From The Sauce Let Us Know How Sous Vide Works For Them | The Tool Shed
From The Sauce Let Us Know How Sous Vide Works For Them
“to be able to leave the thermal circulators to do their work while we can focus on customer service” Neil Clifton From The Sauce
BBQ and Sous Vide go hand in hand and who better to let us know just what a good match these two techniques are than our good friends at From The Sauce.
We caught up with them to find out what they love about the sous vide technique and they were happy to share a few thoughts with us.
Tell us a little bit about your business?
From The Sauce and in particular our American Style BBQ brand “Pit Smoked BBQ” provide catering large scale events including weddings, festivals and sporting events – typically catering for 1,000 covers per day.
We also pre-cook products for customers to use under their own brand at catering events they attend.
All of our meat is UK sourced and our serving products all compostable.
Why Sous Vide?
Our smoking process means that the meat we cook takes up to 18 hours before the product is ready, combined with space limitations at the events we cater at cooking for 1,000 people a day on-site isn’t practical. We therefore pre-cook a majority of the meat off-site beforehand. We use Sous-vide to re-heat and hold the products at temperature before finishing on our flat top grill. The ability to hold accurately specific temperature ensure we do not dry out the products before service.
What difference has Sous Vide made to your business?
It has increased the capacity we can serve at events and also reduces pressure on prep staff so that we can focus on delivering a great product knowing we are get consistent results from our re-heat and hold process.
What’s your favourite thing about the technique?
The ability to be able to leave the thermal circulators to do their work while we can focus on customer service.
What dishes do you cook using the technique?
Pulled Pork, Brisket, Beef Ribs, Chicken thighs are our most popular dishes.
From The Sauce have taken their love of competing at National BBQ competitions and turned it into a successful business that they love and now cater through out the UK, at weddings, music festivals and events combining local produce with global flavours. We were treated to a taste of their amazing ribs at Grill Stock in Manchester and we were instantly hooked. Neil has kindly given us a recipe for their beef ribs which is over in our recipe section we promise you won’t be disappointed.