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Grux
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Joined: 27 Feb 2011
Posts: 38
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 Posted: Aug 21 2011 Post subject: Vending - Keeping food looking fresh |
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For those of you that vend, how do you keep your BBQ looking fresh and not all dried out?
I use a table top steam table, and seems like I am constantly having to mix my pulled pork so it doesn't look "dried out." I always keep the steam table lid on it when not serving customers, and if it gets looking too dried, I give a splash of apple juice.
What do you do to keep your BBQ always looking and tasting its best? |
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Bestiverhad
BBQ Pro
Joined: 22 Oct 2009
Posts: 571
Location: The Heartland of America
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| Posted: Aug 21 2011 Post subject: |
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It's just my opinion, but I think that apple juice completely screws up the taste of meat.  
I keep a spritzer bottle of water handy, (WATER?), ya water, and when the pork gets a little dry, I spray it a little, give it a stir, and cover back up.
For me, this puts back some moisture and has no effect on the taste.
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Grux
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Joined: 27 Feb 2011
Posts: 38
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| Posted: Aug 21 2011 Post subject: |
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| Bestiverhad wrote: | It's just my opinion, but I think that apple juice completely screws up the taste of meat.
I keep a spritzer bottle of water handy, (WATER?), ya water, and when the pork gets a little dry, I spray it a little, give it a stir, and cover back up.
For me, this puts back some moisture and has no effect on the taste. |
i agree with you on the apple juice thing. Sometime I dilute it down |
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milt
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Joined: 09 Oct 2006
Posts: 1233
Location: June-OCT N.Y. Nov-May FL
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| Posted: Aug 22 2011 Post subject: |
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I vend right from the smoker, pulling off the butt as
needed. Also get my exercise opening and closing the door a couple hundred times a day 
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Curt
www.kissmybuttsbbq.com |
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Aug 22 2011 Post subject: |
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| milt wrote: | I vend right from the smoker, pulling off the butt as
needed. Also get my exercise opening and closing the door a couple hundred times a day |
That's what they make counter-weights for! 
Ditto here as well.
I hot hold butts in foil, and pull two at a time as needed.
Ribs are a little more tricky, but can be done the same way.
Problem is they (ribs) get too tender (mush) if held too long.
Shelf life window is much shorter for a quality product.
I do not use AJ either.
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"I Turned A Hobby Into A Business".
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Bestiverhad
BBQ Pro
Joined: 22 Oct 2009
Posts: 571
Location: The Heartland of America
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| Posted: Aug 22 2011 Post subject: |
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| milt wrote: | I vend right from the smoker, pulling off the butt as
needed. Also get my exercise opening and closing the door a couple hundred times a day |
You open your smoker each time you want to make a sammie?
If I tried to do that, the smoke chamber door would never get closed and I would have more smoke on me than the meat.
Example: During our monthly Art Walk, we usually move between 200 and 250 sammies, plus drinks and nachos, in a 5 to 6 hour period. Wife/partner at the window, me filling orders, one helper helping where needed, keeps us really hopping. That's roughly 40 or 50 tickets an hour, so no time to open/close a cooker door doing that.
Plus, the way we do it, we get to work in an air conditioned environment. I can't imagine having my head in the cooker on the 98 degree days we've had here this summer.
BUT... whatever method works best for you is the way to go.
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milt
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Joined: 09 Oct 2006
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Location: June-OCT N.Y. Nov-May FL
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Bestiverhad
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Joined: 22 Oct 2009
Posts: 571
Location: The Heartland of America
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| Posted: Aug 22 2011 Post subject: |
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Not sure how many BTUs you might need there, but it would probably be more than would be practical to carry around with ya. 
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Aug 22 2011 Post subject: |
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Please read PMPNLT650pxOTLS!
OTSIH, don't use AJ, don't use water, test out some heated chicken broth, I find the AJ and water leach out the pork flavor, the broth appears not to affect it the same way!
See disclaimer below!
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I still work here! |
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Bestiverhad
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Joined: 22 Oct 2009
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| Posted: Aug 22 2011 Post subject: |
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Thanks, you big fuzzy bear, I have yet to try that.
BTW, is there a sticky that explains all the abbreviated acronyms? OTSIH?
