MrMoocoltd

You are right but, and there is always a but!

How can you call it a sandwich when it's in a burger bun?

Italians went to the states and they make great bread, why don't the Americans adopt some bread from them?

Your sandwiches would be sandwiches then and not burger buns.

I will order again from them because the other meal was great. But for me the signature dish was not a sandwich.

all the burger joints should change the names also i guess , to chicken burger not sandwich,

i like burger bun for sandwich but i must agree , ...IE soft roll for sandwich is my favorite and not hard french bread, but the word bread is also one that is a kin to all sorts of things , like ,,,hard as a rock ...rolls ....to soft as butter rolls ....a bun is used for all BBQ sandwiches in USA , i should say most ...80-90% in south and west ,,,as i have found..... then you get to Philly steak that is on soft roll....

i think east coast uses more rolls than west and south USA .

i know i have trouble finding a good soft roll in Thailand at times ......and i will say i love the tater tots ....most fries are good hear ...but tots are a treat.....

I wouldn't mind raw onion on a burger.

I ordered a sandwich and this is what I got.

Burger bun cut in two, 4 pieces smoked chicken, chopped raw onion and a little sauce with the top put on.

No salad or anything. I think it was bland for a signature dish.

well you make what you like and learned to like and others have there likes.

i really like that sandwich myself ...so i guess it is up to you to ask about whats on a sandwich before you order and remove what you do not like ....kind like burger king ....get it your way...and salad rarly comes with any sandwich i have ever ordered anywhere in the world.

unless ordered on side dish.

unless you wanted a salad sandwich .......i always order all sandwiches without the greens and tomatoes, i will eat on side but not in sandwich...i order it my way....

Nothing to do with the delivery, it was the restaurant that made the sandwich. Raw onion in a burger bun! Don't know how you can call that a sandwich. Must be an American thing!

The smoked meat was good, though I will not order the signature dish again as I didn't like the rest of it.

For me a sandwich starts with good bread and good filling, not a burger bun and raw onion that overpowers the taste of the meat!

Can't blame the delivery!

well food is all different....yes in US raw onions are put on many sandwiches, and raw onions are a part of most burgers, sorry i was wrong but , order with out onion or ask for grilled first , that is what i like a good grilled onion on my burger with cheese and mustard...

we are changing web site and info soon but you can get all the products for making bacon or sausage at

www.mrmooltd.com

or get shipped to you from

www.mrmoopattaya.net

for already made sausage and bacon, cheese, pies, ...have a look

We have great cheddar cheese made locally in Pattaya at 450 baht a KG , and soon Lankisher , blue and i talked them into a Pepper Jack .

we also have soft cheeses. YAR cheeses

check out

www.mrmoopattaya.net ......under cheeses and read about all the cheeses , we have added import also at discount prices.

The best sandwiches in Thailand, real smoked meats, great food and top quality always

this is because he has worked hard to make sure it meets US standards and keeps it that way.

the trouble with a delivery service should never be put on maker of food , they have caused him trouble , not the foods fault how it got to you , the services .

wholesale meats try Mr. Moo at : web site is

www.mrmoopattaya.net

PH# 0800168308

well then try the pies and see what value there is if your unhappy , we will give you a full refund.

without trying it is subjective to even say they cost to much , or if they compare to other...correct??

we have the only dry cured bacon in Thailand and it is much better than any other,,,real smoked bacon and hams also dry cured ...who else has that made in Thailand ?? New York pastrami, ..12 inch American hot dogs ..

local made cheddar cheese, soon Lankisher , and Blue all locally made at fair prices ...

correct we will be adding prices as we are now a sponsor with Thai Visa , pattaya forum

price is compaired to what you get .,, 250 + grams of meat and 450 + grams of meat ......not just gravy and potatoes , and fruit pies and such.......the quality is what cost ....cheaper is not always best when it comes to food......what is it made from ?? and what do you get?? and how much ???

Some of my friends really like Subs and Suds located on soi Yodsak (the soi with the Starbucks at the end at Beach Road. Fresh breads and good quality meats at reasonable prices. If going up from BR, it's on your right about 2/3rds way up towards 2nd Road.

Its Soi Yamamoto (sp) not Yodsak. Their food is pretty good and they deliver.

