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thx people, On another note what do u think about suger in rubs? if your grilling with high heat it seems the suger burns? I like to use a cast iron grill pan and it seems like I'm going to have to leave suger out of the rub any ideas?

I know there is alot of debate about this....but how do other members feel about putting salt in the rub or salting right before grilling?

I think Allen bros are 1 of the best. They also carry some prime Kobe beef. They are very Xpensive. They carry seafood,desserts.etc....everything is great.

Let me tell ya growing up in STL, I never really knew what babyback ribs were. Most of the BBQ joints (Mom amd Pop) serve mainly the STL style. You have your KC masterpieces and whatnot that introduced me to the babyback. The STL cut is alittle more tough but has so much more flavor in my...

thx everyone

Well the owners just bought the place about 1 year ago. They turned the place around and paid it off fairly quick like 6 months. Neither have a clue about the kitchen and the main cook leads them to believe she has a clue about running the kitchen. The kitchen was contracted out for along time...

right on....never thought of that

Thanks everyone.....Yeah I think the biggest problem is them leaving the fish sitting in water overnight and the fish is getting waterlogged and falling apart in the water. I try to "ring" the fish out...lol..before putting it into the crumbs I just have to convince the main cook that her way...

Thanks for all your replies..... Yes, I believe the fish is not that great 2 begin The owner dosen't want any batter going on in the process. It's a VERY small kitchen and she thinks it will make 2 big a mess. I was thinking of thawing the fish in the walk in then leting it drain in a pan so...

Thank you... Yeah I'm just helping them out. I have a full time job. But now that I'm there I know that what they are doing is wrong and I want it to be right...lol

Yeah, it sucks but I have to work there for now. My wife has bartended there for a long time and everyone loves the both of us. The former cook just up and quit. They asked me one night if I would work 2 nights a week (Cash) I haven't cooked in a restaurant in 10 years...

O.K. well I just started a cook job p/t at the local bar. So Lent is here and they are doing a fish fry every Friday. Well the main cook there orders frozen cod fillets and thaws them in water on Thursday and leaves them in water till Friday in the walk in. She then told me just to pick a piece...