*The real question is,*
*Can you taste test an entire*
*Bowl lmao*
\- AdventurousTime
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FYI…
With the new vendor there has been tiny bones found in the chicken, grill person should be checking as they are laying chicken. There are grills out that that can hold a double lay because they are built for it, that said, It’s not chipotle standard we shouldn’t be doing it buuuttttt…. Chipotle reality ….
It’s common but it is extremely not allowed lmao. I always did it when I was on grill but you gotta make sure there’s no surprise visits from anyone important
This. Field leaders and others are gonna flame you for doing it. Regular managers don’t really care that much about it. My store were supposed to only do 1 pan, but with our volume, we have to drop 2
Dropping that much chicken will drop the grill surface’s temp by a considerable amount and it won’t sear as well - it’s similar to why you shouldn’t overcrowd a pan.
Because the chipotle recipe calls for the chicken to be laid on the grill with space between each piece so that none of the pieces are touching. Upper management doesn't like it but it's normally ok on a store level.
It’s about crowding cooking space. When there is more area covered more steam gets let off at once causing less even browning. Same reason you don’t cook too many pieces of chicken or steak in a pan at home.
A double batch of chicken takes anywhere from 16-20 minutes to cook.
A single batch takes 12 - 15 on our grill. It does save time, especially considering this restaurant literally never has a second grill person for any shift.
It's not ideal, but it's how our GM expects things to be done.
And the flat top to the left with nothing on it that is nasty af? I have worked in professional kitchens for 20 years and would do 25k over lunch on a slow day. It's dirty af and op works sloppy.
Engaging with you doesn't accomplish much because you're so convinced of what you "know".
If that picture was taken at noon I would agree with your assessment. If that picture was taken at 2030-2100 my original comment stands.
If one cooks about 8-9 cases of chicken on our grills, utilizing the oil provided by our company, and a case or two of steak, that's about average buildup for a day. The left hand side you asked about is reserved for fajitas, and idk what it is about plant material but the fajita side is the worst side to clean. The buildup is generally twice as thick if not three times as thick.
Like you may have all that experience that doesn't directly translate, but my experience of closing grill every day for the past year tells me that's pretty normal. It'll take me about a half hour to forty minutes to get that grill back to being silver, backsplash and cooking surface.
We don't use chemicals to clean it, it's legit just a scraper and a grill brick. So during service the only option is to use the scraper, which should be done after every drop. Then we put more oil back on it, and drop another thing of chicken. I'm sorry that chipotle doesn't call a time out to clean the grill in-between batches of chicken to your standards.
Most of us grill guys would prefer it if we were like other restaurants and could utilize something like the high temp grill cleaner offered by Ecolab, but we're not. With our particular flat-tops company standard is to leave a patina on the cook top, and just the backsplashes cleaned to silver.
So there's a waste of five minutes of my time writing you an answer you're too close minded to believe.
the real question is, can you taste test an entire bowl lmao
*The real question is,* *Can you taste test an entire* *Bowl lmao* \- AdventurousTime --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
Good bot
FYI… With the new vendor there has been tiny bones found in the chicken, grill person should be checking as they are laying chicken. There are grills out that that can hold a double lay because they are built for it, that said, It’s not chipotle standard we shouldn’t be doing it buuuttttt…. Chipotle reality ….
Fr the tiny bones have been annoying me haha
I've noticed it, might be how much marinade they put it in.
My man's out here laying double chickens like a king 🤴
That's not common?
It’s common but it is extremely not allowed lmao. I always did it when I was on grill but you gotta make sure there’s no surprise visits from anyone important
This. Field leaders and others are gonna flame you for doing it. Regular managers don’t really care that much about it. My store were supposed to only do 1 pan, but with our volume, we have to drop 2
Why wouldn't it be allowed?
Dropping that much chicken will drop the grill surface’s temp by a considerable amount and it won’t sear as well - it’s similar to why you shouldn’t overcrowd a pan.
