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Nothing old or new there.Cook to 170º cooks faster with higher yield.Pull off a chunk and chop with one or two cleavers.Pull off one serving at a time,chop,sauce ,and plate it. and holds in the walkin without drying.Sets around for 5-6 days ,and more sales.

Much of the old South did it and still does it.Leave in the fat ,gristle,etc and more yield.

Of course,now there are cooks that prefer quality,buy and learn to use a Cookshack.

Of course ,that is only the last 60 years. Wink

Like Max says ,you can get more bark.

Many comp cooks still bone/butterfly.

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