Captain Morgan
Chef Extraordinaire
doing em Saturday for a pretty nice event.
Want to impress, but minding costs.
Instead of a whole fillet (this is for 50 people)
what would you reccomend as a cut of beef.
I really want it to be tender and am thinking
about a whole fillet or a whole ribeye. The price
on the two could be about the same since the
ribeye is easier, and I might have a steak or two
left over for me.
Also serving about 50 chicken ka bobs, so I'm thinking
one beef and chicken per person. There are other foods
too.
Good, tender (which is what most of the general public thinks
is most important) and reasonable meat choices here?
Thanks.
Want to impress, but minding costs.
Instead of a whole fillet (this is for 50 people)
what would you reccomend as a cut of beef.
I really want it to be tender and am thinking
about a whole fillet or a whole ribeye. The price
on the two could be about the same since the
ribeye is easier, and I might have a steak or two
left over for me.
Also serving about 50 chicken ka bobs, so I'm thinking
one beef and chicken per person. There are other foods
too.
Good, tender (which is what most of the general public thinks
is most important) and reasonable meat choices here?
Thanks.