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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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03-13-2020, 10:32 AM | #16 | |
Found some matches.
Join Date: 03-11-20
Location: Cleveland Ohio
Name/Nickname : Matt
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03-13-2020, 10:37 AM | #17 |
Found some matches.
Join Date: 03-11-20
Location: Cleveland Ohio
Name/Nickname : Matt
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Sounds like I need to hire a night crew huh??
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03-13-2020, 10:39 AM | #18 | |
Found some matches.
Join Date: 03-11-20
Location: Cleveland Ohio
Name/Nickname : Matt
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03-13-2020, 10:44 AM | #19 | |
Found some matches.
Join Date: 03-11-20
Location: Cleveland Ohio
Name/Nickname : Matt
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03-13-2020, 10:45 AM | #20 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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There are not any shortcuts to great smoked brisket.
Your not far from me, let me know what you end up doing, I’ll be happy to taste test too :)
__________________
John |
Thanks from:---> |
03-13-2020, 10:48 AM | #21 |
Found some matches.
Join Date: 03-11-20
Location: Cleveland Ohio
Name/Nickname : Matt
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I appreciate this. It definitely has me thinking. They might just be lazy though.
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Thanks from:---> |
03-13-2020, 11:15 AM | #22 | |
Found some matches.
Join Date: 03-11-20
Location: Cleveland Ohio
Name/Nickname : Matt
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03-13-2020, 11:17 AM | #23 | |
Found some matches.
Join Date: 03-11-20
Location: Cleveland Ohio
Name/Nickname : Matt
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03-13-2020, 11:21 AM | #24 | |
Found some matches.
Join Date: 03-11-20
Location: Cleveland Ohio
Name/Nickname : Matt
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03-13-2020, 12:09 PM | #25 | |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Don't get me wrong, there are plenty of people making bad BBQ on rotisserie machines. Just like there are a lot of people making bad BBQ on old stick burners. So you still need to know what you're doing to some extent. But the beauty is you don't have to tend to a fire (oro hire someone you trust and have high labor costs) constantly. If you have the space at your location to run offset pits, and you don't mind working the pits all day everyday yourself, or have the money to hire someone who can cook your level of BBQ for you, then that's certainly a good way to go. But if you want to do volume, or don't have the space that regular pits require (don't forget wood storage space), investing $15-20k in a commercial smoker will ultimately save you a lot of time and/or labor, save you a ton of space, and if done right, produce very consistent product. There's no right or wrong answer, it just depends on what you want to do, what your physical location limitations are, and making the best of it. For example, I'm now right downtown at this location and there's just no room for the Shirley or other pits at the restaurant. So, we built a platform and hoisted an SPK500 up on it at the back of the kitchen. Have to work with what ya got. |
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Thanks from: ---> |
03-13-2020, 12:13 PM | #26 | |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Quote:
In my case, I load the smoker with brisket/butts at around 6pm every evening and they cook until about 8am the next morning. When I get in I pull the brisket and butt and reload with ribs/chicken/tips/sausage/etc. which cook in time to be done by lunch service at 11am. Then the smoker is used from 11-6 to continue to cook the shorter timed meats. |
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03-13-2020, 12:18 PM | #27 |
Is lookin for wood to cook with.
Join Date: 07-15-19
Location: Florida
Name/Nickname : Steve
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Franklins takes the briskets off the smoker and allows them to cool down for an hour or so until they get down to probably 150-160 degrees and then puts them still wrapped in the butcher paper into a holding cabinet set at 145 degrees. They have two Vulcan cabinets behind the counter that they pull from for service. Not sure if there are more in back but he has said he uses Cvaps or Alto Shamms in interviews. And yes they will hold for 12+ hours. The Cvaps have a humidity control on them and thats what I use. They can keep food crispy or moist depending on the setting. I dont have a brick and mortar, I am just starting out and doing pop ups, events and catering a few days a month. So I will cook the brisket and pulled pork the day before and put the brisket and pork in the Cvap overnight to hold until I transport it to the event.
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03-13-2020, 12:28 PM | #28 | |
is One Chatty Farker
Join Date: 01-31-20
Location: Bergen Town
Name/Nickname : Poppy Pellet Pooper
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Just out of curiosity, How would they know if you held it at 4 or 12 hours? Would they seriously sit there and wait 4 + hours just to nail you on technicality? And unless nobody tended to it, how would they know if you pulled some out at 4 hours or put some in? |
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03-13-2020, 12:49 PM | #29 | |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Quote:
I've met some who even required keeping logs for all the holding boxes recording what time meats were loaded, what temps they were at, when they were discarded, and all that. But like I said, every jurisdiction is different, every inspector is different, and in some cases it isn't an issue at all. But you just have to prepare for the fact that they could really stick to hard and fast rules. |
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03-13-2020, 01:20 PM | #30 | |
is One Chatty Farker
Join Date: 01-31-20
Location: Bergen Town
Name/Nickname : Poppy Pellet Pooper
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Quote:
Ok, maybe you have a shorter window since you open at lunch time. I was thinking more of a breakfast, lunch, and dinner restaurant. |
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Thanks from:---> |
Tags |
brisket, catering, cooking equipment, cooking times, offset smoker, profit margins, Restaurant |
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