Upload
others
View
0
Download
0
Embed Size (px)
Citation preview
Recipe and Procedural Updates !Wednesday, August 6, 2014!
Recipe Updates • All Protein Prep – No longer Rinsing Raw Proteins • Rinsing raw protein increases the risk of Cross
Contamina:on • Check for foul odor • Bu= Rub & Flour: Single Use Only
– Prior to protein prep, sani:ze prep area and wrap work table in plas:c wrap
Recipe Updates • Pork Bu=s – Smoke Time based on Case Weight • 130 lbs. or less (approx. 2 cases or less)
– 225 degrees for 10 hours
• 131 lbs. or more (2 or more cases) – 225 degrees for 12 hours
• Ribs – Smoke Time based on Rack Count • 24 racks or less
– Menu 3: 325 degrees for 3 hours
• 25 racks or more – Custom Menu: 325 degrees for 3 hour & 45 min
HOW TO PROGRAM A MENU • Press and hold the Up & Down bu=ons simultaneously for 30 sec.
to begin menu-‐up • Select Unused Menu number by pressing edit • StPt 1 will be displayed – Press edit again • Set Temp at 225 degrees and press enter • Press the down arrow once :nE 1 should be flashing, press edit &
set :me to 2:00 and press enter • Press the down arrow once :nE 2 should be flashing, press edit &
set :me to 1:45 and press enter • Press enter again to exit menu set-‐up • Review :me and temp to ensure accuracy Instruc5on with Pictures can be found at www.southern-‐pride.com under the “Resources” tab
Recipe Updates • Rehea:ng Chopped Pork – Prior to rehea:ng add water to pork
• Full Pan – 2 cups of water • Half Pan – 1 cup of water • Quarter Pan – ¼ cup of water
– Cover pan with plas:c wrap then aluminum foil and Reheat in Smoker • 295 degrees for 90 -‐ 120 min. • A^er 45 min. remove, mix, & re-‐wrap
Recipe Updates • Smoked Wings – Holding cold in Walk-‐in or Reach-‐in Cooler un:l ordered
– When ordered place wings on char grill • Grill 2-‐3 min, turn over, grill addi:onal 2-‐3 min • Ensure internal temperature of 165 degrees
• Smoked Tenders – Emphasize removing within 3 min. of finish :me
– Check internal temp.-‐ 165 degrees
Recipe Updates • Mac and Cheese – No Longer baking in oven – No Liquid Margarine added to top – Place on Steam Table with lid
• Baked Beans – Do not remove the bell pepper when
moving to the steam table – Avoid serving to guest
• Shack Potatoes – Wrap in Aluminum Foil prior to baking – Cheese Sauce on bo=om only
Recipe Updates • Sweet Potato Fries – Cook Time 90 seconds
• Chicken Salad – Pre-‐por:on 6 oz. into large foam bowl and label
with day dots
• Grilled Tenders – *For flat top units only: pre-‐por:on
6 ounces of chopped grilled tenders to use for salads in sandwich bag and label with day dot
Recipe Updates • Le=uce – Use salad le=uce for sandwich/wrap toppings.
• Buff-‐Q Sauce – ½ Medium Wing Sauce and ½ Shane’s Original
BBQ Sauce
Shack Wrap Recipe and Procedures Fried or Grilled Shack Wrap
• Lay one tor:lla shell flat on a piece of logo paper. • Cut 1 chicken tender lengthwise (fried or grilled). • Place both pieces of chicken, shingled towards center of the wrap • Sprinkle 1 ounce of Shredded Cheese across tenders. • Drizzle 2 ounces of selected sauce on top of tenders. • Place 4 pickles across top of tenders
Shack Wrap Recipe and Procedures • Fill a Regular side bowl with Salad Le=uce, loosely packed, and place on top of
tenders. • Tightly wrap up the tor:lla shell, folding in the corners as you go. • Cut the wrap in half at a 45 degree angle. • Repeat the process to complete a full order and serve. • Complete order yields 4 pieces.
Shack Wrap Recipe and Procedures Pork or BBQ Chicken Shack Wrap
• Lay one tor:lla shell flat on a piece of logo paper. • Scale out 2 ounces of Pork or BBQ Chicken • Place 2 oz. of Pork or BBQ Chicken along center of the wrap • Place 2 oz. of Slaw on top of Pork or BBQ Chicken along the center of the wrap • Drizzle 2 ounces of BBQ sauce on top • Tightly wrap up the tor:lla shell, folding in the corners as you go. • Cut the wrap in half at a 45 degree angle.
Shack Wrap Recipe and Procedures Chicken Salad Shack Wrap
• Lay one tor:lla shell flat on a piece of logo paper. • Scale out 3 ounces of Chicken Salad • Place 3 oz. of Chicken Salad along center of the wrap • Sprinkle 1 ounce of Shredded Cheese across top of Chicken Salad. • Fill a Regular side bowl with Salad Le=uce, loosely packed, and place on top. • Place 4 pickles across top • Tightly wrap up the tor:lla shell, folding in the corners as you go. • Cut the wrap in half at a 45 degree angle.
Shack Wrap Recipe and Procedures
• Best Prac:ces – Fully Stocked Wrap Sta:on – Pre-‐Por:on (2) Grilled Tenders, cut in half, in a sandwich bag
– Immediate Communica:on – Review P-‐MIX – Review Recipe and Procedures with BOH Staff
Thank you for par:cipa:ng!
Ques:ons?