Recent content by Chef Andy

Thanks! Will do.

So, I need to make a menu spec book at the place I'm working at. Does anyone have any recommendations for software that could help with this? I could just do it in something like optimum control, but the place is small and we don't really need something with that many different functions...

I bought a Weber performer about 6 years ago and ive been using it very very regularly since I got it. Its amazing for smoking once you get used to it and it is a super amazing grill at the same time. Highly recommend it. I also have a bradley electric smoker and I almost never use it. The...

Happy birthday!!

If they have the McCain brew city black and tan onion rings try them. I've used them before few years ago and they're not bad. Best McCain onion rings I've tried.

Rest in peace Danny. Never got to know him personally but it's quite obvious he will be sorely missed.

Today is a sad day.... He was one of the greats...

Good luck at the doctors !!

Merry Christmas!

I'd like to reserve a petty if still available

I use grill brick at the end of every night. I personally don't like to let things get so dirty that it is a mission to clean them, I'd rather just clean them more frequently.

Glad to hear you're on the road to being fully recovered! Hope all is well and no rush on my part, spend some time with the family, tis the season after all! Merry Christmas!

Depends how busy you are. I'd keep the least amount of flat top on high as you can, the parts with lower temperatures will be easier to clean. If you need the heat then you need the heat, but even then I'd probably not set it all to max, but like medium high. Also depends what you're cooking .

I have quite a bit of experience with flat tops. Ours gets deep cleaned every night (it sees heavy use), and we use a grill brick with oil, and lots of elbow grease. There's no need for a chemical at all, but the grill brick will make a huge difference. You should be able to make it look like...

Hurray! Glad to hear!