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03-24-2011, 01:42 PM | #1 |
Full Fledged Farker
Join Date: 09-23-09
Location: Grant City, MO
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Holding Beef
I started doing chopped chuck roll for roadside vending and events. I am having trouble holding it for more than an hour in my steam table without it drying out, but at the same time sheen of grease and tasting "gamey". I have a Duke 4 well and started using half pans with a water pan under, thinking this would help. It seems to keep a bit longer, then just turns bad pretty quick after an hour. I take it to 165 then hold around 140. I keep my replacement beef in my holding cabinet and it comes out perfect. I have no trouble with pork.
What am I doing wrong? Is this just the way beef is? Any tips or tricks? I can't keep throwing the bad stuff out losing money!!! Thanks, Tyler
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[COLOR=darkgreen]Tyler McElvain [/COLOR] [SIZE=1][COLOR=red]Worth Smokin' BBQ[/COLOR][/SIZE] [SIZE=1][COLOR=darkgreen]26' KZ Toyhauler w/McPike 150 STOKER powered[/COLOR][/SIZE] [SIZE=1][COLOR=red]Red Therma-Pen[/COLOR][/SIZE] [URL="http://www.facebook.com/worthsmokinbbq"][COLOR=#800080]www.facebook.com/worthsmokinbbq[/COLOR][/URL] |
03-26-2011, 06:04 PM | #2 |
Full Fledged Farker
Join Date: 09-23-09
Location: Grant City, MO
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Any help?
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[COLOR=darkgreen]Tyler McElvain [/COLOR] [SIZE=1][COLOR=red]Worth Smokin' BBQ[/COLOR][/SIZE] [SIZE=1][COLOR=darkgreen]26' KZ Toyhauler w/McPike 150 STOKER powered[/COLOR][/SIZE] [SIZE=1][COLOR=red]Red Therma-Pen[/COLOR][/SIZE] [URL="http://www.facebook.com/worthsmokinbbq"][COLOR=#800080]www.facebook.com/worthsmokinbbq[/COLOR][/URL] |
03-26-2011, 09:30 PM | #3 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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Cook that chuck roll till it falls apart as it's FULL of collagen and connective tissue (sheen of grease). Pull it with bear paws and keep it warm in a solution of beef broth, rub and sauce (mostly broth). It works, Trust me.
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03-26-2011, 10:08 PM | #4 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Some (most) meats don't do well in steam tables. I find pork to go faster than beef usually. What are you using for a holding cabinet?
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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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03-27-2011, 02:31 PM | #5 |
Full Fledged Farker
Join Date: 09-23-09
Location: Grant City, MO
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I will give it a try.
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[COLOR=darkgreen]Tyler McElvain [/COLOR] [SIZE=1][COLOR=red]Worth Smokin' BBQ[/COLOR][/SIZE] [SIZE=1][COLOR=darkgreen]26' KZ Toyhauler w/McPike 150 STOKER powered[/COLOR][/SIZE] [SIZE=1][COLOR=red]Red Therma-Pen[/COLOR][/SIZE] [URL="http://www.facebook.com/worthsmokinbbq"][COLOR=#800080]www.facebook.com/worthsmokinbbq[/COLOR][/URL] |
03-27-2011, 02:34 PM | #6 | |
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Join Date: 09-23-09
Location: Grant City, MO
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Quote:
This is the cabinet I have http://www.winholt.com/ProductDetail.asp?productID=2567
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[COLOR=darkgreen]Tyler McElvain [/COLOR] [SIZE=1][COLOR=red]Worth Smokin' BBQ[/COLOR][/SIZE] [SIZE=1][COLOR=darkgreen]26' KZ Toyhauler w/McPike 150 STOKER powered[/COLOR][/SIZE] [SIZE=1][COLOR=red]Red Therma-Pen[/COLOR][/SIZE] [URL="http://www.facebook.com/worthsmokinbbq"][COLOR=#800080]www.facebook.com/worthsmokinbbq[/COLOR][/URL] |
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03-27-2011, 04:04 PM | #7 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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I never try to hold anything that is less than well done. It's impossible for me to get it right. I serve rare pieces, but only as ready.
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03-27-2011, 05:43 PM | #8 |
Full Fledged Farker
Join Date: 09-23-09
Location: Grant City, MO
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I also cook everything to done. I use the cabinet as part of my rotation.
When first starting out in the morning, (roadside vending) I will put beef and pork in the steam table about 1 hour before opening. It takes about that long meat to get to 165 with the water pan. The heating cabinet is set at 170 and I put meat in from the fridge just before opening. It usually never gets to 165 as it warms at a slower pace. I just don't have to warm it from 38 to 165 on the steam table. It usually is around 120 when I need to use stock from the cabinet and only takes minutes for it to reach 165 since the water pan is already hot at this point.
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[COLOR=darkgreen]Tyler McElvain [/COLOR] [SIZE=1][COLOR=red]Worth Smokin' BBQ[/COLOR][/SIZE] [SIZE=1][COLOR=darkgreen]26' KZ Toyhauler w/McPike 150 STOKER powered[/COLOR][/SIZE] [SIZE=1][COLOR=red]Red Therma-Pen[/COLOR][/SIZE] [URL="http://www.facebook.com/worthsmokinbbq"][COLOR=#800080]www.facebook.com/worthsmokinbbq[/COLOR][/URL] |
03-27-2011, 11:13 PM | #9 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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I don't think 165 is hot enough for a chuck roll. I think if you render the grease out more your oilslick will go away. Go to 200 IMHO.
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03-28-2011, 08:37 AM | #10 |
Full Fledged Farker
Join Date: 09-23-09
Location: Grant City, MO
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I do take the chuck roll to around 210 initially and it falls apart. (I cook hot and fast) I setup a couple days a week so I cook beef and pork for that week the day before my first vending, then refrigerate it in 4 lb increments. I do use some of the drippings to help keep it moist, that is probably where the the grease is coming from. I will definitely try the broth route. I cook my ribs fresh every morning.
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