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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Old 06-22-2009, 09:23 AM   #16
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Quote:
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You are not making your beans from scratch!!
LMAO too.....
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Old 06-22-2009, 09:26 AM   #17
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Quote:
Originally Posted by OC PIG ASSASSINS View Post
You are not making your beans from scratch!!

of course.. and to make up the time, Im gonna boil the ribs.
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Old 06-23-2009, 07:17 AM   #18
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of course.. and to make up the time, Im gonna boil the ribs.
I heard that the only way to get the ribs tender on those
"designer breed" pigs is to cook them in a pressure cooker.
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Old 06-23-2009, 03:17 PM   #19
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read carefully

I feed about that many beans at my church but I am not adding apples.

I have been using 4 inch pans and my recipe was simply 2 cans for every pan of DRAINED 117 ounce cans (#10) of Bushes baked beans, 2 lbs of sugar, cup of Worchestirshire and about 2 cups of sauce. This mixture is cooked 3-4 hours so it reduces a lot.

I do this because my beans are served in cups and cold so someone can make them, portion them and so on and drop in the bag the next day.

I wish to warn I use 4 oz cups so that is small. But heck they are getting a full pound for $8 plus one side and bread. Yes, a pound. I have been making about 170 cups for three pans (6 cans) of beans made this way so double the amount. Well actually maybe less as your adding apples to the bulk. I assume your serving 8 oz portions right.

BY THE WAY I tried that Injection we discussed...... critical man is all I can say.

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Originally Posted by BBQchef33 View Post
got the 200 person party this weekend..

have to do keris hog apple beans.

side will be some tossed and pasta salads, corn on the cob and the beans.

How many trays is sufficient?

and how many #10 cans is needed for a tray?
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Old 06-23-2009, 08:28 PM   #20
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I assume your serving 8 oz portions right.


its gonna be self serve as a side dish along with rice and corn on the cob, so I think it will just be a few spoons in the plates next to the brisket.

i hope.
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Old 06-23-2009, 08:36 PM   #21
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Good luck Phil!
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Old 06-24-2009, 01:44 AM   #22
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s is usually Everyone is preaching "Low and slow" unless they are talking beans.

Beans can be cooked from dry beans on site. How long does it take to cook your meat? The beans can be cooked during that time----you are not saving time, labor or content. A number 10 can of beans is usually in the 7 dollar range. Dry beans are more cost effective. Do not laugh at beans from scratch
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Old 06-24-2009, 09:18 AM   #23
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issue is.. I never did from scratch and dont want to risk screwing anything up.

Second issue, i am limited in stovetop space, limited in time, limited in hands. I have to go simple.

third. this is NY.. beans are an afterthought. Not all that popular. The restaurant guys say its the least popular. The rice and salads will be the targets around here.. they beans would only be the guys looking to have farting vontests.
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Old 06-25-2009, 06:01 AM   #24
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Quote:
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I do a modified version but i put 1 1/2 #10 cans in a full size pan (along with all the other ingredients fills it up) and that serves 50 easily at about 8 oz PP.
4 full pans or 6 #10 cans should set you nicely.

YMMV
If you put your beans in a full size pan, how do you keep them warm? I use the chafing stands with a fullsize pan for steam, and two half size pans for food. Do you just put the fullsize pan on a chafer by itself? If so, how do you keep it from scorching the food without some sort of barrier like water?
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Old 06-25-2009, 08:17 AM   #25
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Quote:
Originally Posted by BBQchef33 View Post
issue is.. I never did from scratch and dont want to risk screwing anything up.

Second issue, i am limited in stovetop space, limited in time, limited in hands. I have to go simple.

third. this is NY.. beans are an afterthought. Not all that popular. The restaurant guys say its the least popular. The rice and salads will be the targets around here.. they beans would only be the guys looking to have farting vontests.
I agree and scratch is a waste of time when you can make awesome beans from a can. I think beans became traditional BBQ sides because they were easy and cheap.

My mom wouldn't eat beans now, since that is all they ate as kids.... for every meal. Beans and cornbread.... I love both but I can understand where some folks would have an issue.
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Old 06-25-2009, 08:19 AM   #26
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Quote:
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If you put your beans in a full size pan, how do you keep them warm? I use the chafing stands with a fullsize pan for steam, and two half size pans for food. Do you just put the fullsize pan on a chafer by itself? If so, how do you keep it from scorching the food without some sort of barrier like water?

I use the half pans for all my sides and for the meats as well when pre-carved. It keeps them manageable and when my wife or kids help me I feel better knowing they wont have too much to handle.
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Old 06-25-2009, 11:42 AM   #27
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Quote:
Originally Posted by BBQNUTT View Post
If you put your beans in a full size pan, how do you keep them warm? I use the chafing stands with a fullsize pan for steam, and two half size pans for food. Do you just put the fullsize pan on a chafer by itself? If so, how do you keep it from scorching the food without some sort of barrier like water?
When vending, i'm working out of steam tables.
For catering, you are correct, 2 half pans set in a full pan with water.

I was just using the full pan as a measuring guide.
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Old 07-05-2009, 10:34 PM   #28
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"third. this is NY.. beans are an afterthought. Not all that popular. The restaurant guys say its the least popular. The rice and salads will be the targets around here.. they beans would only be the guys looking to have farting vontests."

I realize I'm commenting on this one after the fact, but....Phil - this was what I was thinking as I read through this thread.

Quantity of beans/person really depends on the people - and the beans.

In (most of) Texas, pintos seem to be as popular as regular ol' baked beans (navy beans, right?). I'd bet if you tried to serve pintos up in LawnGuyLand you'd have a lot left over.

Now if you're serving beans to a bunch of guys, I'm guessing you'd serve more per person than if you served the same beans to a bunch of little old church lady bridge club types.

Just my two cents worth.

edit.... By the way, did anybody else think of Jeopardy when reading the subject of this post? "I'd like Beans for 200 Alex"
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