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For this month’s Master Series I wanted to bring our Southbend Infrared Broilers back to the forefront. These have been the flagship of our brand for decades and of all the equipment we manufacture, this broiler has had almost no changes since its inception, a testament to how well it performs. Southbend is also now the first manufacturer to offer an all-electric infrared broiler, providing a solution for operations looking to transition utilities without sacrificing performance and reliability.
This is one of my favorite pieces of equipment to cook on personally. I had them in my last 2 country clubs before I left production and they delivered exceptional results night after night. The gas version can reach 1200 degrees in less than 5 minutes, making it an absolute beast in the kitchen, not just because it gets that hot, but because it makes it ideal for recovery and volume production with consistency on every batch. There is a reason why so many Chefs and iconic Steakhouses like Peter Luger use our broilers – simply put, there is no substitute.
For this months recipe I wanted to do a lighter compound butter for the summer months.
Until next month keep cooking!
Jason D. Hall, CMC
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