I'm now cooking at the local VFW Post 584 here in Albany, Oregon after being at my other corporate cooking gig for 10 years. So, more creative control for me and less corporate BS to deal with. Win-Win?? One can only hope...LOL. So, Friday night dinners and Sunday morning breakfasts is what I do. After getting somewhat used to the new kitchen I stretched out and did up 15 pounds of Bratwurst served up with some sweet & sour red cabbage, sauerkraut and roasted Yukon Gold taters tossed up with some apple wood smoked bacon and onions. I poached off the Brats first after a nights rest in the cooler and then grilled on the flat top for some color before plating up. I have a few left over that will be turned into a sort of Brat Reuben...on grilled rye bread topped off with some Swiss and sauerkraut served up with some fries and decent mustard....Willie