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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-28-2008, 11:39 AM   #1
Greendriver
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Default 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,
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Unread 01-28-2008, 11:43 AM   #2
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We cook them in an fec 500 til almost done. Remove, cut, sauce, pan, hold, serve.
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Unread 01-28-2008, 03:14 PM   #3
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Quote:
Originally Posted by Greendriver View Post
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...
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Unread 01-29-2008, 01:06 PM   #4
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What about the chin meat - assuming you st louie them - what do yo do with all that chin meat???
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Unread 01-29-2008, 01:14 PM   #5
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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.
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Unread 01-29-2008, 03:12 PM   #6
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I got a tip for the chin meat here on the board.... Grind it up for home made fatties or sausage.
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Unread 01-29-2008, 06:19 PM   #7
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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...
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Unread 01-29-2008, 06:43 PM   #8
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Quote:
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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.
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