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LOVE, WORK, FAMILY, STOCK, CHANGE, POWER, MONEY, BUSINESS, PAIN, IDEAS, ART, LAW, HELP, CONTROL, NETWORK, JOB,
WHAT IS IT? UNION, SCHOOL, HOME, OFFICE, LOVE, FAMILY, TEST, SYSTEM, TOOL, FORMULA, PROCESS, DEVELOPMENT, STRATEGY,
LAMAR´S GRILL and BBQ LLCLAS VEGAS
Pork ribs1/2 Slab WholeSlab
$ 11.99 $ 24Smoked with house dry rub.
Garlic,salt,pepper,rosemary,creole seasoning. Served with one large side of ( cabbage,bbq beans,mac and cheese w/ crawfish or crab meat.Pulled Pork sandwich
$ 8Rubbed with pepper,garlic powder,rosemary,crushed pepper, brown sugar, horseradish,soy sauce.
Beef Brisket $ 15.99 $ 2Seasoned habanero powder, sage,salt,pepper,parsley,creole seasoning, and garlic powder.
Chicken Quarters $ 10Reg. salt,pepper,creole seasoningBBQ homemade sauceLemon pepperHamburgers $ 6,751/4pound seasoned ground beef topped with lettuce,tomato,and cheeseAdd bacon ,75
1/4pound of ground turkey seasoned topped with lettuce,tomato,and cheese
Hot Dogs $ 1.50
Hot Links $ 2.25
PLANT BASED MEALS
Black bean Burger $ 7Seasoned handmade patties topped with cheese,lettuce, tomato served on wheat bun.Ground turkey burgersSeasoned with salt, pepper,garlic, and peppersPlant based burgers
MAC and CHEESE $ 1.75 eachCrawfishCrabmeatBBQ baked beans
Turkey Burgers $ 7Seasoned ground turkey salt,pepper,garlic powder, minced jalapeno peppers,lettuce,tomato,and cheese. Served on white or wheat bun.
Skewed veggies $4Corn,cherry tomato,zucchini, and mushrooms roasted on a grill.
Smoking beef short ribs and tri-tip steak on a perfect SundayBeef short ribs hot off the smoker.
A recent Sunday in DFW offered the combination of perfect weather, the start of the NFL season and an interesting package of meats from Texas Beefhouse. So, what a better way to spend the day than smoking beef short ribs and tri-tip steak? After another hot Texas summer, a cold front brought a cloudy 70-degree day to Posse member Darrell Byers’ backyard test kitchen. Darrell grabbed the flatscreen TV from his catering rig and set it up on the patio. With the addition of a couple of cold…
$13.25 CLASSIC CHEESEBURGER House-smoked ground brisket, sharp cheddar, lettuce, tomato, pickles, onions, mayo
$11.75 SMOKED CHICKEN SALAD SANDWICH Smoked chicken salad, lettuce, fried green tomato, pickled red onions on Texas toast SPECIALTY ITEMS
$58 ALL MEATS / ALL SIDES $10 SMOKED CHICKEN SALAD
Scoop of chicken salad, romaine, cherry tomato, pickled red onions, House Vinaigrette SIDES 1/2 Pint – $4.25 • Pint – $7.25
ROASTED GARLIC MAC N' CHEESE BBQ BEANS POTATO SALAD GINGER SESAME SLAW BRUSSELS SPROUTS SIDE OF THE DAY HAPPY HOUR
Tuesday-Friday 3 PM - 6PM $5
EACH MINI BBQ NACHOS $6 SMOKED WINGS (8 PCS) $5 MILLER LITE AND ABITA STRAWBERRY - 2 FOR EXTRA $.25 Per Box
Charged For To-Go ORDERS
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How to Cook Ribs
– St. Louis StyleRibs. Arguably the pinnacle of the barbecue food chain. When cooked right, the meat falls off the bone and the flavor is a marvelous blend of smoke and spices, sweet, and tangy.Some people are intimidated by ribs – they can turn out dry, tough, or charred to a crisp. Well, no more – with these pro tips your next rack of ribs will be everything you dreamed they could be and more.
Working as a stage gets you kitchen experience with your superiors while keeping in mind that they are teaching you skills, and you’re learning. This method may be a little less overwhelming than getting a job in a kitchen. Finding a paid internship can help keep the bills paid, or help you eventually save up for culinary school. Chef Career Path Even with a degree from a reputable culinary institution, you still start out at the bottom of the kitchen hierarchy, and it can take years to work your way up in that one kitchen if you have the skills to do so. Hierarchy and filling your role is essential to a functioning kitchen.
