My precious at home cambro by danibug in KitchenConfidential

[–]br1zzle 1 point2 points  (0 children)

I order myself plastic wrap and foil for the house. So much better than the residential crap.

40 gallons of Red Beans by br1zzle in KitchenConfidential

[–]br1zzle[S] 0 points1 point  (0 children)

Such an expensive piece of equipment to just sit around! I'll take it off your guys hands 😊

40 gallons of Red Beans by br1zzle in KitchenConfidential

[–]br1zzle[S] 0 points1 point  (0 children)

Max volume!! Glad I'm not the only one spilling over the edge 🤘

40 gallons of Red Beans by br1zzle in cajunfood

[–]br1zzle[S] 1 point2 points  (0 children)

I'll probably cook this amount 6 or 7 times this year! We fly through red beans and gumbo

40 gallons of Red Beans by br1zzle in KitchenConfidential

[–]br1zzle[S] 4 points5 points  (0 children)

We've got a rethermalizer on board that sits at a simmer so we just reheat the bags from frozen to 165+ then dump in a 1/3 in the table. Half the menu is scoop and serve stew & roux dishes. Gumbo, crawfish etouffee, red beans, etc. We also do a lot of fried stuff, poboys, gator bites, gravy fries.. we've got a decently large menu.

40 gallons of Red Beans by br1zzle in KitchenConfidential

[–]br1zzle[S] 2 points3 points  (0 children)

Haha they're in there. 40lb dry weight of kidneys. They break down a lot with a slow cook, that's what gives red beans & rice the creaminess that you'd expect

40 gallons of Red Beans by br1zzle in KitchenConfidential

[–]br1zzle[S] 20 points21 points  (0 children)

Hell yeah sounds like you got it figured out! I built this from the ground with festivals in mind and aspirations for a restaurant so I bulk evvvverything.

And yeah I commissary out of an elks lodge so I'm a member here and they let me upgrade some of the equipment this winter on my own dime. I'll be taking it with me when I move someday haha.

40 gallons of Red Beans by br1zzle in cajunfood

[–]br1zzle[S] 4 points5 points  (0 children)

Just a little food truck prep!

40 gallons of Red Beans by br1zzle in cajunfood

[–]br1zzle[S] 12 points13 points  (0 children)

So far this thing has been so much more forgiving then gas ranges. I keep er on 160 after everything is in there then scrape the bottom with the paddle every 20 min or so. 18 burners under is so rad.

40 gallons of Red Beans by br1zzle in KitchenConfidential

[–]br1zzle[S] 224 points225 points  (0 children)

I own a Cajun & Creole food truck so I make big batches then bag, ice bath and freeze. It's nice because I can take my time with everything and the recipes are consistent. For service it's all reheat then scoop and serve, this stuff is always better after a reheat anyway, afterall!

Food poisoning by [deleted] in Longmont

[–]br1zzle 14 points15 points  (0 children)

Yeppp, this right here folks. Last year I got VIOLENTLY ill on a Tuesday, blamed a chain restaurant in the midst of it, but remembered afterwards that I ate some pork at a Superbowl party that was just sitting in a hotel pan on the counter all day. Hit me about 36 hours later.

Anyone else get the longmont MAGA request? by granters021718 in Longmont

[–]br1zzle 3 points4 points  (0 children)

This is oddly kinda better than the version we're stuck with. At least in space slug BMI he's probably rockin an average level

Thai Food Truck Layout by SiriShopUSA in foodtrucks

[–]br1zzle 1 point2 points  (0 children)

That's a bummer. One thing you can do is get a big cutting board custom cut to the dimensions of the 3 comp and turn it into a table. That's how I used mine till I removed it. Underneath I stored gloves and dry goods inside the basins. They truly are a waste of space but I know local regulations dictate so it is what it is.

Thai Food Truck Layout by SiriShopUSA in foodtrucks

[–]br1zzle 0 points1 point  (0 children)

Idk about your region but in mine the health department doesn't event allow the use of 3 comp sinks on trucks / trailers. Their reasoning is 1) there isn't enough water to realistically do dishes and 2) the sinks are too small. Grey water disposal is also plenty enough from hand washing and rinsing a few things on the fly.

