MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


Reply
 
Thread Tools
Old 02-04-2021, 09:10 AM   #1
MG
Found some matches.
 
Join Date: 05-15-20
Location: London
Name/Nickname : Max
Default REHEATING & HOLDING for briskets in a restaurant

Hi All

General enquiry here about reheating and holding for restaurant service.

Just about to open a unit in London, UK

We cant have the smoker on site so were pre smoking off site not far away a day ahead and having staff run service for us in the unit.

Briskets will be smoked and vac-packed the day before and reheated before service.

Could anyone advise on the best process for this... Service times will be from 12pm-10pm.

I have seen the thread on Alto Shaam and Winston Cvap. Alto shaam seems to be easier to get hold of in the uk. Havent seen many Cvaps in circulation.

Can the Alto Shaam reheat from cold in the vac pac bags and then hold for 10 hours without any loss of quality?

If we take a vac packed brisket out the alto and slice it, can we wrap in peach paper and then put back in the Alto without any loss of quality?

Sous vide could be an option but once the bags cut open it would still need to be put back in a holding oven.

We do also run the risk of wastage as were smoking, chilling and reheating again so any left overs at 10pm were still trying to get our head round what we do with that?

Cheers
MG is offline   Reply With Quote


Old 02-04-2021, 09:24 AM   #2
PatAttack
somebody shut me the fark up.

 
PatAttack's Avatar
 
Join Date: 07-19-11
Location: In the Marsh
Default

You could vacuum seal, then reheat the vac bags in hot water.

After heated through, put in Alto Sham for holding.

You can hold a brisket for a surprisingly long time in one of those machines.

I wouldn't slice until service.
__________________
"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier

22" WSM
22" Weber Gold
Weber Smoky Joe
Weber Gasser
Rec-Tec 590
PatAttack is offline   Reply With Quote
Old 02-04-2021, 09:38 AM   #3
MG
Found some matches.
 
Join Date: 05-15-20
Location: London
Name/Nickname : Max
Default

Thanks Pat

Reheating sous vide is definitely a good option.

I guess the main obstacle were trying to work out is as service time is 10 hours (12-10pm) can we slice off a portion, then put the whole piece back in the alto until we need to slice off another portion and so on..

Haven't used an Alto before
MG is offline   Reply With Quote
Old 02-04-2021, 02:53 PM   #4
toys4dlr
is one Smokin' Farker
 
toys4dlr's Avatar
 
Join Date: 08-02-07
Location: Phoenix, AZ
Name/Nickname : David
Default

Yes you can work out of the Alto. But, since it is a hot hold with out humidity, make sure you or your staff re wrap well to keep the moisture in. It can dry out very fast. The Cvap has an adjustable moisture component to it that is a little more forgiving when the staff is too lazy to do it correctly. Or working a rush in and out of the unit.
__________________
Q-To-U-BBQ in Cave Creek, Arizona (RIP 2020)
2010, 2011 and 2019 Best BBQ in N. Phoenix

Toys 4 BBQ'N Competition BBQ Team
2x Hunsaker Drum Smokers
2x Hunsaker Clone Smokers
FEC 100 (sold), FEC 120 (sold), FEC 240, FEC 500 (sold), PG 500
Shirley Fab 53 x 24 Patio (we feed it big pellets)
toys4dlr is offline   Reply With Quote
Old 02-04-2021, 03:47 PM   #5
PatAttack
somebody shut me the fark up.

 
PatAttack's Avatar
 
Join Date: 07-19-11
Location: In the Marsh
Default

Double wrap in plastic wrap, then your butcher paper.

This should help with retaining moisture.
__________________
"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier

22" WSM
22" Weber Gold
Weber Smoky Joe
Weber Gasser
Rec-Tec 590
PatAttack is offline   Reply With Quote
Old 02-04-2021, 04:08 PM   #6
MG
Found some matches.
 
Join Date: 05-15-20
Location: London
Name/Nickname : Max
Default

Thanks all. Any more info, please keep em coming!!
MG is offline   Reply With Quote
Old 02-05-2021, 10:45 AM   #7
cpw
Babbling Farker
 
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
Default

Quote:
Originally Posted by MG View Post
Thanks Pat

Reheating sous vide is definitely a good option.

I guess the main obstacle were trying to work out is as service time is 10 hours (12-10pm) can we slice off a portion, then put the whole piece back in the alto until we need to slice off another portion and so on..

Haven't used an Alto before

I don't know if it's alto sham or a CVAP, but Lewis BBQ in Charleston, SC does exactly that. They have a bunch of holding units behind the serving line and the servers grab the wrapped meat out of the holding unit, slice, re-wrap, and back in the unit.
__________________
________________
Outlaw 2860 Porch Model
Lang 84 Deluxe
Yoder YS640
Savannah, GA
Yes, Dear BBQ on Facebook
Proudly sponsored by Royal Oak Charcoal and The Atlanta BBQ store
cpw is offline   Reply With Quote
Thanks from:--->
Old 02-06-2021, 04:54 PM   #8
MG
Found some matches.
 
Join Date: 05-15-20
Location: London
Name/Nickname : Max
Default

thanks cpw
MG is offline   Reply With Quote
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 11:40 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2021, vBulletin Solutions, Inc.
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.
no new posts