Met yesterday with Bruce Cohen,who took us to a restaurant using the CS150.........nothing but
rave reviews from the chef..........

Made a commitment to BBQ on our menu,so we
bought one ourselves.......the excitement I
feel is that of a kid ( or when I opened my
restaurant 20 years ago)

In the coming weeks we will be working on bbq additions to our menu,which is Tex-Mex/Southwestern.
Getting the word out on catering to offices
and parties........

It will work beyond what you had hoped--promise.
Best of luck!
Zeb

Congrats Mike,

One of the great things, going with a CS, is the Pro forum here and all the great experience you'll find.

And don't hesitate to contact John or Stuart @ CS, they do a lot of work with menus if needed.

Congrats again,

Smokin'

Congratulations Mike. Wish you nothing but the best with the fine addition!

John

Congrats Mike. I have a Sports Bar & Grill here in Taiwan. I've been working on the Q, trying to get everything ready ( in other words, trying to make sure I know what I'm doing )
We sell a lot of Tex-Mex on my menu at the moment.
I'm thinking there are a lot of ways to incorporate the smoked meat into Tex - Mex style dishes as well as the traditional BBQ. Haven't tried it yet, but I'll be trying out some smoked Brisket and chicken fajitas. Trying some smoked meat salads. Also want to try out using the pulled pork in some of the burritos.
Anyways, my very best to you. There are so many helpful and knowledgable people on the forum.
Best wishes, Steve

just curious... tex-mex is normally associated with slight charring of the meat, correct? will the cs-150 accommodate?

Coffee Bluff, we do our fajitas now on the grill, and then add in our seasoning in the hot plate stage. I think you're right about fajitas being char grilled. I was just thinking of using the smoked meat in a wrap style format, like a fajita. Could even add in the cole slaw, bbq sauces and other sides instead of the traditional cheese, lettuce, sour cream etc. Haven't tried it yet, but sometimes these weird ideas turn out nice, sometimes they don't.
Take care Steve.

You might also want to check some good Mexican Cookbooks, but Pork Butt is a MAIN staple of a lot of Mexican Cooking. Shredded Pork? Enchiladas, Burritos, and lots more.

Hey Formosabbq, I've got an idea for you.

Sports bar up the street from me has an item called "stuffed puppies". It's bbq in an eggroll wrapper, deep fried and then served with dipping sauce and side of slaw. Simple. Easy. Fun to eat. I wish I had thought of it myself.

They use the heavier wonton type wrappers instead of the rice type, so it sort of has the taste of bbq and hush puppies. Very tasty.

Todd, I like that idea myself. I'll definitely give it a try!!!!
thanks, Steve.

Steve,
That sounds great for you. You have to please your market, for sure. It does sound really tasty.
Peggy

Did up a small butt the other day. Took some leftovers yesterday to a friends and we rolled the pulled pork with some bbq sauce in a flour tortilla. They tasted great!!
Steve.

Steve,
I bet baked beans would also be good wrapped in a tortilla. You might be starting a new trend!
Peggy

We use low carb tortillas alot for just about everything from pulled meats to sloppy joes. My folks got us on that kick when they went ultra low carb.

Thats a good idea Peggy. Instead of a mexican beef and refried bean burrito, you could have a BBQ pulled pork and baked bean burrito

Another idea is to use a whole pita bread. Pickle spear on the bottom, then the pulled meat, then the slaw. The round bread is just folded over, then tooth picked. The bread has to be heated though or it wont be pliable enough to fold over.