HARD KNOX of KNOX AVE Part 2: Week of Prep and Serving Food

[@ryangies4798]

Brilliant Joe. There’s so much to digest between these two videos. I think with “Hard Knox at Knox Ave” you’ve found a niche that no one in the KZbin scene is tackling in the form of pop-ups and catering. Feels like you could really go very deep into this world. Maybe interview meat purveyors, figuring out numbers. I’ll be referring back to these latest videos in the future. Look forward to seeing more like them!

[@knoxavebbq]

Haha. We’ll see. This was hard to do. This pop up was in July. It took me this long to make this video. But I appreciate it.

[@taccosnachos]

Dude, your hard work and attention to detail is insane. Your experience working at different spots in TX shows, especially your attention to food safety. Hope I get to try your food someday brother!

[@knoxavebbq]

Appreciate it. It’s definitely not easy that’s for sure. No cutting corners or half assing anything.

[@tjmcgyver]

Just became a subscriber a couple weeks ago. Had alot to do with the mesquite video you did with Bradley and Jeremy. My first time seeing yourself. You seem to put out the exact things i wanna see. Keep it up bud, I'm on your team.

[@knoxavebbq]

🙏 appreciate it. That means a lot. I’m trying to put out some different things and hope to grow this channel to their level. Haha. Please continue to watch, like and comment on other videos to expand the reach of these videos. Much appreciated! Happy holidays!

[@SuperPfeif]

Food looked great! Love the zen backyard cooks!

[@knoxavebbq]

Love being in the zone.

[@charliethetraveler6009]

I been learning for the pass two years on my back yard and is very hard because I was so scared to cook for people am still do ! I do for friends and family and everyone likes the way I do and everyone said why no to start sale some but I got so scared to do it and watching you for so long and after watching this two videos is so inspiring to me ! There is some people that it tried to buy some for parties and I rejected just because I don’t feel ready for it but thanks to you I think that I have to go for it ! Thanks joe !

[@knoxavebbq]

Aw man, I feel that a lot. Just do as much as you feel comfortable with. Just start small or doing a couple rack of ribs to start and just sell those. Man your own stress with the amount of work you can handle. It took me a long time to learn that. Thanks for watching!

[@charliethetraveler6009]

@@knoxavebbq I can’t tank you enough! Thank you very much for that advice! Am always learn something new ! I r a great coach!

[@derekpierson7412]

Good video brother, I do some pop ups down here in Orlando and I'm definitely going to use some of ur tips here in the future.

[@knoxavebbq]

Awesome. Let me know how it goes!

[@dabate456]

im planning a pop up this weekend and your video just leveled me up! big up to you and all the value u add. respect!

[@knoxavebbq]

Awesome. Glad I could help. best of luck.

[@dkgraphikz]

Inspiring! It’s really cool seeing a Korean American doing BBQ. Hopefully one day I’ll get a chance to try.

[@knoxavebbq]

Appreciate it. Representation matters.

[@resiliencyisrough]

Amazing job Joe! Super smart idea on the rib prep and selling by the plate instead of pound. Kill that imposter syndrome (easier said than done and I feel you) cause you're the real deal! Hoping to move to the Chicago area soon and can't wait to eat your food and share some of mine. Keep up the amazing work!!

[@knoxavebbq]

Appreciate it. Thanks for watching.

[@summerberries29]

Thank you so much for these videos! Can you do a video on order management and logistics like that for popups? There is so much to take care of.

[@randypoe560]

great information. i never really knew what went on behind the scenes so to get this information is great! very helpful

[@knoxavebbq]

glad it helps!

[@Keasbeysknight]

That big tub seasoning tip just makes so much sense. If you're doing alot of them you might as well reuse as much as possible.

[@knoxavebbq]

i agree. thanks for watching.

