Specials

Pyle's BBQ · 05-05-2012, 12:57 AM

We opened the restaurant with a simple menu. I did this for a reason. Now we want specials for the weekends. People are asking why I don't have brisket. I tell them it is too labor intensive to do right now. I will have to do it at some point. My first special will be ribs but brisket, in any form will be tough.

What are you offering as a special?

Puppyboy · 05-05-2012, 11:12 PM

People have asked about a combo type meal but we have not do that yet.

Bbq Bubba · 05-06-2012, 07:31 PM

Are you open? Website?
Whats on your menu if your not serving brisket?

Pyle's BBQ · 05-06-2012, 10:10 PM

http://saddlesbbq.com/

We are a sandwich shop that does most of our stuff homemade. Brisket takes too long right now for me to do. I am the only one that can cook on the smoker right now. I don't trust anyone else yet.

Puppyboy · 05-07-2012, 11:30 AM

How many times a week are you smoking?

If that many people are asking about brisket, it might be a good idea to throw one or two on to see how it goes.

Pyle's BBQ · 05-07-2012, 01:06 PM

I have the smoker going every day. I may have to try it and get it done Thursday and have the special Friday and Saturday.

toadhunter911 · 05-07-2012, 04:26 PM

Quote:

Originally Posted by Pyle's BBQ

I have the smoker going every day. I may have to try it and get it done Thursday and have the special Friday and Saturday.

That's where I would go, make it a weekend only item.

bighawkfan · 11-10-2012, 09:50 AM

Get brisket points or flats from your food supplier. You should get a nice bark in 2 hours. Wrap in foil and heat to an internal of 210 and rest in a cooler for 2 hours.

BigBellyBBQ · 11-25-2012, 03:02 AM

when you cook your brisket for serving later, you can do a week ahead of time, cool ..slice...either vacuum bag or zip[ lock and heat in the warm water...no one will know if it was cooked last week...I also have some broth to dip in real quick...but brisket is a must seve...

BeaglesBBQ · 11-27-2012, 09:01 AM

i don't want to offend anyone but serving week old brisket to people is ridiculous. my .02

cynfulsmokersbbq · 11-27-2012, 12:46 PM

Quote:

Originally Posted by BeaglesBBQ

i don't want to offend anyone but serving week old brisket to people is ridiculous. my .02

Why?

If a Brisket is cooled properly and you have a good way of keeping it moist after slicing, and then vacuum seal it. The brisket can taste better than straight off the smoker.

A brisket that is frozen and then reheated obsorbs moisture back into the meat of the brisket making it very flavorful.

BeaglesBBQ · 11-27-2012, 02:31 PM

I can think of several reasons why. but the main one is that customers expect and deserve a fresh product, not week old leftovers. aside from the fact that you would be spending more money on vacuum sealing bags, time portioning it all and labor.

if you were to go to a bbq joint and had the option of 1. Fresh sliced juicy brisket right in front of you, or 2. The option of ordering week old leftovers, or 3. Frozen and rehydrated brisket, which would you choose?

Bbq Bubba · 11-27-2012, 03:07 PM

GREAT thread!

Many different reheat techniques out there. Some obviously better than others.

Serving fresh brisket is not an option as were open 12-13 hrs and cant ever run out of food. The trick is managing a proper reheat so the customer truly believes it WAS cooked fresh that day.

Jacked UP BBQ · 11-27-2012, 04:03 PM

We serve all chopped brisket unless people asked for sliced. We cook and cool all briskets whole. We chop and reheat in small batches.

Bigmista · 11-27-2012, 10:31 PM

WE slice in front of the customer and when it's gone, it's gone. But then I'm not a restaurant...

