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Home Team > Day 2 Test > Flashcards

Day 2 Test Flashcards

1
Q

What two meats does our Brunswick Stew contain?

A

Pulled Chicken and Pulled Pork

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2
Q

Describe how our Chicken Wings are cooked:

A

Dry rubbed & smoked for 2.5 hours at 225 then cooled. Flash fired to order and tossed in dry rub with Alabama White Sauce on the side. Great with Death Relish!

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3
Q

List the ingredients of our Alabama White Sauce:

A

Duke’s Mayo, Apple Cider Vinegar, Sugar, Salt, Pepper, & Celery Salt

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4
Q

Describe the process of how we smoke our Brisket. What region influenced the way we do this?

A

Rubbed with S&P, smoked at 215 for 8 hours to achieve good bark, then wrapped in butcher paper, & back in the smoker at 215 for another 8 hours. Butcher paper retains moisture and flavor while the brisket bastes itself in its own rendered fat. The brisket is straight Texas style BBQ.

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5
Q

List the main ingredients used to make our dry rub:

A

Brown sugar, chile powder, salt, and pepper.

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6
Q

List all sides we have daily that contain gluten:

A

Mac & Cheese and Tater Tots (cross contamination issue in the fryer)

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7
Q

What ingredients are the base for the Red BBQ Sauce?

A

Ketchup, Water & Apple Cider Vinegar

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8
Q

What is the base of the Hot & Sweet BBQ Sauces?

A

Red BBQ Sauce

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9
Q

What is the cooking process of our pulled pork? What region influenced the way we do this?

A

Pork Butts are dry rubbed and smoked for 13-15 hours at 215. The meat is pulled with Apple Cider Vinegar, Pepper Vinegar, Salt & Pepper. Our pork is influenced by Eastern North Carolina by simply seasoning the meat and dressing it with Vinegar, Salt & Pepper.

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10
Q

Our BBQ tortilla chips are flour, TRUE or FALSE?

A

FALSE

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11
Q

All Platters & Sandwiches get garnished with what two things?

A

House Pickles & Pickled Red Onions

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12
Q

Our Pulled Chicken consists of: white meat, dark meat, or a mix?

A

Mix

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13
Q

What are the ingredients in a Turkey Burrito?

A

3.5 oz Smoked Turkey breast, romaine, guac, pico del gallo, bacon, cheddar/jack cheese & White BBQ Sauce

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14
Q

Which three salad dressings contain Garlic?

A

Poblano Vinaigrette, Chimichurri & Blue Cheese

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15
Q

Name the salad dressing that we pair with each salad:

A

Home Team Salad: Smoked Poblano Vinaigrette

Green Salad: Chimichurri & Lemon Vinaigrette

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16
Q

Our Hash & Rice, Brunswick Stew & Baked Beans all contain which same meat?

A

Pork

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17
Q

What type of smoked cheese do we use in our Mac & Cheese?

A

Smoked Gouda

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18
Q

What is the base of our Coleslaw?

A

Alabama White Sauce

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19
Q

What cut of ribs do we use here at Home Team BBQ and what are it’s characteristics?

A

St. Louis Style cut, more even and square, less cartilage and flap meat. Results in a more uniform shape that is easier to eat.

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20
Q

All platters should be garnished with what three things?

A

House Pickles, Pickled Red Onions & Hawaiian Roll (unless it’s 1/4 or 1/2 chicken platter, then it gets Hawaiian slice)

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21
Q

All of our Salsas as well as Death Relish and Guacamole contain what common allergy?

A

Garlic/Onion allergy

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22
Q

All Sliders contain what three toppings? What proteins are available? What is the portion size?

A

House Pickles, Pickled Red Onions & Coleslaw

Pulled Pork, Pulled Chicken or Chopped Brisket

2.5 oz of protein

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23
Q

List the toppings in our BBQ Nachos:

A

Queso, Pico Del Gallo, Salsa Verde, Carrot-Jalapeño Salsa, Guac, Crema, Chimichurri, Pickled Jalapeños & Choice of Protein.

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24
Q

How would you describe Chimichurri?

A

“A mixture of things in no particular order.” An uncooked sauce comprised of Garlic, Herbs, Olive Oil, S & P and Red Chile Flake. Roots in Argentinian cooking.

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25
Q

What item can you add to any of our sandwiches?

A

Slaw

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26
Q

Other than protein, what comes in our BBQ Burrito?

A

Mashed potatoes, Creamed Corn, Cole Slaw & Red BBQ Sauce

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27
Q

All sides are served in what size portion?

A

6 oz

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28
Q

What is our cooking process of pulled chicken? What allergens are in this item?

A

Chicken breasts and thighs are brined in water, salt, brown sugar & chili flakes for 12 hours and then smoked for 3 hours at 225. Chicken is pulled from the bone and skin removed (used for Chicken Cracklins). It is chopped and heated through in then smoker in the sauce of Red BBQ, Butter & Pepper Vinegar. Dairy allergy due to the butter.

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29
Q

What is the cooking process of our 1/4 chicken?

A

Chicken breasts & thighs are brined in water, salt, brown sugar & chili for 12 hours then dry rubbed & smoked for 3 hours at 225. Smoked 2x a day for freshness. Chicken quarters are flash fried to order to crisp skin and seal in flavor. Served on grilled bread (gluten allergy).

30
Q

How are our smoked ribs prepared? What cut of meat do we use?

A

Ribs are brined briefly in salt water and then dry rubbed and smoked at 225 for 5-6 hours. Ribs are cooked twice daily for freshness and those that are leftover become fried ribs. St. Louis Style cut, more even and square, less cartilage and flap meat. Results in a more uniform shape that is easier to eat. Our ribs are Memphis influenced and are one of the 2 meats our Dry Rub was originally created for.

