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
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
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