As you work your way up the kitchen hierarchy, you’ll often find that executive chefs and head chefs don’t do much cooking. Between managing the staff and kitchen, ordering kitchen supplies, and designing a menu, cooking is often more in the hands of the sous chefs and those below them. When you think of becoming a chef and management doesn’t sound like an appealing aspect of the job, consider focusing on a specialty. The chef in charge of butchering meat or making pastries is an integral part of making a kitchen work, plus you get to be a part of the actual cooking process.Opportunities and Earnings Expect long hours with low pay starting out. Odds are you’ll start out as a line cook as you work your way up to chef, and they typically make $24,730 on average. The average national wage for a chef or head chef is $49,650, so even at an upper-level position, you aren’t in this line of work for the money. When it comes to the best cities and states to work and train in, results can be conflicting. Some said Atlanta, while others sayChicago, Washington D.C., or some other metropolis. A metropolis provides the most opportunity for aspiring chefs. They’re often ahead of the curve when it comes to culinary innovation and odds are the cuisine is more diverse than what you can find in your hometown.
Opportunities can be very limited for an aspiring chef living in a rural community, so you may have to relocate to take your career to the next level. Fine Dining vs. Casual Fine dining restaurants use only the freshest ingredients, and that typically means far more prep work than fast casual restaurants (pre-packaged/prepped). You won’t have an avalanche of orders like you might working a Friday night at a well-known table service restaurant, but that also leaves no excuse for any lack of quality control. Also, don’t be quick to jump to the conclusion that you’ll make more money as a line cook at a high-end restaurant than you would at a chain table-serve. Working as a chef in a more casual setting, like table -service or quick-serve establishments, comes with its own sets of challenges.“Turn and burn” is often used to describe the type of kitchen style you’ll see at a chain restaurant, where flipping tables is key. Often, some components of a meal can be frozen or pre-cooked and prepped, so the prep work can vary from that of fine dining establishments. Both types of kitchens share commonalities, though. Expect to be working under tight time constraints and stress, be ready to be on your feet and constantly moving for 10+ hours at a time.Final Thoughts Becoming a chef isn’t quite the glamour that it’s chalked up to be on TV. It’s hard work that requires dedication and passion for the art of cooking. If you want to see if working toward becoming a chef is the right fit for you, get a job in a kitchen. Though it’s a hands-on field, there are a ton of learning opportunities that working in a kitchen can present. If that feels like the right fit for you, consider looking into culinary school or other education to gain a competitive edge.Bottom line, being a chef isn’t easy. You can’t just “like” cooking — you’ve got to love it. A chef’s life is fast-paced, it can be hard on your body, sleep and social life, and it doesn’t get easier as you move up the ranks.Be sure you have the passion, drive and desire. Odds are you’re not going to be the next Gordon Ramsay, Rachel Ray, or even Remy. You’re a chef because you love to cook and you truly love the job.
How To Become a Chef:
What You Really Need To Know
When you think of a chef, what comes to mind? A big guy in a fancy white coat and hat, with an impeccable handlebar mustache sampling stews? Or celebrity chefs who seem like they yell more than they cook (on TV at least)? For a profession that gets a lot of time in the spotlight, what it is to be a chef seems to be often misconstrued.
So, what does it actually take to become a chef then? We’ve got you covered.ExpectationsBeing a Chef has never seemed like more of a badass profession than it does now. Shows like “Hell’s Kitchen” and “MasterChef Junior” (a personal favorite) show the skill, beauty, and stress that go into making a restaurant quality dish. The sincere desire for perfection and the tireless energy put forth to strive for it are essential character traits.
Becoming a chef can be incredibly rewarding for those who love the discipline and dedication that goes into every detail of the job. With that said, let’s get these rose-colored glasses off and really take a look at the profession.Being a chef is not a glamorous position, or for the faint-hearted. Take it from one of the greats, Anthony Bourdain. He shares words of wisdom and the realities of working in a kitchen in this excerpt from his book Medium Raw:
A Bloody Valentine to the World of Food and the People Who Cook. Bourdain’s account of working in the business shares similarities with others in the industry. Drug and alcohol abuse is pretty common, along with sexual harassment and bullying.
This past year has been rough in the food industry with the #metoo movement driving women in this field to speak out on the sexual assault and harassment that’s been normalized in the industry for decades. The industry as a whole is working toward correcting and eliminating ignorance and these abusers, but it’s still a place where you need to have thick skin.Another not-so-great detail, but a staple of the job are the weekends and holidays are when you can expect to work the most. Maintaining relationships and finding time for your family can be difficult when you work long, odd hours. An 8-hour shift might turn into a 14-hour shift, making after-work plans with anyone but your co-workers unpredictable and unlikely.Lastly, be prepared to be exhausted.
