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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. |
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02-02-2009, 01:22 PM | #1 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Vending Pastrami
I am cooking 250 lbs of pastrami, is the yield the same as pork? 50% loss? I got a good gig for st patties day and want to make sure I have a enough. thanks
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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 |
02-02-2009, 02:07 PM | #2 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Probably more like brisket, 60% yield at least if not better since your not cooking it so long.
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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 |
02-02-2009, 02:18 PM | #3 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Thanks, I knew you would come through.
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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 |
02-02-2009, 02:42 PM | #4 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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How long do you cook pastrami?
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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 |
02-02-2009, 02:46 PM | #5 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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I like to take it up to 185*... Makes it just tender enough and still have some 'Bite' texture...
The yield is close to 60% the last couple of times (including this weekend).
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
02-02-2009, 03:22 PM | #6 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Sorry to hear your camera is broken.
__________________
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 |
02-02-2009, 03:23 PM | #7 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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I smoke to 165 and wrap in foil with some beef broth. Bring it to 195 and pull and let rest for as long and you can resist. Its even better the next day. I cook kust like a brisket minus salt in the rub.
__________________
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 |
02-02-2009, 03:24 PM | #8 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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I'll post some pics of mine for ya bubba
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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 |
02-02-2009, 03:29 PM | #9 |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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Are you buying the briskets cured or are you curing your own?
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Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle |
02-02-2009, 03:30 PM | #10 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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I am buying them ready for the smoker. Much easier and less chance of disaster.
__________________
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 |
02-02-2009, 03:31 PM | #11 |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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That will definitly take a lot of the work out of it. Nothing like homecured though
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Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle |
02-02-2009, 03:33 PM | #12 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Excuse my last post, I soak them in fresh water with potatoes to draw some of the salt out, or it tastes like you are eating a salt cube. You still need no salt in the rub.
__________________
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 |
02-02-2009, 04:09 PM | #13 |
is One Chatty Farker
Join Date: 12-03-05
Location: Colorado
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Are you getting them from a distributor or someother contact. Other then Corned beef in the store I haven't found already cured and ready to go briskets.
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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- |
02-02-2009, 04:25 PM | #14 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
Maybe check out your supplier?
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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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02-02-2009, 05:10 PM | #15 |
Babbling Farker
Join Date: 07-17-06
Location: Flushing Michigan
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Restaurant Depot has them here as well...
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Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know |
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