During the AKFCF Annual Convention (USA) show in Austin, Texas, Winston Foodservice received two amazing awards. The Great Lakes KFC Franchisee Association and the Upper Midwest KFC Franchisee Association both awarded Vendor of the Year to Winston. Wow, what a treat! Two Vendor of the Year awards in a single year. I’m tooting our own company’s horn, that is pretty AWESOME! Thank you Great Lakes and Upper Midwest KFC for the partnership! The Winston team is thankful for the partnership and commitment to your business.
The Great Lakes KFC Franchisee Association consists of KFC franchise owners in Indiana, Michigan, Ohio, portions of Pennsylvania, and West Virginia.
The Upper Midwest KFC Franchisee Association was formed in 1974 and is comprised of owners in Iowa, Minnesota, Nebraska, North Dakota, South Dakota, Wisconsin, and portions of Illinois.
How do you like your ribs? Fall off the bone? Texture with a bite? Smoke or no smoke? Baby back or St. Louis Style? Dry rub? Saucey? Grilled, baked, boiled – don’t even go there! Oh My! Between the questions and the debate almost everyone has an opinion on how they like their ribs. Here is my new favorite recipe that includes smoking and CVap cooking, blending a combination of techniques to get ribs that I am proud to share.
I have made numerous different dry rub recipes, tried store bought and then found a recipe that has become my go to! It is Meathead Memphis Rub and it will make your ribs OUT OF THIS WORLD! I Started using this dry rub a few years back and haven’t changed since.
Next, go with your favorite rib, I’m using St. Louis style. Trim excess fat and shiny membrane from the back of the rib. Using a paper towel to pull off the silver skin makes the job easier.
Generously cover ribs with Meathead Memphis Rub.
Time to start your smoker! I’m using a Green Egg. Light high quality lump charcoal and bring the smoker to 225-250 degrees. For this recipe, I like a mix of Hickory and Apple wood. Add whichever wood chunks you prefer and let’s get smokin! Once smoke is billowing out, add the ribs. Cook for 2 1/5 hours on the smoker. Add wood chunks as necessary.
I have found that smoking ribs for 4 hours can end up with a dry rib. After the smoke, I move the ribs to CVap for the perfect balance of smoke, bite and tenderness. Cook in CVap for 1.5 – 2 hours at 180 degrees Food Temperature and +40 Food Texture (Browning).
CVap has the ability to precisely finish cooking. Winston CVap Cook and Hold for 1½ to 2 hours at 180d Food Temperature and +40 Food Texture (Browning).
Oh, look at the bark! Tender moist ribs, still with a little bite. YUM!
After CVap cooking, place the ribs on foil,
top with drizzle of local honey and a few tablespoons of butter. Put back on 350 degree grill to heat through and to melt the butter and honey. Serve now. If you like sauced, sauce on grill, flip and sauce other side.
If you want to serve the next day, after CVap chill and reheat the next day following the above grill instructions.
One sauced, one not. We are here to please all rib lovers!
Since day one of being on the Winston Foodservice & Collectramatic® team, I have always heard “Collectramatic fries the best tasting chicken.”
When I started in 2002, I just thought that was what everyone at Winston said. I thought, “Of course you say we make the best chicken, because we build the best fryers!”
A few years later, I had the chance to go to the KFC USA National Show in Orlando, FL. At the show, I heard it again from numerous franchisees: “Collectramatic makes the best Original Recipe Chicken!” I realized then that the phrase wasn’t something we made up. It’s something our customers say and share with others!
In 2013, I started calling on KFC franchisees all over the USA to really test the saying. To this day, almost 15 years later, I still hear franchisees agree that Collectramatic is the best at frying delicious chicken. The Colonel said it many years ago and the statement still stands today.
Don’t take my word for it, though; take a look at these testimonials and see why Collectramatic is truly the best!
According to some in the restaurant business, the traditional method for cooking the perfect fried rice is to cook the rice, chill it in a walk-in cooler overnight, and then stir fry cold rice the next day. This method, however, does create an opportunity for bacteria growth. The USDA has established that bacteria which can cause illness grows much faster in the temperature danger zone between 40 degrees and 140 degrees. USDA guidelines.
When the rice is chilled below 40 degrees quickly, it reduces the opportunity for bacteria growth. Easier said than done! The reason being that rice is often stored in 4″ or 6″ deep hotel pans. The deeper the hotel pan, the greater the mass of rice, and the longer it takes that rice to cool down, potentially placing it within the temperature danger zone. Plus, rice is often placed in a walk-in cooler to chill, and this forces the cooler to work harder to remain cold. If hot rice is placed at room temperature to begin cooling, it could take hours and is even more likely to put the rice in the temperature danger zone.
The inverse can be true when rice is reheated, as well. If rice taken from a cooler is not heated quickly to at least 165°F, the potential for bacteria growth occurs again.
So what’s a HACCP Safe solution for maintaining the perfect rice? CVap® hot holding. Holding rice in CVap overnight keeps it hot and maintains a safe food temperature continuously. We have held rice for more thanr 14 hours and the quality remained outstanding!
So our revised process for cooking the perfect fried rice is to hold the rice overnight in CVap and then stir fry the hot rice the next day for serving. We recommend CVap holding settings of 150°F Food Temperature and Food Texture set at 0.
From my childhood, I remember making the most decadent, delicious, and RICH flourless chocolate cake recipe. I can still picture in my mind helping my grandmother put ganache on the top of the cake and sneaking a little off the top with my finger when she wasn’t looking. We always called that kind of sampling “quality control tasting.”
Now that I am an adult, I still find this type of confection universally appealing – I mean, who doesn’t like a rich chocolate cake? For me, a great go-to dessert for guests is a flourless cake – similar to my grandmother’s – topped with a side of homemade whipped cream and fresh raspberries. And there’s the added bonus of it being a super quick and easy recipe, plus it is gluten free.
Instead of just baking the cake in a traditional oven like grandma used to, I wanted to see what kind of results I would get baking it in a CVap Cook and Hold Oven. So I devised a challenge for myself in order to compare the two.
I made a double batch of flourless chocolate cake and placed equal amounts of the batter in individual, fluted removable-bottom tart pans. I set the CVap at 160 +10 browning and the conventional oven at 350 degrees.
The results were very interesting! The cake in the CVap baked in 16 minutes while the cake in the conventional oven took almost 20 minutes. More importantly, when I had three adults conduct a blind taste test, they all preferred the cake baked in CVap! Some of the comments about CVap Flourless cake were that it “had a chocolatier taste,” “the texture was lighter and smoother,” and “the top exterior top was more eye appealing.”
I found that the conventional cake rose and then dropped once out of the oven, and this is a normal occurrence with flourless chocolate cakes. What I liked with the CVap version was that the top had a better texture and the cake did not drop, giving it better eye appeal. It certainly makes a good case for baking in a CVap Cook and Hold Oven.
And when you add the ganache… calling it icing on the cake doesn’t do it justice!
Email me at email@example.com if you’d like the recipe.