Meat_Club

I have a catering gig this weekend that wants jalapeño cheese grits but I won't have a ton of time to prep/cook at the event.

Is there anyway I can cook them before the event and warm them up with a little butter and they'll still be decent?

Not vary familiar with grits...

Hey Fort Worthians!

My wife and I own a BBQ food trailer in Southside and are in need of a few folks to join our team. Looking to hire: BBQ/prep cook, cashier, dishwasher and more.

If you may be interested please email your resume to [email protected]

Thanks!

Hey! My wife and I do a dinner party called t & e MEATclub. The focus is TX BBQ but we try to get creative with sides and desserts instead of the bland BBQ sides that are prevalent.

I love a dish from Chef Hugh Acheson that is sautéed strawberries with black pepper, fresh mint, sugar, flambéed with orange liqueur. I have done this many times and it's always a hit.

But...I'm wondering if I could do the same dish in a cast iron skillet over a wood fire grill for our next MEATclub? I have little knowledge of cast iron so I thought I'd ask if any of you pros thought there were problems with this idea. I plan to test it later this week but thought I'd ask here first.

Thanks!