Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

Production at restaurant

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Ahumadora
    Club Member
    • Oct 2015
    • 2151
    • Warkworth, New Zealand

    Production at restaurant

    Tomorrow I am teaching a class to an important client who is buying one of my largest production pits.
    They have 4 restaurants and the pit will be in the central location and send out the product vacuum wrapped.
    I want to show them a variety of different cuts/meat they can produce.
    The kitchen is very well equipped with wood grill (parrilla), Rationale oven (steam/ sous function, 2 x 300 liter sous vide baths, hot and cold vacuum packers.
    They buy baby back ribs 2 tons at a time or rib eyes a ton at a time, so it is not some hill billy ramshackle place.
    Here's what they want to do.
    *pulled pork (sous vide/ bbq)
    * Brisket (sous vide /bbq)
    * Rib eye (I am thinking cook whole sous vide/bbq then they can portion it out and vacuum wrap and finish each cut with a quick sear on the parrilla).
    *beef ribs
    *baby back ribs
    * pastrami
    I also want to show them pork belly burnt ends but not sure how they can manage/present that on a plate.

    Let me know of ideas or cooking hints
  • Nuke em
    Club Member
    • Jun 2016
    • 756
    • Nj

    #2
    I prefer to eat at a “hill billy ramshackle place” than a mass produced place any day. Us....er them....thar “hill billies” cook with the heart and will ya give the shirt off thar back if need.
    if ya ever get a chance to visit a hill billy party you’ll see it’s a well organized event and everything is cooked and served like clock work

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
  • randy56
    Club Member
    • Aug 2017
    • 478
    • Newburgh In

    #3
    After reading your post your on it, stick with what they want for now. That's a tall order already.

    Comment

    • FireMan
      Charter Member
      • Jul 2015
      • 7853
      • Bottom of Winnebago

      #4
      I understand your remark about the shack Ahumadora. Maybe “two bit” or “low budget” might have been more appropriate in this PC culture we live in. I am a backyard cook for two & maybe sometimes 6 or 8. I have no concept of restaurant operations. Ther are a select few here who will have some input. Paul at PaulstheRibList might have an idea.
      Last edited by FireMan; July 17, 2018, 07:25 PM.

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 13147
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #5
        I don't see chicken on the list, or any type of sausage.

        Comment

        • customtrim
          Former Member
          • Dec 2016
          • 1119
          • stow ohio

          #6
          I would also teach them it is not about presentation but about taste, unless they are doing a event they have to turn in a box that is being judged by looks and not taste. To me a good restaurant is one that does the entire meal prep work as well as the cooking on site. Today everything is prepared somewhere else and reheated. If they are wanting to do BBQ have them look at how it's done here at the top spots and put pits at each location instead of one gigantic one and shipping it off.

          Comment


          • Ahumadora
            Ahumadora commented
            Editing a comment
            At the moment they want to set up and see how it functions before installing pits in each location. They are not about to ditch their full menu and go all BBQ.
            Also they have an all day menu that BBQ will be included in.
        • Potkettleblack
          Club Member
          • Jun 2016
          • 1977
          • Beautiful Downtown Berwyn
          • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
            Thermometers: Thermapen / iGrill 2 / Fireboard
            For Smoke: Chunks / Pellet Tube / Mo Pouch
            Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
            Disqus: Le Chef - (something something something) - it changes

          #7
          For restaurant service, I think I would stick with traditional textures, so that would be pulled pork, brisket and beef ribs at 155. That also reduces the time considerably, down to 8ish hours, rather than 2+ days. Also allows for hot smoking, like 350 to build bark, which is considerably faster.

          Ribeye, keep to 129 or 131, and allow them to finish to customer request at time of service.

          I know a lot of folks who do ribs sous vide. I had a bad experience, so I haven't really experimented much.

          Comment


          • EdF
            EdF commented
            Editing a comment
            Yeah, I've never done pork ribs SV, and would probably exclude them from that process. But the rest of your ideas look pretty sound.

            You're talking about operating at a whole different level than most of us!

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            More sous vide experience than a lot of you. That's all. coming up on 10 years of sous vide.
        • Frozen Smoke
          Club Member
          • Nov 2017
          • 1528
          • Northern Mn

          #8
          Pork belly can plate and present very nicely. go for it they are easy to do and might be the thing that impresses them the most. Sounds like they do all the other stuff in mass amounts so they see it every day. If pork belly is new to them they will be impressed.

          Click image for larger version

Name:	pork belly presentation.jpg
Views:	16
Size:	72.0 KB
ID:	534111

          Comment


          • EdF
            EdF commented
            Editing a comment
            Chicharrones! In sliders!

        Announcement

        Collapse

        Meat-Up in Memphis 2021

        SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
        Click here for details. (https://amazingribs.com/memphis)
        See more
        See less
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Meat-Up in Memphis

        Spotlight

        These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use our links when you buy things

        Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

        If you have a Weber Kettle, you need the Slow 'N' Sear

        slow n sear
        The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

        Click here for our article on this breakthrough tool


        The Good-One Is A Superb Grill And A Superb Smoker All In One

        the good one grill
        The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

        Click here to read our complete review


        Griddle And Deep Fryer In One

        Pit Barrel Cooker Smoker
        The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

        Click here to read our detailed review and to order


        The Pit Barrel Cooker May Be Too Easy

        Pit Barrel Cooker Smoker
        The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

        Click here to read our detailed review and the raves from people who own them


        The Undisputed Champion!

        thermapen
        The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

        Click here to read our comprehensive Platinum Medal review


        Grilla Pellet Smoker proves good things come in small packages

        Grilla pellet smoker
        We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

        Click here for our review on this unique smoker


        Delta by Nuke,
        Stylish and Affordable
        Gaucho Grill

        Weber Genesis Grill
        Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

        Click here to read our complete review


        Genesis II E-335
        A Versatile Gasser That Does It All!

        Weber Genesis Grill
        Webers Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

        Click here to read our complete review


        GrillGrates Take Gas Grills To The Infrared Zone

        grill grates
        GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

        Click here for more about what makes these grates so special


        Is This Superb Charcoal Grill A Kamado Killer?

        PK 360 grill
        The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

        Click here to read our detailed review of the PK 360

        Click here to order directly and get an exclusive AmazingRibs.com deal


        Our Favorite Backyard Smoker

        kareubequ bbq smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

        Click here for our review of this superb smoker


        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

        masterbuilt gas smoker
        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

        Click here to read our detailed review


        Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

        maverick PT55 thermometer
        A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

        Click here to read our complete review


        Track Up To Six Temperatures At Once

        Grilla pellet smoker
        FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

        Click here for our review of this unique device


        The Cool Kettle With The Hinged Hood We Always Wanted

        NK-22-Ck Grill
        Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

        Click here for more about what makes this grill special


        Finally, A Great Portable Pellet Smoker

        Green Mountain Davey Crockett Grill
        Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

        Click here to read our detailed review and to order