Recent content by P Hopkins

I am cooking for our Kentucky Derby party this Saturday and need some guidance on portion sizes. We will have 50 couples ranging in age from 30-70 and the party will be between 2-3 hours long. Menu is below. I will have more than enough meat which I plan on sending some home with folks who enjoy...

We make this same salsa and it is always a crowd pleaser. In our version we substitute 1-2 Tbs red wine vinegar for the hot sauce. Also, you can make this a day or two in advance but if you do save the avocado until it is time to serve it.

Beer, Oyster Roast, Brisket and a couple of Butts!

We use the same recipe but also add a splash of worchestire to it. We seal them in the foil and it does come out just like french onion soup in a bowl. Huge crowd pleaser!

I have traveled with whole butts cold and will place it in a 200 degree oven for about an hour to reheat and then pull it. PLH

Will Weber be producing a built in version? Does anyone know if they plan on offering a infared sear zone on their grills? Thanks for the help.