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Metro NY Foodservice Equipment Musings

 

Monday, April 20, 2015

 

Low & Slow

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Barbecue! 

For us in the northeast the simple word conjures up memories of endless summers past, of smoky burgers, dogs, beans, chicken, corn on the cob and salads.  We would build piles of charcoal in our backyards and grill meats until they were blackened.  The fire pit was a man’s domain back then (with women usually doing all of the prep and clean-up).

When we Yankees traveled south, however, we found a curious anomaly.  What they were calling “barbecue” weren’t those grilled treats that we loved.  Southern BBQ means pit barbecue, as many of us
 

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"Another Satisfied Customer"
Mike Egan, Chief Director of Design for The Sandstone Group, breaks
 out his blade kit to template a counter solution for our latest
 Multiteria installation. 
Thanks Mike for the hands on customer service.
 
Real Pit BBQ Tasting, Cook-off & Demo
April 29th at our Gastro-Lab
in Little Falls

More HERE on event.
 

May 16-19 2015, McCormick Place, Chicago, IL

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