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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Cossman: I have to fess up to kinda cheatin ...I dont use my WSMs at comps but they are the go to for home cookin. I am just too dang lazy to run 3...

If you are filling up small containers, then 2 oz is a good size. Now the question becomes: how much of each style do I need for 75 people? I can tell you when we cater, we usually have 3/4 of the person count for each sauce. Here you have to keep in mind that if you hand them out, you control...

Mark, What can you cook in ROOS?

Hey Mark, If I could get my A$$ back to Cali, Maybe Grilled Expectations and Mark's Kitchen could team up! But alas, That wont be for at least a couple years.

We can all our BBQ sauce. We use pint jars and can take as many as we need with us.

insert "&" between PL PLi Then remove the "..." and add "ne=3"

This link works for me http://wagnerware.com/PLineCat.asp?Filter=PL&PLine=3

Kevin, Thanks for the link (I am using Firefox) I was not aware of the name change! I can now get the items I am missing. Thanks!

I go to my local counter top shop and look for Corian sink cut outs. They throw them away. They are usually around 3/4 x 24 x 36. A little sanding on the edges and it is virtually indestructible! You can also use a router to make juice troughs. For a very small fee the shop will do it for you...

In my restaurant I use MAGNALITE. They are very hard to find, but they are the best. They are a cast anodized. If you season them properly, there is no better non stick surface.