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thanks,......yea, im real cautious about temps. ive been doin stuff for a while, and have the proper equipment. the ones i deliver, i give them a finishing mixture and get them to reheat to temp keeping warm. ive just now started to focus on making a little bit of money and spreading my name...
so....ive really started to pick up in my attempt at private catering. I have 4 jobs over the next month and some.
my questions are:
what size sandwiches should i plan for?? what ive been reading, most are between 5 and 7 o.z......right now im leaning with 7 o.z. pp, which is generous i know...
Im in Lexington,ky.....NO shops it seems. there is one, but they are god awful in price. i expect to pay a little more, but not 3.99/lb for a shoulder.
you can thank the big chains for that.....krogers, walmart....the fresh local places cant survive. it would probably be a good business to...
go cubs......lol
luckily, i go to lots of reds games, when cubs are in town. im in kentucky. it would ruin my day if i got up there and it wasnt any good.....
whats up everyone.....
so i tried a few recipes out this weekend. pretty satisfied.
first up were ribs. i did these with Pote05's Blackberry Chipotle sauce. this sauce is pretty good. im a big fan of blackberry, but not so much chipotle. ive got plenty left, so, im gonna try it a few diff...
well, had an interesting weekend weather wise. had some major storms roll through, sirens and all. but....i got some of my cooking done. did a couple fatties and a shoulder for eggrolls....but, havent pulled the pork yet.
ingredients for the pulled pork......nothing unusual here.
rubbed...
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