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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...- mcp12331
- Thread
- Replies: 17
- Forum: Side Items
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Opening a new BBQ restaurant first time smoker!
Chef jimmy j: we aren't sure yet what regional style we are going to focus on, still experimenting with sauces and rubs to see what works best. The smoker is not yet installed and we are still deciding on what kind. The restaurant is going to be in central PA near Danville. Thanks smokinAl and...- mcp12331
- Post #15
- Forum: General Discussion
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Opening a new BBQ restaurant first time smoker!
So I guess I should have been more clear, scooper. My boss owns several thriving restaurants in the area, I have several years of cooking experience including prep work, sautéed menus,and some BBQ. I am new to smoking meats, we are taking advice and help from several people but ultimately it...- mcp12331
- Post #5
- Forum: General Discussion
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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?- mcp12331
- Thread
- Replies: 17
- Forum: General Discussion