05-05-2012, 12:57 AM	#1
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	Specials We opened the restaurant with a simple menu. I did this for a reason. Now we want specials for the weekends. People are asking why I don't have brisket. I tell them it is too labor intensive to do right now. I will have to do it at some point. My first special will be ribs but brisket, in any form will be tough. What are you offering as a special? __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

05-05-2012, 11:12 PM	#2
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas Downloads: 0 Uploads: 0	People have asked about a combo type meal but we have not do that yet. __________________ -Captain of Barkin Dawgs BBQ -KCBS Judge #21924 -36" Kingfisher Combo -New Braunfels Bandera (rescued) -Weber 22.5" Kettle (rescued) -A homemade trailer cooker -Concession trailer nicknamed "The Dawg House" http://www.facebook.com/BarkinDawgsBBQCatering

05-06-2012, 07:31 PM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Are you open? Website? Whats on your menu if your not serving brisket? __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

05-06-2012, 10:10 PM	#4
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	http://saddlesbbq.com/ We are a sandwich shop that does most of our stuff homemade. Brisket takes too long right now for me to do. I am the only one that can cook on the smoker right now. I don't trust anyone else yet. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

05-07-2012, 11:30 AM	#5
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas Downloads: 0 Uploads: 0	How many times a week are you smoking? If that many people are asking about brisket, it might be a good idea to throw one or two on to see how it goes. __________________ -Captain of Barkin Dawgs BBQ -KCBS Judge #21924 -36" Kingfisher Combo -New Braunfels Bandera (rescued) -Weber 22.5" Kettle (rescued) -A homemade trailer cooker -Concession trailer nicknamed "The Dawg House" http://www.facebook.com/BarkinDawgsBBQCatering

05-07-2012, 01:06 PM	#6
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	I have the smoker going every day. I may have to try it and get it done Thursday and have the special Friday and Saturday. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

11-10-2012, 09:50 AM	#8
bighawkfan Found some matches. Join Date: 04-07-11 Location: Lawrence, KS Downloads: 0 Uploads: 0	Get brisket points or flats from your food supplier. You should get a nice bark in 2 hours. Wrap in foil and heat to an internal of 210 and rest in a cooler for 2 hours.

11-25-2012, 03:02 AM	#9
BigBellyBBQ is one Smokin' Farker Join Date: 11-15-08 Location: Lake View, New York Downloads: 1 Uploads: 0	when you cook your brisket for serving later, you can do a week ahead of time, cool ..slice...either vacuum bag or zip[ lock and heat in the warm water...no one will know if it was cooked last week...I also have some broth to dip in real quick...but brisket is a must seve... __________________ TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..

11-27-2012, 09:01 AM	#10
BeaglesBBQ On the road to being a farker Join Date: 10-24-11 Location: Richmond Virginia Downloads: 0 Uploads: 0	i don't want to offend anyone but serving week old brisket to people is ridiculous. my .02 __________________ Meadow Creek TS250, Horizon 20" Classic Backyard Smoker, old style weber performer

11-27-2012, 02:31 PM	#12
BeaglesBBQ On the road to being a farker Join Date: 10-24-11 Location: Richmond Virginia Downloads: 0 Uploads: 0	I can think of several reasons why. but the main one is that customers expect and deserve a fresh product, not week old leftovers. aside from the fact that you would be spending more money on vacuum sealing bags, time portioning it all and labor. if you were to go to a bbq joint and had the option of 1. Fresh sliced juicy brisket right in front of you, or 2. The option of ordering week old leftovers, or 3. Frozen and rehydrated brisket, which would you choose? __________________ Meadow Creek TS250, Horizon 20" Classic Backyard Smoker, old style weber performer

11-27-2012, 03:07 PM	#13
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	GREAT thread! Many different reheat techniques out there. Some obviously better than others. Serving fresh brisket is not an option as were open 12-13 hrs and cant ever run out of food. The trick is managing a proper reheat so the customer truly believes it WAS cooked fresh that day. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

11-27-2012, 04:03 PM	#14
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	We serve all chopped brisket unless people asked for sliced. We cook and cool all briskets whole. We chop and reheat in small batches. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

11-27-2012, 10:31 PM	#15
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	WE slice in front of the customer and when it's gone, it's gone. But then I'm not a restaurant... __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott