Wampus
somebody shut me the fark up.
HEY y'all!
Just wanted to run something by you guys.
I've been getting more and more orders for brisket.
Whenever I can, I prefer to hold the whole packers hot and slice on site just before service, but sometimes I just can't do that.
What I've been doing is to slice very last thing and pan things up, then put a really hot au jus in the pan with the slices for holding and serving out of. Then I'll seal the pan with shrink wrap before the foil lid. Things seem to stay hot that way and the liquid keeps the slices from drying out.
I've usually been using "Better than Bullion" au jus base and putting that in boiling water. OR I'll use canned beef broth and doctor with S&P and whole garlic cloves and some butter while heating.
Even when I cook for folks just at home, I do the same thing and I like the results. Just wondering if this is something you guys are also doing for catering gigs or if there's something I'm not thinking about?
Brisket just starts drying out so quick after slicing. If I have any holding and delivery time, I don't want customers eating dried brisket.
Just wanted to run something by you guys.
I've been getting more and more orders for brisket.
Whenever I can, I prefer to hold the whole packers hot and slice on site just before service, but sometimes I just can't do that.
What I've been doing is to slice very last thing and pan things up, then put a really hot au jus in the pan with the slices for holding and serving out of. Then I'll seal the pan with shrink wrap before the foil lid. Things seem to stay hot that way and the liquid keeps the slices from drying out.
I've usually been using "Better than Bullion" au jus base and putting that in boiling water. OR I'll use canned beef broth and doctor with S&P and whole garlic cloves and some butter while heating.
Even when I cook for folks just at home, I do the same thing and I like the results. Just wondering if this is something you guys are also doing for catering gigs or if there's something I'm not thinking about?
Brisket just starts drying out so quick after slicing. If I have any holding and delivery time, I don't want customers eating dried brisket.
