Originally Posted by ChefZack
ok. So I just started a new job in a local BBQ joint. We're having some trouble coming up with ideas for leftover brisket and ribs. We can't reheat it and serve it like we did yesterday. It has to be fresh.
So for example, we use left over pork for Cheesy Pig Fries and pork quesadillas. We have one idea for brisket that works but we need more. The one idea we have is like a French dip sandwich. We dip it in hot broth to heat it up.
All the ideas I can come up with are for pork. Like pork tacos or pizza. The owner had an idea for the ribs. He wanted to make his own version of the McRib.
So in closing, I've been thinking about this a lot and its pretty hard to come up with ideas and still stay in line with serving up fresh BBQ to the public. If everyone could throw some ideas my way it would be much appreciated. Thanks in advance!!
Kudos to yall for not using leftover rewarmed meat.
Against our better judgement we had lunch at a much recommended ( recent roadfood.com posts) "real Texas barbeque" joint in southern Pennsylvania (or was it northern West Virginia?)
The pork ribs were comepletely dried up , the brisket way too fatty and pale (steamed?) with that odd beef fat flavor that is sooo nasty.
The only thing decent was the pulled pork and is not even on the list of proper Texas barbeque.
Even the sides were old and reheated.
Can give props for the fountain Pepsi (sad eh?) and the uber clean ladies room.
With most of the order still on the table we paid and left a good tip.
As for the reuse of your meats.... why not just make less and when it is gone you are out?
Make burgers or something.
It is the way of the roadside stand as well as a growing trend of the brick and mortar places down here in Texas barbeque land.
Cook a set amt every day (keep a fluid daily par history) and all who worship at the pit of smoked meat will soon be trained to show up early if they expect to soothe their savage craving lol.