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QueTPiesBBQ
02-03-2009, 02:55 PM
how is the best way to keep pulled pork warm, while doing roadside vending. I have a trailer and access to electricity. I thought about a crock pot. Any one have any ideas?

MrsMista
02-03-2009, 03:07 PM
Neil uses chaffing dishes right now but if there something better, I'm listening.

Sledneck
02-03-2009, 03:29 PM
How about cambros? If you look at the picture in this thread he is a roadside trailer that keeps the meat in some cambros http://www.bbq-brethren.com/forum/showthread.php?t=33369&highlight=mo+gridders

MrsMista
02-03-2009, 03:38 PM
How about cambros? If you look at the picture in this thread he is a roadside trailer that keeps the meat in some cambros http://www.bbq-brethren.com/forum/showthread.php?t=33369&highlight=mo+gridders

Duh, we do keep our meat in cambros until we move them to the chaffing dishes.

Marsha
02-03-2009, 03:54 PM
We keep the cooked meat in the Cambro, and then once it is ready for serving we have a couple portable food warmers/steam tables like this:
http://www.acemart.com/restaurant-equipment/warming-holding-equipment/countertop-warmers/full-size-countertop-warmer/warmer-full-size-1200-watts-22-qt-each/prod4116.html?cm_ven=BizRate&cm_cat=CPC&cm_pla=&cm_ite=warmer-full-size-1200-watts-22-qt-each(APWW-3V)
These work good for us since we usually either have access to electricity, or we use our Honda generator. When we do not have access to any electricity we use chafing dishes.

For vending the portable food warmers/steam tables work best when we use the roll top lids. Makes it much easier to open and close 80,000 times day.
http://www.akitchen.com/store/media/rolltop-cover.jpg

Ohhh, and I have seen QN4U use electric roaster ovens.
http://pullmansunrental.com/sun_chafing_dishes/18%20qt.%20Roaster%20Oven.JPG

big brother smoke
02-03-2009, 04:02 PM
Hot boxes are your best sources for keeping food warm with out it going dry.

YMMV

smokinit
02-03-2009, 04:38 PM
I have a 4bay steam table in my truck. Everything is reheated in broth or apple juice and kept covered and regularly turned to keep moist.

WineMaster
02-03-2009, 04:41 PM
For a little better capacity, why not use a Electric Roaster.

Marsha
02-03-2009, 04:49 PM
I have a 4bay steam table in my truck. Everything is reheated in broth or apple juice and kept covered and regularly turned to keep moist.

We are hoping to one day buy one of those that runs on propane. We rent one once in a while and our rental guy laughs at us whenever we ask if we can buy it. Although, I have no clue where I would store it if I actually owned one of our very own. We also use apple juice or broth to keep the food moist in the steam tables. If the product sits in there too long we just toss it, but that rarely happens.

hossrocks
02-03-2009, 06:28 PM
I have a 4bay steam table in my truck. Everything is reheated in broth or apple juice and kept covered and regularly turned to keep moist.

I use the same thing only smaller. I have a couple of single pan electric warmers. 3 cans each. 6" deep can will hold more than 5lbs of Brisket and pulled pork. I spray or sprinkle apple juice on the pork every hour or so and it holds all day without getting dry.

The Pigman
02-03-2009, 08:03 PM
I like using electric roasters


For a little better capacity, why not use a Electric Roaster.

TysDad
02-03-2009, 08:36 PM
We are hoping to one day buy one of those that runs on propane. We rent one once in a while and our rental guy laughs at us whenever we ask if we can buy it. Although, I have no clue where I would store it if I actually owned one of our very own. We also use apple juice or broth to keep the food moist in the steam tables. If the product sits in there too long we just toss it, but that rarely happens.


I had to go look at the pricing for one of those since I have absolutely no idea.
This four bay gas fired steam table on wheels is $1395. http://www.dvorsons.com/Duke/SteamTables.htm.
This one is $1342. http://www.globeequipment.com/Vendors/Duke/Cooking+Equipment/DUK!304.html


and the rental places that post pricing are around $125 per day. After 12 rentals it's a cash machine. No wonder he laughs....

Tinybud
02-03-2009, 08:38 PM
we picked up a 3 well steam table that runs off propane for 300 bucks at a used restuarant supply house. nothing fany, it has two mushroom shaped heads that you light ,,once everything is up to a safe temp, you can turn one off and keep the temps up with just one burner.. works real well.,, for inside events, we use the electric roasters,,,, and I like to add dr. pepper to my pork to help keep it from drying out. seems to go real well with pork.

Bbq Bubba
02-03-2009, 09:59 PM
Thank god for the warming box on the Lang. :cool:

fevoice
02-03-2009, 11:45 PM
Check out this link. http://www.samsclub.com/shopping/navigate.do?dest=5&item=203384.

22qt Roaster Oven by Rival, $39.72. And I believe it has a temp range down to 140 or so. This way you can keep food warm and not keep cooking it.

Frank Eriksen

Pyle's BBQ
02-04-2009, 02:44 AM
Do not use a crock pot. I used one last Sunday and had it on low. It ended up burning the meat. The last time I served the public, I used an electric roaster. It worked really well, I just kept adding apple juice to the roaster to keep the meat moist. The only drawback to this is that you lose some of the color of the smoke ring in the meat.