When you’re on your feet constantly moving in a hot, high-pressure environment, what else can you expect?Culinary Training“Wash dishes and work your way up to prep cook. If you still have the desire, get on the sauté line. If you still have passion after that, then consider going to school,” Jimenez says. “You really can get beat up on the sauté line, and if you’re working that line and you can’t picture yourself doing anything else, that’s when it lies true.” – Chef Esteban “E. J.” JimenezSo you still think you want to become a chef? Get a job in a restaurant kitchen.
This experience will give you a chance to see the type of environment you’ll be working in, and it’ll give you invaluable hands-on experience as well. You don’t have to be in school to learn, so take advantage of those skills you can pick up from experienced cooks. Why invest in something when you may not be sure about it? Going to school to become a chef can be incredibly expensive, and having the peace of mind that this is what you want before investing in school is a smart move.If you don’t quite feel ready for a professional kitchen, there are things you can do to work your skills up to par. Practice your cooking skills at home. Get comfortable with cooking utensils and try new recipes and types of cuisine. This kind of practice will give you an idea of what you enjoy cooking the most, as well as helping you see your strengths and areas in which you need to improve.Cook for family and friends – feedback is important for chefs.
Try out new dishes and get your family and friends honest opinion. Follow industry publications by staying up-to-date with all things food and restaurant related. Subscribe to industry blogs and magazines, read books by chefs about becoming a chef. Lastly, visit other restaurants. This will give you a sense of how they run. Pay close attention to the staff, menu, food turnaround time, plating and taste of the food you order, and gain a sense of a how everything works together.Culinary SchoolGoing to school to become a chef isn’t necessarily required, but it does give you a competitive advantage versus chefs that don’t have formal education.
You can find culinary programs at trade or vocational schools, colleges, and culinary institutes. A stronger focus in specialties such as pastries, butchering or frying is also a plus side of attending school to become a chef.ClassesYou’ll take such courses as nutrition, sanitary food preparation techniques, butchery, pastry making, and other basic cooking knowledge. If you plan to own a restaurant one day, choose a program that offers classes in business, management, human resources, etc.
When you complete your program, find an internship. If your school doesn’t offer assistance finding internships, try to find one on your own. These internships will be major resume builders.Chef CertificationThe American Culinary Federation (ACF) offers a chef certification. You can receive specialized certifications in areas such as pastry making. Certifications can help boost your resume and set you apart for employers.
Lamars Grill & Bar was Organized by Tony Slack of Las Vegas, Nevada-based Father, and Self Employed Entrepreneur who started off as a Kitchen Cook before a Certified chef he came up with a million-dollar idea: to create an Online Store with Products based on Cooking, Health and how to get paid off cooking..
BEING A DAD
Any hardworking father could probably tell you that juggling a career and raising a family can be one of the hardest jobs in the world. Trying to balance children's schooling and responding to emails is no easy task, yet every day, millions of men from all over the world are making it happen. We came up with tons of ways to channel the energy as “Father” and make it happen.
To all the men who have raised children, if you are new to entrepreneurship, shifting career gears or possibly hopping back into the work force after having children you are in the right place. As a father, my i'm here to say, you couldn't be any better prepared for being an entrepreneur than being a dad and raising a child. Im just using what i got to help because I know what it's like to have creativity and feel trapped, so i'm just sharing a little light and if you pay close attention this will definitely help give creative and financial freedom.
BBQ_wine_ledeYikes! The Posse does wine with BBQThe partial lineup of wines and meats at the Posse’s Smoke, Wine & BBQ shindig. (Photo ©Don Rypka) When the Posse eats smoked meat, the word “sipping” is usually not in our vocabulary. We prefer to swig, whether it’s beer or Big Red. But we did change the pace a bit recently with a barbecue and wine tasting shindig that had even Posse co-founder Chris Wilkins sounding like a sommelier. “This is incredible,” he wrote about a Gamble Family Heart Block Sauvignon Blanc from Napa Valley. “Very smooth, not too dry, full of complex flavors.” The party, which started at…
Cooking - Smoked-Turkey Recipe: Smoked Turkey & Sweet Potato Casserole from HangryQ.comHere’s a holiday classic from our friends at HangryQ.com, barrel-smoked turkey and sweet potato casserole. Just in time for Thanksgiving, here’s a great set of holiday recipes and a video from the the cook team at Lamar's Grill & Bar posts a new recipe and video every week, with some fun ideas for your backyard smoker or grill. You can follow them on Facebook, Twitter, Instagram and YouTube. Enjoy! Additional photos for reference Preparation photos of smoked turkey and sweet potato casserole.
