Serving suggestion
Pork ribs with mashed potatoes and corn
The Smoker
The smoker in action!
Eldorado Music & BBQ Fest
Personal Pit Boss In Eldorado
Welcome to the online home of Uncle DT’s Smokehouse! I am a former restaurant employee, current bluegrass and Americana musician, and BBQ enthusiast! After a trip to Austin, Texas in 2009 as part of the Lagunitas entourage at South by Southwest, I became obsessed with barbecue, the noun, and decided to perfect it. I picked up an industrial sized smoker and have been sharing my efforts ever since. Conveniently, my wife and partner-in-crime is certified at Manager Level with ServSafe. That means we have a true handle on food safety.
What Is Up…
i am a Personal Shopper and Private Chef. To be clear, I do not sell meat. I have worked the cost of my time, as well as the cost of the meat that I buy for you, into an easy per lb number that is easy to understand.
On a (roughly) weekly basis, I fulfill orders in and around the community of Eldorado and clients receive hand-crafted service and cooking for their home. Meats are cooked to perfection (verified digitally), then vacuum-sealed for food safety, freshness and easy reheating.
Here are some of the items I’ve offered since starting up in December of 2017:
- Dry-rubbed whole chickens
- St. Louis-cut dry-rubbed pork ribs
- Wild Alaskan sockeye salmon, brined in vodka, brown sugar, salt and pepper
- Soy sauce-bourbon marinated pork tenderloin
Items available on special request:
- 13-hour smoked pulled pork
- Dry-rubbed whole beef brisket
- Baby back pork ribs
- Beef ribs
- Leg of Lamb (a big hit on Easter)
Reheating Your Meat
I use FoodSaver vacuum-sealed bags, which allows for extended storage in either the refrigerator or the freezer, but also allows for very easy reheating in the bag. Simply boil a pot of water big enough to submerge your meat, turn it off, drop in the sealed meat, and cover. It’s like a hot tub for your dinner!
Recommended soak times for reheating:
15 minutes:
ribs, pulled pork, brisket, chickens
10 minutes:
pork tenderloin
5 minutes:
smoked salmon