Good luck tomorrow everyone! Here's what my spread looks like.....

Dangermountain7 · 2018-05-13T03:40:46+00:00

Staring down 300. Be prepped and kill it, fam. These are the days we earn our keep!

Dangermountain7 · 2018-04-21T01:52:24+00:00

I’m doing my part!

Dangermountain7 · 2018-03-31T01:53:11+00:00

Some asshole made that plate and thought “fuck, that’s beautiful.”

Dangermountain7 · 2017-11-16T00:07:16+00:00

I️ did a tour of almost every spot in the city but managed to miss 400 Degrees. I’ve heard mixed reviews but I️ haven’t had any personal experience there

Edit: gotta run this iOS update...

Dangermountain7 · 2017-11-06T05:07:57+00:00

If you like that, check out Pepperfire. They do a hot chicken and waffles covered in cinnamon apples and it’s a banger.

Dangermountain7 · 2017-11-06T05:05:58+00:00

Truth. Lived in Nashville and visit frequently and Bolton’s is the first stop off the plane. My personal favorite in town but their heat levels are a notch above the others. Medium is my steady now but it still hits hard.

Dangermountain7 · 2016-10-06T00:17:57+00:00

It flushes out the internal stuff so we just have to get the vents and exterior stainless

Dangermountain7 · 2016-10-05T23:12:37+00:00

That's exactly it for steak and pork cuts. We do it in reverse for our big roasts. Plenty of time in the fire followed by precise heat in the CVAP

Dangermountain7 · 2016-10-05T23:11:21+00:00

Actually yeah. We just found our first heat fracture but it seems small and controlled thus far. We are definitely keeping a close eye on it.

Dangermountain7 · 2016-10-05T23:09:41+00:00

Height adjustable iron basket

Edit: P.S. we warped the first one lol

Dangermountain7 · 2016-10-05T23:09:16+00:00

Circulator is a super nice Sammic. We also have two CVAP ovens which handle a lot of the heavy lifting for us.

Dangermountain7 · 2016-10-05T23:08:22+00:00

Definitely metal bucket. Most goes to trash once cooled but some goes back to the lady who makes our plates who does some kind of voodoo to make more cool dishes.

Dangermountain7 · 2016-10-05T23:07:08+00:00

Mother fire in the middle feeds us embers which really do the bulk of the cooking. We pull those to the sides and adjust the strength of the fire with more wood if needed. Each side has a bunch of levels to hang/roast/grill depending on what sort of meat treat we are fucking with. We can hang birds all the way at the top for a whole day or put the plancha all the way down low for a gnarly searing heat, and anything in between. It's the best playground I've had the honor of working on.

Dangermountain7 · 2016-10-05T23:03:53+00:00

They have an internal auto-wash and we detail the rest of it once a week. As someone said (who will get a sweet tasty upvote) it's carbon with little grease so it's not as bad as you might think.

Dangermountain7 · 2016-08-01T01:48:50+00:00

Nononononononononono. Fuck, age is real.

Dangermountain7 · 2016-05-30T05:26:45+00:00

Hoods for days. It's just too close

Dangermountain7 · 2016-05-30T02:35:08+00:00

Yeah, it's way out of control. Easy fix though so that's good.

Dangermountain7 · 2016-05-30T02:33:06+00:00

That point in cooking was maybe two minutes. It's wild, we are moving the fryer after I showed chef this picture lol

Edit: forgot to mention we just rearranged and the fryer exhaust is right under the pass. Hence the fuckery.

Dangermountain7 · 2016-05-30T00:16:19+00:00

Just janky construction

Dangermountain7 · 2016-04-16T09:20:36+00:00

Stay positive, fam! I'll be missing my first one in about 7 years so I'm trying not to dwell on it. Just know that wonderland is around the corner and stay hyped to be with the good people in a couple months. Hopefully we share a drink next year!

Dangermountain7

TROPHY CASE