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-   -   Holding Beef (http://www.bbq-brethren.com/forum/showthread.php?t=103105)

worthsmokin 03-24-2011 01:42 PM

Holding Beef
 
I started doing chopped chuck roll for roadside vending and events. I am having trouble holding it for more than an hour in my steam table without it drying out, but at the same time sheen of grease and tasting "gamey". I have a Duke 4 well and started using half pans with a water pan under, thinking this would help. It seems to keep a bit longer, then just turns bad pretty quick after an hour. I take it to 165 then hold around 140. I keep my replacement beef in my holding cabinet and it comes out perfect. I have no trouble with pork.

What am I doing wrong? Is this just the way beef is? Any tips or tricks? I can't keep throwing the bad stuff out losing money!!!

Thanks,
Tyler

worthsmokin 03-26-2011 06:04 PM

Any help?

jbrink01 03-26-2011 09:30 PM

Cook that chuck roll till it falls apart as it's FULL of collagen and connective tissue (sheen of grease). Pull it with bear paws and keep it warm in a solution of beef broth, rub and sauce (mostly broth). It works, Trust me.

Bbq Bubba 03-26-2011 10:08 PM

Some (most) meats don't do well in steam tables. I find pork to go faster than beef usually. What are you using for a holding cabinet?

worthsmokin 03-27-2011 02:31 PM

Quote:

Originally Posted by jbrink01 (Post 1591179)
keep it warm in a solution of beef broth, rub and sauce (mostly broth). It works, Trust me.

I will give it a try.

worthsmokin 03-27-2011 02:34 PM

Quote:

Originally Posted by Bbq Bubba (Post 1591225)
Some (most) meats don't do well in steam tables. I find pork to go faster than beef usually. What are you using for a holding cabinet?

Well I am just the opposite, seems like I have better luck with pork. Maybe it's because it goes alot faster than the beef so it doesn't sit. I feel you have to have beef on the menu but I sell way more pork.

This is the cabinet I have http://www.winholt.com/ProductDetail.asp?productID=2567

jbrink01 03-27-2011 04:04 PM

I never try to hold anything that is less than well done. It's impossible for me to get it right. I serve rare pieces, but only as ready.

worthsmokin 03-27-2011 05:43 PM

I also cook everything to done. I use the cabinet as part of my rotation.

When first starting out in the morning, (roadside vending) I will put beef and pork in the steam table about 1 hour before opening. It takes about that long meat to get to 165 with the water pan.

The heating cabinet is set at 170 and I put meat in from the fridge just before opening. It usually never gets to 165 as it warms at a slower pace. I just don't have to warm it from 38 to 165 on the steam table. It usually is around 120 when I need to use stock from the cabinet and only takes minutes for it to reach 165 since the water pan is already hot at this point.

jbrink01 03-27-2011 11:13 PM

I don't think 165 is hot enough for a chuck roll. I think if you render the grease out more your oilslick will go away. Go to 200 IMHO.

worthsmokin 03-28-2011 08:37 AM

Quote:

Originally Posted by jbrink01 (Post 1592203)
I don't think 165 is hot enough for a chuck roll. I think if you render the grease out more your oilslick will go away. Go to 200 IMHO.

I do take the chuck roll to around 210 initially and it falls apart. (I cook hot and fast) I setup a couple days a week so I cook beef and pork for that week the day before my first vending, then refrigerate it in 4 lb increments. I do use some of the drippings to help keep it moist, that is probably where the the grease is coming from. I will definitely try the broth route. I cook my ribs fresh every morning.


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