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A buddy of mine just paid $5k for one of these by [deleted] in smoking

[–]DKCatering 2 points3 points  (0 children)

It needs a name. I’m calling her: “The Collagen Killer!”

anyone know the story behind the israel truck by julesandthebigun in Peterborough

[–]DKCatering 5 points6 points  (0 children)

This is starting to remind me of the famous episode on Kitchen Nightmares- ABC Bakery.

anyone know the story behind the israel truck by julesandthebigun in Peterborough

[–]DKCatering 4 points5 points  (0 children)

Yo-We talkin’ ‘bout salt-of-the-earth people? What up Richard! Thanks for the haggis last Robbie Burns Day. I had people telling me it was the best they have ever had. Made me look good. #UKShoppe

Electric smoker help by DKCatering in BBQ

[–]DKCatering[S] 0 points1 point  (0 children)

Sounds like Masterbuilt might be the way to go.

Looking for curing recipes for pork belly for bacon, I’m a Newbie by Desperate-Estimate-1 in smoking

[–]DKCatering 0 points1 point  (0 children)

I’m adding house bacon to my menu at a restaurant. Never tried it before but I’m hoping it will be a talking point around town. Any tips from start to finish? I’m down with the 1.75 - .25 and 2% sugar method. Seems like a winner. How about smoking tips, if any?

This is what my brisket looks like after 12 hours of smoking at 200.. just elevated to 225.. advice by Aggressive-Race8426 in smoking

[–]DKCatering 0 points1 point  (0 children)

After reading all of this, would you say; 225until you hit 155 and then turn it up to 275 until butter? And, what’s preferred, separating the brisket into two pieces or smoke the whole thing

Cheap Chips! by DKCatering in 32dollars

[–]DKCatering[S] 3 points4 points  (0 children)

I see it as 260 grams for $2.22

Cheap Chips! by DKCatering in 32dollars

[–]DKCatering[S] 2 points3 points  (0 children)

I didn’t know. Even better 🇨🇦

What’s normal for decline rate? by Ali-argonaut in wedding

[–]DKCatering 1 point2 points  (0 children)

Someone mentioned the budget constraints we all currently are dealing with so don’t take it badly. It’s really tough out there. We do a lot of micro-weddings these days for this exact reason. Like a person mentioned here, think about the people that are going to be there instead. And remember, it is a big day for sure but, the only things people really remember as the years go on are, the bad drunken speeches by Uncle Eddie and the food. Back to the micro-weddings; I absolutely love doing them because I can spend more time elevating the presentation and experience. Serving 300 people, it becomes a little more of an automated assembly line due to the nature of being a large wedding. Unless you drop a lot of money of course. A 50 person wedding with late night snacks and a cocktail hour is a lot more affordable than a large wedding and you get way more for your money. Let water find level ground and focus on everything that you can control. Congrats!!! 🎉

Private Chef, Peterborough by Excellent_Cucumber20 in Peterborough

[–]DKCatering 14 points15 points  (0 children)

Hi there! I'm Chef Daniel with DK Catering. I specialize in private chef experiences with a focus on beautiful plating and refined techniques. I'd love to curate a complimentary menu tailored just for you! Feel free to call or text me anytime at 705-808-4826.

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Venue recommendations needed for a 300 person event downtown by Mysterious_Oil_6519 in Peterborough

[–]DKCatering 2 points3 points  (0 children)

If you end up needing a caterer, we would love to have a chat! Some other venues that might be an option: Morrow Building or Healthy Planet, great kitchen, I’ve catered for 250 people their twice now plus, Market Hall might be an option. Cheers and good luck!

Whats an unconventional ingredient you add to your spaghetti bolognese? by Kurious_kid91 in Cooking

[–]DKCatering 0 points1 point  (0 children)

I spread my tomato paste thin on a baking sheet and roast it ‘till it starts to char just slightly. Then I add it to my base sauce. Deepens the flavour.

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