portion control

bosshawgs · 09-15-2012, 06:51 PM

doing 2 big events next month serving pulled pork on roll and brisket on roll .how do you guys control how much meet go's on a roll looking to get about 5 oz on each roll and want to be consistent thanks tom

Andrews · 09-15-2012, 08:22 PM

I use dishers in different sizes for each portion controlled item like corn, beans, chopped meats, etc.

bosshawgs · 09-18-2012, 05:43 PM

what i meant was how do you get 5oz of pulled pork on the roll every time

HBMTN · 09-18-2012, 06:29 PM

I use 4" buns and eye ball it. Pretty much if I just throw it on a buns where it is falling off and looks like a huge sammie it is usually about 4.5oz when I have checked. With Brisket it's a little harder for me but I'll put a bun on my portion scales and tare the weight and then get a feel for the day on how much brisket is 5oz and go from there. Might be why I don't make much on brisket LOL

Wampus · 09-26-2012, 10:26 AM

I have a pretty big event this weekend and was just thinking this myself. I'm only cooking for the event and others will be serving, but I was wondering how to help THEM portion correctly so that the church doesn't lose money.

I was thinking some sort of scoop or bowl to help them know how much?

When I am portioning, I kinda agree that once you get an amount figured out it's easy to do it by eye or feel, but when there will be shift changes for those putting together PP sammies, it can get out of hand I'd think.

cpw · 09-26-2012, 12:13 PM

I just bought some "spoodles" from webstaurant store, in the 4 oz size for beans and coleslaw. We tried it last night on some pulled pork, and a heaping spoonful worked out to be 4 oz by weight every single time. They make bigger sizes, my bet would be if you got a 6 oz spoodle, it'd work out to be 5 oz by weight, or close enough to be consistent.

http://www.webstaurantstore.com/search/spoodle.html

Stoke&Smoke · 09-26-2012, 12:23 PM

RD has various sizes of scoops also, whatever works for ya!

Jacked UP BBQ · 09-26-2012, 12:29 PM

I have been trying to figure that out for years with my crews, I can come within and 1/4 oz everytime but I have guys that make 8 oz and guys that make 3oz. Very hard to get correct with constantly changing staff

vexter1 · 09-26-2012, 01:23 PM

We use a digital scale and weigh every order as we make it. We pull the pork fresh right off the cooked butt and weigh and someone hands it off to the sammie maker from there. I like knowing that every order is on the money - that way everyone gets what they expected. It might take a minute longer...but it works well...well for us anyway ;)

aawa · 09-26-2012, 01:28 PM

For consistency you will have to either weigh the meat for each sammich when making the sammich, have a spoodle/scoop like cafeteria's use, or pre portion everything out.

Spoodle/scoop that most people have referred to is probably the quickest method for this.

bosshawgs · 10-02-2012, 02:07 PM

doing applefest(big event) next weekend 1200 sammies in one day no way i am weighing every one .

landarc · 10-02-2012, 02:13 PM

In a restaurant, you would use a scale, it is quite fast actually. Once you get the hang of it. But, I have seen everything from dishers (like ice cream scoops, well, they are ice creams scoops) to plastic cups. You fill with meat product, flip onto bun and serve.

Very efficient and almost as accurate as weighing.

smokeitupbbq · 10-02-2012, 02:36 PM

I agree w/ most here - scale is the only way to accurately nail it 100% of the time. Worth it for your food cost & your companies business (consistancy). We use a small plastic container, weigh w/ sauce & serve.

PlanB-BBQ · 10-04-2012, 07:49 PM

We use a 4 oz. scoop from Supplies on the Fly.

vexter1 · 10-05-2012, 10:58 AM

Yeah - weighing it has not big a huge issue for us when vending (even at peak times) - I just have one person pulling meat, weighing and handing it off to the person making the item. It's worked pretty well this year overall. I especially liked it when a lady tried to tell me all she got was chips on her bbq pork nachos - aka - very little meat and so on. I explained to her that we weigh every portion to 1/4 lb - so I knew I was right in telling her she got the correct portioning. I didn't have to feel bad - I knew - as where before we started using a scale and kind of guessed at it with a measuring device, she might have had me wondering.

09-15-2012, 06:51 PM	#1
bosshawgs Got Wood. Join Date: 01-13-12 Location: warwick ny Downloads: 0 Uploads: 0	portion control doing 2 big events next month serving pulled pork on roll and brisket on roll .how do you guys control how much meet go's on a roll looking to get about 5 oz on each roll and want to be consistent thanks tom

09-26-2012, 10:26 AM	#5
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	I have a pretty big event this weekend and was just thinking this myself. I'm only cooking for the event and others will be serving, but I was wondering how to help THEM portion correctly so that the church doesn't lose money. I was thinking some sort of scoop or bowl to help them know how much? When I am portioning, I kinda agree that once you get an amount figured out it's easy to do it by eye or feel, but when there will be shift changes for those putting together PP sammies, it can get out of hand I'd think. __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

