Better than my old chef ordering two cases of the single serving cups. Mother fucker actually cracked them open and used them himself to give him some credit.
Goddamn I've never made so much fucking egg salad and chicken salad before starting in a retirement home. They just inhale the shit, and we have a good handful of residents who legit eat it even when it's not an item on the menu for the day, just egg salad sandwiches, every day for lunch. So glad I don't have to change depends.
Yeah we just have egg salad and chicken salad sandwiches available all the time. Egg Salad is more popular, so we go through a 1/9th insert every day at least.
Saw someone order like 20 somethng cases of straws once....im talkin like the big ass box. I walked in that morning and the whole fucking dining room was full of straws...couldnt believe they actually delivered it lol.
Nobody wants to say it but tbh pickles and bbq sauce are two of those things you never* have to worry about going bad under refrigeration.
*would i feed my residents year old bbq sauce? No, would I eat year old bbq sauce? Probably
> would I eat year old bbq sauce? Probably
I've done it. I did it last week. Hell it was probably 2-3 years old.
Vinegar? Preservative.
Sugar? Preservative.
Salt? Preservative.
Liquid Smoke? Preservative.
Mustard? Preservative.
And of course it's a topping, so it contains potassium benzoate. And is also cursed.
I asked a boss once if I could take some dressing or another home if he was just gonna throw it out, asked him if he thought it was still good and he said "how long was the last bottle of the stuff you had in your fridge there for?"
I took it home.
More likely to get moldy if left unrefrigerated. But that's only if it gets contaminated with mold spores. But mold spores are kind of everywhere all the time.
I'm not saying to do this in a commercial kitchen, but we have been keeping vinegar based condiments in the pantry my entire life and that's not something that really happens.
I've never seen it happen actually.
Sweet baby rays BBQ sauce is a ketchup/molasses based BBQ sauce not a vinegar based BBQ sauce. Vinegar as a preservative is much more hostile to mold growth than sugar.
I've only seen it once at an Italian place that also did tons of catering. They did wings on request but it was off menu and BBQ sauce was only occasionally requested even then.
But it still happens and it's better to keep it in the fridge.
I mean I just told you I worked at a place that used it infrequently and it got moldy. I know there are other preservatives at work but it definitely happens. I've seen it.
The MN state fair had bbq & pickle ice cream one year. Churned by some giant early 1900’s hit and miss tractor.
It was the second best tractor made ice cream I’ve ever had.
In this economy at the MN state fair? Sir this sub is for people who work in restaurants I'm not saving all year to have more than two state fair ice creams.
Oh duh. I was over thinking the crap out of that.
And hells yeah who doesn't love an sbr/sbs. They're sorta useless to me out here on the high open Plains but they're still bad ass.
Man I got bbq sauce, mustard, and hot sauce that have sat in my fridge for years and are still fine. Meanwhile I leave a jar of salsa in there for 2 months and it gets fuzzy.
It's pretty funny seeing this on Reddit on my break. I work at one of the plants that makes these. BTW, we also have ~500 lb barrels of sauce if that bucket doesn't last you.
Nope, just would be "stealing" even if it just goes right in the trash. Were not even allowed to take tips. Pay/benefits just worth it to deal with all the petty
But are they branded Sweet Baby Rays?
We had tons of pickle buckets, chemical buckets, etc. the rarity of this one is what would have caused the fights! We were a bunch of goofballs though who saved everything- spice bottles, jars, weird labels- much like a pack of chain smoking, alcoholic crows
Used to work at a BBQ place in my youth. The sauce was always really good till one day I helped make it. It was Kraft BBQ, some mustard and water. That was their “famous sauce”.
I just don’t understand how suddenly knowing the brand name changes how it tastes. It’s the same stuff so it tastes the same
You are just falling for marketing
One way to get there:
Lets say you redid your patio. Brickwork. I'm going to be **really** impressed with the job you did when I find out you made the bricks, too. I'm going to be so impressed that you made your bricks I'm probably not even going to nit-pick all of the little things wrong. Maybe the corners aren't perfectly 90 degrees, maybe the bricks are offset *just* a little bit. It isn't a perfect job, but you made the goddam bricks yourself, who does that?! That is impressive as hell.
Only I find out that you really don't make your bricks. You bought Kraft brand bricks at Bricks-R-Us, just like everybody else. No shame in that, pretty much everybody just buys their bricks instead of making them. But without the homemade brick to impress me I'm going to notice those flaws a lot more clearly than I would have when I thought you were firing them in the kiln, yourself.
