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  1. mcp12331

    Does anyone know any "creamy" coleslaw recipes?

    I'm trying to get some side items together for my new menu and am having the most trouble with coleslaw all of all things. I want a creamy texture the recipe I use now (it's for a restaurant and currently makes 5 gallons of it) calls for: 4 bags of colewslaw/cabbage mix 1 gallon mayo 1 and...
  2. mcp12331

    Opening a new BBQ restaurant first time smoker!

    Hello everyone, in a few months I will be helping to open a new "smokehouse" Style restaurant. My boss has placed me in charge of the kitchen and all the smoking. What would  be the best way to get started, I've never done this before. What would be a good meat to start out with  as a practice run?
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