BBQ Sauce: Difference between revisions
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Recipe: | {| class="wikitable" | ||
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1 pouch honey | |1 gallon BBQ sauce | ||
|1 pouch honey | |||
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== Receiving and Storage == | == Receiving and Storage == | ||
BBQ & Honey Sauce are delivered and stored in the dry storage area (50°F – 70°) | BBQ & Honey Sauce are delivered and stored in the dry storage area (50°F – 70°) | ||
== Preparing BBQ Sauce == | |||
* Pour 1 gallon of BBQ Sauce into a 16-quart mixing bowl | * Pour 1 gallon of BBQ Sauce into a 16-quart mixing bowl | ||
* Pour 1 pack of honey sauce into the mixing bowl- Use spatula to remove all the honey sauce | * Pour 1 pack of honey sauce into the mixing bowl- Use spatula to remove all the honey sauce | ||
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* Prepared BBQ sauce can be held for 4 days in the walk-in or reach-in cooler set to maintain a temperature of 34°F – 41°F | * Prepared BBQ sauce can be held for 4 days in the walk-in or reach-in cooler set to maintain a temperature of 34°F – 41°F | ||
== Cupping Sauces == | |||
* The discard date is 4 days from the prepared date (Example: if the dipping sauce was prepared on 7 -7, the discard date would be 7-10) | * The discard date is 4 days from the prepared date (Example: if the dipping sauce was prepared on 7 -7, the discard date would be 7-10) | ||
** EXAMPLE: Day prepared + 3 additional days = Discard Date | ** EXAMPLE: Day prepared + 3 additional days = Discard Date | ||
Latest revision as of 11:39, 4 April 2024
Quick Reference
| Product | Receiving | Storage | Once Opened/Prepped | Quality Serving | Hold Time |
|---|---|---|---|---|---|
| BBQ Sauce | Dry Storage | Dry Storage | |||
| Honey Sauce | Dry Storage | Dry Storage | |||
| BBQ Sauce | Cooler | 34°F - 41°F | 4 days |
| Recipe: | 1 gallon BBQ sauce | 1 pouch honey |
|---|
Receiving and Storage
BBQ & Honey Sauce are delivered and stored in the dry storage area (50°F – 70°)
Preparing BBQ Sauce
- Pour 1 gallon of BBQ Sauce into a 16-quart mixing bowl
- Pour 1 pack of honey sauce into the mixing bowl- Use spatula to remove all the honey sauce
- Using a wire whisk, mix the ingredients together thoroughly for approximately 30 seconds
- Pour the contents into a 64-ounce measuring cup
- Use a 13 ½ rubber spatula to ensure all sauce is removed from the 16-quart mixing bowl
- Any prepared BBQ sauce should be cupped up immediately
- Prepared BBQ sauce can be held for 4 days in the walk-in or reach-in cooler set to maintain a temperature of 34°F – 41°F
Cupping Sauces
- The discard date is 4 days from the prepared date (Example: if the dipping sauce was prepared on 7 -7, the discard date would be 7-10)
- EXAMPLE: Day prepared + 3 additional days = Discard Date
- Prepared on 7th + 8th, 9th, 10th = Discard on the 10th (EOD)
- Fill the soufflé cups to ¼” from the top of the cup (1 ½ ounces)
- Cover each cup with a soufflé cup lid and store in a white lug
- Place a dissolvable label on the outside of the white lug
- Write the discard date and time on the dissolvable label
- Place the white lug in the walk-in cooler
- ENSURE ALL INDIVIDUAL CUPS IN A LUG OR ON A TRAY HAVE THE SAME EXPIRATION DATE
- ROTATE LUG OR TRAY TO USE THE CUPS WITH THE CLOSEST EXPIRATION DATE FIRST
- IT IS CRITICAL TO NEVER PUT CUPS WITH DIFFERENT EXPIRATION DATES IN A LUG OR ON THE SAME TRAY
- The portioned cups of sauce may be held for up to 4 days at a temperature of 34°F - 41°F
- Discard any individual servings of sauce remaining at the end of day on the expiration date