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@bpopovitz
It worked great! people were really pleased with the recipe. The only thing is that in Cambro's the Mac continued to cook so it was a little on the dry side 2 hours later when it was served..that's going to be a tough one to overcome..but all in all i was very pleased..it took LOTS...
Try this as a money saving tips..We use the vacuum sealer weekly..The rolls sold in the store are REDICULOUSLY expensive...
try http://www.totalvac.com/11X50ROLL.html to save a considerable amount of money.
I would have to say that all of those things are indeed important. I am curious to see if anyone uses something innovative to help make jobs easier..something you would never think of...looking for the creative ideas that i haven't thought of yet...
What is your most handy BBQ gadget or tool and how is it used? Just thought we could all learn from each other on this one.
EXAMPLE: We use a large PVC sprinkler housing b/c of it's cone shape to act as a bag holder assisting in getting pulled pork into freezer bags. HomeDepot- $8-bucks
My wife didn't like the consistency of it, it was like cottage cheese..We used whole milk, sharp cheddar and margarine...it tasted delicious though...it was just a little runny out of the oven. Did anyone else have that issue or did i do something incorrectly?
Yeah, ours is labor intensive also...bpopovitz hooked me up, i just need to figure out how many that serves and do a couple test runs in the kitchen. It might not work for 500, but it just might work for our Sunday take out business.
This forum is awesome...Ok, does anyone have a great Mac-N-cheese recipe that easy to duplicate and can go far. We have 500 to cook for and the are requesting Mac. We typically limit ours to 100 peeps b/c it's pretty involved. Any ideas?????
Trying to cook corn bread in a commercial convection electric oven. Does anyone have a mix / recipe / directions for
a pan (Aluminum Baking Pan 26"X18"X1" Commercial (Full Size). My family recipe calls for Jiffy, but i can' t find directions on how to cook in commercially... Any thoughts on this?
We have a commercial BBQ catering company. I am desperately trying to find a vegetarian substitute for BBQ...What is easy to make and can be served along side pulled pork and chopped chicken that i can serve my vegetarian brethren instead of always doing veggie burgers...suggestions???????
part of catering BBQ we have found is mastering Freezer seal, freeze, heat and serve..What is the trick to doing this with Brisket? Anyone have any thoughts about this? is it essentially the same as a butt?
PART 1-I have been cooking the flat cut Briskets for a while, they are delicious! Yesterday we recently cooked the full briskuit, it was also terrific. My question is should you remove the fat before you cook it? or after you cook it? it seemed very fatty and i wasn't sure how to serve it. Any...
I have been cooking the flat cut Briskets for a while, they are delicious! Yesterday we recently cooked the full briskuit, it was also terrific. My question is should you remove the fat before you cook it? or after you cook it? it seemed very fatty and i wasn't sure how to serve it. Any advice...