Restaurant Owners & Caterers:

CrazyChef · 04-07-2009, 12:06 PM

When you cook ribs, do you do them competition style or fall off the bone?

When I had my Q joint, they would be fall off the bone, but not to the point of being mushy or too overcooked. I figured my job was to sell as much good quality BBQ as I could to the masses, not "educate them" what real Q is. That's what BBQ based festivals and competitions are for.

C Rocke · 04-07-2009, 12:15 PM

Quote:

Originally Posted by CrazyChef

When you cook ribs, do you do them competition style or fall off the bone?

When I had my Q joint, they would be fall off the bone, but not to the point of being mushy or too overcooked. I figured my job was to sell as much good quality BBQ as I could to the masses, not "educate them" what real Q is. That's what BBQ based festivals and competitions are for.

Contest you cook for the judges, otherwise you cook for your customers (IMHO). But, doing some education and conversion to real BBQ along the way seems to work best - Repeat customers then have higher standards.

big brother smoke · 04-07-2009, 12:18 PM

I cook for my customers differently than comps. Comps is candy on a bone. Catering I find it best to make them more savory.

tommykendall · 04-07-2009, 12:24 PM

Fall off the bone is not right for me.

Jacked UP BBQ · 04-07-2009, 12:33 PM

I cater pretty much fall off the bone ribs and also vend that. I also sauce up my pork and brisket for sammies.

smokinit · 04-07-2009, 12:39 PM

Fresh I do pretty much fall off the bone vac packed I do about 95%of that

Bossmanbbq · 04-07-2009, 12:42 PM

I cook for my customers contest quality, If I wouldn't eat it I wont sell or feed it to them. Its my reputation on the line and future/ return business. Quality and love of the product will continue to bring them back and give me future referrels. I got a 125 person gig at $12 bucks a head because of a pulled pork sandwich I sold at a 4th of july festival. That person remembered the sandwich and ended up landing me an awesome gig.
It takes a little more time to cook this way, but anything worth doing is worth doing right, just my thoughts and how we do it!

CrazyChef · 04-07-2009, 12:48 PM

Everything else I "try" to do competition style (although I've never been in a comp). I was just curious about the ribs. Pulled pork gets a really good bark do to the fact that my rub is about 50% dark brown sugar. Chicken gets brined in my own recipe. Sides are made completely from scratch.

Fatfrank · 04-07-2009, 12:56 PM

Quote:

Originally Posted by Bossmanbbq

I cook for my customers contest quality, If I wouldn't eat it I wont sell or feed it to them.

I cook different for a contest than for home/others. Mainly because I think the contest food has to be really good for one or two bites, but not something I would make an entire meal from.

When cooking at home I tone down the flavors a notch or two which, I feel, is better for eating a larger quantity.

kylersk · 04-07-2009, 12:56 PM

Cane some one explain the difference between comp cooking and fall off the bone?

CrazyChef · 04-07-2009, 01:03 PM

Comp style ribs have a little tug to them, but the meat must pull away from the bone.

Bbq Bubba · 04-07-2009, 01:07 PM

Quote:

Originally Posted by big brother smoke

I cook for my customers differently than comps. Comps is candy on a bone. Catering I find it best to make them more savory.

Ditto!

And who told you comp cooking is "real BBQ"?

lazybonesmoke1 · 04-07-2009, 01:12 PM

I try to do all my ribs with a little tug on them. I hate fall off the bone ribs. I let the customer pick the sauce.

CrazyChef · 04-07-2009, 01:21 PM

Quote:

Originally Posted by lazybonesmoke1

I try to do all my ribs with a little tug on them. I hate fall off the bone ribs. I let the customer pick the sauce.

Just took a look at your website - Awesome menu!

When I had my Q joint I would let them pick the sauce, too. I had a tomato based, a mustard based and a vinegar based. Nothing left the kitchen with sauce on it, except for the "Cowboy Cocktail".

lazybonesmoke1 · 04-07-2009, 01:36 PM

Do you have a copy of your old bbq menu? I have a thing with looking at menu's.

