|
| Our HomePage | Recipes | Smoke Signals Magazine | Welocme | Merchandise | Associations | Purchase Subscription | Brethren Banners |
|
|||||||
| 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. |
 |
|
|
Thread Tools |
01-30-2009, 01:39 PM
|
#1 |
|
Knows what a fatty is.
Join Date: 02-10-08
Location: Boulder, CO.
Downloads: 0
Uploads: 0
|
Cooking for your BBQ Joint
I'm taking over a defunct BBQ joint and while I'm gonna use it for catering only at first - I will want to open the doors to the public in the near future.
Question. When you're preparing food for the days or week ahead do you pre-cook a bunch of Q and then re-heat as needed or do you try and cook everyday? If you pre cook Ribs, how do you re-heat? Any advice will be greatly appreciated.
__________________
Frank Eriksen Roaring Fork BBQ :-D Modified Traeger 075 [URL="http://www.roaringforkbbq.com"]www.roaringforkbbq.com[/URL] [EMAIL="frank@roaringforkbbq.com"]frank@roaringforkbbq.com[/EMAIL] |
|
|
|
01-30-2009, 02:16 PM
|
#2 |
|
Full Fledged Farker
Join Date: 02-10-06
Location: MICHIGAN
Downloads: 0
Uploads: 0
|
I smoke everyday. I do a case of pork and beef every night and in the morning it is done. Ribs I try to do everyday but when I know I won't sell them today I pull them out 3/4 of the way done. The next day I put them in for the rest of the time. After I take them out of the smoker I keep all my BBQ in a electric food warmer covered. I slice or pull everything to order, the ribs I finish off on a grill. If you need any questions answered or would like to know something specific please call 586.775.7427 ask for Deni.
__________________
[FONT=Comic Sans MS]DENI-DETROIT[/FONT] [FONT=Comic Sans MS]LAZYBONES SMOKEHOUSE[/FONT] [FONT=Comic Sans MS][URL="http://www.LazybonesSmokehouse.NET"]WWW.LazybonesSmokehouse.NET[/URL][/FONT] |
|
|
|
|
01-30-2009, 02:58 PM
|
#3 |
|
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
Downloads: 0
Uploads: 0
|
Ditto what he said.
Where at in Boulder? I travel Colorado as part of my job.
__________________
KCBS #13207 2013 Insane Can Posse Tour Sponsored By: Gateway BBQ Store Blues Hog BBQ Company Plowboys BBQ Company
|
|
|
|
|
01-30-2009, 03:04 PM
|
#4 |
|
is One Chatty Farker
  
Join Date: 03-16-07
Location: Coxsackie NY/West Chester Pa
Downloads: 3
Uploads: 0
|
Thats about it but I will do my pork for a week at a time vac and reheat as I need with apple juice or chicken stock. Same with the brisket and reheat that in ajus sauce. Ribs I do as an order only I am just not a reheat fan on those but it can be done. Search this section there is alot of good info on this here. Good Luck!!
__________________
BWS Pro Comp Hog G2 Chubby the Little Big Cooker Battle Box on order Humphrey's Smokers and Accesories http://www.bbq-brethren.com/forum/sh...d.php?t=154925 Authorized Backwoods Dealer http://www.purpleporkmasters.com http://www.facebook.com/SMOKENIT |
|
|
|
|
01-30-2009, 10:12 PM
|
#5 | |
|
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
|
Quote:
Nice job Deni! 
__________________
Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com |
|
|
|
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Would you want to own a BBQ joint? | ddog27 | Q-talk | 28 | 07-21-2006 12:14 PM |
| Thread Tools | |
|
|
