Tamarind Paste

Tamarind is used quite a bit in Indonesian cuisine. I add it to Satay marinade. A little goes a long way.

I believe it's part of the Blues Hog recipe.

Did your place open yet?

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.

Sounds like a good approach as I recall your original menu being quite extensive. Once you test the waters you'll have a much better feel for your customers. Slow movers can be culled out and new items introduced.

I looked over your FB pics...the place looks great. I wish you a whopping success!

RE: Tamarind.Down south of town,we have some Islands communities that have convenient stores and even a large grocery store.

They carry Tamarind drinks,carbonated,plain,or cream,Tamarind pods,paste,frozen cubes,and many things that have a "Wooster" taste.Folks from Trinidad and West Indies use it for many sauces.

Agree. Best of luck to you. And thanks for bringing us on your journey.

Interesting comment on Tamarind.
Thanks for the kind words regarding Fire Grill. I'll keep ya posted.