Preparing Meat For a Cater

Preparing Meat For a Cater

Remember we eat with our eyes first.  Make meats look clean, neat, juicy.

Brisket:  

  • Use entire brisket
  • Put slices in pan, bark side up
  • Only single layer brisket.  Do NOT double layer it.
  • Weigh meat before adding juices
  • Add juice from brisket
  • If there is not enough juices, warm some beef broth and add to sliced meat
  • Sprinkle with Spade L if added beef broth was needed

Pork:

  • Pull bone out and top flap that is fatty
  • Using the table scraper, roughly chop up the pork
  • Put in pan and add any juices from the meat
  • Add either apple juice or chicken broth
  • Sprinkle liberally with butt rub and mix through meat

Chicken:

  • Debone chicken and cut up
  • Add either chicken broth or apple juice
  • Sprinkle liberally with butt rub and mix through meat

Ribs:

  • Grill rack of ribs meat side down and brush with Competition sauce
  • Turn over and grill meat side up
  • Brush with Competition sauce
  • Place ribs meat side down on butcher block and cut between ribs
  • Place in pan meat side up

Preparing Brisket