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Old 12-08-2013, 04:41 PM   #535
is one Smokin' Farker

Join Date: 06-25-11
Location: SW Michigan

Originally Posted by Pyle's BBQ View Post
Glad to hear things went smoothly, for the most part. How are you doing your mac and cheese? Maybe I can help.
Thanks, I may pick your brain later. The recipe had to change anyway because I've used a cheese soup for the base for years, but unfortunately I can't get it in bulk. My food guy searched for weeks and came up empty. So it's back to the drawing board for that recipe.

Originally Posted by landarc View Post
The importance of good pickles is over-looked by many. But, have you ever had a great hamburger that has crappy pickles? I think too little emphasis is placed on things like that. Sounds like a great time, and surely, there is nothing quite as special as that sound of slop happy hog...I mean happy customers.

Are those pre-cut sheets of butcher paper? They are pretty large, I guess I didn't notice the size in your previous post
Yeah, pre-cut sheets. Impossible to find pre-cut brown butcher paper in any variety of sizes. I think I can get away with just cutting the sheets in half, but I'll need to check that when I go in tomorrow to see.
marubozo is offline   Reply With Quote

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