BBQ Food Truck questions

[landarc]

Although I have seen plenty of BBQ trucks that have no smokers, that all the meat is commissary cooked, there have been some that used Southern Prides, the gas option is a huge plus for many vendors. I am seeing a few of the Extreme Trailers of late, that have Backwoods, Spicewines or other cabinet type cookers showing up. These are very cool rigs and the cookers are hard to beat.

In my area, it has been a long time since I saw anyone with a food truck and a offset type or pull behind cooker, I suspect this is more about convenience and ease of operation than any legal requirement.

[Motley Q]

The restaurants I mentioned cook ribs no different than a million mothers do every day.

In the oven.

It doesn't make it right nor did I say they were good, but thats what they do.

If you don't like me explaining how some restaurants cook their ribs.....

Then don't tell us how you cook yours......

[Bamabuzzard]

Probably most on this site has eaten ribs prepared this way but not know it.

^^^^Here's where you got in trouble. I would venture to say that everybody on this board can tell the difference between ribs cooked in an oven with liquid smoke and ribs cooked in a smoker over wood/charcoal.

[Motley Q]

Originally Posted by Bamabuzzard

^^^^Here's where you got in trouble. I would venture to say that everybody on this board can tell the difference between ribs cooked in an oven with liquid smoke and ribs cooked in a smoker over wood/charcoal.

I never mentioned how ribs should taste, how they should be cooked, anything about wood or charcoal or endorsed restaurants methods of cooking ribs.

I only told how they are cooked in many restaurants.

If anyone doesn't like it, bite me.

And don't tell us how you cook yours.

[Bamabuzzard]

Originally Posted by Motley Q

I never mentioned how ribs should taste, how they should be cooked, anything about wood or charcoal or endorsed restaurants methods of cooking ribs.

I only told how they are cooked in many restaurants.

If anyone doesn't like it, bite me.

And don't tell us how you cook yours.

Again, telling "us" how restaurants cook them wasn't the issue. Most people know that. The fact that YOU SAID not knowing the difference is another story. If people couldn't tell the difference then a lot of folks are wasting their time and money don't you think?

[Motley Q]

Most ppl on this site haven't got a clue how restaurants prepare their menu. They have never been in a restaurant kitchen.

Just like the original poster to this topic who thought most BBQ trucks smoked their ribs in a truck

You can tell all the posters on this site who said they love Tony Romas ribs.....

Or the hundreds who walk into a TV BBQ Pitmasters restaurant near me

they are eating oven baked liquid smoked ribs.

BTW the next time you eat pasta in a high volumn restaurant, enjoy it cuz it's been cooked a day or 3 before. You can also enjoy the warm rolls and butter that have been on a previous diners table along with the salad from a big bowl who everyone puts their hands into. Yum. The list goes on and on.

And, thats from a "good" restaurant.

But.....you already knew that.

[Hcs]

Originally Posted by Motley Q

@smokethis

Ever eaten ribs at chilis, fridays, longhorn, roadhouse, o'charleys, applebees, ruby tuesday, etc??

Then you've eaten ribs prepared this way.

surprissssse, surprisssse

As I do restaurant refrigeration, those chains you speak of in this area get most of there food pre cooked and frozen and then thaw them when needed and only warm up on the grill. I am also starting to see
more microwave use than grill use in chain restaurants.

[Kenny Rogers]

Check out the pitmaker site... they have some pretty nice trailers outfitted with several cooker styles!
Take a look at Ernest Servantes new pit that he bought with his winnings from Chopped!

[Zenbbqmaster]

Here is a food truck operating in Alaska with a Pitmaker BBQ Vault!

http://www.wheelgoodfood.com/

[bobaftt]

Originally Posted by Motley Q

@smokethis

Ever eaten ribs at chilis, fridays, longhorn, roadhouse, o'charleys, applebees, ruby tuesday, etc??

Then you've eaten ribs prepared this way.

surprissssse, surprisssse

Those ribs are fine for what they are. Mass produced garbage. I would be able to tell in an instant and that would be my only trip to your crappy restaurant.

[Motley Q]

[QUOTE=bobaftt;2394657]Those ribs are fine for what they are. Mass produced garbage. I would be able to tell in an instant and that would be my only trip to your crappy restaurant.[/Q



That's ok.... those restaurants do fine without you walking in the door.

The next time you're in pigeon forge.......don't order the ribs at Tony Romas....but you already knew that.

Blah blah

[Motley Q]

Originally Posted by Zenbbqmaster

Here is a food truck operating in Alaska with a Pitmaker BBQ Vault!

http://www.wheelgoodfood.com/

Might be, but they only use that big thing for 2 items

chicken and tofu.

[Bamabuzzard]

[quote=Motley Q;2394668]

Originally Posted by bobaftt

Those ribs are fine for what they are. Mass produced garbage. I would be able to tell in an instant and that would be my only trip to your crappy restaurant.[/Q



That's ok.... those restaurants do fine without you walking in the door.

The next time you're in pigeon forge.......don't order the ribs at Tony Romas....but you already knew that.

Blah blah

Most restaurants like Applebee's, Chili's, etc. can make it with offering ribs because they don't hang their hat on them. It's not their "cash cow". But you won't see their ribs carrying the joint, I can tell you that. But that's okay. The average person who goes to places like that to get their rib/bbq fix has never eaten anything else. That's all they know. And again, that's okay.

Funny you mentioned Tony Romas. They DO push their ribs as their "show hog" of the menu. What they hang their hat on so to speak. The one in our city was doing great until places like the Country Tavern and Silver Smoke House starting popping up. Then they shut their doors. Slowly but surely those who went to Tony Romas to get their BBQ fix started venturing out into places that did it a different way and liked it better. They could tell the difference and Tony Roma's going out of business proved that.

[SirPorkaLot]

Originally Posted by Motley Q

A restaurant trick...

No smoking necessary.


Dust some ribs, put in a pan with liquid smoke, cover, and place in an oven.

Finish on a grill if they have one.

Probably most on this site has eaten ribs prepared this way but not know it.

That may be the most inaccurate post I have seen on here..and that includes most of mine.


Motley..I hate to tell you, but most of the folks on this site WOULD know better.
There is not even a close comparison to meat cooked with liquid smoke and the real deal.


Next.


To the OP:

It is a mixture between what the HD will allow, what your audience is, and what you can afford.

Southern Pride units work well for trucks, but are gas fired cookers with minimal smoke.
Most HDs want NSF certification which narrows your choices substantially.

If you can get your HD to accept a non-NSF unit (a lot have), then your choices open up tremendously.

[Motley Q]

Tell that to the millions of ppl who eat ribs prepared that way everyday

Put em on the grill to finish and booyah


Hate to tell ya porky but I know of at least 2 TV BBQ Pitmasters who do ribs that way in their restaurants.


Never heard a compaint about the taste.

Doesn't make it right........just a fact.