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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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05-16-2014, 08:39 AM
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#16 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Comp brisket for a church group......your going to hell.
 Let me show you how to cook #realbbq and get you a guaranteed ticket into heaven! IT'S ALL ABOUT THE BARK.
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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 Last edited by Bbq Bubba; 03-23-2015 at 05:39 PM.. |
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05-16-2014, 04:34 PM
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#17 |
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Full Fledged Farker
Join Date: 09-07-13
Location: Kansas City Missouri
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I don't go overboard on trimming the fat when catering but I will eliminate enough afterwards to deliver a quality product for our clients.
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Hoppy [B]If Ya Got'em Smoke'm![/B] Yoder Custom Chisholm II Weber Gold Awesome Wife, Co-Cook and Best Friend |
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05-16-2014, 08:36 PM
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#18 | |
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Quintessential Chatty Farker
Join Date: 02-22-14
Location: Kensington, MD
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Quote:
cook with the fat doing its thing (down - protecting, or, up - juicing) then remove the fat before serving. We know it adds flavor. I like your idea of late trimming. Alot. |
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05-16-2014, 08:41 PM
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#19 |
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Quintessential Chatty Farker
Join Date: 02-22-14
Location: Kensington, MD
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Brisket looks really tasty,
I think I want a bunch. Now. Sorry for the thread jack - |
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05-18-2014, 10:33 PM
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#20 |
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Take a breath!
Join Date: 02-22-08
Location: Phoenix, AZ
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This thread makes me sad. Cutting off bark and all the fat?!?! Give them brisket with the fat and the bark and show them what brisket can be. If they don't like it, let them cut it off. Trim to 1/4 inch all around, cook properly and slice. Fatty or lean. Done.
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Little Miss BBQ |
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05-20-2014, 01:00 PM
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#21 |
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Knows what a fatty is.
Join Date: 03-20-14
Location: chicago ILL
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Those videos from Franklins BBQ rocked....Whao! I'm realy enjoying this forum and learning from you guys. Now I have a questionfor tenderness could one make an Ah-zoe with the drippings?
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05-21-2014, 07:17 AM
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#22 |
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is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas
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Do whatever your comfortable with to start. Because I came off the comp trail first, I did heavy trim, super duper complex rub, separated flat from point.
However, when / if you start doing this on a regular or semi regular basis you'll find that it's not really necessary. Rarely trim any more and its SnP only now.    |
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05-21-2014, 10:51 AM
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#23 |
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On the road to being a farker
Join Date: 09-13-12
Location: Robbinsdale Minnesota
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I do the same as Tail Gate Joe.
I use the same technique. Wrap in foil. Served brisket samples for 3600 this past weekend using this. Seasoning SPG and and a little chili powder. The beef has so much flavor, your rub does not need to be elaborate.
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2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit. |
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05-21-2014, 10:53 AM
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#24 | |
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On the road to being a farker
Join Date: 09-13-12
Location: Robbinsdale Minnesota
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Quote:
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2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit. |
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05-21-2014, 05:19 PM
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#25 |
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Full Fledged Farker
Join Date: 09-05-11
Location: Wapello, Iowa
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Brisket is pretty pricey right now to try to get profit from a competition style cook.
I love the bark and so do my customers. I also love the a 1/8 inch of fat. The flavor it adds is incredible. If you want some really good burger, add some of that brisket fat to your ground chuck and eat like heaven. |
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05-21-2014, 07:10 PM
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#26 | |
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is one Smokin' Farker
  Join Date: 02-01-10
Location: NYC & WPB FL
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Quote:
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[B][COLOR=Green][URL="http://www.tailgatejoe.com"]TailgateJoe.com[/URL] -- the #1 NY Jets gameday fanclub/tailgate party[/COLOR][/B] [B]Fast Eddy's Cookshack:[/B] Dual FEC120s [B]Meadow Creek:[/B] BBQ42 [B]Weber:[/B] Ranch Kettle, 22.5 WSM, OTG 22.5 [B]Pit Barrel Cooker[/B] [B]Crown Verity gassers:[/B] 4 MCBs from 36-72 inch [B]Instagram/[/B][B][B]Twitter[/B]/Facebook: [/B]@tailgatejoe [B]Youtube: @tailgatejoedotcom[/B] |
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05-22-2014, 10:20 PM
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#27 |
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Knows what a fatty is.
Join Date: 02-25-14
Location: Lafayette, Indiana
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I think you should always cook like your comp cooking keeps your skills
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