BBQ Variations By Region: What To Expect

Posted by on October 16, 2015 in Uncategorized | Comments Off on BBQ Variations By Region: What To Expect

When a BBQ aficionado hears someone say they love BBQ, the first question is: what kind? Not all BBQ is the same. There are regional differences in the way the meat is cooked, the sauce used and even the sides. Here are the main regional variations and a brief description of each. North Carolina Style Part 1: Lexington Style Lexington is home to a red sauce, pork shoulder based BBQ.  Lexington style BBQ is made by shedding the pork shoulder, marinating it in ketchup, vinegar, salt, and other spices, and cooking it. It is served with slaw, which is often red due to the use of the BBQ sauce in the slaw’s perpetration. North Carolina Style Part 2: Eastern Style Eastern style is different from Lexington style in two ways. First, the entire pig is used, not just the shoulder. Second, there is no ketchup in the sauce. The sauce is not red at all. It is a yellow sauce made with mustard, vinegar, and mayonnaise. The meat is still shredded, so it is similar in that regard. If you’ve only had red style sauce on ribs, then this is going to real change of pace. Kansas City Style Kansas City has a famous BBQ that is served with a thick, sweet sauce and almost always paired with French fries. Unlike many regions that only BBQ pork, Kansas City style chefs will BBQ pork, beef, and even lamb. Some believe that this is because Kansas City has a history of large meatpacking plants, and therefore there were plenty of animals available besides hogs. The meat is not shredded. It is sliced into cuts. Before going on the grill, the meat is dry rubbed with a mixture of peppers, paprika, celery salt and spices. Then when it is done it is served with French fries and a molasses and ketchup sauce. Central Texas Style While East Texas has some fine BBQ, the style that differs most from other regions is Central Texas style. This method of BBQ places all the emphasis on the meat. Sauces are an afterthought. They are often not even served on the meat, but in small paper cups. The BBQ is made with large slices of beef, pork, chicken, and even sausage. The history of this style dates back to the German and Hungarian immigrants to Central Texas. Many of them were butchers, and they sold cooked sliced meat to customers on butcher paper. They didn’t shred it or soak it in sauce as was common on the East Coast. Nowadays, most restaurants serve the meat with potato salad, macaroni and cheese, pickled jalapenos, and often an individually wrapped package of sliced white bread. For more information, contact Bassett Caterers or a similar...

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How To Prepare For An Interview For A Food Service Management Job

Posted by on July 9, 2015 in Uncategorized | Comments Off on How To Prepare For An Interview For A Food Service Management Job

Interviews can be nerve wracking for even the most experienced job seekers. Follow these four tips in order to make sure that you are prepared for your food service management job interview and that you present yourself as well as possible. 1. Dress Like You Belong in Food Management In order to trigger an involuntary connection between you and the food service management industry in the interviewer, you are going to want to dress like you already have the job to which you are applying. Either research what current food service managers wear in the company that you are applying at, or simply stick to dark colored pants and a white top, which is the standard uniform of anyone in food service management. If you look like you already have the job, you could tip the scales in favor of you actually getting the job. 2. Know About the Company to Which You Are Applying If you’ve ever eaten at the restaurant that you want to manage, talk to the interviewer about an excellent experience that you had at the restaurant. Talk about specific things that the restaurant does in order to improve a customer’s experience, such as cooking any food to order exactly as the customer specifies, offering frequent drink specials, and the design of the food on the plate when it is presented. If you are able to point out these specific parts of the service that you experienced, you will be able to show the interviewer that you are already familiar with the customer treatment policy at the restaurant and that you will be able to adapt quickly. 3. Be Polite to Everyone You will likely be interviewing at the restaurant itself. When you come into the restaurant, be polite to everyone that you encounter, from the hostess to the busboy. You don’t know if the interviewer is already watching you and you want to make sure that you make a good impression off that bat. You will also want to show the interviewer that you know how to behave professionally in a restaurant setting. 4. Show that You Can Read Body Langauge Food service managers need to be able to read the body language of their customers. If you think that you have answered a question poorly because the interviewer sat back or crossed his or her arms, rephrase the question to make sure that you totally understood it and tweak your answer to the interviewer’s satisfaction. Talk about how you are able to tell how customers feel in a past professional experience and how you reacted to their body language. For more information, talk to someone who has already interviewed at the company at which you are...

