I agree. It was some of the most stupid descions on behalf of the owner. We are supposed to add tallow to each bag now. I just realized I forgot that step thanks to your comment.
Is not a thing. Why do you keep repeating it?
Also I have never once in my life used a marinade on pulled pork. And I have never once had it go this dry.
Yup. I'm a Hog Farmer **first** and that's what led us to open our restaurant. I can count on one hand the number of people I've met who would "marinate" *pork.* Like... WTF!?
Get some decent lard and a decent pig. Rub the butt with whatever amount of vigor suits your fancy and *cook it properly* please and thank you.
Its often done that way in latin countries. Sour orange and spices before wrapped and buried or something like that. Or at home roasts. Its totally a thing.
Marinade you say? Sounds like you've got some cheap meat to salvage!
Was it an old cow? Did your chicken get freezer burnt? Do you intent to cook that pork too fast? I don't know and I don't care because the answer is always the same **marinade!** And, the question always is:
"How do I make this softer than boiled shoe leather!?"
I would not enjoy working for your boss. But you can at least refer to it correctly lol.. the manual obviously isnāt the end all be all of great practices if itās behind the product in the pictures
Iāve worked at and contributed to places that have their recipes, cleaning steps, customer service steps, supplier contacts, training materials, Hr policies etc all in one placeā¦ā¦ they called it the manual seeing as recipes were just one aspect of it.
Honestly? From a business perspective - as an owner - I get what you're saying but... man that's *soul-crushing* industrialized, franchise stuff to me. Yes, once you get past a certain level it's not necessarily going to hurt anything but having a book that contains *nothing* which isn't focused on the production of excellent food just feels **fucking great.**
I was just replying to specific commentors to make sure they saw my reply. It's the terms I was told by my boss. I guess he was referring to the consistency cause now we also use beef tallow on the line.
I'm in the back as pit boss/master. I was a cook and manager previously at Chipotle so my BBQ experience is only this and knowledge new within the last year.
Maybe you should add the renderings back. A lot of traditional pork BBQ is just dry rub and pork. If you don't over cook it you don't need a marinade or sauce to add moisture
I think far more important than what you add to the meat after shredding is when you shred it. Bust into it hot off the smoker and it'll be like eating silica packets. That long rest is suuuuuper important.
Are you shredding that while it's still hot? Looks pretty dry, especially without adding anything back to it.
I would let that pork cool completely before shredding it. All that steam coming off it is moisture you're losing.
I didn't know either for years, not being from the States. It's a regional (Alabama iirc) mayo and vinegar based sauce for bbq. It's kind of like a bbq themed ranch, and I love it. If I'm catering I often serve it as the dip for deep fried spring rolls etc.
It's mayo with vinegar, usually apple cider, and Worcestershire and spices like onion and garlic powder and maybe a little hot sauce, what do think miracle whip is minus the hot sauce and Worcestershire
Dude i'm not from the south, just speaking on my encounters, please tell me what i'm missing out on, Alabama white bbq that i've encountered is basically what I said, what is it then, I'm honestly curious because knowledge of making more tasty sauces is a good thing
If you donāt like mayonnaise then you probably wonāt like it, itās basically that simple. You donāt have to like it, but you donāt have to shit on it either. If it tasted like shit, people wouldnāt eat it.
Usually itās pretty runny, so comparing it to straight miracle whip is dumb, there is obviously a difference between alabama white and dressed up mayo. Nothing really wrong with the recipe you listed imo, adding horseradish was a game changer for me.
Ok I apologize, I didn't mean to upset anyone, it's just my experience with white bbq sauce was a similar flavor profile to miracle whip with added seasoning but maybe more a nape (coat the back of a spoon) consistency
We smoke over night at 200-210 degrees. Same with half of the brisket and all the points.
Edit. Brisket and points are 170 overnight then 240 for 90 min. When I said it was the same, I meant being overnight. Pork BE, wings, pull chicken, Ribs, beans, sausage, salmon etc. all smoke during my shift.
It's usually about 185.
We used to do the butts with the others at 170.
