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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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02-15-2020, 12:53 AM | #1 |
Found some matches.
Join Date: 09-02-17
Location: Sandy Eggo
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Trimming for catering vs competition....
Hello all,
I've now done a few cooks on request for up to 75 people at work events, house warmings, church and club events etc. and so far have been doing the same level of meat trimming/prep for these as I would do for a competition on ribs, brisket and pork butts. The prep work has been good training but takes way too much time when dealing with the amount of meat needed for these events. What degree of trimming do you pro's do for restaurant/catering prep? I am less concerned with appearance then I am for quality...more so for ribs (I usually do spares and trim to St. Louis cut) than for brisket and butts. Comments welcome... Thanks! Barry
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Dbarrym aka 'Bear' - KCBS and CBBQA, Team TBD Bar-B-Que |
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02-15-2020, 07:42 PM | #2 |
On the road to being a farker
Join Date: 12-01-08
Location: Regina, SK
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My trim for competition is far more aggressive and precise. For vending / catering - remember higher yield affects your bottom line, we trim for quality, and only trim what's necessary:
Brisket: Trim fat cap down to 1/4", trim fat vein out between the 2 muscles Butts: No trim unless the fat cap is very thick, then I remove it. Ribs: Buy St Louis racks, only trim thin edges Chicken: No trim (drums & thighs)
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[B][COLOR=black]Cooking on:[/COLOR][/B] JR Enterprises 23-60 stick burner (on catering trailer) Primo XL Oval, Traeger BBQ200, Traeger LilTex Memphis Pro, Yoder YS-640 comp cart FEC-100, 120, 500 Southern Pride XLR-1400, SP-700 (2), SPK-500 (2) Two 32' festival rigs WSM x 4, UDS, Weber 22" OTG [B][COLOR=#0000ff]You don't win friends with salad![/COLOR][/B] [B]@prairie_smoke[/B] |
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02-16-2020, 02:55 AM | #3 |
Found some matches.
Join Date: 09-02-17
Location: Sandy Eggo
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Thanks Prairie_smoke - that makes sense and is essentially what I did for a 20 person group today on 8 racks of spares and an 8 lb butt.
I had a temp overrun in the last 20 minutes on my Vortex UDS (damper control went full open, I'm assuming someone accidentally bumped it) and the temp soared to 390 with flames coming out of the coal bucket/diffuser before I caught it - as a result the bottom 1/3 of each rack was less than acceptable (to me) and I set them aside - but they were taken and gobbled up anyway with compliments. Wish the judges were as forgiving :) Barry
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Dbarrym aka 'Bear' - KCBS and CBBQA, Team TBD Bar-B-Que |
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02-16-2020, 07:23 AM | #4 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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No comparison for what we do between the two (though I don't compete anymore). Large loose hanging skin and chunks of fate get trimmed for catering but in no way does it resemble competition trimming.
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Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set |
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02-18-2020, 09:54 AM | #5 |
is one Smokin' Farker
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel
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Pork - no trim, unless there's some hangers we need to get off
Ribs - remove membrane, trim the thin end down a bone or so. Brisket - we usually are doing either slices or burnt ends, so we just buy either flats or points, so not much trimming there, either. Chicken - no trimming. We try to only do chopped chicken, so we buy boneless/skinless thighs and use those.
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Meat Rushmore BBQ Team |
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02-18-2020, 10:57 AM | #6 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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02-18-2020, 01:28 PM | #7 |
is one Smokin' Farker
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel
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When catering, it goes with any other meat, which are always accompanied by bread, either a roll or a bun depending on what the client wanted. Usually I see people making sandwiches, but it can certainly be eaten with a fork, just like pulled pork.
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Meat Rushmore BBQ Team |
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