[@Keasbeysknight]

@@knoxavebbq gotta watch something while my brisket cooks! Glad it's your stuff

[@kellyschue3103]

Great video man great detail

[@knoxavebbq]

Appreciate it! Thanks for watching

[@rjscarterrc]

Thank you so much. Getting ready for doing my first 2 large dinners 50 plus covers each. Was kinda freaking out on how to get everything done but your planning methods have made me feel more comfortable. I watched part 1 and 2 and looking forward to watching more of your videos. Great smoker by the way. Thanks from Cleveland

[@knoxavebbq]

Ah man. Thanks so much for watching. My hope is that it’ll help ppl feel less overwhelmed. It’s a lot to think about when starting. Best of luck and if you have an Instagram follow me @knoxavebbq and tag me in pictures! I would love to see what you do in Cleveland!

[@mrhalfapino]

Wow Joe! Thanks for all the information within the 2 videos. I’m wanting to start doing pop ups for fundraisers. I’m used to the cooks but the prep is gonna be the real work!

[@knoxavebbq]

Aye! Awesome. Thanks for checking out this video. Hope it helps!

[@savalascraftbarbecue]

Great videos thank you

[@knoxavebbq]

thanks for watching!

[@Fred86]

I want to see a Joe x Alvin collab in CA one of these days, that would be awesome

[@knoxavebbq]

Me too. Haha. Thanks for watching.

[@donscott6431]

Hope you enjoyed making these two videos as much as I did, watching them😊

[@knoxavebbq]

I did, but it was a lot of work. Haha. Sadly not many ppl are watching them.

[@johnnymann5679]

Excellent vid Joe! Found something you said very interesting. “Close down my stack at the right time to get better air flow to dry out the bark”. One would think you open the stack to better the air flow. Thanks for sharing!

[@knoxavebbq]

Sorry. I must’ve misphrased it. I think I meant to say to close down the stack after building a good bark to render the fat.

[@tobywhitney4798]

Thanks for the 2 part videos. Give me a better idea of what it takes to plan for a pop up.

[@knoxavebbq]

Thanks for watching!

[@no_skool_bbq]

You averaged 5.17lbs of trim per brisket or a 66.19% post-trim yield. Also, your trims were pretty consistent with the highest yield being 75.60% and the lowest being 61.64%. Impressive… most impressive!

[@knoxavebbq]

I try. It definitely takes practice. Thanks for watching.

[@bobhinley5410]

It’s great to be young. Good for you.

[@knoxavebbq]

Ha. Thanks.

[@barbersque]

I’m def working towards this! Got my primitive so let’s goooo

[@knoxavebbq]

👍

[@chaiveyreid]

Great job!! Your prep work was on point

[@knoxavebbq]

Thanks for watching!

[@mattcampbell4975]

Nice rib trick Joe

[@knoxavebbq]

Appreciate it. Hope you enjoy it.

[@lpevans8685]

Great video tons of useful info, I was wondering what place do you get your wood from? I'm in the south burbs myself and have just been using mostly just chunks im looking for apple 🍎 thanks for your help.

[@knoxavebbq]

I get it from A1 firewood. Their stuff can be hit or miss though.

[@andypark713]

amazing video bro! Had a lot of fun watching you run thru your process!

[@knoxavebbq]

Thanks for watching!

[@BayouChilehead]

Great video!! I have thought about doing pop up bbq and this was very informative! I would like to know the ways to store the proteins prior to the pop up event, keeping in mind some of us don't have access to restaurants. Maybe a short video on all possible storage methods, granted you have time!!

[@knoxavebbq]

Thanks for watching! I appreciate it. Check out this video (link is below) I made a while back about storing food without a warmer, but ultimately if you’re going to be feeding the public, not just friends and family, it is best to find some safer methods such as warmer cabinets, if possible. kzbin.info/www/bejne/gGHQlo2Zn6x9eKM

[@knoxavebbq]

While you’re at it, check out my other bbq talk videos too! Haha

[@BayouChilehead]

Thanks for replying! I will definitely watch them.

[@sergman84]

Amazing Joe this is all priceless. Definitely want to try that rib method.