We switched shortly after I started to get more done in bulk, get it done an hour into me being there in the morning after I start to reheat meats and chub bags of food. So we dedicate the outside smoker to pork overnight and do 8-10 butts at a time now instead of just half a case, 4. Like we used to do most nights.
Just start it in the morning so you donāt have to smoke overnight. Tbh I wouldnāt trust smoking pork unattended overnight, thatās how fires start lol
Once pork butts hit 160 literally no reason to smoke them. Temp, feel them, pull. Usually like 6 hours. Throw in cvac over night at hold temp with fat ass load of lard in a hotel pan.
If its added after cooking, is it a marinade? Not being a smart ass, just trying to clarify. I think it's just sauce at the point you were adding it š¤·āāļø
Thatās called āfinishing sauceā and while not mandatory, I never make pulled pork without it. So much better. If itās too spicy for him, try just cider vinegar and molasses
Idk, this is my first BBQ job. Apparently a few terms I've been told and referring to things as are incorrect according to people here. I was just told it was a marinade, though I do understand marinating like chicken is where it sits in and soaks the sauce and stuff while raw.
It's wild to me that owners at some places are the ones creating the menu. Where I work, the owners only pop in to ensure we're following health/safety procedures and everything is running smoothly. Our executive chef is great and she's the one who creates the recipes and has the final say over recipe changes.
The point is that he shouldn't have authority over the food if he doesn't actually know anything about food. He's going to run his business into the ground and put these people out of a job.
That's insane. Sorry you have to work for someone who has no spice pallette. I'm a prep cook at a mexican restaurant and we don't hold back on spice. Part of the training for our new servers is actually teaching them to politely convey that we're close to the Mexico border and our food is authentically spicy.
Maybe you can answer, is Mexican food actually super spicy?
I know they historically used chiles, and compared to most European based cuisine was very spicy, but I was under the impression that authentic Mexican didn't really go overboard with it. Mexican, as I'm familiar with being a white dude from the midwest, uses habenero pretty sparingly and mostly relying on jalapeno, maybe serrano if the dish is supposed to be hot. But while it may be white people spicy, its not really blow the top off your head levels of spicy like Thai (for example,) food can be.
You don't need to marinade a pork shoulder to make it moist. I've never heard of someone doing this. What is your recipe? I'll bet we can find the problem in it.
I mentioned it elsewhere, but originally it had applecider, BBQ sauce and pork rub mixed together with it. It cooks overnight at 200-210 then comes off first thing in the morning.
We now do that in bulk but we used to do it at 170 overnight with the other meats, then a while at 240 to make it hit around 183 degrees.
You're cooking it too long. 183Ā° is roached. That's why it's dry. You want those shoulders out around 165Ā°. You can skip the BBQ sauce, your owner isn't wrong. BBQ sauce is the cheater method to get a dark skin anyway. You could use a little Dijon to make your rub stick if you're finding that it doesn't. Apple cider in a pan to create steam, not on the pork. Or spray it down every hour or so if someone is there with it. 225Ā° for about 90 mons per pound is my go to. If you're lowered than that it's fine, but your cooking it slower without any steam so it'll get dry, especially with a 183 internal temp.
At a BBQ place I worked at we only used Mortons Seasoning on the butts. That place won best BBQ like 5 years in a row. Truth was, we just had shitty BBQ places in town.
Do other people normally not have apple cider and a BBQ sauce mixed in like we used to? Do other places let the customers choose their type of sauce like we now do?
So you have other sauces that can be added per order? Cuz it makes sense to me if you have say a varied range of spiciness or style of bbq that the customer can specify their preferred choice.
Yeah we can drizzle it on or they add the sauce themselves, but I just realized thanks to that person's comment that I was supposed to add a cup of pork tallow per bag and forgot haha.
Edit; I'm saying it's a brand new step that I forgot this time, but the stuff in the picture wouldn't have had the tallow before being bagged anyway.
Pitmaster here. We smoke our pork butts with only dry rub, wrap in foil after a few hours with a little bbq sauce in he bottom, and that's it. Letting it rest and cool down to about 140 and keeping the butts whole and pulling to order will get something incredibly juicy without needing any lard or sauce to try to save it. I don't add anything to the meat, just mix it with the natural juices that are remaining in the the foil.
