RussellB
Found some matches.
This topic/question is 3 fold.
Alright, so I love jalapeño cheese grits (I use polenta) and I am wondering how you guys who are serving them are holding them to where they don’t solidify. Bain marie? I’ve talked with the owner of Cattleack and he mentioned they vacuum seal and hold in their warming ovens and pull as needed. Just curious what you guys are doing.
Also, same question applies for holding your Mac and cheese so it doesn’t turn to crap on you. Are you holding sauce and noodles separate and mixing batches together as you go or mixing all together and holding during service?
Lastly, I’ve noticed on videos Franklins bbq holds their turkey breast in some sort of juice during service. Anyone know what they’re holding it in once they slice after pulling from the warmer?
Sorry for the lengthy questions. I have aspirations of serving my bbq someday and wondering about a lot
of these details.
Alright, so I love jalapeño cheese grits (I use polenta) and I am wondering how you guys who are serving them are holding them to where they don’t solidify. Bain marie? I’ve talked with the owner of Cattleack and he mentioned they vacuum seal and hold in their warming ovens and pull as needed. Just curious what you guys are doing.
Also, same question applies for holding your Mac and cheese so it doesn’t turn to crap on you. Are you holding sauce and noodles separate and mixing batches together as you go or mixing all together and holding during service?
Lastly, I’ve noticed on videos Franklins bbq holds their turkey breast in some sort of juice during service. Anyone know what they’re holding it in once they slice after pulling from the warmer?
Sorry for the lengthy questions. I have aspirations of serving my bbq someday and wondering about a lot
of these details.