[@knoxavebbq]

Do it! Let me know how it goes.

[@allenbateman3518]

Awesome video...thanks for the share... looking good! Bradley has taught you well. 🤣

[@knoxavebbq]

He’s a great dude.

[@allenbateman3518]

@@knoxavebbq seems to be.. he always answers my question and likes my posts... lucky I found him as Im always looking at videos on youtube and to to be honest, he provides so much great info and he is funny as hell...

[@_newcreature]

Great video!

[@knoxavebbq]

Appreciate it

[@SmokeNOak47]

Yeah these two videos are insanely helpful!

[@knoxavebbq]

Glad to hear. Which parts did you find most helpful?

[@SmokeNOak47]

@@knoxavebbq First that you used baby back ribs. I agree, I think they're under-utilized. Doing them ahead of time and still having them come out well was something I didn't think would work as well. Showing the brisket trim pictures was great because I felt a lot more confident since not all briskets look the same even if you're getting prime. I have a 320 gallon smoker so I can't do the volume of food that you can but it helps give me an idea of how to plan things out if I do end up cooking for a larger crowd.

[@knoxavebbq]

@@SmokeNOak47 awesome. have fun with it.

[@SmokeNOak47]

@@knoxavebbq did you have any rest time on the briskets before serving?

[@knoxavebbq]

@@SmokeNOak47 over night

[@haydeecastillo4621]

Great video I didn’t know you were on chopped I don’t think you mentioned that before or have you

[@knoxavebbq]

Check out the video that I tagged!

[@pher2000]

GREAT TIPS BRO. LOVED BOTH VIDS KEEP DOING KILLER CONTENT. IM FROM CHICAGO BUT NOW LIVING IN TEXAS GEARING UP TO DO MY POPUPS REAL SOON, SO THIS WAS CLUTCH INFO. THANKS AGAIN.

[@knoxavebbq]

Oh wow…. Make sure your stuff is legit. Haha. Let me know how it goes. Follow me on IG and tag me on your food pics so I can see whar you’re doing!

[@pher2000]

@@knoxavebbq for sure bro. Following now. Bellswood bbq

[@paulhoem5507]

Awesome video, I’d be interested to hear more about when you adjust the exhaust damper during a brisket cook. Unless you’ve done it in a video already and I missed it.

[@knoxavebbq]

Have you watched my brisket series? I have a 3 part playlist.

[@barrelmanbbq6201]

Thank you for these videos (and all the previous ones). I'm glad to see you felt good about your cook after all that planning. I strive to organize myself the same way because i'm picking up my first 250gallon offset next week!

[@knoxavebbq]

Awesome. Best of luck.

[@Chris-th8sj]

Love the video! What could you expect to make in profit for a pop up that size? Roughly.

[@knoxavebbq]

Depends on how you set your prices, how many hands you have helping you, how much you need to pay if you’re using someone else’s spots. Lots of factors go into that question.

[@SmokesMeats]

Great video bro

[@knoxavebbq]

Thanks so much! Hope it was helpful.

[@SmokesMeats]

@@knoxavebbq really was. I’m starting my BBQ journey next month. This was very helpful

[@knoxavebbq]

@@SmokesMeats good luck! would love to hear more about in the future. maybe we can do a bbq talk about you talking about how things are going and maybe i can answer some questions.

[@SmokesMeats]

@@knoxavebbq I got ya. Appreciate it

[@gsbbq4870]

I watch you, Chuds, Meat Church, Mad Scientist, The gallery and countless others. I thank You for the BBQ info. I have done a couple competitions and sell ribs, pulled pork and brisket to my mechanic. I also do BBQ for co-workers, but it seems that I am always having a problem with temp. The food comes out good, but I am always struggling. Any thoughts?

[@knoxavebbq]

I have 2 videos about fire management, for bigger pits and backyard pits, on my channel.