Correct...I don't know what was on my mind...at least they both start with a "Y."

They deliver 24 / 7 and do a good job, always hot when it gets hear and filling.

PH# 038414280

I must say i am a bit more than impressed by everyone's input

I must say every smoker is different so times and such will vary by the equipment used.

wood is also an issue as some will get bitter tasting with over smoking and others richer , the best advice i can give anyone is keep smoking and document your work so you can adjust and advance as time and batches go by , the recipe posted looks good and i can bet tastes great .

I have to run but when i return Monday i will check and reply again.

and gerd the cost you you is now 2+ beers you owe me

,

Mr Moo, I know it'd be taking away your business to give away too many of your secrets but have you got any little gems of advice for a newbie smoker like myself, having seen my kit on the previous page of this thread?

Thanks in advance!

Here's my rub and finishing sauce for ribs.

Rib Rub:

1 cup Granulated brown sugar

2 tsp white sugar

¼ tsp cayenne pepper

1 tbsp chili powder

1 tsp black pepper

2 tsp granulated garlic

1 tsp granulated onion

½ tsp nutmeg

½ tsp cinnamon

1 tsp Country Time Lemonade mix

Finishing Sauce

One small to medium Onion, chopped

1 ½ cups Ketchup

1 ½ cup Water

¼ cup Vinegar

½ tsp Salt

1 tsp Paprika

½ tsp Black Pepper

1 tsp Chili Powder

¼ cup Worcestershire sauce

1 tsp yellow mustard

I use these with pork ribs that have had the membrane removed and the breastbone removed as pictured below, you knwo they have been cooked properly when you pick the bone up and the meat falls off!

If you can maintain the temp between 220 and 250 c whilst cooking you will end up with a good product, which is why I recommend to beginners not to use charcoal and use gas instead, there is too much temperature variation with wood which gives inconsistent results.

You may hear about the smoke ring, The smoke ring is important for aesthetic reasons, but as far as flavor is concerned, it

contributes none. The smoke ring is just a chemical reaction between nitrogen dioxide and the

amino acids in the meat which produce a pink color. Nitrogen dioxide is produced when wood is

burned at temperatures exceeding 600 deg F. Note this is in the firebox and not your cooking

chamber. The smoke ring really has nothing to do with smoke at all. The smoke will impart it's

flavor to the surface of the meat independent of the smoke ring reaction. Interestingly enough,

gas grills do produce nitrogen dioxide. Some sawdust burning smokers that combust at lower

temperatures do not produce nitrogen dioxide. Of course, ovens do not produce smoke rings, but

what kind of person would cook barbecue in an oven anyway!? Note that most people do not know

these facts and they think the smoke ring is caused by smoke and they do take that as a sign

of properly smoked meats - especially brisket.

So producing a good smoke ring is important.

Sounds nice and looks delicious!

I'm currently experimenting bacon only, it's what I miss the most, I love ribs but bacon is my favourite I know the missus would prefer your ribs though!

I was going to use an electric hotplate inside the bottom pot of my contraption but I wasn't sure how to put it in there without risking my life so I'll have to dive in at the deep end and use charcoal for now

After our meeting last week i would have to charge you a lot ....ha ha

i do a little smoking for friends and thought i could help if amounts are small and i can put in with other items i am doing....

what do you charge ????

What type of meat are you looking to smoke??

and what amount do you want smoked??

I am Mr Moo Pattaya dot. net and we do smoked meats , hams , cheeses .

let me know or stop by in next week as i leave soon and others will not be able to smoke for you.

Yeah, I'm interested too.

I wonder if there's a business anywhere in Pattaya where they smoke your meat for you?

Whilst I haven't seen anywhere that does authentic wood smoked cooking in Pattaya, you could try soi 6?

MrMoo,

I am interested in your smoking service as well!

How much do you charge per kg please???

Gerd

What type of meat are you looking to smoke??

and what amount do you want smoked??

I am Mr Moo Pattaya dot. net and we do smoked meats , hams , cheeses .

let me know or stop by in next week as i leave soon and others will not be able to smoke for you.

Yeah, I'm interested too.

I wonder if there's a business anywhere in Pattaya where they smoke your meat for you?

Whilst I haven't seen anywhere that does authentic wood smoked cooking in Pattaya, you could try soi 6?