cake (4%), Wedding Dress (15%), Groom's Clothing (5%), Miscellaneous (6%).

We are a full service catering firm. We can manage all your rental needs (dancing floor, illumination, tent, draping, etc.).

Many venues do not have an industrial kitchen area. We normally utilize the loading area to stage our prep area. So yes, we can cater to any event/venue.

The final count is due 10 - 14 days prior to the occasion. This count is taken into consideration an assurance. When your event is reserved, you will certainly be given an agreement with the final count day.

The more servers you employ, the far better and faster service you will get. We typically recommend 1 server per 25 guests for buffet and also 1 server per 20 visitors for a plated service.

We have two commercial kitchens that are regularly inspected by state health inspectors where your food will be prepared. We have perfected the art of making sure the food quality and temperature are exactly what you expect for your guests by the time dinner is served. Certain items we will prepare on site when necessary.

Not only do we offer wedding catering tastings...we offer them for free! Simply allow us to prepare a quote for your event and we will cook your sample menu for you and three guests. Visit our website for more info.

We can deliver breakfast catering anywhere in Gainesville FL as early as 7am. We can delivery early that 7am if needed however, minimum charges do apply.

Our full service wedding catering packages are quite extensive. We want to be one less vendor that you have to worry about on your special day. Therefore we offer the following: We provide staffing & labor for the duration of the event so you & your guests are well taken care of. We bring all necessary equipment, serving utensils, & appetizer displays that we need for our service. Our staff will set-up the buffet table and appetizer displays. We will also set all of the table settings. Our still will provide drink refills during dinner service as well as the handling of all Rentals. Cake Service- we will cut & pass your wedding cake being sure to sav top for you to bring home and enjoy on your one year anniversary. At the end of the night we will break down the buffet and appetizer displays. Our still will clear your guests tables. We also clean up of all food areas used to venue standards/ and most other related/needed services

Yes we do! We offer hassle free catering for any party or event. Whether you are looking to pick up a family pack at our restaurant or have our catering crew come out and serve your guests we can do it all. Our family & party packs are great for self service events if you just want to pick up or have some food delivered. However, if you are looking for full service catering we can come out and setup buffet tables so that your guests get served quickly. Our staff will hang out and assist with your event, ensuring the buffet line stays full as well as clean up and break down after the event.

David's BBQ & Catering serves breakfast, lunch and dinner. Our breakfast is a country style breakfast with all of your favorites including: pancakes, french toast, omelets, biscuits & gravy. For lunch & dinner we offer the finest smoked meats in Gainesville. We have served the best BBQ since 1978. We offer all of the classics such as pulled pork, smoked chicken, ribs, brisket and turkey. On the side grab one of our comforting homemade side orders. Choose from bbq beans, coleslaw, potato salad, creamy mac & cheese, and many more.

not sure what a picktable is....but they have tables and booths, the food is excellent. Sauces are really great!