The Devil's Meat...

Discussion in 'Professional Chefs' started by redbeerd cantu, May 22, 2016.

  1. redbeerd cantu

    redbeerd cantu

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    St. Philip's College Culinary Arts (AAS, Cum Laude), International Kitchens
    Currently working as a cook in a Puerto Rican restaurant. Home cooking. Authentic. Biggest seller is the pernil, slow-roasted pork shoulder. Porky delish.

    It's slow roasted to 180 degrees Farenheit, internally. It falls apart; pull the bones right out and twist meat with tongs to shred.

    Yesterday, we pulled two of them out of the oven and let them rest for half an hour. It was time to put them on the line, and we did. I grabbed the handy-dandy tongs and made my first motion to twist the meat to shred. Nothing. "Ok". Tried to twist another piece and again, nothing. Poked the shoulder. Hard. Located the bone and it slipped right out. There was not a single tender spot on the whole shoulder.

    I asked the head cook, "Was this cooked to 180, sir?".

    "Yeah. I temped it myself."

    "Did ya'll cook it for the same amount of time? Did y'all do anything different?"

    "Nah, man. Same as always. Why? What's up?"

    Showed him the poking and fruitless twisting. He responded, "What the hell?"

    One of the owners' sons walked in and asked us what was up. I told him the details and he said, "Yeah. We didn't have time to get shoulders from our supplier, so we got a few from *blank*-mart."

    *blank*-frikkin'-mart. I wanted to scream and yell and cry and quit.

    As a fledgling business man, I am completely aware that our mode of operation is to spend the least and get the most out of it, but buying product THERE?

    As a cook I am dedicated to giving the people the most enjoyable experience that I can, pouring my love into each preparation, each dish, each presentation. Cooking and feeding people goodness is part of what makes my life great.

    Question #1: How can a picnic shoulder be cooked to temp and be hard?

    Question #2: Should I address my concern to the owners? Risk my job by telling them that I can't conscientiously serve food to the good people of my city that came from that beast of a store? It hurt my heart, like losing a girlfriend in junior high, knowing that that garbage what crossing the pass.

    I'm confused...

    RedBeerd
     
  2. chefbuba

    chefbuba

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    Pork's Pork unless you buy heritage breeds, or was it some of that "moist & tasty" injected crap?
     
  3. cheflayne

    cheflayne

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    The butt is generated from the upper portion of the shoulder and is suitable for pulling and falling apart preparations.

    The picnic is generated from the lower portion of the shoulder and is more suitable for slicing preparations.
     
  4. redbeerd cantu

    redbeerd cantu

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    St. Philip's College Culinary Arts (AAS, Cum Laude), International Kitchens
    Understood, but wouldn't internal 180F still give us fall-off-the-bone?
     
  5. thespit

    thespit Banned

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    My mantra is if McDonalds and BK can survive and thrive on the garbage they sell, then people don't deserve quality, they clearly don't know how to eat, how to taste, and how to feed themselves.  Give'em the stuff thats been sitting behind the radiator for 10 yrs, probably eat it with glee and give you a slap on the back
     
    anypills likes this.
  6. chef torrie

    chef torrie

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    That's your mantra?
     
  7. redbeerd cantu

    redbeerd cantu

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    St. Philip's College Culinary Arts (AAS, Cum Laude), International Kitchens
    Cynical much?

    Why do you cook?
     
  8. phaedrus

    phaedrus

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    This thread isn't nearly as pornographic as the the title implied.
     
  9. someday

    someday

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    Please let us know where you work so we can avoid at all costs. 
     
  10. brianshaw

    brianshaw

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    Maybe TheSpit works at those places???
     
  11. thespit

    thespit Banned

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    more like a rant