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-   -   Leftovers in BBQ restaurants (https://www.bbq-brethren.com/forum/showthread.php?t=186447)

KHulburt 04-16-2014 08:55 AM

Leftovers in BBQ restaurants
 
Hi all,

First post in the forum.

I am wondering about what restaurants do with leftover BBQ from the day before. I know that many work hard to estimate amounts needed for the day and then when they run out, they run out. Others save and reheat leftovers the next day (wouldn't people notice?).

Ultimately, I think the ideal would be estimating as best as possible and then having a set of recipes that use the day before leftovers as an ingredient. For example, using ribs in a nacho recipe the next day.

I'm going to be opening a restaurant and this is my burning question of the week.

Any thoughts? Any recipe ideas for leftover ribs, pulled pork, or brisket?

DerbyCityQ 04-16-2014 09:01 AM

I'm not sure what the best answer from a restaurant owner's view but from a customer's view, if it's dry I won't be back.

I'm aware I'm eating yesterday's pork, you can't cook it per order. How you handle your meat post cook will make or break you.

fantomlord 04-16-2014 09:02 AM

you could do brunswick stew with the leftovers

peeps 04-16-2014 09:05 AM

As long as it isn't served in original "fresh" BBQ form, I likely won't care. Chopped beef/pork sammiches, chili, breakfast tacos, etc...

aawa 04-16-2014 09:54 AM

Good bbq restaurants will not serve day old bbq in their entrees. You can tell the difference between leftover bbq and fresh bbq.

What they do use the leftovers for is flavoring in beans, nachos/tacos, soups/stews, southwest eggrolls, grilled cheeses or other chalk board specials.

Beentown 04-16-2014 09:58 AM

Peeps and aawa has it.

pvcollie 04-16-2014 10:05 AM

Quote:

Originally Posted by fantomlord (Post 2885635)
you could do brunswick stew with the leftovers

Ding, ding, ding!! We have a winner.

HeathBarkley 04-16-2014 10:15 AM

My dad managed a smokehouse back in the late 60's. He said the leftovers went into a Brunswick stew. And that was all the left overs, sides included. Even the french fries were ground down and added. The only thing new were canned tomatos and stock.

KHulburt 04-16-2014 10:26 AM

I wasn't familiar with Brunswick Stew, but I'm looking at recipes now and it seems like a great option. I also found a joint that makes scotch eggs from the leftover brisket...interesting idea as well.

I can't imagine serving day old BBQ as BBQ, but using it as an ingredient sounds reasonable.

early mornin' smokin' 04-16-2014 10:27 AM

at our place, brisket goes into chili, pork goes into tmrws bean, and chicken could possibly be used for tacos or a chicken chili. We cook daily, and usually run out. so we're not sitting on a lot of leftovers

ksblues 04-16-2014 10:30 AM

+1 to all who are listing Brunswick stew as an option. I sure know plenty of BBQ judges who carry home meat from comps who do this. Also agree that using leftover pork in nachos, egg rolls, etc makes sense.

Demosthenes9 04-16-2014 10:57 PM

If someone knows what they are doing, I'd challenge anyone to try and tell the difference between "fresh" brisket and one that was cooked yesterday and reheated. Would do the same with ribs as well.

This might be sacrilegious to some, but often times, bbq/smoked food tastes BETTER the next day. Put the brisket, ribs or butts in a warm and moist environment and slowly bring them up to temp. Flavor profile will be there, texture and moistness will be spot on. For a restaurant, if you can swing the $$$$, get an Alto-Shaam or something similar.

Pyle's BBQ 04-17-2014 12:32 AM

If held right, you can serve meat from the day before. If you don't have too much leftover mix it with some "fresh" meat and it will be fine.

captndan 04-17-2014 07:23 AM

Running out is better business and better for the customer than serving leftovers.

timzcardz 04-17-2014 07:32 AM

Some restaurants, that will only serve fresh, donate leftovers to local charities, that get it to the needy.


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