31
Q

How do we prepare our Fried Ribs?

A

Left over fresh ribs are sliced into shingles and then chilled. They are friend until crispy and then tossed in Alabama White Sauce and sprinkled with Dry Rub. Death Relish on the side.

32
Q

Which of our BBQ sauces contain gluten?

A

None

33
Q

Describe the regional influences of our Red Sauce:

A

Western North Carolina/ Southern Virginia

34
Q

Describe the regional influences of our Hot Red Sauce:

A

Similar to our House Red, this is spicier take on a Western North Carolina style sauce

35
Q

Describe the regional influences of our Mustard BBQ:

A

Eastern NC mustard based sauce, less sweet than most.

36
Q

Describe the regional influences of our Pepper Vinegar:

A

Our take on a traditional Eastern Carolina vinegar sauce

37
Q

Describe the regional influences of our Sweet Red BBQ Sauce:

A

Our nod to traditional Midwestern/Kansas City BBQ Sauce

38
Q

Describe the regional influences of our White BBQ Sauce:

A

White BBQ sauce is traced back to Big Bob Gibson in Decatur, AL, which has been in business since 1925 where it was used as a mop for chicken and ribs

39
Q

What are the protein portions for a single meat platter?

A

8oz

40
Q

What are the protein portions for the 2 meat platter?

A

5oz of each protein, 1/2 rack, 1/4 chicken, 3 wings

41
Q

What are the protein portions for the three meat platter?

A

5oz of each protein, 1/2 rack, 1/4 chicken, 3 wings

42
Q

What are the protein portions for sliders?

A

2.5 oz

43
Q

What are the protein portions for tacos?

A

2.5 oz

44
Q

What are the protein portions for salads?

A

5 oz

45
Q

What are the protein portions for sandwiches?

A

6 oz

46
Q

What are the protein portions for wraps?

A

5 oz

47
Q

What are the protein portions for nachos?

A

5 oz

48
Q

List all ingredients and allergies of the chicken taco:

A

Guac, chicken cracklin, mole poblano, salsa roja, cilantro, cotija

*Onion & Garlic Allergy, Dairy Allergy, and Gluten Allergy

49
Q

List all the ingredients and allergies of the carnitas taco:

A

Cilantro, raw onion, cotija, & salsa verde

*Onion & Garlic Allergy, Dairy Allergy

50
Q

List all the ingredients and allergies of the brisket taco:

A

Grilled corn esquites, charred poblanos, chimichurri, carrot-jalapeño salsa

*Onion & Garlic Allergy

51
Q

What is in our Queso Con Salsa Verde?

A

White American Cheese, Salsa Verde, milk, Smoked Corn Salsa Verde, Cotija

52
Q

What are the allergens in the Poblano Vin?

A

Garlic & Onion

53
Q

What are the allergens in the Lemon Vin?

A

None

54
Q

What are the allergens in the Blu Cheese?

A

Garlic & Onion, and Dairy

55
Q

What are the allergens in the Hot Red?

A

Garlic & Onion

56
Q

What are the allergens in the HT Hot Sauce?

A

Garlic & Onion, and Dairy

57
Q

What are the ingredients in the Red BBQ Sauce?

A

Water, Ketchup, Apple Cider Vinegar, brown sugar, chili powder, black pepper, salt, Worcestershire & orange juice

58
Q

What are the ingredients in the Hot BBQ Sauce?

A

Red BBQ, water, honey, Texas Pete, sriracha, dry mustard, cayenne & death relish

59
Q

What are the ingredients in the Sweet Red BBQ?

A

Red BBQ, honey & molasses

60
Q

What are the ingredients in the Mustard BBQ Sauce?

A

Yellow Mustard, Apple cider vinegar, Dijon mustard, grain mustard, brown sugar, black pepper, orange juice and Worcestershire

61
Q

What are the ingredients in the Pepper Vinegar?

A

Apple Cider Vinegar, cholula, sugar, brown sugar, jalapeño & habanero

62
Q

What are the ingredients in the Death Relish?

A

Habanero, jalapeño, red onion, garlic, roasted red pepper, sriracha, Texas Pete, pineapple juice & brown sugar

63
Q

From what part of the pig do we get our pulled pork from? At what temp is it smoked and for how long?

A

Boston Butt, which is actually the shoulder of the pig. It is smoked for 13-15 hours at 215 after being dry rubbed.

64
Q

We make our delicious sides in house. Can you name them? Mark the options that are vegetarian.

A

Mac & Cheese, Cole Slaw, Collard Greens, Baked Beans, Brunswick Stew, Cucumber & Tomato Salad, Hash & Rice, & Potato Salad

65
Q

What are the vegetarian options we offer on our Nachos & our Salads?

A

Black Beans

66
Q

What wood do we use in our smokers? Why?

A

Red Oak. Because it’s a slow burning mild wood.

67
Q

Name all the ingredients on the Fiery Ron’s Burger:

A

2 grilled 4oz patties that are an 80/20 brisket blend, American cheese, house bacon, chiffonade lettuce, seasoned tomato, onion, pickle, harissa mayo & a Hawaiian bun

68
Q

Brisket is a cut of meat from what kind of animal?

A

Cow

69
Q

Our ribs are Pork or Beef?

A

Pork

70
Q

How many ounces of pork come on a pulled pork sandwich?

A

6 oz

71
Q

How much is a pound of pork?

A

$14.95

72
Q

What 3 ingredients are added when we pull our pork?

A

Pulling vinegar (mixture of cider vinegar and our house pepper vinegar), salt and pepper

Home Team (3 decks)

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