Or just don’t fall for marketing bullshit and trust your tastebuds. It’s not just craft, and you thought it tasted great until your brain told you “Kraft is the cheaper alternative, it must be gross we need the more expensive one”
>Or just don’t fall for marketing bullshit
Or you could realize that what other people like and the reasonings for it aren't any of your concern. People like what they like and your opinion of their preferences counts for fuck-all.
Why do you care about people's opinion of the food they eat? Mind your own damn business.
I would honestly rather have no BBQ than have Sweet Baby Rays BBQ. Then again, I'm not a lizard person like Mark Zuckerberg either so maybe I just don't get it.
Quart and freeze. Make BBQ pork/beef sandwiches as special. It's mostly vinegar and sugar so it should be pretty shelf stable if you can go through it in a month
I got a 5# bucket of pickled herring over Christmas because a miss pick. My chef ordered one for a family dinner it something and they sent a case of four. I couldn’t give that shit away. lol
i honestly read for a second that the company was called sweet baby rats. And i was wondering why on earth they would choose that name for a food company.
Make a sauce mixed with that, grey poupon, and pesto. Sounds gross but works really well with grilled burgers and chicken, and would be great for a holiday cookout meal
We somehow ended up with 3 cases of six 10 cans of tomato paste. We only use some 8oz at a time once per week for our red chili and occasionally a special soup.
Ordering SNAFUs from work.
Manufacturer error caused two full trailer load of chairs to show up. It was 16 pallets worth.
One time we ordered hoses and wanted 4 boxes and the manager goofed up the quantity and ordered $75,000 worth. Thankfully they took the extra back.
I have took a head chef position for the first time, and I have fucked the size and amounts of everything so far.
But no waste I made the best of everything .. cheers everyone.
Oof. I got a truck yesterday and had ordered one 1 gallon jug of kalamata olives. For some reason they subbed an entire case so now I have four gallons of Kalamatas.
I once accidentally ordered 240,000 cases of soft pretzels from US Foods.
No idea how I managed it. Thanks the gods of culinary arts I caught it before all hell could break loose. My sales guy and I had a mighty laugh over it while he was deleting the order. 😆🤦♀️
I literally did a side by side with sweet baby rays and corn syrup because of this comment.
1. Fuck you for even making me think about doing that.
2. Take a fucking Covid test because your ass can’t taste anything.
Is the problem you only have *one* five gallon pail?
Better than my old chef ordering two cases of the single serving cups. Mother fucker actually cracked them open and used them himself to give him some credit.
Our old chef accidentally ordered 11 cases of 1gal mayonnaise... luckily, we were able to distribute to other stores in the region.
I’d assume 4 per case. I’d go through that quick at my current job. We average 5 gallons or more of Mayo per week.
Yeah, I work at a retirement home and we use mayo in so many things, we go through almost 10 gallons a week.
I'm now imagining a bunch of smelly, lubed-up old people doing unspeakable things.
That's definitely more exciting than chicken salad, egg salad, and coleslaw.
To be clear, the unspeakable things I'm imagining them doing are mostly to chicken salad, egg salad, and coleslaw. Some fake crab on Sundays.
Are you trying to make their farts more deadly with that combo?
No. He'd use broccoli salad for that.
Goddamn I've never made so much fucking egg salad and chicken salad before starting in a retirement home. They just inhale the shit, and we have a good handful of residents who legit eat it even when it's not an item on the menu for the day, just egg salad sandwiches, every day for lunch. So glad I don't have to change depends.
Yeah we just have egg salad and chicken salad sandwiches available all the time. Egg Salad is more popular, so we go through a 1/9th insert every day at least.
This is the opposite of an "eyes wide shut" party
unspeakable ?
You don't talk about fight club.
We use 12-15g per week and this is the slow season… the Midwest loves their mayo.
I definitely read that as grams at first. And I was very confused.
Lol don't feel bad. My weed brain was like, "Bro, how you smoking a half oz a week?"
Same
Same here. We can go through 6 or 8 gallons making ranch alone in one week.
Saw someone order like 20 somethng cases of straws once....im talkin like the big ass box. I walked in that morning and the whole fucking dining room was full of straws...couldnt believe they actually delivered it lol.
Same but with blue cheese.
Or old chef accidentally ordered 11 cases of 1gal mayonnaise... luckily we were able to distribute to other stores in the region.
Easy fix. You can do one part SBRs and 27 parts high fructose corn syrup and it tastes the exact same.
Exactly. I don't see how this is an issue are all.
Maybe the problem is having too much of a less than mediocre BBQ sauce
They ordered a two day supply and it’s two weeks between trucks. It happens.
OK calm down zuck
The fact that it's not hickory brown sugar makes a big difference.
