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Old 08-01-2014, 08:43 AM   #7
is one Smokin' Farker

revkab's Avatar
Join Date: 01-17-14
Location: Eureka, KS

For the next one, go to your local restaurant supply company and check out the different sizes of portion scoops. When doing a lot of sammies it can be very useful to have consistent portions. That way you can figure out what size scoop you need for either a 1/4# or 1/3# sammie.

BTW - a gallon of sauce sounds a little lean, particularly when you figure on having a little extra out in bowls for patrons to add a bit more to their sandwich.
That Smokin' Preacher. Ribs and Hot Peppers
  • WKG (Weber Kettle Grill)
  • Brinkman heavy duty Cimarron offset
  • Custom built 72" x 40" Offset logburner
  • One Butt Ugly Drum Smoker
  • One big tow-behind Wood-fired grill
  • and one itty bitty gasser
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