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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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03-14-2013, 08:55 AM | #16 |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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Just to reinforce what others have said... I also use bus tubs for prep. Process: Trim quickly (no more than a few seconds per butt), rub, then either store in the refrigerator/cooler or they go directly to smoker. If you have a couple people doing this you can prep a LOT of butts while the pit is coming up to temp. Unassisted mine takes a little over an hour to get to 275F. Enlisting help for pulling & serving is usually not an issue for charity cooks. YMMV... Cheers!!!
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If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!! |
03-15-2013, 06:13 AM | #17 | |
On the road to being a farker
Join Date: 10-28-12
Location: BBQn in NW, Pa. cuz a brothers gotta eat.
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03-15-2013, 11:42 AM | #18 | |
Full Fledged Farker
Join Date: 09-05-11
Location: Wapello, Iowa
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I've heard of a few restaurants that inject to add colume to the meat. Anyone know if this is true. If I inject my butts, will it add volume and retain volume to the final product? Also If you are a one or two man crew, it is easy to get busy, and get some of the butts overdone. I can see where injecting might give you a little cushion to that time frame. |
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03-15-2013, 03:20 PM | #19 |
On the road to being a farker
Join Date: 10-28-12
Location: BBQn in NW, Pa. cuz a brothers gotta eat.
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I always inject and always will. 5 lbs. or 500 lbs. I want the best product each and every time. It's worth the extra effort.
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