BackBeatQue

I have eaten there several times and always order the brisket as it's good, surprisingly good for amusement park food.

They are however inconsistent (in my opinion) as to portion size and quality (specifically the food being hot). On Tuesday afternoon the girlfriend and I ordered the brisket and it was cool to the touch. I asked that it be replaced and it was done quickly without fuss. The replacement was edible.

To my point... If the food is not up to a reasonable standard, always ask for a replacement as it provides needed feedback. The chef needs to know that the end product is what he produced. Cedar Fair desires a high-quality dining experience. Customers can help provide it.

As an aside I found it fascinating that the chef (or supervisor) used a meat thermometer to verify that the brisket was cold. I guess it shouldn't be surprising as the thermometer lends objectivity.

https://pointbuzz.com/Forums/Topic/handwashing

Food holding temperature is much more about food safety than guest enjoyment. Taking your other post on hand washing in to account, it seems there's are some issues that need to be addressed by the park.

The question I have is: Did the manager replace your meal before verifying the thermometer temperature or after, and if they verified it directly in front of you?

If they replaced it first without question and verified afterwards for the food safety, then kudos to them.

If they waited to replace after verifiying temp, essentially calling you out on a quality claim, then that's ridiculous and a horrible manager.

Either way it was done, the temperature testing of the returned food was a moot point, they should've tested the food on the line immediately upon complaint. CP Food services is definitely its own special conundrum.

It is also possible the manager tested the temperature of the food simply to have that information when re-training the employees, and that the order in which the events played out was completely arbitrary.

The order from guest perception is not arbitrary.
The order should’ve been replaced after
the line food had been tested and before the served food was tested.
The served food should’ve been tested in the back.
The line food should’ve been tested for training purposes, as that’s the food that’s going out to new orders.

You are assuming the guest is as tirelessly cynical as you are. ;-)

I don't think most people would notice the order, or care much if they did notice, so long as things were made right by getting a replacement dish served at the appropriate temperature.

Well since you have clear and concise knowledge of what 99% of platinum passholders expect to do with their vacation/travel plans, I will just have to assume you are fully knowledgeable on what a guest (like the one that started the post) observes or is concerned with regarding food safety.

And there is absolutely nothing cynical about observing proper food handling. Take a food safety course once and I guarantee you’ll have a different perspective.

kjettski said:

I have eaten there several times and always order the brisket as it's good, surprisingly good for amusement park food.

They are however inconsistent (in my opinion) as to portion size and quality (specifically the food being hot). On Tuesday afternoon the girlfriend and I ordered the brisket and it was cool to the touch. I asked that it be replaced and it was done quickly without fuss. The replacement was edible.

To my point... If the food is not up to a reasonable standard, always ask for a replacement as it provides needed feedback. The chef needs to know that the end product is what he produced. Cedar Fair desires a high-quality dining experience. Customers can help provide it.

As an aside I found it fascinating that the chef (or supervisor) used a meat thermometer to verify that the brisket was cold. I guess it shouldn't be surprising as the thermometer lends objectivity.

I was at CP last week and had two very different experiences at BackBeatQue. Tuesday night the brisket was hot, not too dry, and very tasty.

I tried it again for lunch on Wednesday (right at 11am) and it wasn't that hot and was very dry. I almost wonder if it wasn't leftovers from Tuesday. I mentioned the difference to the staff and they said they would let the manager know, and gave me a free desert.

They also seemed kind of disorganized and hadn't been able to figure out how to get the menu monitors working. They also had no BBQ sauce out, which they fixed after mentioned it.

First time poster long time reader here....
I think I can lend some insight to this brisket issue as I’m a kitchen manager/pit boss for a very well known BBQ in the north east. Brisket is a very finicky piece of meat to cook properly. If it’s hot tender and juice it’s fresh that day. If it isn’t juicy it’s probably old or a reheat from the day before. Where I work we hold brisket hot for 6 hours then it becomes scrap and used in other things. Soup etc. to provide good product we cook twice a day one load for lunch one for dinner. For us our cooking process is between 10-14 hours. We need to decide at 530-6am how much to cook for dinner. Sometimes business is slower than expected. And we have extra product. We will blast this product in a blast chiller to cool it quickly. The next day it is reheated to at least 145 degrees in our state. (Ohio might make them go to 165) this will dry out the beef as it has basically been cooked a second time. We try to use the reheats with in an hour of being sliced. Sometimes we will run out of a protein because everyone wants brisket for dinner tonight. Please be understanding if the product isn’t acceptable. Make sure the staff knows and the manager/chef etc can make the correct decision. Once that beef is reheated and is unusable it is trash. It’s a difficult line to balance. I’m more than willing to answer any BBQ questions as that is my area of knowledge.

I believe beef in Ohio is to be temped to 145. At least that’s what they told me at the local Jersey Mike’s.

In Ohio, steak, roast, fish and pork must read 145. Eggs, chicken breast, and whole poultry is 165.
Any reheated, left over food must read 165 and sauces and gravy must be boiled.

Food op employees wash their hands? I like it when they pick their nose....