Recent content by Grits-N-Gravy

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: