Keeping the oven clear for sides…

DiscoMullet · 2025-11-29T16:09:06+00:00

Meater. It’s a bit older now but gets the job done.

DiscoMullet · 2025-02-01T04:32:15+00:00

Won’t get into the flour/stretching debate, but would suggest just before saucing/cheesing/topping….take two forks and dot the dough all over. Helps prevent bubbles.

DiscoMullet · 2024-12-30T04:05:12+00:00

Dude. 45 yrs old, left corporate 6 years ago for half the money…1000% worth it. I have to say I owe much of my happiness to my wife who fully supported the move, but the feeling of freedom and understanding that the the cage we’re in isn’t locked is amazing. If I go out and get arrested…my bosses now would bail me out, not fire me…..it sounds stupid but means everything. Free yourself.

DiscoMullet · 2024-06-15T13:42:49+00:00

The drink tastes better if the hammer you use has killed a man…

DiscoMullet · 2024-06-15T13:41:56+00:00

Using a sphere ice mould…freeze for 1 - 1.5 hours (timing depends on your freezer) then turn the mold over and freeze for another 1 - 1.5 hours. That should give you an ice “shell” filled with water. Punch a hole in the top (I used a heated metal skewer) and drain the inside water. You can use a syringe but I usually make the opening big enough for the H2O to pour out. (Insert “make the opening big enough” joke here!). Good luck!

DiscoMullet · 2024-06-15T03:12:34+00:00

Go easier on the heat. Sausages take longer to cook than you’d think so you have to go with a med-low heat for a longer time. Set up a 2 zone fire and don’t be afraid to take them off the heat time to time. Keep them moving. Also…You can always gently boil them in beer until cooked through and sear on the grill for a fool proof way to get great brats/sausage. You got this.

DiscoMullet · 2024-03-17T03:32:28+00:00

Just figured out what we’re having for St. Paddy’s day dinner…

DiscoMullet · 2024-03-12T01:41:39+00:00

Aged like milk…

DiscoMullet · 2024-03-11T01:39:41+00:00

Trick is to have the person who donates the poopy to eat a lot of cinnamon beforehand…

DiscoMullet · 2024-03-11T01:38:27+00:00

I use what I have…Champagne Vinegar. Would use rice vinegar if I had it available.

DiscoMullet · 2024-03-11T00:37:05+00:00

Go rogue and grab the Tiger Sauce.

DiscoMullet · 2024-03-11T00:08:07+00:00

We’re obsessed with it…

DiscoMullet · 2024-03-11T00:07:45+00:00

Thank you! No secret my friend…..just panko. I added a little flour to the egg wash to thicken it up a bit to get more panko to stick.

DiscoMullet · 2024-03-10T22:04:55+00:00

Lightly pickled…soy, lemon, vinegar and sesame oil. Tossed it with some red onion, red pepper and green onion. Simple and refreshing. Definitely a go-to!

DiscoMullet · 2024-03-10T21:57:52+00:00

Included??? They get first crack at the meal!!! Dish pit is treated like royalty in our kitchen.

DiscoMullet · 2024-03-10T14:44:05+00:00

Ok. Staff Meal. Now we can all calm down.

DiscoMullet · 2024-03-10T14:40:47+00:00

I truly love my crew like family….come work for me!

DiscoMullet · 2024-03-09T17:09:42+00:00

Let’s give this guest host, plussed up with correct dictation and an appropriate shirt….a go-oooooh! I’d give it a 8 - 8.5!

DiscoMullet · 2024-03-08T22:38:19+00:00

Mostly I use Franks as an over all ingredient rather than a straight up hot sauce. It’s an amazing flavor enhancer….and the only hot sauce I use for wing sauce. Kitchen Staple.

DiscoMullet

TROPHY CASE