There’s a restaurant in southern Sweden that wants to get in on the bbq action. They have asked me to train their chefs (3-4 guys) so they can get started. I’m happy to do that, but to me the job is also restaurant consultation and logistics challenge. What do I mean by that? Well, they need help figuring out what to serve, and how long it’s gonna take to cook. Most likely not brisket, but instead ribs, tri tip, salmon etc. That’s what I’m thinking anyway.
I also got a question from them on what equipment they should use. I’ve been thinking they should go Hill Country style, where they can fit a lot of food in one large cinder block grill. They emailed asking if I think the Joe’s 24†extended chuck wagon is any good:
https://www.grillhouse.se/bbq-grills...-catering.html
The website above is in Swedish, but you can see the photos. It’s a relatively traditional offset.
Then I got to thinking: what _is_ a good setup for a restaurant that isn’t 100% into bonafide Texas ‘cue (meaning they won’t cook overnight for example)?
What do you guys think?
I also got a question from them on what equipment they should use. I’ve been thinking they should go Hill Country style, where they can fit a lot of food in one large cinder block grill. They emailed asking if I think the Joe’s 24†extended chuck wagon is any good:
https://www.grillhouse.se/bbq-grills...-catering.html
The website above is in Swedish, but you can see the photos. It’s a relatively traditional offset.
Then I got to thinking: what _is_ a good setup for a restaurant that isn’t 100% into bonafide Texas ‘cue (meaning they won’t cook overnight for example)?
What do you guys think?
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