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Ideas/Help Needed: How to serve/garnish 500 Beef Rib Bites at upscale tasting event?
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Founding Member
- Jul 2014
- 1595
- Lake Charles, LA
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Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Now, onto the Kentucky Derby Party!
Our final plating decision:
1.) Slice of Bone-In Beef Short Rib, CAB Choice, with BBBR, smoked at 250-275 for about 6 hours or so, to IT of 210 and Probe Tender, with a Short Skewer
2.) Kenji Lopez-Alt's Creamy Stovetop Mac. He uses Evaporated Milk as the base. This is easier than the bechamel sauce, and my hope was for it to be really creamy. I made 3 batches of 2 pounds of pasta each, and we experimented with a mix of the cheeses in each one. I'll start a Mac-N-Cheese post and update you on what I learned there another time. It was good!
3.) Serve the Mac in a 2 oz cup, filled under the rim
4.) Top the Mac with Bark Trimmings, chopped small - Yes!!!! Who else is dreaming of topping nearly everything with the cuttings from the Brisket/Beef Rib table?
Plan was to try to not have plates sitting out very long, just a minute or so at the most. That was not always easy...Here goes!
There were 25 Restaurants serving bites at this event - an impressive crew! And I've been in business a whole month-and-a-half... Here is our setup. I put a banner under our main cutting station, which looked pretty cool. I brought out all our cutting boards, because they look so cool! One warming pan had mac, the other was a place to keep plated mac portions as well as finished plates. We put a good portion of the finished food in the cambro's behind us. And I set up a t-shirt and hat as window dressing behind us.
Guns up!
Did I mention yet that Bone-In Beef Short Ribs are impressive to look at?
We filleted off the main section from the top. I was careful to leave very little meat on the bottom, and to not bring any of the thick membrane with the fillet. My assistant was slightly more concerned with speed as the event went on...
This is my oldest daughter, who helped plate and was a tremendous hostess. She got Zero food on her lovely dress the entire day - impressive!
This is my friend Mark, who is also on the board of Family and Youth Counseling Agency with me. He paid $2,500 for a Ribs for 50 Party we auctioned off at the Boy Scouts fundraiser last year. Needless to say, he likes our food.
And..the money pic's! Sliced bits of heavenly beef short ribs!
Colin did a great job!
Pretty!
The site only lets me put 12 pics on a post...
Comment
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Founding Member
- Jul 2014
- 1595
- Lake Charles, LA
-
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
This gentleman is on the City Council. I think he liked the bite of rib.
This gentleman is the Exec Chef at one of the restaurants at the GoldenNuggett Casino. He loved the food, loved our rig, and we chatted for a good while.
This is Mickey Smith, a local high school band director. He's a Grammy Nominated artist, great guy, and is now, again, on #theRibList! Colin, a part of our crew, is also a high school band director.
Here is a nice pic of the plate we did. Do you want one?
Our awesome crew!
I'll admit it: This day was SUPER FUN! People RAVED ABOUT OUR FOOD! This pic is an example of the day.
As we calmed down toward the end, I tried the Portrait Setting on my iPhone, and I really like this slice pic!
End of the day: We served 420 or so plates, and about 44 of the 54 Beef Ribs I cooked. We were the unabashed hit of the food section of the party. I made the rounds to share plates with the other restauranters and thanked them for being a part of this fundraiser, supporting an agency that is doing real good in our community. I had many people come up and brag on the food, and tell us we were the best thing there. A prominent doctor is building a real estate development, and wants to meet with me about opening a restaurant in his buidling, lol. This was money and time well spent!
Thank you all for helping me become a better barbecue cook!
#LifeIsMoreFunOntheRibList
Love, paul
- Likes 3
Comment
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I notice the little sign also says Brisket Point. How was that incorporated, or did I miss that part somewhere in your post?
It looks like you had a great time, with much work involved, and it all looks great.
- Likes 1
Comment
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Founding Member
- Jul 2014
- 1595
- Lake Charles, LA
-
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Comment
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Moderator
- Nov 2014
- 13629
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
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Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
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Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
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Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Oh man what a great day!! Once again the #RibList kills it. I wish I could have been there to try the grub. (And shake your hand, of course) Great write up Paul. Congrats on all your success, you deserve every bit of it, brother! This has been a great journey to watch over the years.
Comment
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Thank you, Spinaker ! I hope thePitMembers are benefiting and enjoying my documenting these milemarkers.Last edited by PaulstheRibList; May 15, 2017, 08:44 AM.
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