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Unread 07-07-2013, 12:20 AM   #14
Pyle's BBQ
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Join Date: 10-25-06
Location: Madrid, IA
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Honestly, I don't see how anyone with cooking experience would want to work in that kitchen. If you want speed and you do, there is no steam table to hold finished product for sandwiches. You will want a holding area for fries and your baked potatoes. Get a dry toaster the butter one will be a big mess. This is the one I use Prince Castle and get very good results. What are the 6 burner stove, flatt grill and charbroil grill for? You do not have anything on your menu that would dictate that equipment. A cold table near the serving window for cold side would help in serving. These are just a few things I noticed.
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Bryan,
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker.

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