Fresh Cut or Frozen

Louie · Posted: May 20 2011 Post subject: Fresh Cut or Frozen

What would you prefer to vend, Fresh cut fries or frozen and what's a plate of fries going for in your neck of the woods?
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BBQMAN · Posted: May 20 2011 Post subject:

As a consumer I'd prefer fresh.

As the vendor, that would make doing shoestring sized cut to avoid having to blanch them first.

I looked into the spiral cut chips as an alternative for our market.

Folks pick out their own tater, then get to watch the "show" as they go through the cutter.

Thin enough to only need the first fry- no blanch needed.

Alas, my market would not let me do them as fried foods are not permitted. Smile

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Louie · Posted: May 20 2011 Post subject:

Yeah, thats my concern, elimintating the blanching step, most of the big boys use frozen, I'm leaning towards a frozen krinkle cut? Shocked

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daddywoofdawg · Posted: May 21 2011 Post subject:

I don't have a deep fryer,but when I do I'll use frozen keeps better,no Blanch.
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Ridge View BBQ · Posted: May 21 2011 Post subject:

We use frozen in our concession trailer for the same reason.If you don't have room or time for blanching the quaility just isn't there (to suit us anyways) in fresh cuts. On the other hand it means we lug a huge freezer in our supply truck just for fries. Most of the time when you see fresh-cuts vended they are single-fried,and they are ok but not crisp on the outside and tender on the inside ..
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Ridge View BBQ · Posted: May 21 2011 Post subject:

milt · Posted: May 21 2011 Post subject:

This is the set up we use, fresh cooked to order. We
do pre. cook if we expect a large crowd.

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Louie · Posted: May 22 2011 Post subject:

BBQMAN · Posted: May 22 2011 Post subject:

Did you add a hood w/fire suppression?

Or are you using it outside like milt?

Not to hijack, but I recently saw a kettle corn guy cooking INSIDE his trailer. Shocked

All that heat and smoke, along with a potential oil laden flash fire (not to mention the greasy mess) just didn't make sense to me.

Part of that vend is "The show".

I had planned on my fry outside similar to milts...............
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Louie · Posted: May 22 2011 Post subject:

Yes a matter of fact I've ordered a hood assy complete with fan etc from NC, hoping to get it this week. I had made one with gal steel but obviously it wasn't csa,ul or nsf approved so I decided to go for the real deal to avoid any issues..

As for the fries it isn't our intent to make them a star attraction, our bbq has that position.. Wink

Still have to make them as good as they can be for a great addition.
Had to rejig the trailer some, install propane system and we hope to have it ready to go by end of the month.

Mike I still have the Gassmoker lp kit for the smoker, not sure what in hell to do with that! Wink

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Jarhead · Posted: May 22 2011 Post subject:

Gonna do the frying outside also. Both flat top and my new deep fryer. Just got it Friday and trrying to wear it out. Very Happy

aka the learning curve.

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BBQMAN · Posted: May 22 2011 Post subject:

daddywoofdawg · Posted: May 24 2011 Post subject:

So you people that are using the fryers outside,do you have a porch that your cooking on?or where are you setting the fryers at?
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Good BBQ is all smoke and beers!
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Char grill smoker
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Jarhead · Posted: May 24 2011 Post subject:

daddywoofdawg · Posted: May 25 2011 Post subject: