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Hi. Just a little background. I am in the process of trying to open a little southern style restaurant here in Orlando. Its going to be very casual. In an effort to maximize cross usage of ingredients and keep my price point low, Ive decided to use Chicken 1/4s, and Sirloin as the focus of my...

Ribeye. Its more versatile, and easier to cut....plus its more tender, and cooks to temp faster.

Yeah, Ive seen a couple of Doctors loss their *** on restaurants. I told one, its like me falling in love with the idea of being a doctor. Wouldn't it be cool, to be called "Docter", wear the cool white coat, and have a bunch of pretty nurses at my beckon and call?? Problem is, I havent been...

Wow, you just took me out of my depth.:ohmy:

I really am trying to milk this top butt thing. My price points are $7-$15(15 being a full slab of ribs), so I need something affordable and versital. I will also being to several dishes with 1/4 chickens. I plan to do the BBQ 1/4, and also boil off a lot to make, Chicken pot pie...

Would I need a smoker, or can I do this in the oven>?

I could use the Sirloin? I would need a smoker, yes?

I havent 100% ruled out Chicken Fried Chicken, or Country Fried steak.The issue is, I'm trying to run a very streamlined kitchen, as to keep labor low. My goal is to work out of steam wells,off the grilled, and out of a fryer. I don't want to pan fry/sautee, and I'v never been satisfied with...

SE Atlanta.

Never had it that way. How do you cook of the cubes?

Thanks again for the ideas. Here's what Ive got so far: *Grilled Salads- 4oz of sliced steak over a dinner sized Caesar or House Salad. *Steak Sandwich-4oz grilled sirloin topped with grilled M+O, smothered with Provolone or Cheddar cheese. *Blackened Steak tips served over a bed of rice. *8oz...

LOL. Well, If I were a sane man, I wouldn't have been in this crazy business for 24 years. I've made other folks a lot of money, and have decided I'd rather make it for myself. I'm sorry your restaurant failed. You didn't know about "light and gas, workmans comp, FICA, cost of food..." before...

haha, Grits!!! I am actually doing a cheese grits souffle. I respect your take on "don't lock yourself in too tight", but I know my market. This place I'm lookin at is less than a mile from my house. Its in DT Orlando, but in a working class neighborhood. My price point is $8-$14. It's middle...

Thanks. I was hoping for more southern style dishes. Can I do Pot Roast from a Top Butt? Can I season my blacks eyes with it? Can I season my greens with the trim? I'm just looking for fresh thinkin. I apologize for not stating labor is the enemy. I gotta keep it real low, so any dish...

Blackened Sirloin tips over rice!!!!!:chef:

Grade, and tendizing aside.. I am looking for as many ideas as I can get for usages for Sirloin. Currently I am doing: *8oz steak *Marinated K-bobs Any other ideas would be appreciated. I will be cutting them myself, so I can do whatever. Thanks!

I actually don't have one, yet, but I aspire to soon.:smile: Its gonna be a Southern style grill. A couple of steaks, Ribs, Chicken(quarters and breasts) Meatloaf, Pork chops, a fish, Chicken Pot pie, etc. For veggies, I'm gonna do, Black eyes, Greens, Yellow squash cass., Mac-n-chez, cheese...

Thanks, Unc. I'm pretty familiar with the grading system. I was just wondering with a good marinade, If I couldn't make the Select work. This Steakhouse I used to Manage, used a powder pack they would dilute in water, and dip the steaks in. They came out good. I'm confident that Choice will be...

I'm tryin to get a little restaurant open here in Orlando. Its gonna be a casual Southern style restaurant. I plan to use Sirloin in several different ways, and was wondering: * Can I get by with Select grade? My price point is low, so I'm looking to save some money, but not if theres a huge...

Greetings from Orlando. I found this site searching for seasonings, rubs, etc. I am an aspiring restauratuer. I am in the process of developing a menu, and hope to get the doors open sometime this year. I have most of the menu complete, I'm now searching for recipes, and meat cutting tips, etc...