Ice Cream Man
From looking at some pics here, I know I'm in the right place.
I'm working on my menu and am undecided on offering ribs. My concept is grill heavy (no pastas), and I would like to offer ribs. Doing steaks, chicken, pork chops, seafood off a hickory fired grill.
I have a couple of uses for BBQ sauce, so I'll already have that on hand.
What I wont have is a smoker.
My question is could I make some good spares using a oven or Sham?
Thanks in advance.
I think you will find a lot of customers that like your food.
Thank you, Ice cream man. Steaks and grilled meats are the things I have the most experience in and knowledge of.
My background is upscale steakhouses, and southern foods.
My goal is to try and mix high quality grilled steaks, Pork chops, and some seafood with southern style vegtables and and high quality desserts to cut out a niche down here in Florida.
I'll be cooking my meats on a hickory (with some oak) fired grill, mixing in some traditional southern entree's (chicken and dumplins, meatloaf, fried chicken, blackened shrimp/fish over cheese grits),and for veggies,doing garlic mashed potato, sauteed garlic spinach, sweet potato casserole, yellow squash casserole, potato salad, cheese grits souffle. etc)
As for appetizers,I'm foing to do Fried Green Tomato's, fried dill pickles, salmon croquettes, spinach and artichoke dip, baked bree, etc)..and y'all know Ive gotta do some Pimento cheese dip, and a pimento cheeseburger.
As to desserts, I plan to do seasonal cobbler, pecan pie, creme brulee.and am working on scratch doughnuts...along with f=baked to order chocolate chip cookies.
I thank y'all that have offered me advice and been cool. I'm wide open to ideas, as I know Ive got a lot to learn. I know what I know, but also realize I'm a long way from knowing everything.
I think my concept is a fresh fit for here "down north", and hope to use this forum to help me get even better.
<message edited by Grits-N-Gravy on Sun, 02/14/10 1:25 AM>