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Old 09-18-2013, 09:46 PM   #25
Pyle's BBQ
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Join Date: 10-25-06
Location: Madrid, IA
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Quote:
Originally Posted by cynfulsmokersbbq View Post
Have you thought about tin pie plates? I have eaten off of them in BBQ joints before.
Also there is a restaurant at Lake of the Ozarks that serves all kid meals on a frisbee. Another one serves kids meals like fries, chicken strips, mini corn-dogs in a small plastic bucket w/shovel

something like this, but they were a little more rustic.
I use pie tins at Saddles.

Quote:
Originally Posted by WhatHappened View Post
We used these trays at one of my restaurants, and they were great. Dixie makes a liner that fits them. Sysco carries he liners. You can have servers put the liners, and stack them ahead of time. They line just has to grab them, and plate them.
Quinton's on E Grand uses the 1/4 sheet pans for their plates.

Quote:
Originally Posted by Slamdunkpro View Post
One down side to Aluminum / Steel sheet pans. They act as heat sinks and suck the heat right out of your food.
I would find a way to keep the pans warm for service. I would think a heat lamp would work.
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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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