MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


Reply
 
Thread Tools
Old 03-25-2020, 06:00 PM   #46
Hayduke
Is lookin for wood to cook with.

 
Join Date: 04-08-18
Location: Bluffdale, Utah
Name/Nickname : Rusty
Default

Quote:
Originally Posted by marubozo View Post
I use CVAPs for holding our meats. They work wonders and I have held meat that long in them (big cuts anyway). But you have to be careful because local health departments differ. In some cases they say hot food can only be held for 4 hours before being tossed. Granted, many places may skirt rules like this when it comes to BBQ, but if you have a strict health department, or a stickler inspector, they may nail you on it.

In my case, I load the smoker with brisket/butts at around 6pm every evening and they cook until about 8am the next morning. When I get in I pull the brisket and butt and reload with ribs/chicken/tips/sausage/etc. which cook in time to be done by lunch service at 11am. Then the smoker is used from 11-6 to continue to cook the shorter timed meats.
Awesome advice man!!! I am in the same boat as oompdaddy. What is your process of slicing? Lets say you slice and serve and now you have to put it back into holding are you wrapping it in sran wrap? or what is that process look like?

I was hired on at a resturant to fix the menu and I am having trouble figuring out how to hold meat. I was going to take a class from Mike and Amy Mills but the class got canceled
__________________
Host of [URL="https://www.thepitmasterspodcast.com/"]thepitmasterspodcast.com[/URL]

Head Cook of [URL="https://www.instagram.com/saltcitybarbecue/"]Salt City Barbecue Competition Team[/URL]

Pitmaster @ [URL="https://banderabrisket.com/"]Bandera Barbecue[/URL]
Hayduke is offline   Reply With Quote


Reply

Tags
brisket, catering, cooking equipment, cooking times, offset smoker, profit margins, Restaurant

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:00 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
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