View Single Post
Unread 12-01-2008, 01:37 PM   #11
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by billm View Post
did one once but didnt think it measured up to grilled or rotisserie..

Don't those Greeks know how to cook lamb? Im wondering how you ended up with that gig..it could be a tough crowd to please
It was, I catered one of the kids birthdays this summer and by the end of the day they were asking about new years... Talk about a tough crowd, two or three of the families either had or have restaurants...

They've already got me doing brisket, PP, Chicken, and Apps (ABT's, Spinich Balls, & Burnt Ends)...

I know that they are going to ask about the lamb... They did the grilled thing the last couple of years and I think are looking for something a little different....
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote