The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Rib Vending / Catering? (http://www.bbq-brethren.com/forum/showthread.php?t=36825)

Greendriver 01-28-2008 11:39 AM

Rib Vending / Catering?
 
If you were going to do a large amount of ribs for vending / catering would you skip the 3-1-1 thing and just cook them till they were done; do the 3-1-1 but use pans; or do the 3-1-1 and just plan to be using up a pile of foil?

Thanks,

jbrink01 01-28-2008 11:43 AM

We cook them in an fec 500 til almost done. Remove, cut, sauce, pan, hold, serve.

Bbq Bubba 01-28-2008 03:14 PM

Quote:

Originally Posted by Greendriver (Post 547274)
If you were going to do a large amount of ribs for vending / catering would you skip the 3-1-1 thing and just cook them till they were done; do the 3-1-1 but use pans; or do the 3-1-1 and just plan to be using up a pile of foil?

Thanks,

Could you imagine the coin you'd spend in foil???
Your not doing comp rib's, cook all the way and hold to serve...:wink:

Greendriver 01-29-2008 01:06 PM

What about the chin meat - assuming you st louie them - what do yo do with all that chin meat???

MAsQue 01-29-2008 01:14 PM

Quote:

Originally Posted by Greendriver (Post 548037)
What about the chin meat - assuming you st louie them - what do yo do with all that chin meat???

For large amounts, I usually buy mine pre-trimmed from a meat purveyor. They cost a bit more, but not so much as the scrap + my time to trim them.

When I do trim my own, I'll cook the scrap seperately and eat it on sandwiches or put it in beans or soup, or just eat it out of hand.

acorette 01-29-2008 03:12 PM

I got a tip for the chin meat here on the board.... Grind it up for home made fatties or sausage.

sampson 01-29-2008 06:19 PM

I'm of the school that says cook it, then add to beans. Man they are so good that way. I have no vending experience (yet) but I gotta believe a person could make some cash on some good beans in addition to the ribs...

Plowboy 01-29-2008 06:43 PM

Quote:

Originally Posted by Greendriver (Post 548037)
What about the chin meat - assuming you st louie them - what do yo do with all that chin meat???

Unless you want the trimmings, get them pre-cut. I don't think you lose anything cost wise.


All times are GMT -5. The time now is 11:59 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.