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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-07-2009, 12:06 PM
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#1 |
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Knows what a fatty is.
Join Date: 03-26-09
Location: Madeira Beach, FL
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Restaurant Owners & Caterers:
When you cook ribs, do you do them competition style or fall off the bone?
When I had my Q joint, they would be fall off the bone, but not to the point of being mushy or too overcooked. I figured my job was to sell as much good quality BBQ as I could to the masses, not "educate them" what real Q is. That's what BBQ based festivals and competitions are for. |
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04-07-2009, 12:15 PM
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#2 | |
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is One Chatty Farker
Join Date: 01-29-07
Location: Fountain Hills, AZ
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Quote:
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Just me, the Wife, and the Dogs |
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04-07-2009, 12:18 PM
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#3 |
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somebody shut me the fark up.
 
Join Date: 05-03-06
Location: Ventura, CA
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I cook for my customers differently than comps. Comps is candy on a bone. Catering I find it best to make them more savory.
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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04-07-2009, 12:24 PM
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#4 |
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Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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Fall off the bone is not right for me.
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tk PitBitch |
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04-07-2009, 12:33 PM
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#5 |
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Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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I cater pretty much fall off the bone ribs and also vend that. I also sauce up my pork and brisket for sammies.
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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 |
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04-07-2009, 12:39 PM
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#6 |
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is One Chatty Farker
Join Date: 03-16-07
Location: Coxsackie NY
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Fresh I do pretty much fall off the bone vac packed I do about 95%of that
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I'MMM Back💪 |
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04-07-2009, 12:42 PM
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#7 |
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is One Chatty Farker
Join Date: 12-03-05
Location: Colorado
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I cook for my customers contest quality, If I wouldn't eat it I wont sell or feed it to them. Its my reputation on the line and future/ return business. Quality and love of the product will continue to bring them back and give me future referrels. I got a 125 person gig at $12 bucks a head because of a pulled pork sandwich I sold at a 4th of july festival. That person remembered the sandwich and ended up landing me an awesome gig.
It takes a little more time to cook this way, but anything worth doing is worth doing right, just my thoughts and how we do it!
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Bossman www.bossmanbbq.com Peoria Custom Pit 24x72*Treager Texas Style Smoker *Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills- |
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04-07-2009, 12:48 PM
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#8 |
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Knows what a fatty is.
Join Date: 03-26-09
Location: Madeira Beach, FL
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Everything else I "try" to do competition style (although I've never been in a comp). I was just curious about the ribs. Pulled pork gets a really good bark do to the fact that my rub is about 50% dark brown sugar. Chicken gets brined in my own recipe. Sides are made completely from scratch.
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04-07-2009, 12:56 PM
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#9 | |
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Found some matches.
Join Date: 03-23-09
Location: Wichita Falls, TX
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Quote:
When cooking at home I tone down the flavors a notch or two which, I feel, is better for eating a larger quantity. |
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04-07-2009, 12:56 PM
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#10 |
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Full Fledged Farker
Join Date: 03-30-09
Location: Minnesota
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Cane some one explain the difference between comp cooking and fall off the bone?
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UDS, Large Green Egg, Weber Genisis, Weber Smokey Joe. |
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04-07-2009, 01:03 PM
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#11 |
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Knows what a fatty is.
Join Date: 03-26-09
Location: Madeira Beach, FL
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Comp style ribs have a little tug to them, but the meat must pull away from the bone.
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04-07-2009, 01:07 PM
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#12 | |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
And who told you comp cooking is "real BBQ"?
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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04-07-2009, 01:12 PM
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#13 |
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Full Fledged Farker
Join Date: 02-10-06
Location: MICHIGAN
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I try to do all my ribs with a little tug on them. I hate fall off the bone ribs. I let the customer pick the sauce.
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[FONT=Comic Sans MS]DENI-DETROIT[/FONT] [FONT=Comic Sans MS]LAZYBONES SMOKEHOUSE[/FONT] [FONT=Comic Sans MS][URL="http://www.LazybonesSmokehouse.NET"]WWW.LazybonesSmokehouse.NET[/URL][/FONT] |
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04-07-2009, 01:21 PM
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#14 | |
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Knows what a fatty is.
Join Date: 03-26-09
Location: Madeira Beach, FL
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Quote:
When I had my Q joint I would let them pick the sauce, too. I had a tomato based, a mustard based and a vinegar based. Nothing left the kitchen with sauce on it, except for the "Cowboy Cocktail". |
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04-07-2009, 01:36 PM
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#15 |
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Full Fledged Farker
Join Date: 02-10-06
Location: MICHIGAN
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Do you have a copy of your old bbq menu? I have a thing with looking at menu's.
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[FONT=Comic Sans MS]DENI-DETROIT[/FONT] [FONT=Comic Sans MS]LAZYBONES SMOKEHOUSE[/FONT] [FONT=Comic Sans MS][URL="http://www.LazybonesSmokehouse.NET"]WWW.LazybonesSmokehouse.NET[/URL][/FONT] |
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