Thread: portion control
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Unread 10-02-2012, 02:36 PM   #13
Is lookin for wood to cook with.

Join Date: 09-01-12
Location: Jacksonville, FL
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I agree w/ most here - scale is the only way to accurately nail it 100% of the time. Worth it for your food cost & your companies business (consistancy). We use a small plastic container, weigh w/ sauce & serve.
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[COLOR="Wheat"][B][COLOR="Orange"]Dry Rubbed Wood Smoked - Cherry, Pecan, Hickory[/COLOR][/B][/COLOR]
[B][COLOR="Black"]A Mobile Catering Kitchen - 84"Lang Smoker Cooker[/COLOR][/B]
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