Reheating Q for restaurant

Welcome to the CS forum NU TO Q!

I've never offered BBQ's chicken but here's a couple of tips on pulled pork and ribs.

Do a "search" for: Smokin's Pulled Pork Baste & Serving Sauce
You can also find it under Pork Shoulder 101 in Smokin' Okies BBQ Guide. Using a ratio of 3 parts Baste & Serving to 1 part Q sauce, that will moisten and reheat pulled pork very nicely.

I reheat ribs (babybacks) on a "sizzle" plate with a bit of water to keep 'em moist. 5 minutes in a 450 o oven and then 1 minute on each side on the char-broiler. I paint them with Q sauce before heheating.

Hope that helps.

Just make sure Smokin Okie gets credit on the menu if the sauce is used

You might also contact Cookshack, they're real good about helping users of their restaurants units.

Thanks I'll contact CS as well

We're making plans for a carry-out, 28 inside seating, good weather outside eating, etc. ALL disposable service. I noticed the post about re-heating. With the operation & size of kitchen we'd have I see no room for an oven. What about Microwave re-heating? Can it be done on med heat & still have a good product?

quote:

Originally posted by topchef:
[qb]Welcome to the CS forum NU TO Q!

I've never offered BBQ's chicken but here's a couple of tips on pulled pork and ribs.

Do a "search" for: Smokin's Pulled Pork Baste & Serving Sauce
You can also find it under Pork Shoulder 101 in Smokin' Okies BBQ Guide. Using a ratio of 3 parts Baste & Serving to 1 part Q sauce, that will moisten and reheat pulled pork very nicely.

I reheat ribs (babybacks) on a "sizzle" plate with a bit of water to keep 'em moist. 5 minutes in a 450 o oven and then 1 minute on each side on the char-broiler. I paint them with Q sauce before heheating.

Hope that helps.[/qb]

quote:

Originally posted by LilRedSmokeShack:
[qb] What about Microwave re-heating? Can it be done on med heat & still have a good product? [/qb]

I don't see why not though before you head off in that direction I'd suggest that you contact a food service equipment supplier in your area. Ask them to survey your operation/kitchen. Go over your business plan with them (see my other post) Chances are they'll come up with more workable space and you would.

I appreciate the input. Never thought of a supplier. Guess we were thinking that the only help we'd get would be from a consultant which would = big bucks.

Thanks so much! Yours is the first reply post I've seen. Somehow it makes things begin to seem real!

I'll pass your suggestion along to the group. Sounds like a winner!

Easy way to reheat--invest in a warming table. Meaning 3 to 5 individual sections (acts like roaster pans do only in one unit) Each are individually controlled. Shop for one on Ebay. I have a restaurant and I use it for ham, chicken breasts, pulled pork and beef. At end of day put lid on pan and put in cooler. Next day put pan in warming unit and turn on high--doesn't take long to get to temp. Add a touch of water to meat it will stay moist with lids on by steaming meat. Customers get food fast serving from this unit. Can also use for sauce and beans too.

aa: you're talking about a standard steam table, right? where can you get those units that I would describe as a steam box... the deeper units that delis keep a bunch of whole briskets, pastramis, corned beefs in... they just stick in a fork and pull out the whole brisket and toss onto the slicer to make a fresh sandwich, and return the brisket to the box. Do you use those? And how about holding and serving chicken halfs?

and... what about keeping ketchup/vinegar based sauces out on tables all day? I see ketchup bottles in restaurants left out. is that OK? can sauce be left at room temp for a 12-hr day then refrigerated overnight?

quote:

Originally posted by woodburner:
[QB]aa: you're talking about a standard steam table, right? where can you get those units that I would describe as a steam box... QB]

Check out www.bigtray.com. Your options are several: electric vs gas fired, dry heat vs. water bath. If you choose electric, consider 220 v over 110v You'll maintain higher heat and reduce energy costs.

I also use a holding cabinet and sometimes if not using CS for smoking it doubles as holding cabinet (recommend 140 degrees as anythin above seems to want to keep cooking). Holding cabinets are like a fridge only electric...indirect heat (some you can put a water pan in to use as moisture). Shop on Ebay (I have bought many commercial items on there). Holding units work well for chicken too. All it is is a metal box (insulated with a heating element covered inside). If you know someone you could probably have it made. I smoke my birds and then refrigerate. When needed I bring it out....cut it and place in my pizza oven on a pan---brushed with sauce --after 5 minutes it is heated through--sauce has glazed and I get rave reviews!! I bought my steam table new for $700 (little cheaper than most) Roaster pans (individuals) are a pain in the a$@!!.....a steam table with 3-5 wells works best...mine is 220...damn elements run $100 to replace--ouch! I am still on 1st CS heating element though!! Damn they make a good product!! By the way guys need an endorsement in exchange for a 250 model?? I already proposed that to man at CS (he didnt bite). Go ahead and email me direct if you need personal help in setting up for Q Joint!! Lot more work than you think, but enjoyable. Nice thing is I can help advise you on what to do and not to do through trial and error...save you time....$$$$$ and aggravation!

About sauce on table....not sure--my health department has never objected. Some restaurants do some don't. My sauce doesn't stick around long though. I saw a brand new Duke warming table (on casters) for $675 (3 comp. A four compartment was about $900. It is nice in one unit and they are all individually controlled and you can configure the sizes of the pans to suit your needs. My email is yankeebluebbq@hotmail.com

here is an idea for reheating q ( i have never giving out my secrets before ). ok.... first, after your butt is done, cool it on counter for half hour, then wrap in foil and refrigerate. next day, pull it or chop it however you serve it. then cup it into portions ( i use foam 8 oz disposables ). then its simple....nuc to order. just to warm, dont overheat as that will loose the flavor and color. ok as to ribs..... smoke them the way you like and remove from smoker. immedialtely place them in a foil pouch( use heavy duty foil) add to the pouch... are you ready...yes coca-cola. just enough to keep them moist. seal up the pouch like a tent to allow steam to rise but not escape. must be air tight. now just keep the pouches warm until you need to serve. then just chop and serve. i use foil sheets for the remainder of the slab. on busy days i will portion a few slabs at a time in these sheets and keep them warm on top of my smoker or in it if nothing else is cooking. hope this helps.