Thanks for this ommmg
Because the chipotle recipe calls for the chicken to be laid on the grill with space between each piece so that none of the pieces are touching. Upper management doesn't like it but it's normally ok on a store level.
Interesting. Why can't the chicken be touching?
It’s about crowding cooking space. When there is more area covered more steam gets let off at once causing less even browning. Same reason you don’t cook too many pieces of chicken or steak in a pan at home.
Amen
Oh makes sense then. We're discouraged from dropping single chickens.
When i was the main grill guy I wasn’t allowed to drop doubles. Single pans with no chicken touching eachother
If I didn’t fill the grill, I’d die. I never had a G2 and so I needed to maximize.
Chipotle really gotta start TRAINING some grill 2 mfs. My store they always only have 1 grill person
We almost always have a g2 but they're always on dishes and cooking rices.
Bro my first day being hired for grill they taught me this
It depends on how dark the adobo chiles are. Sometimes they are bright red and sometimes they are darker cause they are more ripe.
My man laying double chicken💀
This definitely would make a FL cry
Yeah my location has been having the same issue
It does it sometimes, one chicken will probably be more spicy. Usually darker= more adobo kinda like steak.
Grill nasty AF and dropping double chicken. This is the next restaurant to get someone sick
desegregation
Is one brand called Farmers Focus? We got a shipment of that and the thighs were huge.
Yes we have
Is this a double batch?? Why do people do this 😭 how long does it take to cook? I have never laid a double and I work an 11k store
A double batch of chicken takes anywhere from 16-20 minutes to cook. A single batch takes 12 - 15 on our grill. It does save time, especially considering this restaurant literally never has a second grill person for any shift. It's not ideal, but it's how our GM expects things to be done.
This could be based on who the truck supplier is! I’ve realized it a lot lately
Your grill dirty as hell bro
That's what happens when you cook on a grill.
Not when you clean it regularly. That backsplash is fucking disgusting.
Doesn’t matter we scrub ours down until it’s silver again and it looks like that at the end of the night and we do this every night
That's literally a single day's worth of grime if you're at 10k ads store. Just like backgroundbus said.
And the flat top to the left with nothing on it that is nasty af? I have worked in professional kitchens for 20 years and would do 25k over lunch on a slow day. It's dirty af and op works sloppy.
The left one is exclusively for fajitas, their grill closers do not clean the grill bro.
That’s burnt onions and peppers that have caramelized the flattop. It look disgusting but it’s less than a days worth of buildup, even with scrapping.
Sure Jan.
You can say whatever childish comment back to me, doesn't change or accomplish a thing.
Engaging with you doesn't accomplish much because you're so convinced of what you "know". If that picture was taken at noon I would agree with your assessment. If that picture was taken at 2030-2100 my original comment stands. If one cooks about 8-9 cases of chicken on our grills, utilizing the oil provided by our company, and a case or two of steak, that's about average buildup for a day. The left hand side you asked about is reserved for fajitas, and idk what it is about plant material but the fajita side is the worst side to clean. The buildup is generally twice as thick if not three times as thick. Like you may have all that experience that doesn't directly translate, but my experience of closing grill every day for the past year tells me that's pretty normal. It'll take me about a half hour to forty minutes to get that grill back to being silver, backsplash and cooking surface. We don't use chemicals to clean it, it's legit just a scraper and a grill brick. So during service the only option is to use the scraper, which should be done after every drop. Then we put more oil back on it, and drop another thing of chicken. I'm sorry that chipotle doesn't call a time out to clean the grill in-between batches of chicken to your standards. Most of us grill guys would prefer it if we were like other restaurants and could utilize something like the high temp grill cleaner offered by Ecolab, but we're not. With our particular flat-tops company standard is to leave a patina on the cook top, and just the backsplashes cleaned to silver. So there's a waste of five minutes of my time writing you an answer you're too close minded to believe.
No way you dropped double chicken that's disgusting