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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 03-15-2013, 08:30 AM   #16
Bamabuzzard
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Quote:
Originally Posted by Pyle's BBQ View Post
If we don't share, how will we get people to move away from the chains and back to the small guys like us.
You got that right. The more BBQ restaurants, food trucks, and the like, us "small guys" open the more the "masses" will realize how they've been settling for a lesser product.
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Unread 03-17-2013, 08:49 PM   #17
mmcooker
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Check out Peoria Cookers, Meat Monster with internal fire box. Really a great pit and ideal for your needs.
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Unread 03-18-2013, 08:16 AM   #18
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Originally Posted by mmcooker View Post
Check out Peoria Cookers, Meat Monster with internal fire box. Really a great pit and ideal for your needs.
Thanks, I'll look into that one too.
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Unread 03-18-2013, 09:13 AM   #19
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I use a cookshack in my restaurant, produces awesome pork and brisket, but cooks way to moist for ribs. I have cooked on a lot of commercial cookers. for space saver I would use a pellet cooker, the small sp 200 also very wet, leaves a mealy bark if you know what I mean. The CTO is a great cooker.
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