IT'S GETTING HOT!
The temperature we pull brisket off the smoker.
165-175
Cheddar, corn strips, and green onions
How many slices is a regular-sized bread pudding cut into before serving to guests? And how about the catering-sized bread pudding?
3 and 24
7 days/5 days
The ratio of coleslaw to slaw mix.
1 bag to 1 pint.
True or False... Your temp alarm should be tracking the largest brisket in your alto-shaam?
False
What 3 ingredients are used in our ranch dressing?
Buttermilk, mayo, packet of ranch mix
Hot brine or cold brine should be added on top of our pickled veggies?
Hot (150*-170*)
How far in advance we can cook a ham when it's getting picked up cold
This is the grade of meat that RSBBQ uses for our meats.
USDA upper 2/3rd choice or better
Tri-tip is done smoking when the meat hits this temperature.
135-140
What should be the last item you add to the bleu cheese dressing, after all other items have been mixed in?
Bleu Cheese Crumbles
The thickness that onions, peppers, cucumbers, jalapeños, and apples should be sliced to.
1/8 inch
Shelf life on our chimichurri sauce?
5 days
Ratio of apple juice to oil for our chicken coating?
1 pint apple juice, 2 ounces of oil.
When cooking raw mohawk for burnt ends, it should not be pulled off the smoker until it hits this internal temperature.
190-195
How many ounces is a serving of our tri-tip chili?
16 ounce
4x3 cubes
How many days after our meat is smoked until we have to discard?
5
If you have 5 lb of mohawk, how much bbq sauce and brown sugar will you add to make burnt ends?
2 pints BBQ sauce, 1 pint brown sugar
What is the stall when coooking brisket and pork?
Around 140℉-160℉, the moisture in the meat begins to evaporate, called evaporative cooling. When this happens, the loss of moisture lowers the internal temperature of the meat and it will pause the cooking process until it can get through this phase.
What is the shelf life of tri-tip chili?
4 days.
Name 2 benefits to switching to the butter wheel?
Cornbread does not stick together and tear apart from being pre buttered. Better taste. Even coating. Easier for staff and no prep.
How many BBQ Spuds did we sell in 2024, it's first year launched? (closest guess wins).
15,669
Our eastern most location on a map
BBQ 152