Posts by djnagle

haven't seen the price difference in kc. our meat guy gave us info on bse/ mad cow to educate servers and guests alike. give him/her a call. on that note, beef has anyone seen this cut , teres major (sp?) it has been a great...

thank you for putting it all into perspective.

thank you for all the input. please keep it coming. i will invite you all to the opening party. it'll be byob with a potluck dinner. later

i want to cook my food and do things the way i want them to be done. i have an idea of the great restaurant i know that i can put together. why does it seem that i get resounding "no don't even think of it" 's on this...

wood chips could also work, think burnable surface area and alot of it.

2 inch perforated 1/2 hotel pan, filled with cheap charcoal (10-12 pieces) on top of a saute burner until its barely lit, put it in the oven on the side to burn until its covered in white ash, then put the hot coals onto a pile of small...

2 inch perforated 1/2 hotel pan, filled with cheap charcoal (10-12 pieces) on top of a saute burner until its barely lit, put it in the oven on the side to burn until its covered in white ash, then put the hot coals onto a pile of small...

i want to start the ball rolling on my own restaurant, but haven't got the slightest idea were to begin. any owners with any suggestion on what to and not to do. thanks:bounce: