or Connect
New Posts  All Forums:

Posts by kuan

 True.  So true.
Slow oven.   Wrapped in foil.
You might have reheat in order to have some kind of consistency.  I would smoke all the way, wrap in foil and reheat, but I _know_ that is not as good as fresh out of the smoker hot.  And definitely slice to order, even the pork.  Maybe you can have the kitchen open for these items until a certain time, after that it's hamburgers and chicken sandwiches. (or whatever)
What? You mean I've had one all this time and I didn't know it?
@panini a computer fan!  Brilliant!
LOL!  You enabler!  At first I was thinking small but you're right, larger might be better.  Though I might be a bit hesitant to put it in the garage if I used it for a couple of 107s.  Imagine keeping that much money where someone could walk away with it.
I tasted a 100 day aged ribeye the other day.  Man was it good, it was just a taste but I want more!  Someone talk some sense into me that I should not buy a fridge just to age my beef at home.
Using firm tofu is almost like making a totally different dish. There's not much you can get into the tofu as far as flavor is concerned.  To me the dish is a blend of silky tofu with highly seasoned bits of hot and spicy pork.
Your menu looks like it would be cost prohibitive.  At places with eight meats on the menu there is always a line.  I mean always. I just got home from Kansas City and ate at three BBQ places.  There was always a line, and I mean 10-20 people at minimum.   Your place seats a hundred.  I would cut it down to two smoked items, brisket and pork, and then do your regular burgers and things.
I would think 2/3 the chef's salary or thereabouts.  
New Posts  All Forums: