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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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 Posted: May 27 2012 Post subject: |
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| cjschuckwagon wrote: | when you are cooking in the outdoors with moderate facilities at best, you do what works.
i have cooked green beans in an ice chest using the water i just boiled the potatoes with...cj |
I guess desperate times call for desperate measures. As long as you're being sanitary, and the quality meets or exceeds your expectations, everything is good.
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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cjschuckwagon
BBQ Fan
Joined: 04 Aug 2007
Posts: 264
Location: northwest pa, but my heart is in avery california
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| Posted: May 27 2012 Post subject: |
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| when i was in cali i did outdoor remote catering, and i had a new 3 burner stove too small to put 3 large pots on, i had a clean large ice chest and no time to reheat new water, so i put the raw green beans in the ice chest, poured my potato water in with a prayer, and 30 minutes later, done to perfection....man i was surprised...its all part of the fun when you pull it off....cj |
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PorkQPine
BBQ Fan
Joined: 12 Feb 2009
Posts: 234
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| Posted: May 28 2012 Post subject: |
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| good thinking, you gotta do what you gotta do. |
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TOPS BBQ
BBQ Fan
Joined: 21 Jul 2007
Posts: 133
Location: Fresno, CA
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| Posted: May 31 2012 Post subject: |
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| Geronimo wrote: |
I often wondered about the sauce too...would there have been a revolt if I all of a sudden quit offering sauce?? 
I did (the last 2 years) go from offering 3 different sauces to only one...but NONE??? |
No revolt here. It actually has never been asked for either. Call it lucky I guess. I did get some jacka$$ that asked for ketchup once.  Some people just aren't brought up right. 
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Anything worth fighting for is worth fighting for dirty!
www.TOPS-BBQ.com (Competition Team & Caterer)
FAT 50 Ultra
500-Gal tank grill
2-UDS
1-Custom 50-gal offset smoker (horizontal)
1-Bar-B-Chef Smoker |
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