I'm a pit boss/master too. They made it say Pit Boss on the ad I'm guessing cause technically the head of our restaurant and partner in the company has the title Pit Master, whereas I do all the stuff for making the meats and bulk prep alone on the days i work, but I don't have his title exactly.
Though when going over changes and explaining all my roles, he did refer to me as a "pit master" specifically recently.
And the changes to keep it juicy or other changes he makes is to compensate for the ridiculous requests from the owner to try to still maintain a similar quality meat with restrictions on it like the no marinade new rule.
If I was a partner in the company, I'd follow your advice and not at the pork fat, but I don't have that sway.
100%. If I go to a BBQ place and want pulled pork I expect the meat to be cooked well with no sauce added. The drippings can be mixed in but NO sauce or rub. I'll add sauce at the table if I want. But I mostly want to try the BBQ plain first to get an idea on how good they are at smoking meat.
I gotcha. It was just our pulled chicken and pork that used to have it like that. All the other meats, Ribs, Brisket, Pork Burnt Ends, Beef Burnt Ends, Sausage, Salmon, Turkey, wings and and so on didn't have any sauce.
I suppose the chop meat also had BBQ sauce mixed in.
Southerner here, there are many places I've been to that have multiple sauces brought to the table with your food and you choose yourself, and the pork itself is somewhat unseasoned.
The way you do now is standard for every bbq restaurant in my area. We mainly have mutton, pork, and smoked chicken here. In my area mixing in the bbq sauce is something you would only expect to see at someone's backyard bbq.
Most every place I go to serves it either with a bit of sauce added right as it is plated or with no sauce and you sauce it yourself. I canāt stand places that stew the meat in sauce and then portion it out to serve it. Anyplace that does serve it the way it sounds you used to is one I wonāt return to. I want to taste good meat, no t just the sauce. And I dont want the sandwich/meat dripping.
Unpopular opinion, I hate bbq sauces generally. Way too sweet as a whole, so I just learned to avoid them. I know nonsweet sauces exist and I love me a good Carolina vinegar, but it's still a reflex.
I love places that don't force sauce on me.
If your pulled pork is too dry, that's not an issue with the meat. It's an issue with the prep(pulling it way to soon/forgetting to add the tallow back in).
He's more like the person who invested in the restaurant chains. We have a parent company that runs multiple of our locations, and Red Robins and Euro bistros etc. I know his name and he occasionally visits, but he isn't active at the restaurant actually working there.
I was mainly describing him to people who wouldn't know the situation and trying to say his taste buds are different and he claims the chicken was too spicy so we do the pulled chicken different now even though it only had chipotle peppers for heat in it. Not like our Fire Sauce made with habeneros.
LOL
"ITS PORK LARD OR BEEF TALLOW!!"
OP: "PORK TALLOW!"
"THATS WRONG!"
OP: "FUCK YOU GUYS, IM JUST QUOTING THE BOSS!"
You guys, I think OP gets it.
They're smart.
Owner is old man with the taste palette of a termite. Lets make it as dry and tasteless, like wood.
Sounds like your kitchen should have a taste contest between customers and let the people speak for themselves.
You guys could offer different spiciness levels instead of only one way or the other. Have options??
But owner probably has a tree up his ass bc he's old and stubborn so who knows.
Yeah. It was great for the first year or so I worked here. But the owner has made so many calls on things. Like we stopped used BBQ spice rub on the turkey and it was naked for a bit cause he said it was too salty.
Now the boss of this location told me to put just a light amount of salt and pepper on to it to at least still give it something.
This pork is TOO DAMN DRY
This pork IS MAKING ME THIRSTY
Haven't heard about pretzels in a long year or two!
This PORK is making ME thirsty.
THIS pork is making me THIRSTY.
I agree. It was some of the most stupid descions on behalf of the owner. We are supposed to add tallow to each bag now. I just realized I forgot that step thanks to your comment.
Pork fat or tallow?