Thanks
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Mr Tony's BBQ
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Joined: 01 Aug 2010
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Location: Fredonia Wi
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Bestiverhad
BBQ Pro
Joined: 22 Oct 2009
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Location: The Heartland of America
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| Posted: Aug 22 2011 Post subject: |
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Thanks Tony.
I've been needing that.
Sometimes I get 'em worked out, sometimes... well, you know.
Oops Edit: I meant no disrespect. I should have said Mr. Tony.
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Tender - Juicy - Smoky - Goodness
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SoEzzy
BBQ Super All Star
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Aug 22 2011 Post subject: |
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OTSIH (On The Situation In Hand)!
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Here's a change Robert.
I still work here! |
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Bestiverhad
BBQ Pro
Joined: 22 Oct 2009
Posts: 571
Location: The Heartland of America
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| Posted: Aug 22 2011 Post subject: |
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Wow, I never would have figured that one out on my own.
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Jarhead
BBQ All Star
Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Aug 22 2011 Post subject: |
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| SoEzzy wrote: | | OTSIH (On The Situation In Hand)! |
And here I thought that you just changed the letters around or misspelled it.
Hey, that one works too.
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Mr Tony's BBQ
BBQ All Star
Joined: 01 Aug 2010
Posts: 5067
Location: Fredonia Wi
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| Posted: Aug 22 2011 Post subject: |
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| Bestiverhad wrote: | Thanks Tony.
I've been needing that.
Sometimes I get 'em worked out, sometimes... well, you know.
Oops Edit: I meant no disrespect. I should have said Mr. Tony. |
NO disrespect taken - Tony IS my given first name [ not Anthony ] even my last name is a common first name,[ Roy ] hence a life of people calling me by my last name as a first name - even doing many extra push ups in boot camp - " I said last name first private, give me 20"..."That IS my last name SGT" etc......all a play on the Mr thing....much more to the story, but I'll leave it "OTSIH"....
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Mr Tony's Kitchen http://www.thesmokering.com/forum/viewtopic.php?t=67601
Being Blessed with income from my passion!
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Louie
BBQ Super Fan
Joined: 25 Oct 2010
Posts: 491
Location: Canada
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| Posted: Aug 22 2011 Post subject: |
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On the topic..
Possibly mix in a little non flavoured cooking oil like canola for ex or reserve some fat from cooking a butt in a foil tray?
We vend approx 6 half trays in an afternoon outing, thats a butt per tray, takin my sock off thats what.. 6 butt's lol...
We hold them in the cambro and serve from a bbq guru caldera chafer, never had an issue with them getting dry.
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yndio
BBQ Fan
Joined: 25 Jan 2007
Posts: 274
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| Posted: Aug 22 2011 Post subject: |
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| thats the question i have, do you all remove ALL the fat? maybe thats the main difference cuz we only remove membrane and big chunks of fat otherwise the other fat is only really present as gelatin and thats yumminess. also ours dont last very long .... at least not long enuf to dry out |
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daddywoofdawg
BBQ Super Pro
Joined: 22 Jul 2008
Posts: 3892
Location: Starkweather,ND
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| Posted: Aug 25 2011 Post subject: |
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I foil and put some water/aj in it when it looks a little dry and peel back the foile a little to get to the meat works for 4-6hr run then I add a little new to it and stir.But I am going to try the chicken stock thought.or If I see the pork stock again.
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feldon30
BBQ Super Pro
Joined: 01 Dec 2009
Posts: 1623
Location: Charlotte or Thereabouts
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| Posted: Aug 25 2011 Post subject: |
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I am not a vendor, but have catered a half dozen pulled pork lunches now at my friend's workplace. Last time I did 15 lbs of pulled pork (uncooked weight).
I foil my pork butts, add about 1/2 cup apple juice per butt, and then put in a foil tray and finish them to about 200°F. I get cups and cups of "pork juice" in the tray. I pour all the juice into a large measuring cup and let it sit for about 20 minutes. The fat rises to the top which I spoon off or I guess you could use a fat separator. I pull one butt at a time and toss with about 1/4 cup of the juice to remoisturise it, so I always have plenty left over. Cooked butts wrapped in foil, then wrapped in a towel, stuffed into a small ice chest will hold for 4 hours no problem.
As I pull the pork for serving, I fish out any big globs of fat, but all the smaller amounts of fat already melt or break down by the time it hits 200°F.
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