dbarrym
Found some matches.
Hello all,
I've now done a few cooks on request for up to 75 people at work events, house warmings, church and club events etc. and so far have been doing the same level of meat trimming/prep for these as I would do for a competition on ribs, brisket and pork butts. The prep work has been good training but takes way too much time when dealing with the amount of meat needed for these events.
What degree of trimming do you pro's do for restaurant/catering prep? I am less concerned with appearance then I am for quality...more so for ribs (I usually do spares and trim to St. Louis cut) than for brisket and butts. Comments welcome...
Thanks!
Barry
I've now done a few cooks on request for up to 75 people at work events, house warmings, church and club events etc. and so far have been doing the same level of meat trimming/prep for these as I would do for a competition on ribs, brisket and pork butts. The prep work has been good training but takes way too much time when dealing with the amount of meat needed for these events.
What degree of trimming do you pro's do for restaurant/catering prep? I am less concerned with appearance then I am for quality...more so for ribs (I usually do spares and trim to St. Louis cut) than for brisket and butts. Comments welcome...
Thanks!
Barry