Skip to main content

Reply to "Tamarind Paste"

Max, training started this week, one more week, we do friends and family 28,29,30, open to public May 1.
Kitchen is in serious ramp up. Next week we place our opening meat orders, we anticipate 2-4 briskets per day, 25 racks, 4-6 butts, splits maybe 15-20, but these are just estimates. Cooler and freezer is filling fast, recipes are really coming together. Once website comes up, you'll be able to see final menu. We dropped about 8-10 items. We don't want to over promise and under deliver. The SM260's are really doing nice job. I'm smoking the big meats over night at 200, upping the temp in AM, loading into in Henny Penny before service. thanks for asking.
×
×
×
×