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How???

 
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Pete-O the great



Joined: 29 Jun 2016
Posts: 24
Location: Norteast Pennsylvania

PostPosted: Sat Jul 23 16 11:47 pm    Post subject: How??? Reply with quote

I'm no rookie when it comes to the industry... I spent over 18 years in kitchens of all sorts plus college. As this dabbling of smoking progresses I wonder how is it possible to prepare for 100s of people over a weekend. I sit back and watch my smoker and daydream about such thing... I worked for a chain "quality rib place"... lol we used no rub other than 1 gallon of liquid smoke to 2 gallons of water and baked the ribs till the 12th bone twists. that is not traditional.....
Except for the high technology smokers how is it possible to get chicken, ribs, brisket, etc ready for that many people with one big unit burning wood. I can't imagine it... The only thing I can think of is different units for different menu items..... Preparing tomorrow's food today and flash heating them before service....I guess?????
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8562
Location: The Northwoods

PostPosted: Mon Jul 25 16 10:44 am    Post subject: Re: How??? Reply with quote

Pete-O the great wrote:
I'm no rookie when it comes to the industry... I spent over 18 years in kitchens of all sorts plus college. As this dabbling of smoking progresses I wonder how is it possible to prepare for 100s of people over a weekend. I sit back and watch my smoker and daydream about such thing... I worked for a chain "quality rib place"... lol we used no rub other than 1 gallon of liquid smoke to 2 gallons of water and baked the ribs till the 12th bone twists. that is not traditional.....
Except for the high technology smokers how is it possible to get chicken, ribs, brisket, etc ready for that many people with one big unit burning wood. I can't imagine it... The only thing I can think of is different units for different menu items..... Preparing tomorrow's food today and flash heating them before service....I guess?????


Come on by and spend a week with my crew and myself, plus we are doing pizzas (hand-tossed fresh dough) and wings,

I use a 100% wood-fired pit, but it does have a temperature controller so it can run for hours without needing supervision.
It's all in the timing, having quality hot-holding units, and the most important thing of all, having a quality crew!
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Harry Nutczak
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Joined: 01 Mar 2007
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Location: The Northwoods

PostPosted: Mon Jul 25 16 10:46 am    Post subject: Reply with quote

oh, Caffeine!! Lots of it!!
YOU CANT FORGET ABOUT THE CAFFEINE
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Mr Tony's BBQ
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Joined: 01 Aug 2010
Posts: 5059
Location: Fredonia Wi

PostPosted: Wed Jul 27 16 9:50 am    Post subject: Reply with quote

How about hundreds an hour at times [ if its anything like past years ] out of my Lang 84D stick burner this coming weekend!! p/u truck 8' box is 3/4 full of hickory and cherry, will bring a hundred pounds +/- of charcoal too.....Last time I sold out of brisket 2 days in a row by 6pm doing briskets on rib racks just to get more on at a time Sad Bringing about 1500# of meat and 1500 buns to gig this year for 2.5 day gig, [ and a second smoker this time Smile ] 150 racks, 500 cups for parfaits, and have local provider with more of everything on hand!! 2500 boats and 1500 plates- shouldnt be enough!![ can only fit soo much in 16' cube van!!] Fridges and freezers packed tight, coolers iced down over meats
My elbow will be shot from chopping / slicing...One similar gig I tore my meniscus [ knee cap ] running from trailer to truck for supplies and didnt know it for a week when the numbness finally went away!
I am kinda old for my age thanks to too many years of construction [ 52] and a bit fat , but absolutely love the challenges it comes with! Will probably lose 10+ pounds in 3 days!! Will sleep next Monday! As Harry said, a GREAT crew is key!! My wife will be cussing me out between taking orders with a big smile!!...LOL, assistant will be holding our marriage together....LOL...When all is said and done, we will look forward to same gig next year!
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8562
Location: The Northwoods

PostPosted: Wed Jul 27 16 10:21 am    Post subject: Reply with quote

Tony. I misspoke

He said "Hundreds of people over a weekend"

I mistook that as hundreds of people per rush.

So cut the caffeine level by 2/3rds
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Mr Tony's BBQ
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Joined: 01 Aug 2010
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Location: Fredonia Wi

PostPosted: Wed Jul 27 16 7:11 pm    Post subject: Reply with quote

Harry Nutczak wrote:
Tony. I misspoke

He said "Hundreds of people over a weekend"

I mistook that as hundreds of people per rush.

So cut the caffeine level by 2/3rds


Yea, hundreds over a weekend is like having the days off!
We do hundreds a day street vending...Do the same per hour at some gigs!! [ smaller menu ]
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8562
Location: The Northwoods

PostPosted: Thu Jul 28 16 1:09 am    Post subject: Reply with quote

Pete

Most of us do not pre-cook, cool and reheat our meats.
Its all in the timing and having quality hot-holding equipment.

It's a whole bunch easier cooking for a busy restaurant than it is for a slower paced establishment.

My day typically progresses like this;
The night before, fill 500 pounds of butts, 500 pounds of brisket. Cook that overnight, when done, remove and get into hot-holding, then load ribs, chicken & beans.

One trickl I've found to work is have at least 30 racks of ribs partially cooked and in the cooler so if I see I am coming up short, I can have more ribs in an hour or so instead of 4-5 hours.

Every place is different, we've all got our tricks we use to keep the utmost in quality while trying to still get some sleep. A temperature controlled commercial pit is key, as are hot-holding units.
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