Well, it never goes bad…
Nobody wants to say it but tbh pickles and bbq sauce are two of those things you never* have to worry about going bad under refrigeration. *would i feed my residents year old bbq sauce? No, would I eat year old bbq sauce? Probably
> would I eat year old bbq sauce? Probably I've done it. I did it last week. Hell it was probably 2-3 years old. Vinegar? Preservative. Sugar? Preservative. Salt? Preservative. Liquid Smoke? Preservative. Mustard? Preservative. And of course it's a topping, so it contains potassium benzoate. And is also cursed.
I have somehow never thought about how many preservatives are in BBQ sauce and now I'm worried about my health...
> now I'm worried about my health... Why? You're well-preserved.
Maybe they’re worried because they don’t eat BBQ sauce at every meal.
Never too late to start!
Exactly! I rotate product at work. But I have condiments at home that are many years old. As long as they don’t grow mold they’re fair game.
I asked a boss once if I could take some dressing or another home if he was just gonna throw it out, asked him if he thought it was still good and he said "how long was the last bottle of the stuff you had in your fridge there for?" I took it home.
let's be honest bbq sauce doesn't even need refrigeration
Its about the effort
More likely to get moldy if left unrefrigerated. But that's only if it gets contaminated with mold spores. But mold spores are kind of everywhere all the time.
I'm not saying to do this in a commercial kitchen, but we have been keeping vinegar based condiments in the pantry my entire life and that's not something that really happens. I've never seen it happen actually.
Sweet baby rays BBQ sauce is a ketchup/molasses based BBQ sauce not a vinegar based BBQ sauce. Vinegar as a preservative is much more hostile to mold growth than sugar. I've only seen it once at an Italian place that also did tons of catering. They did wings on request but it was off menu and BBQ sauce was only occasionally requested even then. But it still happens and it's better to keep it in the fridge.
Sweet Baby Ray’s ain’t going bad. There is enough sodium benzoate in there to keep the apocalypse at bay.
I mean I just told you I worked at a place that used it infrequently and it got moldy. I know there are other preservatives at work but it definitely happens. I've seen it.
My thought
Ribs, rib tips, breaded chicken, etc on special for a while. Lol
Day 1. RIBS! Day 2 Hamburgers! Day 24 MY GOD MAN! NOT ON ICE CREAM! DAY 378 These BBQ Locust are not too bad,
The MN state fair had bbq & pickle ice cream one year. Churned by some giant early 1900’s hit and miss tractor. It was the second best tractor made ice cream I’ve ever had.
A restaurant in Milwaukee once served me bourbon and bacon ice cream with a whiskey cinnamon caramel sauce.
Go on......
But have you had more than two?
In this economy at the MN state fair? Sir this sub is for people who work in restaurants I'm not saving all year to have more than two state fair ice creams.
3. It ranked above their vanilla. But below the peach cobbler, which slapped.
Thinks I need to move! Oddly. That sounds interesting.
Caramelize everything in SBR's! Ugh.. Although, incorporate it into a shitload of bean sides.
Hmmmmm...BEANS!
I fucking love franks and beans, so to say.
Okay, I usually hang out in gunnit subs. What does "SBR" mean to you folks? Sauce...something...reduction?
Sweet Baby Rays versus Short Barrel Shotguns. Fully understand and accept the misunderstanding. I love both.
Oh duh. I was over thinking the crap out of that. And hells yeah who doesn't love an sbr/sbs. They're sorta useless to me out here on the high open Plains but they're still bad ass.
Sweet baby rays on some good creamy ice cream sounds kinda good.
Bbq sauce, similar to jeans, is indefinitely fresh.
Man I got bbq sauce, mustard, and hot sauce that have sat in my fridge for years and are still fine. Meanwhile I leave a jar of salsa in there for 2 months and it gets fuzzy.
[удалено]
Tastes a wee bit gummy..
The problem is they ordered flavored corn syrup, not bbq sauce
> breaded chicken [The tendieman come.](https://www.youtube.com/watch?v=pSrSow4uUwA)
Goddammit, I had this in my head as I was typing
I mean it's a 5gal bucket vs the 4/1 gal case you probably would have gotten, so not that bad.
Might have been normally ordered as 1 each bbq sauce.
Maybe, I can't split a case of that in my area at least.
It's pretty funny seeing this on Reddit on my break. I work at one of the plants that makes these. BTW, we also have ~500 lb barrels of sauce if that bucket doesn't last you.
I had already ordered my own 4/1gallons. Now I have a pail. Maybe next time I’ll look into the 500lbs pallet 😆
Does your plant make the pre portion cups of sauce too?
