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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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Unread 01-15-2011, 11:21 AM   #1
big blue bbq
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Default Brisket catered

I have someone wanting brisket for 60 people. I know how much I need and what I will be charging, but my question is do most of you just serve sauce on the side or au jus? Typically I do chicken or rib gigs. This is my first with brisket. Thanks for the answers I know are coming!
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Unread 01-15-2011, 12:03 PM   #2
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I always ask the customer what they prefer...sauced or on the side. If they leave it up to me I sauce it...brisket can dry out fairly quickly in a chaffing dish.
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Unread 01-15-2011, 09:15 PM   #3
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When I serve brisket I usually have a carving station set up for just the problem that JD describes. If it is drop off service, I spritz with beef broth to help fight oxidation in the pan.
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Unread 01-17-2011, 01:05 PM   #4
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I would use shoulder clod and serve with choice of horseradish sauce and bbq sauce.
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Unread 01-17-2011, 01:52 PM   #5
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When I serve brisket I have it sliced and pulled in the pan with all the au jois. I have sauce on the side most people dont sauce it but I have it there just in case
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Unread 01-17-2011, 02:02 PM   #6
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spritzing with beef broth sounds like a good idea if having it whole and slicing to serve (like prime rib) is not an option
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Unread 01-17-2011, 02:02 PM   #7
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Quote:
Originally Posted by big blue bbq View Post
I have someone wanting brisket for 60 people. I know how much I need and what I will be charging, but my question is do most of you just serve sauce on the side or au jus? Typically I do chicken or rib gigs. This is my first with brisket. Thanks for the answers I know are coming!
I serve heated sauce on the side and slice as needed.
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Unread 01-17-2011, 03:27 PM   #8
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I do a broth and light sauce mixture. Mix it together, quite a lot of sauce actually
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Unread 01-19-2011, 11:39 PM   #9
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Quote:
Originally Posted by Jacked UP BBQ View Post
I do a broth and light sauce mixture. Mix it together, quite a lot of sauce actually
Thats how I do it
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Unread 01-27-2011, 10:33 PM   #10
Hank Daddy's Barbecue
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Quote:
Originally Posted by sitnfat View Post
When I serve brisket I have it sliced and pulled in the pan with all the au jois. I have sauce on the side most people dont sauce it but I have it there just in case

Exactly how I do it, for drop 'n go service. Full service I'll have a carving station.
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