Catering
True or False: Ribs should not be sauced for catering.
False
This allows any intended carry-over cooking to finish up and also allows the juices to redistribute throughout the meat
What is the reason for Letting the Meat Rest?
This is the standard holding temperature for our warming draws and holding units.
What is 140 degrees?
True or False: We trim all the fat off the bottom of the brisket
False
The RSBBQ Mission Statement
To be the heart of the community: The place where people gather to enjoy extraordinary barbecue, exceptional craft beer, and time with one another.
All deliveries include these FIVE items unless otherwise stated.
What is Plates, Spoons, Tongs, Utensils, and BBQ Sauce?
When we take meat out of the Smoker or Alto Shaam but it continues to cook.
What is carryover (holdover) cooking?
This is the temperature our temp alarms should be set to for briskets to finish in the Alto Shaam
What is 195 degrees?
What is.... the reason for slicing against the grain?
The RSBBQ Vision
To delight every guest with world-class barbecue and a memorable experience.
This item must be double panned, plastic wrapped, and covered with a lid before going out.
When the rising temperature of the meat slows down as the heat pulls the fluids out and causes evaporative cooling.
What is "The Stall"
These are the two most important reasons we use Temp alarms for our Brisket and Pulled Pork.
What gives us the most accurate reading of the meat AND reduces the margin for error.
Tri Tip should never be sliced thicker than this width.
What is 1/4 inch...
This is the Eastern most restaurant on a map.
What is... BBQ 152
This is the max quantity sides can fit in a full pan. (Pints)
What is 16 pints
This is created when heat makes the proteins, sugars, and seasoning in the meat interact in complex ways to create new compounds.
What is Bark?
135-140 degrees.
What is the internal temperature of Tri Tip?
This is the part of the brisket we use for Burnt Ends
What is.. the mohawk
This is the number of miles Kevin averages a month traveling to stores (1000, 4000, or 11000).
4000
These are two reasons why meats should always be packaged separately for catering
This is the result of a chemical reaction between myoglobin and wood smoke
What is the Smoke Ring?
This is the temperature our Alto Shaams are set at for cooking and holding
Cooking: 325 degrees Holding: 140 degrees.
These are two reasons why we trim excess fat from the brisket before we smoke it.
1. Reduced Cook time
2. Trimming the final product will lose flavor by trimming off a layer of seasoning and bark.
This is the amount of Ribs (Lbs) RSBBQ sells each year.
What is.... 260,280lbs!?