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Re: First "catering" cook. Need advice
If you are set on wings, I would say keep them dry, and same for the pulled pork. Saucey drips on a party dress wouldn't be good. Sauce on the side. Got to be on little plates with something for…1 · -
Re: New Small Egg in da hizzouse!
That Large looks like its robotic. cool2 · -
Re: Got the green light for a slicer; which one?
Looking hard at the Chef's Choice 615. On the website and as others have said here, chill the meat first before slicing, even freeze until almost frozen before slicing. What my concern is; how w…1 · -
Re: Peppered Ribeye with Carmel-Brandy Mushroom Sauce
I say I wouldn't normally add a sauce of any kind to a steak, but this looks killer!2 · -
Re: Frozen Pizza....Sorta
You're pics and techniques have convinced to do a deep dish pizza. It's my kids favorite type from Pizza Hut, so I should be able to do better than that. Thanks for the inspiration. Going n…1 ·
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