MEASURE (FOR 50 SERVINGS)
Pan Release Spray, Vegetable Oil, #2514
Beef Crumbles, #100134
8 pound(s) , , Thawed and chopped
Water, Boiling, Municipal
1 1/4 quart(s)
Base, Beef, Low Sodium, #2500
Onions, Frozen, Diced, #1610
Celery, Fresh, Diced, #4005
Garlic Powder, #2709
Catsup, Tomato, Bulk, #2241
1 pound(s) + 2 ounce(s)
Paste, Tomato, #10 Can, #2825
Vinegar, White, Bulk, #2260
Sugar, Brown, #2024
Mustard, Powder, Dry, #2712
Pepper, White, Ground, #2720
Pepper, Red or Cayenne, Ground, #2719
Bun, Hamburger, WGR, #1228
CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.
Place sandwich in a steamtable pan (12" x 20" x 2½) lined with pan liners. Cover with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for service. Prepare in batches to maintain quality.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
Portion one bun with BBQ beef per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grains.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftover meat mixture and buns that have not been combined should be covered, labeled, and dated. Quick chill BBQ beef within 6 hours to 41 degrees or lower. Discard leftover assembled sandwiches.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for sandwiches.
Prepare only what can be served in a 30 minute period to maintain quality.
Two quarts of BBQ Sauce (item #287) combined with 1¾ tablespoon of Creole Spice Blend (item #563) may be used instead of the prepared BBQ sauce in this recipe; however, nutrient analysis will need to be re-calculated.
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