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Changing the menu to BBQ and cured meats.

post #1 of 12
Thread Starter 

I am the kitchen manager for a micro brewery and sandwich shop, we also make pizzas. We can sit about 100 people. I have been smoking meat for years and have brought that influence with me to the restaurant and we are changing the menu.

 

The smoked meats will be...

Chicken
Pork Shoulder
Brisket
Spare Ribs
Baby Back ribs
Brisket Burgers

 

We will also be making our own bacon and sausage.

 

What would the best way to schedule these items so that they are fresh everyday around 6pm. I know the brisket and pork will need to go on the evening before. I just want to know if any pro's out there have any advice. And also about the best way to reheat the proteins for service.

 

Thank you guys in advance!

 

Also what are some good uses for the left overs?

post #2 of 12

Need more information....

Commercial smoker?

Is it large enough to hold all of the larger cuts?

What form will these smoked items take?

For instance, will the chickens be whole to be broken down later for service?

Is the pork shoulder to be pulled or served as slices?

 

The larger proteins will take longer to smoke and as you say may be started the night before.

If you are going to go the fresh route each and every day then what will you do with leftovers?

 

Reheating for service depends on the protein. Chicken can dry out if kept warm during service, same as the ribs and brisket.

Perhaps after initial cooking and smoking, refrigerate said proteins, package into measured orders, and reheat for service.

post #3 of 12

Agree with @Chefross, would also ask regionally, where is the establishment?, SoCal would be different from Texas, N or S Carolina , KC, Memphis NYC etc.

 

In heavily BBQ centric areas (imo&e) need to set yourself apart from the others by doing something different. Didn't see sausage on the menu, just curious.

 

 

Cheers!

 

EDG

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply
post #4 of 12

Your menu looks like it would be cost prohibitive.  At places with eight meats on the menu there is always a line.  I mean always. I just got home from Kansas City and ate at three BBQ places.  There was always a line, and I mean 10-20 people at minimum.

 

Your place seats a hundred.  I would cut it down to two smoked items, brisket and pork, and then do your regular burgers and things.

post #5 of 12
Thread Starter 

We are located in Delaware.

We have 2 40" vertical smokers.

So we can smoke 6 - 14lb briskets at once, 36 whole 3.5lb chickens at once, 24 racks of ribs at once, hundreds of wings, or 6 - 14lb pork shoulders at once.

 

My biggest question or concern is how to serve the meats. reheated? fresh? Our brisket sells out daily now and I want it to be spectacular as there arent very mane good bbq joints around.

 

We were planning on serving whole chickens, but we could always break them down and serve them shredded.

 

Thinking about serving them with 2 sides, sliced white onion, pickles, and 2 slices of white bread.

 

Hope this helps and I genuinely appreciate the feedback.

post #6 of 12
Thread Starter 

pulled pork

sausage on the menu

And I would like to slice the brisket to order as it goes downhill fast once sliced.

post #7 of 12

You might have reheat in order to have some kind of consistency.  I would smoke all the way, wrap in foil and reheat, but I _know_ that is not as good as fresh out of the smoker hot.  And definitely slice to order, even the pork.  Maybe you can have the kitchen open for these items until a certain time, after that it's hamburgers and chicken sandwiches. (or whatever)

post #8 of 12
Thread Starter 

What do you think the best way is to reheat the proteins to keep them as juicy as possible? Different ways for different proteins?

post #9 of 12

Slow oven.   Wrapped in foil.

post #10 of 12
Unless your current menu is not selling I would leave it be and start out running BBQ specials on the weekends.
Just off the pit brisket cut to order with a couple of killer sides and a cold beer paired with a good baseball/football game.... doesn't get much better than that, right?
Don't forget the fresh raw onion rings (Texas 1015s if you can get them ;-) pickles and jalapeño peppers along with a stack of bread for the table.
About the reheating.
Any leftovers can be trimmed close, chopped then offered up either on a bun or on a huge baker (foil wrapped to make the squishing easier, split, fluffed, S&P, lots of good butter, sour cream, minced green onions, good cheddar topped off with a huge scoop of chopped meat).
Now I'm hungry lol.
Good luck with whatever you decide to do.

mimi
post #11 of 12

Delaware, I'd be smoking crab cakes and oysters as a hook to get folks in the door!! Agree with @Kuan

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply
post #12 of 12

I do chicken halves, brisket, butts and st. Louis ribs.

 

I meet myself coming and going trying to  keep up.

 

Listen to Kuan.

 

Doing all those meats, you'll have nightmares with the stalls.

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