[@Woodwardsbbq]

Here as well my friend. Keep up the killer content✌️

[@knoxavebbq]

thank you thank you

[@lkapigian]

Excellent, both episodes… validation for a lot of how I do things ….. though I love my offsets, best time saver for these types of cooks is my insulated gravity feed ( stumps xl stretch) most won’t tell the difference ( you would but , well you know )

[@knoxavebbq]

Yeaaaa… I can’t do that. Haha.

[@lkapigian]

@@knoxavebbq LoL

[@erichoffman5571]

Great Vid, Thank You

[@knoxavebbq]

Thanks for watching! Anything new that you picked up?

[@erichoffman5571]

@@knoxavebbq I picked up a small 2007 Alto Shaam....

[@erichoffman5571]

Seriously Joe, with your knowledge, you could have as many subscribers as Guga . Please keep up the good work.

[@michaelshaker738]

Great vid my man.

[@jimbo-bbqpitmaster1313]

Awesome info in these 2 pop up videos Joe !!! VERY informative !!! Me and Josh are thinking about doing one down here in Florida. Have to go back down to Guga’s in November, then the holidays. So we’ll probably do it sometime after the start of the year !!

[@knoxavebbq]

Awesome. Let me know how it goes!

[@danetaylor5112]

Where in Florida? I’m doing craft barbecue in St. Augustine…Salt Run Barbecue

[@sonvo4095]

I only smoke baby backs for family. I think I will start using this now. thank you Joe

[@knoxavebbq]

Give it a try. Thanks for watching!

[@thesnacksyndicate]

Maybe create some type of burger sausage for Alvin, Chud can maybe help?

[@knoxavebbq]

That would be a dream team. I think would could think of something better than a sausage burger though. Haha.

[@nick_805]

Thanks Joe! As far as starting a pop-up out of your backyard, how does one navigate that? I'm in CA and I want to do this but the thing holding me back is getting reported by some "Karen" or whatever. Having said that, I see people do it all the time, whether they're having people show up in a private location or cooking and delivering. Is it a situation where you just gotta go for it? I would imagine that it's mostly your fan-base placing orders anyway? I really want to do this but I don't want the health department knocking on my door either...

[@knoxavebbq]

I’ve gotten very lucky and have had some good neighbors who haven’t said much. Also giving food to ppl who might cause problems is also a good method. Haha. But when I go out, I usually go to a place that has a kitchen. So basically in those instances I’m using their licenses and not my own. Not sure how it’ll work for you, but that’s how I’ve been doing it.

[@nick_805]

@@knoxavebbq Thanks Joe I appreciate you homie!

[@b3vii1ab]

I am nervous about my first pop up. I will have to do this myself, a one man operation. I am looking at hiring a cashier to take orders at minimum but man I would be lying if I said I wasn't overwhelmed.

[@knoxavebbq]

That will definitely be helpful for sure. Just take it one cook and one tray at a time. Dont make it more than it is. You’re just trying to share your food with others. You’re gonna make mistakes, but have fun. Best of luck!

[@SDUniv]

Great content. Where do you get your briskets in the city?

[@knoxavebbq]

This time I got it from Wichita.

[@CFunk-xw2wc]

First, this is awesome stuff. Just what im looking for! Question, you smoke meats ahead of events. Does that have to happen in a commercial kitchen or can just smoke them at home?

[@knoxavebbq]

You should do it in a commercial kitchen…. I’ll just say that. 😬

[@CFunk-xw2wc]

@@knoxavebbq Picking up what your putting down my man

[@jjmorgan6]

GREATTTT video‼️‼️

[@knoxavebbq]

Oh thank you so much! Hahaha. I appreciate it. A lot of work when into this video. I wish more ppl would watch it. 😂

[@jjmorgan6]

@mightyjoeyim keep the through videos coming. Much appreciated by those that understand the grind.

[@matthewwilliams5122]

Awesome video and pop up!!! I’d like to season out of the tub like you did for this cook. Do you have to discard the remaining seasoning after since it’s touched raw meat? Or can it be kept in fridge? Or will bacteria not even grow since it’s basically salt and pepper? Basically, how long can it be kept? I’ll go a week or two between pop ups. Thanks!!!