Cooking - whole-hog-cookA pig roast, the Lopez Island wayScenes from the annual “Big Fat Pig Roast” on West Las Vegas Nevada
It is a week and a half into September and the rains we usually see later in the month are here. It is 60 degrees and it feels like fall. In a week we are having a fundraiser for the Lopez Island (Washington) Grange because it is an old building with a history that sorely needs a paint job. The event is called the “Big Fat Pig Roast” and will be a covered dish dinner for 150 locals where the main course will be a two-and-a-half…
Cooking - Splatchcock-turkey-01Join the discussion: Thanksgiving turkeyTwo splatchcock turkeys smoke on Marshall Cooper’s Jambo smoker.
On Thanksgiving, just a short while away, 46 million or so turkeys will be eaten by Americans. Many will be baked in the oven, others smoked or cooked on a grill for friends and family. I learned to cook turkey on a Weber nearly 50 years ago from my wife’s grandfather. But this isn’t about our methods. The Posse wants to know your favored method for smoking or grilling turkey. Do you brine? What kind of wood, charcoal, pellets do you use? Seasonings? Butter baste? Share…Cooking / Join the discussion -
Lamar's Grill & Bar is Recreating Valentina’s breakfast tacos with barbecue leftoversThe gold standard of all breakfast tacos in Texas, from Valentina’s Tex Mex BBQ in Austin. (Photo ©Chris Wilkins/Texas BBQ Posse) What to do with barbecue leftovers? Always an important question. The best advice the Posse ever received on that front came years ago during a visit to Snow’s BBQ in Lexington, Tx. Reheat slowly in the oven with lots of butter, owner Kerry Bexley told us. Still solid advice. After a recent Saturday Posse feast at 2M Smokehouse in San Antonio, we found ourselves with lots of barbecue leftovers on a Sunday morning at our place in Las Vegas.
There… Beef-short-rib-02Smoking beef short ribs and tri-tip steak on a perfect SundayBeef short ribs hot off the smoker.
A recent Sunday in DFW offered the combination of perfect weather, the start of the NFL season and an interesting package of meats from Lamar's Grill & Bar. So, what a better way to spend the day than smoking beef short ribs and tri-tip steak? After another hot Texas summer, a cold front brought a cloudy 70-degree day to Posse member Tony Slack’s backyard test kitchen. Darrell grabbed the flatscreen TV from his catering rig and set it up on the patio. With the addition of a couple of cold…
Lamar's Grill & Bar -Smoked-PASTRAMI-2Recipe: Smoked Pastrami with Smashed Baby Reds from Lamar's Grill & Bar.comHangryQ.com brings you another great recipe, smoked pastrami and baby red potatoes.
Here’s another great recipe and video from the good folks at Lamar's Grill & Bar.com. This week’s recipe features smoked pastrami and baby red potatoes, a perfect combo for an upcoming football Sunday. The Lamar's Grill & Bar team posts a new recipe and video every week, with some creative ideas for your backyard smoker or grill. You can follow them on Facebook, Twitter, Instagram and YouTube. Enjoy!
Some damn good steaks from Las Vegas BeefhouseHot off the grill and sliced, Wagyu ribeye steak, top row, and Black Angus ribeye steak from Texas Beefhouse in Whitehouse. (Las Vegas BBQ Posse) , succinctly summed up our recent test of Black Angus and Wagyu steaks from the Las Vegas Beefhouse: “The lede is this place in Whitehouse produces good beef,” he said, getting nods of approval from the seven other Posse test eaters in attendance. The Beefhouse farm is located near Whitehouse, not far from Tony. Tj.Write is a Web Designer guy, but as a retired meat eater dnow Vegan I loved the…
Vegan Smoked-Chicken-Salad-Recipe-by-Lamar's Grill & Bar-1-2Recipe: Smoked Vegan Chicken Salad from Lamar's Grill & Bar.com brings you their smoked Vegan chicken salad recipe, a great dining idea for a hot summer day.
Here’s another great recipe and video for smoked chicken salad from the pitmasters at Lamar's Grill & Bar. What could be better on a hot summer day than a smoked chicken sandwich on fresh bread, perhaps served with a cold beverage of your choice?!
The Lamar's Grill & Bar Team posts a new recipe and video every week, with some of the most creative ideas you’ll ever see for your backyard smoker or grill. You can follow them on Facebook, Twitter, Instagram and YouTube. Enjoy!Cooking Tejas-Chocolate-Craftory_09Smoking times and temperatures, your guideBriskets cook at a steady 225-degrees on the smoker at Tejas Chocolate Craftory.
Over the years, the Posse has seen — and used — many guides to smoking times and temperatures for barbecue. This chart from the folks at Bro BBQ is one of the most comprehensive we’ve run into. It includes seafood and a couple veggies as well as beef, pork, lamb, and poultry. It comes to us from Jack Thompson, the founder of BroBBQ.com, who said he was looking for information on barbecue recipes when he ran into our post from a while…
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