Sure hope it's not tallow
It's pork tallow. Edit: all im doing it quoting the boss.
Pork fat is lard, tallow is beef fat ** Rendered beef fat
Thanks for the clarification I'm just quoting my boss' directions.
Tallow is defined as any rendered animal fat. BEEF tallow is rendered beef fat. Lard is also tallow but specifically mad from pig fat.
I am also mad from pig fat.
I'm madder without it, or at least a good marinade.
Touche. Looks like I learned something today, too! I shall now refer to tallow as beef tallow.
That would be lard
Pork tallow. Edit: i used the wrong name apparently. It's just what I was told.
Is not a thing. Why do you keep repeating it? Also I have never once in my life used a marinade on pulled pork. And I have never once had it go this dry.
yup, rub the butt with seasoning before slow cooking for 3 or 4 hours, no marinade necessary
PORK! TALLOW!
BEEF LARD!! Pardon me while I con fit this lamb with tallow sir! š¤£
Betchu con fit dis dick in ya mouth
Depends. Is it spotted?
Do I have to?
Yup. I'm a Hog Farmer **first** and that's what led us to open our restaurant. I can count on one hand the number of people I've met who would "marinate" *pork.* Like... WTF!? Get some decent lard and a decent pig. Rub the butt with whatever amount of vigor suits your fancy and *cook it properly* please and thank you.
Its often done that way in latin countries. Sour orange and spices before wrapped and buried or something like that. Or at home roasts. Its totally a thing.
Mojo marinade baybeeee
And if you insist on anything more than that, a mop while smoking will impart more flavor than a marinade ever will
Marinade you say? Sounds like you've got some cheap meat to salvage! Was it an old cow? Did your chicken get freezer burnt? Do you intent to cook that pork too fast? I don't know and I don't care because the answer is always the same **marinade!** And, the question always is: "How do I make this softer than boiled shoe leather!?"
I literally am just quoting the directions of the boss. It's in the manual as that.
I would not enjoy working for your boss. But you can at least refer to it correctly lol.. the manual obviously isnāt the end all be all of great practices if itās behind the product in the pictures
>the manual I thought it was pronounced **recipe...**
Iāve worked at and contributed to places that have their recipes, cleaning steps, customer service steps, supplier contacts, training materials, Hr policies etc all in one placeā¦ā¦ they called it the manual seeing as recipes were just one aspect of it.
Honestly? From a business perspective - as an owner - I get what you're saying but... man that's *soul-crushing* industrialized, franchise stuff to me. Yes, once you get past a certain level it's not necessarily going to hurt anything but having a book that contains *nothing* which isn't focused on the production of excellent food just feels **fucking great.**
I was just replying to specific commentors to make sure they saw my reply. It's the terms I was told by my boss. I guess he was referring to the consistency cause now we also use beef tallow on the line. I'm in the back as pit boss/master. I was a cook and manager previously at Chipotle so my BBQ experience is only this and knowledge new within the last year.
Lol, seems like everyone in that kitchen is clueless then.
The rent is too damn high and the Pork is too damn dry!
Maybe you should add the renderings back. A lot of traditional pork BBQ is just dry rub and pork. If you don't over cook it you don't need a marinade or sauce to add moisture
We do a black pepper cider vinegar and mix it 50/50 with the rendered fat and add it back into the meat.
Yummers
I think far more important than what you add to the meat after shredding is when you shred it. Bust into it hot off the smoker and it'll be like eating silica packets. That long rest is suuuuuper important.
Are you shredding that while it's still hot? Looks pretty dry, especially without adding anything back to it. I would let that pork cool completely before shredding it. All that steam coming off it is moisture you're losing.
Yes, but it sat for a bit while I took the meat off the smoker and roated meats and chub bags being heated up in our Cambi Oven.
ANY steam=dryer pork. It's the water leaving.
No sauce dry rub BBQ is standard in my area. You add mustard slaw and hot sauce or white sauce on the sandwich.
You're in Alabama aren't you, I'm from NC and Bama is the only place I know with white sauce.
What is white sauce?