[@knoxavebbq]

Just pull out any meat scraps that might be in there.

[@dinozoff44]

Awesome video! Out of curiosity how many platers did you make with what you had? You said you had 10 briskets was it 1 slice per serve? How many racks did you have and how many individual ribs did you do per plate? This is so helpful for those of us who want to dip their tow into doing a pop up!

[@knoxavebbq]

We did 150 plates. I didn’t have to use all 10 briskets for the event though. I had about 2.5 left over that I used elsewhere.

[@MrBags27]

Good stuff! Wondering how you kept the ribs between 1st and 2nd cook? Vac-seal?

[@knoxavebbq]

Just cooled down, stored, covered.

[@hojobbq]

Do you ever cook and sell food from where your smoker is located - is that a bar if I remember correctly ?

[@knoxavebbq]

Sometimes, but they have a full operation going there now, so not as much.

[@bigstevessmokemchokembbq8746]

Thank you very much...not so much for the video.(it was good), But more so for your humility...🙏🏿

[@knoxavebbq]

I appreciate it, but you can thank my parents and sister for that.

[@charredfoodco]

Hey man! quick question,when you pre cook the ribs, are you going to a precise intenral soyou know you wont overcook them?

[@knoxavebbq]

Not really. I just go by feel. I’ve never really temped ribs before.

[@arifinchendra6970]

hi Joe,i am interested in doing sausage,,,i want to ask,after you cold smokes 4. to.5 hours,,then ice bath,,,so whats next?how to cooked it?or reheat it and serve to cust?

[@knoxavebbq]

Those links i just reheated in the oven. just until the casings were tight and the internal was at least 165. usually when the casing is good the internal should be good as well.

[@arifinchendra6970]

@@knoxavebbq so what you means is,when 165 reached is ready to eat right?

[@knoxavebbq]

@@arifinchendra6970 yes. they're fully cooked. they just need to be reheated. i dont really temp them. i just go by how they look and feel. if you poke them, they'll start to lose all their choose and the casing wont be as snappy.

[@arifinchendra6970]

@@knoxavebbq btw thanks for the information,,and i really enjoyed the terrys black video that you uploaded,,,i wish i were you ,can be there be the pit master,,,👍🏼👍🏼👍🏼

[@arifinchendra6970]

@@knoxavebbq i just fisnished smoke my sausage,,,why my sausage mushy and dry?i put 30 percent of fat,,,do you think the problem is in binding agentm

[@Justinjale]

Wait wait wait wait you went to Niles West? What year did you graduate?

[@knoxavebbq]

Graduated in 2010, but I’m coaching football there now.

[@welovedji1116]

You belong with the Meat and Pits fore sure!!! It might "just" show 33k subs now, but i feel like u are a Superstar in the BBQ world allready! I believe in the 100k and 1m subs coming your way! Nice to see some1 test different ways to cook, like the ribs and show it to us normal humans. Theres a guy for everything. Imagine you hire some1 to film and edit and just let you shine where you shine and belong doing your thing. I was just imagine #Alvin Zhou Films filming and editing you like he did with the Goldees film, daaaamn. Or just some1 like him to tell your story, that would be the next lvl. Dude u need a team behind you, u deserve it, such an hardworker perfection asian mentality! Keep it up! Someone need to make your bbq story shine. Filming and Editing not your best side tbh haha, let someone else do it! big fan!!!!!

[@justwantmyrugback]

I’m too lazy to do sausage.

[@knoxavebbq]

Haha. It’s definitely time consuming but so worth it if you do it right.

[@christian15213]

do you own a restaurant?

[@knoxavebbq]

I don’t. Making videos takes up a lot of time

[@fullthrottlenutritionpanet7577]

This bored me to death

[@knoxavebbq]

Thanks for watching 😁👍