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21 replies

Recipe help

FM Former Member
Hello CS Nation,

Recipe help. My wife thinks I should spice up the pinto beans and add Cole slaw to the
menu.

For the pinto beans we think just adding some of the trimming of the cooked brisket to the
beans, bark, fat, end tips. But how much to a gallon of beans is too much fat? Too much
bark trimmed of the jello fat? Tips would be as many as possible, I would think.

Cole slaw recipe needs to be dairy free, egg free, (IE no mayo, health
dept. headache), fast and ez. I have a fast slicer. I searched and only
found a mention of such in this post:

Double Lazy
Member
Member # 697
posted August 13, 2001 12:00 PM
--------------------------------------------------------------------------------
Ok, here's the DL list of sides that most always show up on our table with Q:
Smoked, or indirect smoke grilled Yukon Gold potatoes..sometimes loaded afterwards with
chopped brisket or pulled pork, and Que sauce.

Smoked, or indirect smoke grilled corn on the cob..buttered and seasoned with garlic
pepper and onion salt before cooking.

Home made bread...usually something on the sweet side. But, not for company because we
don't have time to bake enough of it.


These other sides often show up with the others, especially when we are feeding a small
herd:

Smoked barbecued beans.
Vinegar based cole slaw.
Smoked cabbages.
5 bean vinegar/oil salad.
Marinated mushrooms.
Pickle assortments.
Cold sliced beets.

Double Lazy

--------------------------

Any ideas appreciated.

Q,
Lamar

PS My first solo gig is Friday eve. Local Art Walk, 5000 last year.
Smoking 40 pounds. ?? 2 hot dog carts and downtown restaurants for
competition.
Original Post

Replies sorted oldest to newest

T tomMember
Hey,Lamar.

Why don't you email CaterGreat directly.

I'd think you could come up with 3 or 4 cups of trimmin's without too much fat.

Let the beans smoke in the bottom of your CS and you should get all the flavor you can stand.

You might want to check Sam's or one of your warehouse clubs for their half gallon slaws.

The ingredients list should give all you need and is often prepared so that it will stand up for food service use.

If you are determined to make your own,run an all-forums search for slaw.

The first thread should be cole slaw.

Look down at Sausage Man's non- mayo recipe...This is a lot like Cajuns make and should fit the health depart. concerns.

It won't be your make or break item,anyway IMHO.
S stuartMember
Lamar,

I will give you my famous beans recipe...

Take precooked baked beans (I like Bushes) and drain their sauce off them. Add your favorite bbq sauce about 1 cup per can of beans. Add 1/4 cup of chopped bbq meat per can of beans.

Place in smoker and smoke for 3 hours at 225.

Everyone I have ever fed them to says they are the best beans they have ever had...

By the way, I personally don't like putting them on the bottom shelf of the smoker and letting the meat you are cooking drip into them. I always put mine on the top shelf of the smoker...
FM Former Member
The best way to spice up Beans is to add some meat. Pick some brisket or pork and add as you see fit. If you pick from the deckle on the brisket it will have plenty of fat to add "flavor" to the beans.

If you do as Tom suggests, the amount of fat will depend on how much the brisket drips (and that can be a lot if you don't watch it).

I agree with Tom, your make or break won't be on the sides (everyone will expect certain things depending on the BBQ region they grew up in).

For yourself, just starting, keep it real simple.

Put your time/energy in the main product -- THAT will bring them back, if those are the best, they won't.

Here is a link for cole slaw in the forum to help you see what people here like:

Favorite Cole Slaw

here's a list of 41 Slaws if you're REALLY looking:

Arielle's Recipe Database
T tomMember
Hey, Lamar.

Stuart has much more experience with a large CS like yours.

I was thinking that folks in your neck of the woods wouldn't eat anything but pinto beans,even if Dolly Parton leaned over and served them. Wink

Pinto beans usually take up much more liquid and cook longer.

In our smaller cookers ,I like the bottom rack because it is hotter in the center.

In our smaller cookers ,the briskets don't render that much fat in three or four hours and the extra time is needed to keep the beans from being too liquid.

Like Smokin' says," pay attention to how much fat is being dropped into the bean pans."

Smokin', I believe, also cooks his dried beans covered for a while.

As the others said, " concentrate on what you can do better than all the rest and the sides will take care of themselves. Cool
FM Former Member
Hi

First gig report; broke even, some ups and some downs.

Ups were; it was a steady stream of customers over three hours, sometimes a line but the ramba or the cajun band was playing 50 feet next door, so no rush. Smiler

Got compliments on the rig.

Got compliments on the Q.

Downs were; Buying briskets from another source than previous owner. Thought I'd buy it from local butcher cheaper. Turns out his were whole briskets, PO used Sam's club IE packer flats. Big difference if you just want sandwich slices, alot of waste in full briskets. I can spot the difference between a flat and a flat with deckel now!

That was the only downer.

Coming next: Got permission to use the busy highway side of a large parking lot in front of a furniture store, next to a hospital under constuction, could see it from home if the hopital wasn't in the way. I'll start that Monday for lunch hours.

Q,
Lamar
FM Former Member
quote:
Originally posted by Lamar:
[qb]Thought I'd buy it from local butcher cheaper. Turns out his were whole briskets, PO used Sam's club IE packer flats. Big difference if you just want sandwich slices, alot of waste in full briskets. I can spot the difference between a flat and a flat with deckel now! Lamar[/qb]


You bring up an interesting point here Lamar which I'd like to toss out for discussion: "Do you prefer briskets with or without deckle meat?"

