|
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. |
|
Thread Tools |
03-13-2020, 02:20 PM | #31 |
is One Chatty Farker
Join Date: 02-25-17
Location: Killeen, TX
Name/Nickname : Donnie
|
I'm running a BBQ food trailer business right now, but I might end up opening a restaurant in the future.
__________________
Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS |
03-13-2020, 02:55 PM | #32 |
On the road to being a farker
Join Date: 03-09-19
Location: Minden Louisiana
Name/Nickname : Weldon
|
Very interesting, I've wondered how bbq restaurants held their meet for so long.
Sent from my SM-G950U using Tapatalk |
03-13-2020, 08:10 PM | #33 | |
Found some matches.
Join Date: 03-11-20
Location: Cleveland Ohio
Name/Nickname : Matt
|
Quote:
|
|
03-13-2020, 09:35 PM | #34 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
|
I bought and moved an Ole Hickory EL-EW last month. I'd love to know what it took to get that cooker on this raised deck. I'm guessing a crane, those things are unbelievably heavy.
__________________
Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set |
03-14-2020, 12:59 PM | #35 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
|
I don't know what you call it exactly, but it was like a fork lift on a front end loader kind of machine.
|
Thanks from:---> |
03-14-2020, 02:25 PM | #36 |
Full Fledged Farker
Join Date: 01-01-11
Location: Was Gretna NE now Lincoln NE
|
Best tpic and conversation on here in a long time. WELL DONE!
|
03-15-2020, 06:52 AM | #37 |
On the road to being a farker
Join Date: 07-27-13
Location: Hannibal, MO
|
|
03-15-2020, 06:54 PM | #38 | |
is one Smokin' Farker
Join Date: 07-27-07
Location: Minneapolis
Name/Nickname : Hey you
|
Quote:
X2 |
|
Thanks from:---> |
03-16-2020, 02:02 PM | #39 | |
On the road to being a farker
Join Date: 04-04-16
Location: Rowlett, Texas
|
Look into our Big M Smokers.
All wood burning - thermostat controlled smokers. NO GAS You get authentic bbq and can do overnight cooks with no pitmaster. You can run the Big M all day like a stick burner and load it up with wood or charcoal for long overnight cooks. We build single door 9' versions all the way up to 4 door 15' versions. https://mgrills.com/collections/comm...29404984246341 Quote:
__________________
Owner of M Grills. * MGrills.com * Mesquite, Texas |
|
03-16-2020, 05:06 PM | #40 | |
Full Fledged Farker
Join Date: 07-03-13
Location: St Paul, MN
|
Quote:
|
|
03-17-2020, 10:39 AM | #41 | |
Is lookin for wood to cook with.
Join Date: 07-15-19
Location: Florida
Name/Nickname : Steve
|
Quote:
https://www.fsis.usda.gov/wps/portal...t-holding-2002 What you need to make sure of is that the coolest part of your food is always above 140 degrees while holding. I put probes inside the meat and also the outside of the meat to monitor temps. I also err on the side of caution and keep my holding cabinets well above 140 degrees. |
|
Thanks from:---> |
03-17-2020, 01:22 PM | #42 |
Full Fledged Farker
Join Date: 07-03-13
Location: St Paul, MN
|
I believe the FDA says 4hrs. I could be wrong. The point was it's about food safety, not technicalities and the HD trying to "catch" you. Every inspector, that I've met, city, county, state, Department of Ag, and FDA, are there to ensure proper food safety procedures are in place and if not then to correct the problem. And there is a reason behind the procedures.
|
03-18-2020, 01:04 PM | #43 |
Is lookin for wood to cook with.
Join Date: 07-15-19
Location: Florida
Name/Nickname : Steve
|
ynotfehc - I think maybe you are misinterpreting the FDA rules. Or maybe I am. But they say that you can keep cooked food hot held as long as its 135 degrees or greater and they do not state a time limit 3-501.16 and when you remove it from hot holding for service that you have 4 hours from that point to serve it or discard it 3-501.19 (B)
Thats how I interpret the rules but if I am not a health inspector and you have to follow their rules. |
03-18-2020, 01:51 PM | #44 |
Full Fledged Farker
Join Date: 07-03-13
Location: St Paul, MN
|
I'll look for it. I saw it a few months ago, thought it was FDAs rules for hot holding. In Minnesota its 4hrs, like the other member posted. Different states using the same number had to come from somewhere.
|
03-18-2020, 01:56 PM | #45 |
Full Fledged Farker
Join Date: 07-03-13
Location: St Paul, MN
|
This is what you also posted from 2002, question 4. This could be where that number is coming from. USDA, FDA and individual states aren't always on the same page. It also says temperature of 130 for 4hrs and 8hrs for 135. States are supposed to at a minimum meet the FDA standards, but can make them stricter. Either way, gotta follow local regulations. I'll keep looking tho.
https://www.fsis.usda.gov/wps/portal...t-holding-2002 |
Tags |
brisket, catering, cooking equipment, cooking times, offset smoker, profit margins, Restaurant |
|
|