scraped your steak off with a paint scraper.
5 nights a week, 4 of which are the highest volume, two lines out the doors for the majority of my shift. once the customers become more like stragglers i take a husky 7 purpose paint scraper and a large flathead screwdriver and scrape off all the burnt on charcoal which at one time was a cow pig or chicken, or some kind of bbq sauce. once thats done i take the grates of my vulcan 47" 8 burner charbroiler and wipe them off with a dry rag and set them aside. then taking that same paint scraper and scrape the char off everything from within the broiler. then emptying the two pans of dirty water and soot and scrape them clean as well with this same paint scraper. once tore apart and scraped clean a bucket of ecolab dish detergent is used to scrub the shell and ceramic or cast iron heat foils. then reassembling the broiler to then finish cleaning up all the gravy and other food some fat 300lb piggy pig slob pig spilled while making his/her rounds at my buffet. but my main priority is to make you your fat ass gets the steak you want. right now. a 40 oz piece of serloin takes more than 45 seconds to be well done. im sorry. you want a rib while you wait. or would you like me to cut your hand off. would you like saute’d mushrooms with that.
anyway to get to the point. anybody know any better ways to clean a grill like this. i work for corperate america and getting any proper training would cost too much money
Great take. I myself have had the great fortune to work for the grazers of the buffet world myself. I relived every word you typed. Really, you should write an info book about this and become a hundreaire!! Lol. There is no better way to clean a grill then how you just described. As for the fat ass who wants the 45 second well done….look under your grill you probably have one right there waiting.