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In Reply to: Re: Whole Lamb posted by Ray Basso on May 06, 2016 at 10:56:54:
Hey Ray. Thanks for the info. And the only reason I disappeared from here is it takes many hours a day to run the restaurant. But when I need advice about BBQ, I still know where to turn. Glad the forum is still up and running! The BBQ SHACK is coming on its 10 year anniversary on the 18th. Seems like just yesterday we opened up. I look back in years and there have been a bunch of folks work for me that came in knowing nothing about BBQ and leaving with a good knowledge base of low and slow. I have one guy that worked in kitchens for 25 years, then came to The SHACK, has become a very good BBQer and is going on 7yrs with me, so that's pretty cool. ABTs are a VERY BIG HIT at the restaurant, too. During peak season we make anywhere from 200 - 300 per week. Enough on that, though. Thanks again for the links.
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