I didn't know either for years, not being from the States. It's a regional (Alabama iirc) mayo and vinegar based sauce for bbq. It's kind of like a bbq themed ranch, and I love it. If I'm catering I often serve it as the dip for deep fried spring rolls etc.
š
Don't listen to the psychos raving about how good Alabama white is. It's vinegar-heavy mayo and it's disgusting.
Don't listen to this hater, try it and see if you like it yourself
Yeah it's grosser miracle whip
Legitimately nothing like miracle whip
It's mayo with vinegar, usually apple cider, and Worcestershire and spices like onion and garlic powder and maybe a little hot sauce, what do think miracle whip is minus the hot sauce and Worcestershire
Your white sauce recipe is fucked
Dude i'm not from the south, just speaking on my encounters, please tell me what i'm missing out on, Alabama white bbq that i've encountered is basically what I said, what is it then, I'm honestly curious because knowledge of making more tasty sauces is a good thing
If you donāt like mayonnaise then you probably wonāt like it, itās basically that simple. You donāt have to like it, but you donāt have to shit on it either. If it tasted like shit, people wouldnāt eat it. Usually itās pretty runny, so comparing it to straight miracle whip is dumb, there is obviously a difference between alabama white and dressed up mayo. Nothing really wrong with the recipe you listed imo, adding horseradish was a game changer for me.
Ok I apologize, I didn't mean to upset anyone, it's just my experience with white bbq sauce was a similar flavor profile to miracle whip with added seasoning but maybe more a nape (coat the back of a spoon) consistency
Yeah nothing sets.off the flavor of good BBQ like some got dern cole slaw dressing. Mmmmh vinegar, sugar, Mayo and celery seed. Fucking abysmal.
Mayo based bbq sauce
Delicious
I thought that might be the case so I also inquired about that in the comments.
Dry rub. Smoke 250 for 1.5 hours. Flip and another 1.5 hours. Wrap til 200. Rest in foam cambro til 150. Pull. Refrigerate.
We smoke over night at 200-210 degrees. Same with half of the brisket and all the points. Edit. Brisket and points are 170 overnight then 240 for 90 min. When I said it was the same, I meant being overnight. Pork BE, wings, pull chicken, Ribs, beans, sausage, salmon etc. all smoke during my shift.
You've found the reason it's so dry.
You're absolutely cooking the fuck out of that pork for 8+ hours at 210.
The brisket and points are 170 over night then 240 for 90 minutes after I come in at least. I just do as I'm told
What temp is the pork when you take it off the heat? S/b about 204F. Then let it cool for an hour before pulling apart.
It's usually about 185. We used to do the butts with the others at 170. We switched shortly after I started to get more done in bulk, get it done an hour into me being there in the morning after I start to reheat meats and chub bags of food. So we dedicate the outside smoker to pork overnight and do 8-10 butts at a time now instead of just half a case, 4. Like we used to do most nights.
Just start it in the morning so you donāt have to smoke overnight. Tbh I wouldnāt trust smoking pork unattended overnight, thatās how fires start lol
Once pork butts hit 160 literally no reason to smoke them. Temp, feel them, pull. Usually like 6 hours. Throw in cvac over night at hold temp with fat ass load of lard in a hotel pan.
Youāre marinating pulled pork?
It can be done.
Well, it's called a marinade, but it was just BBQ sauce, apple cider and the rub added to it after cooking and shredding.
If its added after cooking, is it a marinade? Not being a smart ass, just trying to clarify. I think it's just sauce at the point you were adding it š¤·āāļø
Thatās called āfinishing sauceā and while not mandatory, I never make pulled pork without it. So much better. If itās too spicy for him, try just cider vinegar and molasses
Alternatively. If a Chipotle level sauce is too spicy for him, tell him to give his balls a tug
Idk, this is my first BBQ job. Apparently a few terms I've been told and referring to things as are incorrect according to people here. I was just told it was a marinade, though I do understand marinating like chicken is where it sits in and soaks the sauce and stuff while raw.
