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