Glad to hear the 1st gig went well!
FM Former Member
quote:
Originally posted by topchef:
[qb]

You bring up an interesting point here Lamar which I'd like to toss out for discussion: "Do you prefer briskets with or without deckle meat?"

Glad to hear the 1st gig went well![/qb]


Hi Topchef,

I have no need for the deckle.

Maybe gourmet cooks, like you, can do something with it. ??

Lamar
FM Former Member
I prefer whole briskets, deckel adds to a moist brisket and I've used for sandwiches, the overall quality of the end product is better IMHO.
It can also be served as a pulled product.
Brisket chili is great product to add to the menu and deckel is what I'd use for it.
And last, brisket is cheaper bought whole.
Jim
S stuartMember
I agree with Jim. I have found that you actually save money buying the whole brisket even if you throw away the deckel. I recently did some work with a little chain here in Oklahoma that was buying flats. We found that when you looked a shrinkage and the cost of the briskets that they would save money buying the whole brisket even if they threw away the deckel...
FM Former Member
and for a third opinion....

I'll take a full brisket every time. I want the fat from the deckle to help keep the product moist (and from the fat -- flavorful).

We've had a lot of comments about cooking just flats and they do take a lot of monitoring to keep them from drying out.

A forum member did a test and only lost 37% due to wastage.

So, you figure the cost of your brisket and see how much it works out to by the pound and how it is to cook.

Keep the trimmings for chili, beans, sandwiches or be like the KC people and sell burnt ends (made from the deckle). A good piece of brisket deckle on a bun with some flat makes for good eating...

...now I'm off to a Q dinner, I'm hungry.
T tomMember
Hey,Smokin'.

Back in my elementary and high school days in OK there was a chain called Underwood's.

One of my favorites there was chopped burnt ends with chopped dill pickles,onions,and jalapenos.

Served with fried bread and bbq gravy and a big scoop of pinto beans in a bbq gravy.

I'm sure their sliced brisket was fine ,but I loved those burnt ends. Big Grin
FM Former Member
Know this is and older message, but my vote would be for the whole brisket dickle and all. Especially if you are doing events like you discribe, I do some of the same, and the dickle is pure PROFIT!!! I never throw anything away...here's how to make more money from the same brisket and still serve great Q...Chop the dickle, fat and all, even the trimming of the flat, add a good BBQ Sauce of your liking to create a Great Chopped Beef, keep warm in a crock pot.
Serve on a large bun ( I use 5") don't skimp on product, offer sliced raw onion, pickle's and Jalipeno's. Serve on a plate or in a triangle paper envelope. I can't keep enough of the Chopped Q'Beef, I run out every time. Hope this will help with your progress. Should working real well at that construction site!! Big Grin
FM Former Member
Thanx for the Welcome!! I have a small catering company in the Knoxville, Tn. area, just started this one, but was in the catering business in the Houston area for years. Sold my company down there in July to semi-retire to the Knoxville area. With the company in Texas we did mostly festivals, special events and large business functions, Up here I am looking more at the small end of the business, small private parties and possibly a festival or two through out the year. Been cooking all my life and am a self taught Chef, with a whole lot of help from geart Cook's and Chef's from all over the country. I competed in BBQ contests for around 25 years, mostly in Texas, up till about 2 years ago when my business kept me on the road to much to compete any longer. My BBQ Cookoff days included 7 years at the Houston Livestock Show & Rodeo World Championship Cookoff. I have also been a judge at many events, including BBQ cookoffs, Cajun Cooking events, Backyard Cooking events and Fajita/Mexican cookoffs.
I have a book load of great recipes, some are my own and of course some are stolen (lol)from other great cooks. I will be happy to try and help anyone that needs help, either with my experience or someone else that I know, who might know the answer to someones questions. I believe my email address is visible to all of the participants in this forum. Hope this will give you some info about me and I would be happy to answer anything else that might help know me a little better.
Big Grin Wink
FM Former Member
Welp d'Elton, sounds like we gotta grab a couple o' frostys...Shiner Bock of course...and trade stories and recipes some day.

Catergreat...the other pro-from-Dover who moderates this end of the forum hails from Jackson, TN and runs a top notch catering outfit. No doubt he'll buy ya a couple of beers to. Heck, even Smokenokie might toss in a plate of ribs Smiler

Again, welcome bro!
FM Former Member
Lamar..sorry I didn't include that part, I chop mine pretty medium course, not stringy. I use a good buthcer knife to chop mine if I have the time, if not I revert to the food processor but you need to be real careful not to turn it into mush..I have a pulse setting on mine and that's what I use, I just pulse unit I have reached the right consistency, its kind of up to you as to what you feel in the right consistency. By the way if you happen to make mush the first couple of times don't worry about it, put it in an zip lock and freeze until you are ready to do some more..when you do this batch and achieve the right consistency add a little of the mush in with the good and you won't know the difference and neither will anyone else, it will just taste great..hope this helps! Big Grin
FM Former Member
Hi d'Elton,

I am from TN also, I am in Jackson. I have several culinary concepts. An upscale catering company specializing in weddings, a private event facility, a Casual Catering company specializing in Large banquets, corporate and midscale weddings, a family steak house, a new upscale cafe (a chick's place), and am working on a Picnic Company...

in my spare time... lol...... i play tennis, cook Smiler , and EAT Q!!!

carl

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