The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 04-07-2009, 12:06 PM   #1
CrazyChef
Knows what a fatty is.
 
CrazyChef's Avatar
 
Join Date: 03-26-09
Location: Madeira Beach, FL
Downloads: 0
Uploads: 0
Default 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.
CrazyChef is offline   Reply With Quote


Unread 04-07-2009, 12:15 PM   #2
C Rocke
is One Chatty Farker
 
C Rocke's Avatar
 
Join Date: 01-29-07
Location: Garden Grove, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by CrazyChef View Post
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.
__________________
Rancho To Go BBQ Catering
Spicewine BBQs - West (Left) Coast
Large Spicewine - Ol' Blue
Twitter - @ranchoagogo @ranchotogobbq
www.ranchotogobbq.com
C Rocke is offline   Reply With Quote


Unread 04-07-2009, 12:18 PM   #3
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Downloads: 0
Uploads: 0
Default

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

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous

"Walk with Us"
big brother smoke is offline   Reply With Quote


Unread 04-07-2009, 12:24 PM   #4
tommykendall
Quintessential Chatty Farker
 
tommykendall's Avatar
 
Join Date: 08-13-03
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

Fall off the bone is not right for me.
__________________
tk
PitBitch
tommykendall is offline   Reply With Quote


Unread 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
Default

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
Jacked UP BBQ is offline   Reply With Quote


Unread 04-07-2009, 12:39 PM   #6
smokinit
is One Chatty Farker

 
smokinit's Avatar
 
Join Date: 03-16-07
Location: Coxsackie NY
Downloads: 3
Uploads: 0
Default

Fresh I do pretty much fall off the bone vac packed I do about 95%of that
__________________
Authorized Humphrey Smoker Dealer
http://www.bbq-brethren.com/forum/sh...d.php?t=154925
Authorized Backwoods Dealer
smokinit is offline   Reply With Quote


Unread 04-07-2009, 12:42 PM   #7
Bossmanbbq
is One Chatty Farker
 
Bossmanbbq's Avatar
 
Join Date: 12-03-05
Location: Colorado
Downloads: 0
Uploads: 0
Default

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 24x72*Treager 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-
Bossmanbbq is offline   Reply With Quote


Unread 04-07-2009, 12:48 PM   #8
CrazyChef
Knows what a fatty is.
 
CrazyChef's Avatar
 
Join Date: 03-26-09
Location: Madeira Beach, FL
Downloads: 0
Uploads: 0
Default

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.
CrazyChef is offline   Reply With Quote


Unread 04-07-2009, 12:56 PM   #9
Fatfrank
Found some matches.
 
Join Date: 03-23-09
Location: Wichita Falls, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bossmanbbq View Post
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.
Fatfrank is offline   Reply With Quote


Unread 04-07-2009, 12:56 PM   #10
kylersk
Full Fledged Farker
 
Join Date: 03-30-09
Location: Minnesota
Downloads: 0
Uploads: 0
Default

Cane some one explain the difference between comp cooking and fall off the bone?
__________________
UDS, Large Green Egg, Weber Genisis, Weber Smokey Joe.
kylersk is offline   Reply With Quote


Unread 04-07-2009, 01:03 PM   #11
CrazyChef
Knows what a fatty is.
 
CrazyChef's Avatar
 
Join Date: 03-26-09
Location: Madeira Beach, FL
Downloads: 0
Uploads: 0
Default

Comp style ribs have a little tug to them, but the meat must pull away from the bone.
CrazyChef is offline   Reply With Quote


Unread 04-07-2009, 01:07 PM   #12
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by big brother smoke View Post
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"?
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 04-07-2009, 01:12 PM   #13
lazybonesmoke1
Full Fledged Farker
 
Join Date: 02-10-06
Location: MICHIGAN
Downloads: 0
Uploads: 0
Default

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]
lazybonesmoke1 is offline   Reply With Quote


Unread 04-07-2009, 01:21 PM   #14
CrazyChef
Knows what a fatty is.
 
CrazyChef's Avatar
 
Join Date: 03-26-09
Location: Madeira Beach, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by lazybonesmoke1 View Post
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".
CrazyChef is offline   Reply With Quote


Unread 04-07-2009, 01:36 PM   #15
lazybonesmoke1
Full Fledged Farker
 
Join Date: 02-10-06
Location: MICHIGAN
Downloads: 0
Uploads: 0
Default

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]
lazybonesmoke1 is offline   Reply With Quote


Reply

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

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:00 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts