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View Full Version : Vending questions


JeffR
02-25-2014, 09:47 PM
At an upcoming local festival, part of the rib competition is the ability to vend under the event licsence. They have to refrigerate the meat purchasing and you have to do prep work in their kitchen.

I have about 5 hours afforded to cook before serving so pulled pork is out. Was thinking ribs and maybe wings. I know cambros work well for large cuts but would I be able to put a pan of wings or ribs in one and be able to hold above the 140* minimum. I could also stagger the cook if that would help as the event last all day.

I was thinking this would provide an opportunity to do what we all aspire to do and get a taste for would vending is like.

Comments and suggestions are welcome