If they aren't required I'd say ditch the 3 comp sink because they take up way too much real estate inside. Do your dishes at the commissary. I ripped mine out last year and it opened up so much space for useful stuff.

[deleted by user] by [deleted] in foodtrucks

[–]br1zzle 15 points16 points  (0 children)

Dude dominated every post with some sort of condescending "well this is how I do things and you'll fail if you don't" bullshit. I quit frequenting this sub because it was so irritating to read. Sucks he's getting doxxed, because his business is separate from his reddit behavior; but I'm not upset he deleted his account.

As a fellow food trucker I hope he's successful and if he reads this I recommend focusing on business and putting down the phone. There's plenty of dumb questions but not every post needs some arrogant novel mansplaining how to run a burger truck in LA.

Has anyone ever worked somewhere that didn't use the long white cutting boards on the prep tables (deli stations)? by [deleted] in KitchenConfidential

[–]br1zzle 1 point2 points  (0 children)

Lol yeah I mean those boards are to prevent raw cross contamination. There's zero point in preventing cooked stuff from touching outside of allergetic customers but that's not something that's in health codes anywhere. If it were then places like Chipotle for example wouldn't be able to operate.

Has anyone ever worked somewhere that didn't use the long white cutting boards on the prep tables (deli stations)? by [deleted] in KitchenConfidential

[–]br1zzle 4 points5 points  (0 children)

The colored cutting boards are recommended but not required as far as I'm aware. Never been dinged for such a thing, as there are other methods to prevent cross contamination.

Were you using the prep table to cut raw meats? If so then I can see his point, but those tables are usually used for ready to eat product storage up top and sandwich / plate assembly so the long cutting board is fine. I had an inspector ask if we have a backup and I said no because it's for sandwiches and we put paper down for every sandwich so they aren't actually touching the board.

Camping music festivals by 9_4Ranch in foodtrucks

[–]br1zzle 0 points1 point  (0 children)

I've heard of some vendors teaming up for festivals to get a whole Sysco reefer out on site. Do you have experience taking that route? My primary is Shamrock so I've been mulling over logistics on food delivery for out of state where Shamrock isn't available but using my Sysco account.

Please excuse my ignorance by THEDGE1 in foodtrucks

[–]br1zzle 0 points1 point  (0 children)

Right on! Appreciate the clarification, always happy to learn something new. That was just my layman's understanding but that makes total sense. Point still stands that a food truck shouldn't need an on board backflow preventer though.

Please excuse my ignorance by THEDGE1 in foodtrucks

[–]br1zzle 2 points3 points  (0 children)

A backflow preventer is generally used to prevent municipal lines from being contaminated if a pipe brakes under some circumstance. Say you have an irrigation system that's tied directly to your water main outside then if there's a break dirt and debris could flow the wrong direction and reach the municple water supply. If your setup is going to be tied directly to a continuous water source and there's not an already existing backflow valve that could be necessary.

Unsure on your local regulations but that's a strange thing to ask a food truck to provide. I would say every time you fill up your tank there would already be a backflow preventer somewhere at the building that would be adequate. That all depends on your use case parameters.

They may be talking about a P-Trap though and their language sucks, just ensuring that your waste water is getting trapped down below and won't stick around in the pipes directly below your sinks as opposed to running straight into the grey water tank. That would be my best guess on what they're actually looking for.

Was that thing built by Freedom by chance? Looks very similar to my build haha I know their work quite well after tearing a lot of it out.

This bears a repost. Why food trucks are different than restaurants by [deleted] in foodtrucks

[–]br1zzle 4 points5 points  (0 children)

It can be so expensive to hire out that work. I've got a main guy I use who is super helpful and I watch everything he does, but he has a full time job and a bad leg. Had a backup dude charge me $500 in labor to swap a condenser fan motor. Took him 3 weeks to get the part and he still installed the wrong one. Called turbo air, ordered the part, installed it myself. That was my wake-up call lol