BoneDaddy's
Take a breath!
- Joined
- Jun 24, 2009
- Location
- Bedford, NH
Hi All, A friend is adding ribs and pulled pork to their seafood shack for the summer and I they have asked if I could consult on the cooks. They have a FEC 120 and only anticipate doing small amounts at first, but growing over the years. I would love to see them cook ribs for a few hours, wrap with brown sugar, honey, butter etc. as that is how I cook at home and at comps. Is it practical to do that at a restaurant?
thoughts?
thoughts?