TRI TIP
This is the proper thickness of a slice of tri tip
What is 1/4"
THIS IS THE MUSTARD TO WATER RATIO FOR OUR BINDER
WHAT IS 3 TO 1 MUSTARD TO WATER
THIS IS HOW WE DETERMINE WHEN THE RIBS ARE FINISHED COOKING
TRUE OR FALSE HOGWASH ISNT INCLUDED IN CATERING ORDERES UNLESS SPECIFIED
FALSE, ALL CATERING ORDERS WITH PULLED PORK SHOULD RECIVE HOGWASH
OUR OIL TO APPLE JUICE RECIPE FOR CHICKEN SEASONING
16OZ APPLE JUICE TO 2OZ OIL
WE TRIM THIS MEMBRANE OFF THE TRI TIP WHEN RAW
WHAT IS THE SILVERSKIN
WE REMOVE THIS SECTION OF THE BRISKET BEFORE COOKING TO USE FOR BURNT ENDS
WHAT IS THE MOHAWK
THIS IS THE NUMBER OF RIBS THAT COME IN A COMBO MEAL
WHAT IS 3
THIS IS THE TEMPERATURE PULL RANGE FOR PULLED PORK ON THE SMOKER
WHAT IS 165-175
LOOK OUT FOR EXCESS OF THESE WHEN COOKING CHICKEN
WHAT ARE FEATHERS
THIS IS THE FINISHED TEMPERATURE RANGE OF OUR TRI TIP
WHAT IS 135-140
THIS IS THE TEMPERATURE RANGE TO PULL BRISKETS OFF THE SMOKER
WHAT IS 170-175
TRUE OR FALSE.. WE SHOULD ONLY BE SAUCING THE TOP OF THE RIBS
FALSE! WE SHOULD BE APPLYING SAUCE ON BOTH SIDES
THIS IS THE FINISHED TEMPERATURE COOKING RANGE FROM THE ALTO SHAAM
195-200
TRUE OR FALSE ON CATERING IF MEAT QUANTITIES ARE UNDER 3LBS WE CAN PUT MULTIPLE MEATS IN THE SAME PANS TO SAVE ON PACKAGING
FALSE, WE ALWAYS WANT TO BE PACKAGING MEATS SEPARATE INCASE OF DIETARY RESTRICTIONS OR RELIGIOUS BELIEFS
OUR TRI TIP IS INFLUENCED OFF THIS CALIFORNIA CITY THAT MADE IT POPULAR
WHAT IS SANTA MARIA
WE WANT TO LET FINISHED BRISKETS REST TO THIS TEMPERATURE RANGE BEFORE PLACING IN THE ALTO SHAAM TO HOLD
WHAT IS 155-165
PREFERRED METHOD FOR DEFROSTING RIBS
WHAT IS WALK-IN
AT THIS TEMPERATURE THE FAT IN THE PORK FULLY RENDERS OUT, LEAVING THE MEAT DRY
WHAT IS 210
THESE ARE THE 3 MAIN OYLER SMOKER MAINTENANCE TASK THAT SHOULD BE DONE ROUTINELY
WHAT ARE CLEANING, LUBRICATE BEARINGS AND CHAIN
TRI TIP COMES FROM THIS PART OF THE COW?
WHAT IS THE BOTTOM SIRLOIN
THESE ARE TWO REASONS WE TRIM BRISKET BEFORE SMOKING
WHAT IS.... FASTER/EVEN COOKING AND AVOIDING EXCESS TRIMMING ON CUTTING BOARD
TRUE OR FALSE IF USING A BUS TUB TO SEASON RIBS EXCESS SEASONING CAN BE USED THE NEXT DAY
FALSE
THE REGION THAT OUR PULLED PORK AND HOGWASH IS INSPIRED BY
WHAT IS THE CAROLINAS
what percentage of catering orders last year were deliveries
56.4%