service

  1. R

    Holding turkey/grits/Mac n cheese

    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...
    • RussellB
    • Thread
    • bbq business bbq caterer bbq catering grits holding mac & cheese service serving turkey breast
    • Replies: 2
    • Forum: Q-talk
  2. B

    Rich Has a Gas Problem

    Nothing new. LOL. But seriously, folks, my Napoleon PT450 Infrared Grill, hooked up to house natural gas, has low flowrates. All burners are quite low for some reason. Double left burners, single right burner, the infrared burner, and the horizontal rotisserie burner, all have low heat. I...
    • BeeRich
    • Thread
    • low flame low gas napoleon service
    • Replies: 15
    • Forum: Q-talk
  3. B

    serving trays

    Hey all, I run a pup-up that is moving to brick and mortar at the end of this year in London, UK. I was wondering if anyone could help point me in the right direction for sourcing these sorts of trays for food service?http://www.tmbbq.com/the-texas-bbq-aesthetic/ Thanks for the help in advance...
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