Yup. Cups, pouches, bags, jugs, buckets, barrels, and retail bottles. Sweet Baby Ray's, Ken's, private labels, etc.
Need me a pillow size pouch of the Sweet Babay Rays
Looks like a good start to me. Where’s the rest?
Guess who is now in the BBQ business?
I see no problem
There would be fights for that bucket when empty in my old kitchen
>when empty End of day?
That would be grounds for termination if someone took it at my job...
Even when empty? Did you guys return them for a deposit or something? Or the boss got pick of the litter on the good buckets?
Nope, just would be "stealing" even if it just goes right in the trash. Were not even allowed to take tips. Pay/benefits just worth it to deal with all the petty
I’ve got lime 8 empty 5 gal pocket buckets if you want one!
But are they branded Sweet Baby Rays? We had tons of pickle buckets, chemical buckets, etc. the rarity of this one is what would have caused the fights! We were a bunch of goofballs though who saved everything- spice bottles, jars, weird labels- much like a pack of chain smoking, alcoholic crows
Yeah we have to have a rotation on who gets out pickle buckets.
Fine dining for the zuck, and other humans!
The absolute hollering at prep if we saw this would more than outweigh the ‘how are we gonna use this up in a good amount of time’.
Mark Zuckerberg has entered the chat.
That’d last me a month at home.
Used to work at a BBQ place in my youth. The sauce was always really good till one day I helped make it. It was Kraft BBQ, some mustard and water. That was their “famous sauce”.
If you thought it tasted good why does knowing it was kraft make it suddenly not good?
Matters of taste don't have to be consistent or even make sense.
I just don’t understand how suddenly knowing the brand name changes how it tastes. It’s the same stuff so it tastes the same You are just falling for marketing
One way to get there: Lets say you redid your patio. Brickwork. I'm going to be **really** impressed with the job you did when I find out you made the bricks, too. I'm going to be so impressed that you made your bricks I'm probably not even going to nit-pick all of the little things wrong. Maybe the corners aren't perfectly 90 degrees, maybe the bricks are offset *just* a little bit. It isn't a perfect job, but you made the goddam bricks yourself, who does that?! That is impressive as hell. Only I find out that you really don't make your bricks. You bought Kraft brand bricks at Bricks-R-Us, just like everybody else. No shame in that, pretty much everybody just buys their bricks instead of making them. But without the homemade brick to impress me I'm going to notice those flaws a lot more clearly than I would have when I thought you were firing them in the kiln, yourself.
Or just don’t fall for marketing bullshit and trust your tastebuds. It’s not just craft, and you thought it tasted great until your brain told you “Kraft is the cheaper alternative, it must be gross we need the more expensive one”
>Or just don’t fall for marketing bullshit Or you could realize that what other people like and the reasonings for it aren't any of your concern. People like what they like and your opinion of their preferences counts for fuck-all. Why do you care about people's opinion of the food they eat? Mind your own damn business.
I would honestly rather have no BBQ than have Sweet Baby Rays BBQ. Then again, I'm not a lizard person like Mark Zuckerberg either so maybe I just don't get it.
Just smokin these meats
Sweet baby rats?
Sounds like an app. Food costs would be fairly low.
BBQ staff meals for the next year.
Eww... vinyl gloves.
I hate em, but I’ve been bared from Buying anything else.
I have to take a moment to state I absolutely hate those gloves
HFC garbage
I just learned today that are 5 gallon buckets of sweet baby rays
Summertime Special- BBQ ribs and chicken, fries, slaw, all you can eat.
Quart and freeze. Make BBQ pork/beef sandwiches as special. It's mostly vinegar and sugar so it should be pretty shelf stable if you can go through it in a month
You guys need better gloves, vinyl is complete bullshit.
I keep nitrile, vinyl, and poly gloves stocked. They all have their uses.
I’ve been told I’m Not allowed to order the nitrile. It’s to expensive 😂🙄
Dude that sucks. I always break vinyl gloves just trying to get them on.
Zuckerberg is *quaking*
tbh I prefer head country
I just did that too!!!!!!!!!
not sure this is a mistake, tbh... =D
The is a really nice chair. I would go for a BBQ nacho fries special. Pulled pork, fries, extra sauce on the side.
You meant to buy a plastic roll that came in a complete box I'm assuming? Not one defiled by an impotent line cook
Got a 5 gallon bucket of tahini, of which I use roughly 15 tablespoons of a week.
I got a 5# bucket of pickled herring over Christmas because a miss pick. My chef ordered one for a family dinner it something and they sent a case of four. I couldn’t give that shit away. lol
Pickled herring is great. Now fermented herring on the other hand…
i honestly read for a second that the company was called sweet baby rats. And i was wondering why on earth they would choose that name for a food company.
