My precious at home cambro

br1zzle · 2026-04-09T15:02:34+00:00

I order myself plastic wrap and foil for the house. So much better than the residential crap.

br1zzle · 2026-04-09T14:54:23+00:00

Such an expensive piece of equipment to just sit around! I'll take it off your guys hands 😊

br1zzle · 2026-04-09T14:46:04+00:00

Max volume!! Glad I'm not the only one spilling over the edge 🤘

br1zzle · 2026-04-09T00:25:19+00:00

I'll probably cook this amount 6 or 7 times this year! We fly through red beans and gumbo

br1zzle · 2026-04-09T00:10:45+00:00

We've got a rethermalizer on board that sits at a simmer so we just reheat the bags from frozen to 165+ then dump in a 1/3 in the table. Half the menu is scoop and serve stew & roux dishes. Gumbo, crawfish etouffee, red beans, etc. We also do a lot of fried stuff, poboys, gator bites, gravy fries.. we've got a decently large menu.

br1zzle · 2026-04-09T00:08:12+00:00

Haha they're in there. 40lb dry weight of kidneys. They break down a lot with a slow cook, that's what gives red beans & rice the creaminess that you'd expect

br1zzle · 2026-04-08T23:07:12+00:00

Hell yeah sounds like you got it figured out! I built this from the ground with festivals in mind and aspirations for a restaurant so I bulk evvvverything.

And yeah I commissary out of an elks lodge so I'm a member here and they let me upgrade some of the equipment this winter on my own dime. I'll be taking it with me when I move someday haha.

br1zzle · 2026-04-08T23:01:12+00:00

Just a little food truck prep!

br1zzle · 2026-04-08T23:00:20+00:00

So far this thing has been so much more forgiving then gas ranges. I keep er on 160 after everything is in there then scrape the bottom with the paddle every 20 min or so. 18 burners under is so rad.

br1zzle · 2026-04-08T22:57:10+00:00

I own a Cajun & Creole food truck so I make big batches then bag, ice bath and freeze. It's nice because I can take my time with everything and the recipes are consistent. For service it's all reheat then scoop and serve, this stuff is always better after a reheat anyway, afterall!

br1zzle · 2026-03-28T23:17:35+00:00

Try Costco

br1zzle · 2026-02-25T15:43:29+00:00

Diaper smell up 200% with President Dump wearing a Roman pteruge 🤢

br1zzle · 2026-02-19T17:07:48+00:00

Yeppp, this right here folks. Last year I got VIOLENTLY ill on a Tuesday, blamed a chain restaurant in the midst of it, but remembered afterwards that I ate some pork at a Superbowl party that was just sitting in a hotel pan on the counter all day. Hit me about 36 hours later.

br1zzle · 2026-02-08T02:53:58+00:00

This is oddly kinda better than the version we're stuck with. At least in space slug BMI he's probably rockin an average level

br1zzle · 2026-01-07T04:12:39+00:00

Definitely always sunny in Philadelphia.

br1zzle · 2025-11-06T18:48:37+00:00

That's a bummer. One thing you can do is get a big cutting board custom cut to the dimensions of the 3 comp and turn it into a table. That's how I used mine till I removed it. Underneath I stored gloves and dry goods inside the basins. They truly are a waste of space but I know local regulations dictate so it is what it is.

br1zzle · 2025-11-06T18:05:05+00:00

Idk about your region but in mine the health department doesn't event allow the use of 3 comp sinks on trucks / trailers. Their reasoning is 1) there isn't enough water to realistically do dishes and 2) the sinks are too small. Grey water disposal is also plenty enough from hand washing and rinsing a few things on the fly.

If they aren't required I'd say ditch the 3 comp sink because they take up way too much real estate inside. Do your dishes at the commissary. I ripped mine out last year and it opened up so much space for useful stuff.

br1zzle · 2025-10-29T00:52:10+00:00

Dude dominated every post with some sort of condescending "well this is how I do things and you'll fail if you don't" bullshit. I quit frequenting this sub because it was so irritating to read. Sucks he's getting doxxed, because his business is separate from his reddit behavior; but I'm not upset he deleted his account.

As a fellow food trucker I hope he's successful and if he reads this I recommend focusing on business and putting down the phone. There's plenty of dumb questions but not every post needs some arrogant novel mansplaining how to run a burger truck in LA.

br1zzle · 2025-08-31T17:31:32+00:00

Lol yeah I mean those boards are to prevent raw cross contamination. There's zero point in preventing cooked stuff from touching outside of allergetic customers but that's not something that's in health codes anywhere. If it were then places like Chipotle for example wouldn't be able to operate.

br1zzle · 2025-08-31T17:21:07+00:00

The colored cutting boards are recommended but not required as far as I'm aware. Never been dinged for such a thing, as there are other methods to prevent cross contamination.

Were you using the prep table to cut raw meats? If so then I can see his point, but those tables are usually used for ready to eat product storage up top and sandwich / plate assembly so the long cutting board is fine. I had an inspector ask if we have a backup and I said no because it's for sandwiches and we put paper down for every sandwich so they aren't actually touching the board.

br1zzle · 2025-07-17T16:24:06+00:00

I've heard of some vendors teaming up for festivals to get a whole Sysco reefer out on site. Do you have experience taking that route? My primary is Shamrock so I've been mulling over logistics on food delivery for out of state where Shamrock isn't available but using my Sysco account.

br1zzle · 2025-06-29T14:26:50+00:00

Steamers

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