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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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01-15-2011, 11:21 AM | #1 |
Take a breath!
Join Date: 12-05-06
Location: Pleasant View, TN
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Brisket catered
I have someone wanting brisket for 60 people. I know how much I need and what I will be charging, but my question is do most of you just serve sauce on the side or au jus? Typically I do chicken or rib gigs. This is my first with brisket. Thanks for the answers I know are coming!
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Larry, Big Blue BBQ WSM 22.5" WSM 18" Traeger 075 Weber one touch gold (blue of course!) Jack's old south cooker:-P |
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01-15-2011, 12:03 PM | #2 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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I always ask the customer what they prefer...sauced or on the side. If they leave it up to me I sauce it...brisket can dry out fairly quickly in a chaffing dish.
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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01-15-2011, 09:15 PM | #3 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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When I serve brisket I usually have a carving station set up for just the problem that JD describes. If it is drop off service, I spritz with beef broth to help fight oxidation in the pan.
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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01-17-2011, 01:05 PM | #4 |
Full Fledged Farker
Join Date: 06-30-07
Location: Galveston
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I would use shoulder clod and serve with choice of horseradish sauce and bbq sauce.
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"The only time to eat diet food is while you are waiting for the steak to cook." - Julia Child (1912-2004) Member Lighthouse Charity Team Elks Lodge 126 |
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01-17-2011, 01:52 PM | #5 |
is one Smokin' Farker
Join Date: 10-06-09
Location: Centerville TN
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When I serve brisket I have it sliced and pulled in the pan with all the au jois. I have sauce on the side most people dont sauce it but I have it there just in case
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Rub Won Out BBQ Team,Brisket 180 club |
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01-17-2011, 02:02 PM | #6 |
Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
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spritzing with beef broth sounds like a good idea if having it whole and slicing to serve (like prime rib) is not an option
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01-17-2011, 02:02 PM | #7 | |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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Quote:
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Aporkalypse Now Competition BBQ team Thanks to our sponsors: Wusthof Trident USA, Creekstone Farms, Myron Mixon Smokers & The BBQ Guru MABA 2014 Team of the Year Spicewine Tandem - "The Beast", 2 Vulcan V33's & 1 V9 Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24, Super Stealth Mode black & Night Vision Red Thermopens ----------------- MABA - (Mid Atlantic BBQ Association) President KCBS Certified Judge - #23289 |
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01-17-2011, 03:27 PM | #8 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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I do a broth and light sauce mixture. Mix it together, quite a lot of sauce actually
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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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01-19-2011, 11:39 PM | #9 |
Knows what a fatty is.
Join Date: 04-17-10
Location: Ravensdale, WA
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01-27-2011, 10:33 PM | #10 |
Knows what a fatty is.
Join Date: 07-18-09
Location: Maple, Ontario, Canada
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