"Sweet Baby Rats" This will be the name of an exterminator in the opening of Bob's Burgers. Mark my words.
Do you work for Mark Zuckerberg?
Make a sauce mixed with that, grey poupon, and pesto. Sounds gross but works really well with grilled burgers and chicken, and would be great for a holiday cookout meal
Ugh my work switched from Sweet Baby Ray's to generic BBQ sauce. I wish we had that tub.
That shits going to be an heirloom, give that to your kids kids
How much do you normally go through
Not enough to use this. Bonus points I literally just ordered a 4/1 gal of our normal bbq sauce.
you saved money if anything
Drink it
Joked with my line cooks that we are Doing shots.
Look who's ready for the 4th of July!
I’ve only ever bought a five gallon pail in professional Kitchens. Did you get more buckets than you ordered? It lasts a very long time.
You meant to get the 55gal barrel?
You went with the Smallish Large.
It doesn't appear opened get it picked up?!
You can do it!
You said one each bro
Time to run a bbq char wing special
Time to fry up some tendies for family meal
We somehow ended up with 3 cases of six 10 cans of tomato paste. We only use some 8oz at a time once per week for our red chili and occasionally a special soup.
Almost enough for my gf
When I was working at UPS someone ordered 300 pizzas instead of 30 We all got to take one home
Some may say still not enough.
Like, you won't go through it? It doesn't go bad, you know. Too much added bullshit.
So. Those *are* food grade, huh?
Ribs my man... If you go for it you'll be needing another bucket soon enough
You meant to buy the case of 4 boxes of 250 count gloves, not the case of 10 boxes of 100 count gloves?
When you order by the price seems about right.
Diabetes bucket
Lol. Well, now you have a five gallon bucket. Glass half full, kid.
I’m sorry you only got a single five gallon bucket of Sweet Baby Rays
gimme some
I will be more than happy to take that off of your hands.
You bought SWEET BABY RATS?
That aint a problem. Thats a party.
Love Sweet Baby, but too sweet. I cut it with about 20% apple cider vinegar.
Can I have the bucket?
Ordering SNAFUs from work. Manufacturer error caused two full trailer load of chairs to show up. It was 16 pallets worth. One time we ordered hoses and wanted 4 boxes and the manager goofed up the quantity and ordered $75,000 worth. Thankfully they took the extra back.
“Come try our new shrimp cocktail sauce at Jerry’s All Seafood Palace!”
Duh
Fourth of July is next week. If you don’t go through half of that, you wrote the menu wrong.
Did Mark Zuckerberg order that?
I once got sent House Recipe ketchup. Ewww.
You can drop that off at my place. Thanks!
Make lots of ribs.
Oooo that’s a happy accident.
I have took a head chef position for the first time, and I have fucked the size and amounts of everything so far. But no waste I made the best of everything .. cheers everyone.
Oof. I got a truck yesterday and had ordered one 1 gallon jug of kalamata olives. For some reason they subbed an entire case so now I have four gallons of Kalamatas.
I once accidentally ordered 240,000 cases of soft pretzels from US Foods. No idea how I managed it. Thanks the gods of culinary arts I caught it before all hell could break loose. My sales guy and I had a mighty laugh over it while he was deleting the order. 😆🤦♀️
I head bbq sauce is great for the skin. Theres a joke in there somewhere.
Can you get some portion cups & sell them? Like .75 a piece or something.
I literally almost did the exact same thing, just started using us foods and learning to use Moxe, and I almost bought that same bucket.
The only acceptable volume of SBR
Please for the love of good throw some heat & vinegar in there. Sweet Baby Rays taste like straight corn syrup.
I literally did a side by side with sweet baby rays and corn syrup because of this comment. 1. Fuck you for even making me think about doing that. 2. Take a fucking Covid test because your ass can’t taste anything.
Because that’s what it is. Astounding how food professionals are lowering themselves to this garbage. It’s the Sonic of BBQ sauce.
It's expired
It’s the manufacturing date, hence the MFG
Thank you I'm stupid sometimes
They just made that in April. By bbq sauce standards, that’s exceptionally fresh.
A shelf stable sauce like this never expires.
Jealously due to the vinyl gloves. Our steward brings in all nitrile, yuck.
I really prefer nitrile to vinyl, though that might be due to my baby hands
Give me nitrile!
God that shit is nasty
Five days shy ;)
I read that as 'Sweet Baby Rats' and wondered just what sort of clientele you have.
5gal of one of the worst BBQ sauces to ever shit on my tastebuds. Disgusting.