HolySmoke
02-04-2009, 05:39 AM
steam table or trays. if you have a trailer try this with smaller tray inserts...

http://www.zesco.com/products.cfm?subCatID=828&PGroupID=020121AZ01

HolySmoke
02-04-2009, 05:42 AM
thank god for the warming box on the lang. :cool:

amen!!!

QueTPiesBBQ
02-04-2009, 12:48 PM
Thanks for all the input, you have given me a lot of great ideas.

Bigdog
02-04-2009, 07:05 PM
Electric roasters is how we roll here in the Heartland, but it all depends on how long you need to keep it hot. For extended times, I would suggest a hot box then transfer to a warmer dealie like Mista suggested.

Divemaster
02-04-2009, 07:24 PM
We are hoping to one day buy one of those that runs on propane. We rent one once in a while and our rental guy laughs at us whenever we ask if we can buy it. Although, I have no clue where I would store it if I actually owned one of our very own. We also use apple juice or broth to keep the food moist in the steam tables. If the product sits in there too long we just toss it, but that rarely happens.
I have an 8 burner (2 propane tank) grill that I use. It holds 4 full hotel pans without a problem. Nice part is that if I only need 3 pans I can use the space for fresh grilled chicken & bugers. Only takes one burner per pan to keep the steam water hot.

Bought it at Sams for $400.00

Bossmanbbq
02-04-2009, 09:53 PM
Check out this link. http://www.samsclub.com/shopping/navigate.do?dest=5&item=203384.

22qt Roaster Oven by Rival, $39.72. And I believe it has a temp range down to 140 or so. This way you can keep food warm and not keep cooking it.

Frank Eriksen

Yep Frank, I bought 4 of them at Sam's club just prior to Thanksgiving, they work AWESOME and they look professional with the stainless steel. Good luck trying to find them now.

Chuckwagonbbqco
02-04-2009, 11:14 PM
There are plenty of ways to keep pulled pork warm. Not all of them are Health Dept approved if you are apt to get inspected. Crock pots are not legal--Rival home roasters are not legal. Chafing trays are legal if they are marked NSF. Steam tables are legal. Propane fired steam tables sometimes fail fire dept inspection if you are serving out of a tent.

I have seen broth, apple juice, water mixed with liquid smoke or other things added to pulled pork to keep it moist.

parrothead
02-05-2009, 07:08 AM
There are plenty of ways to keep pulled pork warm. Not all of them are Health Dept approved if you are apt to get inspected. Crock pots are not legal--Rival home roasters are not legal. Chafing trays are legal if they are marked NSF. Steam tables are legal. Propane fired steam tables sometimes fail fire dept inspection if you are serving out of a tent.

I have seen broth, apple juice, water mixed with liquid smoke or other things added to pulled pork to keep it moist.

What he said. Therefore the link that holysmoke provided is the way to go. No crockpots or home roaster ovens. That is if you want to do it right.

Roo-B-Q'N
02-05-2009, 07:47 AM
When we have vended at rodeo's and the like, we fire up the Spice for cooking and dial in the Backwoods for keeping the food warm. Can easily keep the backwoods at 140 degrees. Once the cooking is done on the Spice, we like to put the pulled pork in pans on teh spice to keep the smoke going.
Had to explain all of this to the HD when they inspected us the first time and they had no problems as long as we kept the food in the safe zones.
We cook our baked beans in roasters and have not been inspected during their use, will have to find out if those are ok around here.

TOPS BBQ
02-05-2009, 09:46 AM
I believe these are pretty reasonable in price: http://www.equippers.com/shop/products.aspx?ret=1&pcid=60&scid=6022

I have purchased my chafers from them. No problems.

Marsha
02-05-2009, 02:18 PM
I believe these are pretty reasonable in price: http://www.equippers.com/shop/products.aspx?ret=1&pcid=60&scid=6022

I have purchased my chafers from them. No problems.

Yep, we use those too. I love them!

hoverlover
02-07-2009, 02:14 PM
I've purchased a holding cabinet to keep all of the meat warm. I'm not up and running yet with my vending operation (very soon!) so I haven't tested it on pulled pork, but I have with brisket and ribs and it worked awesome. I assume pulled pork should work just fine as well.

browe
02-07-2009, 07:48 PM
I've purchased a holding cabinet to keep all of the meat warm. I'm not up and running yet with my vending operation (very soon!) so I haven't tested it on pulled pork, but I have with brisket and ribs and it worked awesome. I assume pulled pork should work just fine as well.

Which holding cabinet do you have? I am able to successfully hold pulled pork in my cambro's but not so much with my ribs.

hoverlover
02-07-2009, 08:57 PM
Which holding cabinet do you have? I am able to successfully hold pulled pork in my cambro's but not so much with my ribs.

Here is the one I have:

http://www.instawares.com/c5-3-series-heated-holding-cabinet-met-c539hdsu.met-c539hdsu.0.7.htm

DMDon
02-07-2009, 11:42 PM
Check out this link. http://www.samsclub.com/shopping/navigate.do?dest=5&item=203384.

22qt Roaster Oven by Rival, $39.72. And I believe it has a temp range down to 140 or so. This way you can keep food warm and not keep cooking it.

Frank Eriksen


I got one for my birthday last year, works great for keeping meat warm.