@Grillocracy@meathead Was it in that order? I haven't done it, yet, but I've been toying with some cold smoke, then sous vide, cooking ideas. Working off the concept of cold meat taking on the smoke more efficiently.
Hi!!!
This is your bi-weekly reminder to clean your damn draught lines. Every two weeks. You will make more money and sell more beer. I promise. Every beer line. Every two weeks. No excuses.
Love,
Every single person who drinks at your bar or restaurantπ»