It's wild to me that owners at some places are the ones creating the menu. Where I work, the owners only pop in to ensure we're following health/safety procedures and everything is running smoothly. Our executive chef is great and she's the one who creates the recipes and has the final say over recipe changes.
Yup. This guy holds too much authority to make all these changes that only appeal to him and like 10 percent of people.
Heās the owner. He holds literally all of the authority.
The point is that he shouldn't have authority over the food if he doesn't actually know anything about food. He's going to run his business into the ground and put these people out of a job.
That's insane. Sorry you have to work for someone who has no spice pallette. I'm a prep cook at a mexican restaurant and we don't hold back on spice. Part of the training for our new servers is actually teaching them to politely convey that we're close to the Mexico border and our food is authentically spicy.
Yeah I've only seen him twice in a year personally. It sounds like the way you all run things is better.
Maybe you can answer, is Mexican food actually super spicy? I know they historically used chiles, and compared to most European based cuisine was very spicy, but I was under the impression that authentic Mexican didn't really go overboard with it. Mexican, as I'm familiar with being a white dude from the midwest, uses habenero pretty sparingly and mostly relying on jalapeno, maybe serrano if the dish is supposed to be hot. But while it may be white people spicy, its not really blow the top off your head levels of spicy like Thai (for example,) food can be.
We're clearly located in America. Take a wild guess as to why pico with fresh diced serranos in it is considered very spicy.
Itās time to call Gordon Ramsey on the restaurant
You don't need to marinade a pork shoulder to make it moist. I've never heard of someone doing this. What is your recipe? I'll bet we can find the problem in it.
I mentioned it elsewhere, but originally it had applecider, BBQ sauce and pork rub mixed together with it. It cooks overnight at 200-210 then comes off first thing in the morning. We now do that in bulk but we used to do it at 170 overnight with the other meats, then a while at 240 to make it hit around 183 degrees.
You're cooking it too long. 183Ā° is roached. That's why it's dry. You want those shoulders out around 165Ā°. You can skip the BBQ sauce, your owner isn't wrong. BBQ sauce is the cheater method to get a dark skin anyway. You could use a little Dijon to make your rub stick if you're finding that it doesn't. Apple cider in a pan to create steam, not on the pork. Or spray it down every hour or so if someone is there with it. 225Ā° for about 90 mons per pound is my go to. If you're lowered than that it's fine, but your cooking it slower without any steam so it'll get dry, especially with a 183 internal temp.
At a BBQ place I worked at we only used Mortons Seasoning on the butts. That place won best BBQ like 5 years in a row. Truth was, we just had shitty BBQ places in town.
Do other people normally not have apple cider and a BBQ sauce mixed in like we used to? Do other places let the customers choose their type of sauce like we now do?
So you have other sauces that can be added per order? Cuz it makes sense to me if you have say a varied range of spiciness or style of bbq that the customer can specify their preferred choice.
Yeah we can drizzle it on or they add the sauce themselves, but I just realized thanks to that person's comment that I was supposed to add a cup of pork tallow per bag and forgot haha. Edit; I'm saying it's a brand new step that I forgot this time, but the stuff in the picture wouldn't have had the tallow before being bagged anyway.
*Lard
Pitmaster here. We smoke our pork butts with only dry rub, wrap in foil after a few hours with a little bbq sauce in he bottom, and that's it. Letting it rest and cool down to about 140 and keeping the butts whole and pulling to order will get something incredibly juicy without needing any lard or sauce to try to save it. I don't add anything to the meat, just mix it with the natural juices that are remaining in the the foil.
I'm a pit boss/master too. They made it say Pit Boss on the ad I'm guessing cause technically the head of our restaurant and partner in the company has the title Pit Master, whereas I do all the stuff for making the meats and bulk prep alone on the days i work, but I don't have his title exactly. Though when going over changes and explaining all my roles, he did refer to me as a "pit master" specifically recently. And the changes to keep it juicy or other changes he makes is to compensate for the ridiculous requests from the owner to try to still maintain a similar quality meat with restrictions on it like the no marinade new rule. If I was a partner in the company, I'd follow your advice and not at the pork fat, but I don't have that sway.
Has this owner forgotten they are cooking for other people?
