The go-to knife, a must have for cutting large brisket as well as taking out big beef ribs in one fell swoop. While there are options in a cimeter, your best bet is always a plain, razor sharp blade.
Butcher block
The pitmaster’s desk. The larger the better. Plenty of room on the block is great for several reasons. Minimizing clutter and having room...
Here’s what you may be missing: underutilized pork cheeks, belly, collar, neck, fresh ham leg, ear and more present major opportunities for your menu...
When you’re putting together the menu for your barbecue restaurant, your focusing on all the different meats, rubs, sauces and cooking styles that you...