09-26-2012, 12:13 PM	#6
cpw is one Smokin' Farker Join Date: 02-28-11 Location: Savannah, Georgia Downloads: 4 Uploads: 0	I just bought some "spoodles" from webstaurant store, in the 4 oz size for beans and coleslaw. We tried it last night on some pulled pork, and a heaping spoonful worked out to be 4 oz by weight every single time. They make bigger sizes, my bet would be if you got a 6 oz spoodle, it'd work out to be 5 oz by weight, or close enough to be consistent. http://www.webstaurantstore.com/search/spoodle.html __________________ ________________ Backwoods Fatboy Lang 84 Deluxe UDS Savannah, GA Yes, Dear BBQ on Facebook

09-26-2012, 12:23 PM	#7
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Woodridge, IL Downloads: 1 Uploads: 0	RD has various sizes of scoops also, whatever works for ya! __________________ 2 Skinny Cooks Competition Team http://2SkinnyCooks.blogspot.com KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list

09-26-2012, 12:29 PM	#8
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	I have been trying to figure that out for years with my crews, I can come within and 1/4 oz everytime but I have guys that make 8 oz and guys that make 3oz. Very hard to get correct with constantly changing staff __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

09-15-2012, 08:22 PM	#2
Andrews On the road to being a farker Join Date: 12-28-06 Location: Santa Ana, CA Downloads: 0 Uploads: 0	I use dishers in different sizes for each portion controlled item like corn, beans, chopped meats, etc.

09-18-2012, 05:43 PM	#3
bosshawgs Got Wood. Join Date: 01-13-12 Location: warwick ny Downloads: 0 Uploads: 0	what i meant was how do you get 5oz of pulled pork on the roll every time

09-18-2012, 06:29 PM	#4
HBMTN is One Chatty Farker Join Date: 10-16-08 Location: Fairfield, Virginia Downloads: 0 Uploads: 0	I use 4" buns and eye ball it. Pretty much if I just throw it on a buns where it is falling off and looks like a huge sammie it is usually about 4.5oz when I have checked. With Brisket it's a little harder for me but I'll put a bun on my portion scales and tare the weight and then get a feel for the day on how much brisket is 5oz and go from there. Might be why I don't make much on brisket LOL

09-26-2012, 01:23 PM	#9
vexter1 On the road to being a farker Join Date: 10-24-07 Location: St. Louis, MO Downloads: 0 Uploads: 0	We use a digital scale and weigh every order as we make it. We pull the pork fresh right off the cooked butt and weigh and someone hands it off to the sammie maker from there. I like knowing that every order is on the money - that way everyone gets what they expected. It might take a minute longer...but it works well...well for us anyway ;)

09-26-2012, 01:28 PM	#10
aawa is one Smokin' Farker Join Date: 07-03-12 Location: Virginia Beach Downloads: 0 Uploads: 0	For consistency you will have to either weigh the meat for each sammich when making the sammich, have a spoodle/scoop like cafeteria's use, or pre portion everything out. Spoodle/scoop that most people have referred to is probably the quickest method for this. __________________ Weber Mini WSM x2 Weber 22.5in OTG x2 Weber Touch and Go Performer *Sublime Smoke UDS* Maverick ET-732 World's Fastest Blue Thermapen *

10-02-2012, 02:07 PM	#11
bosshawgs Got Wood. Join Date: 01-13-12 Location: warwick ny Downloads: 0 Uploads: 0	doing applefest(big event) next weekend 1200 sammies in one day no way i am weighing every one .

10-02-2012, 02:13 PM	#12
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	In a restaurant, you would use a scale, it is quite fast actually. Once you get the hang of it. But, I have seen everything from dishers (like ice cream scoops, well, they are ice creams scoops) to plastic cups. You fill with meat product, flip onto bun and serve. Very efficient and almost as accurate as weighing. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

10-02-2012, 02:36 PM	#13
smokeitupbbq Found some matches. Join Date: 09-01-12 Location: Denver Downloads: 0 Uploads: 0	I agree w/ most here - scale is the only way to accurately nail it 100% of the time. Worth it for your food cost & your companies business (consistancy). We use a small plastic container, weigh w/ sauce & serve. __________________ Smoke It Up Barbecue Dry Rubbed Wood Smoked - Cherry, Pecan, Hickory A Mobile Catering Kitchen - 84"Lang Smoker Cooker Pitmaster - Kelham Stephenson. Public Vending, Private Catering & Events. www.smokeitupbbqkitchen.com 720-431-4945

10-04-2012, 07:49 PM	#14
PlanB-BBQ Is lookin for wood to cook with. Join Date: 04-07-12 Location: Montross Virginia Downloads: 0 Uploads: 0	We use a 4 oz. scoop from Supplies on the Fly.

10-05-2012, 10:58 AM	#15
vexter1 On the road to being a farker Join Date: 10-24-07 Location: St. Louis, MO Downloads: 0 Uploads: 0	Yeah - weighing it has not big a huge issue for us when vending (even at peak times) - I just have one person pulling meat, weighing and handing it off to the person making the item. It's worked pretty well this year overall. I especially liked it when a lady tried to tell me all she got was chips on her bbq pork nachos - aka - very little meat and so on. I explained to her that we weigh every portion to 1/4 lb - so I knew I was right in telling her she got the correct portioning. I didn't have to feel bad - I knew - as where before we started using a scale and kind of guessed at it with a measuring device, she might have had me wondering.