04-07-2009, 12:06 PM	#1
CrazyChef Knows what a fatty is. Join Date: 03-26-09 Location: Madeira Beach, FL Downloads: 0 Uploads: 0	Restaurant Owners & Caterers: When you cook ribs, do you do them competition style or fall off the bone? When I had my Q joint, they would be fall off the bone, but not to the point of being mushy or too overcooked. I figured my job was to sell as much good quality BBQ as I could to the masses, not "educate them" what real Q is. That's what BBQ based festivals and competitions are for.

04-07-2009, 12:18 PM	#3
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	I cook for my customers differently than comps. Comps is candy on a bone. Catering I find it best to make them more savory. __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

04-07-2009, 12:24 PM	#4
tommykendall Quintessential Chatty Farker Join Date: 08-13-03 Location: Long Beach, CA Downloads: 0 Uploads: 0	Fall off the bone is not right for me. __________________ tk PitBitch

04-07-2009, 12:33 PM	#5
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	I cater pretty much fall off the bone ribs and also vend that. I also sauce up my pork and brisket for sammies. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

04-07-2009, 12:39 PM	#6
smokinit is One Chatty Farker Join Date: 03-16-07 Location: Coxsackie NY/West Chester Pa Downloads: 3 Uploads: 0	Fresh I do pretty much fall off the bone vac packed I do about 95%of that __________________ BWS Pro Comp Hog Custom Battle Box 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

04-07-2009, 12:42 PM	#7
Bossmanbbq is One Chatty Farker Join Date: 12-03-05 Location: Colorado Downloads: 0 Uploads: 0	I cook for my customers contest quality, If I wouldn't eat it I wont sell or feed it to them. Its my reputation on the line and future/ return business. Quality and love of the product will continue to bring them back and give me future referrels. I got a 125 person gig at $12 bucks a head because of a pulled pork sandwich I sold at a 4th of july festival. That person remembered the sandwich and ended up landing me an awesome gig. It takes a little more time to cook this way, but anything worth doing is worth doing right, just my thoughts and how we do it! __________________ Bossman www.bossmanbbq.com Peoria Custom Pit 24x72Treager Texas Style Smoker Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills-

04-07-2009, 12:48 PM	#8
CrazyChef Knows what a fatty is. Join Date: 03-26-09 Location: Madeira Beach, FL Downloads: 0 Uploads: 0	Everything else I "try" to do competition style (although I've never been in a comp). I was just curious about the ribs. Pulled pork gets a really good bark do to the fact that my rub is about 50% dark brown sugar. Chicken gets brined in my own recipe. Sides are made completely from scratch.

04-07-2009, 12:56 PM	#10
kylersk Full Fledged Farker Join Date: 03-30-09 Location: Minnesota Downloads: 0 Uploads: 0	Cane some one explain the difference between comp cooking and fall off the bone? __________________ UDS, Large Green Egg, Weber Genisis, Weber Smokey Joe.

04-07-2009, 01:03 PM	#11
CrazyChef Knows what a fatty is. Join Date: 03-26-09 Location: Madeira Beach, FL Downloads: 0 Uploads: 0	Comp style ribs have a little tug to them, but the meat must pull away from the bone.

04-07-2009, 01:12 PM	#13
lazybonesmoke1 Full Fledged Farker Join Date: 02-10-06 Location: MICHIGAN Downloads: 0 Uploads: 0	I try to do all my ribs with a little tug on them. I hate fall off the bone ribs. I let the customer pick the sauce. __________________ [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]

04-07-2009, 01:36 PM	#15
lazybonesmoke1 Full Fledged Farker Join Date: 02-10-06 Location: MICHIGAN Downloads: 0 Uploads: 0	Do you have a copy of your old bbq menu? I have a thing with looking at menu's. __________________ [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]

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
How many bbq restaurant owners here?	bigracksbbq	Q-talk	26	03-08-2010 10:27 PM
Brethren Restaurant Owners	motoeric	Q-talk	3	05-18-2008 10:29 AM
Restaurant owners	dswfondy	Q-talk	8	10-20-2006 03:20 PM