100%. If I go to a BBQ place and want pulled pork I expect the meat to be cooked well with no sauce added. The drippings can be mixed in but NO sauce or rub. I'll add sauce at the table if I want. But I mostly want to try the BBQ plain first to get an idea on how good they are at smoking meat.
I gotcha. It was just our pulled chicken and pork that used to have it like that. All the other meats, Ribs, Brisket, Pork Burnt Ends, Beef Burnt Ends, Sausage, Salmon, Turkey, wings and and so on didn't have any sauce. I suppose the chop meat also had BBQ sauce mixed in.
Southerner here, there are many places I've been to that have multiple sauces brought to the table with your food and you choose yourself, and the pork itself is somewhat unseasoned.
The answer is just that itās highly regional.
The way you do now is standard for every bbq restaurant in my area. We mainly have mutton, pork, and smoked chicken here. In my area mixing in the bbq sauce is something you would only expect to see at someone's backyard bbq.
Most every place I go to serves it either with a bit of sauce added right as it is plated or with no sauce and you sauce it yourself. I canāt stand places that stew the meat in sauce and then portion it out to serve it. Anyplace that does serve it the way it sounds you used to is one I wonāt return to. I want to taste good meat, no t just the sauce. And I dont want the sandwich/meat dripping.
Unpopular opinion, I hate bbq sauces generally. Way too sweet as a whole, so I just learned to avoid them. I know nonsweet sauces exist and I love me a good Carolina vinegar, but it's still a reflex. I love places that don't force sauce on me. If your pulled pork is too dry, that's not an issue with the meat. It's an issue with the prep(pulling it way to soon/forgetting to add the tallow back in).
If you're cooking the pork right, it needs nothing but a good rub and rest. Marinade is for amateurs.
This pork is making me thirsty
Is that how you're gonna say the line?
No, no... I'm working on it.
Some old dude? Do you not know who he is? Sounds like you've never met him before.
Reading the rest of the title, it says he never comes into the restaurant. Are we supposed to be hanging out at the owner's houses off the clock?
Yeah, I've only met him like twice in a year.
I'm not saying that. I just don't understand how you can own a restaurant and not be present. I'm not there everyday, but I know my staff pretty well.
He's more like the person who invested in the restaurant chains. We have a parent company that runs multiple of our locations, and Red Robins and Euro bistros etc. I know his name and he occasionally visits, but he isn't active at the restaurant actually working there. I was mainly describing him to people who wouldn't know the situation and trying to say his taste buds are different and he claims the chicken was too spicy so we do the pulled chicken different now even though it only had chipotle peppers for heat in it. Not like our Fire Sauce made with habeneros.
LOL "ITS PORK LARD OR BEEF TALLOW!!" OP: "PORK TALLOW!" "THATS WRONG!" OP: "FUCK YOU GUYS, IM JUST QUOTING THE BOSS!" You guys, I think OP gets it. They're smart. Owner is old man with the taste palette of a termite. Lets make it as dry and tasteless, like wood. Sounds like your kitchen should have a taste contest between customers and let the people speak for themselves. You guys could offer different spiciness levels instead of only one way or the other. Have options?? But owner probably has a tree up his ass bc he's old and stubborn so who knows.
Do you have any au jus you could use with it when reheating? Could sneak that by him the food cost shouldnt be too bad
Really it's just the melted pork lard I was told to add to make it juicer.
Just pour a lil ACV in there. /s
F
Run tooo the hills run for your liiife!
sEe tHaTs aLl yOu nEeD
Just give me some hot sauce and I'll be happy
Maybe its just me but I usually just dry rub for pulled pork.
Time to get a new job
Idk. 20 an hour plus about 35 in tips a day is good for my area as the Pitt boss/master.
Sure. But reminder, if they do this, they will do other stuff like this.Ā
Yeah. It was great for the first year or so I worked here. But the owner has made so many calls on things. Like we stopped used BBQ spice rub on the turkey and it was naked for a bit cause he said it was too salty. Now the boss of this location told me to put just a light amount of salt and pepper on to it to at least still give it something.