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Eliminate Scratches From A Glass Stove Top

Posted by on May 11, 2015 in Uncategorized | 0 comments

If a pot caused some small scratches to appear on your new, glass stove top, remove them with the following steps. Once you have finished, your stove will look as good as it did before the damage occurred. Take measures to protect your stove’s surface from additional blemishes in the future. Use The Following Materials baking soda water bowl spoon buffing cloth metal polish cleaning cloths Remove The Scratches Add a small amount of baking soda and water to a bowl and mix them together with a spoon to make a paste. The consistency should be similar to pudding. There is no need to clean the stove’s glass surface with any other product before removing the scratches. The combination of baking soda and water is also effective in removing surface stains. Use a lint free cloth to rub the paste into the surface of the stove. Move the cloth around in circular motions while applying pressure to the glass. Wipe away the paste with a damp cloth. If the scratch is still visible, move on to the next step. Apply Metal Polish Apply a small amount of metal polish to a buffing cloth. Rub the polish onto the stove top while pressing down. Move the buffing cloth around in small circles. Wipe away the excess polish with a dry cloth. Remove any residue that remains on the stove top’s surface with a damp cloth. Dry the surface well with another cloth. The scratch will no longer be visible and your stove top will look as good as new. Prevent Future Damage Many scratches occur when cookware is set directly upon glass surfaces or when pots and pans rub against the area around each burner. Before cooking, rinse the bottom of each piece of cookware off to ensure that no food particles or debris are present on their surface. Place pots and pans in one spot while food is cooking and refrain from moving them onto the glass. If you need to move a pot or pan onto the glass surface, lift it up off of the burner and place it on top of a pot holder or cloth. Clean your stove regularly and remove food spills as soon as they become apparent. Always use a soft cloth to clean your stove. Scrub brushes or scouring pads can cause serious damage to the glass. For more information, contact K & D Factory Service Inc. or a similar...

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Dos And Don’ts Of Changing A Frymaster’s Oil

Posted by on April 8, 2015 in Uncategorized | 0 comments

If your business relies on a Frymaster for deep frying foods, or if you plan on buying one in the near future, then it’s imperative that you and your employees know how to properly clean out the fryer and change its oil as needed. Otherwise, you’ll end up with fried food that’s heavy and greasy, rather than light and crispy. You and your employees should all be aware of a few safety dos and don’ts when it comes to working with this type of fryer. DO Unplug Before Cleaning Perhaps the most important safety tip that everybody working around a fryer should know is that the fryer must be unplugged before any type of service is performed on it. It’s not enough to simply shut the fryer off. Leaving the fryer plugged in could put you and other employees at risk not only of electric shock, but of an electric fire as well. To be safe, some restaurant owners even require employees to shut off power to the breaker before cleaning or changing the cooking oil on a fryer. Furthermore, the fryer should always be allowed to cool before cleaning. DO Scrape Out Excess Oil Even once the grease and oil is drained from the fryer, there will likely be some excess oil that’s cooled and become caked to the sides of the fryer itself. Typically, the best way to remove this grease is to scrape it off using a spatula. From there, filling the fryer with very hot water and allowing it to sit for about a minute should help to break up any remaining, hardened grease so that it can be scraped off and the fryer itself can be cleaned with a dish soap and warm water solution. DON’T Discard Immediately Finally, make sure all employees are aware of the proper disposal technique for used grease and oil. Generally, it should go into an approved metal vat and allowed to cool for at least a couple of hours before disposing of it in a dumpster or other approved receptacle. You may also want to consider recycling your used oil, which some businesses use for heating purposes and will pay you a pretty penny for. There are many safety precautions that must be taken when cleaning out and changing the oil on a Frymaster. These are just a few of the most important ones that you and your employees should follow. Talk to a company like K & D Factory Service Inc to learn more about caring for this type of...

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