Reheating Meats For Sale?
I just started vending and although 100% legal and legit some things the Serv-Safe safety did not teach me is quality of foods re heated.
I have no problems with pulled pork, I cook it, pull it, cool it fast and reheat later with great results.
I have not tried with Chicken, Brisket and Ribs.
When doing events that are longer than 1 day, what do you do with the meat left over at the end of the day.
I know its safe if it has not been below 140 degrees to cool and re heat but is Chicken and Ribs good enough to sell.
I would think those who do the "Rib Fests" would have to pre cook some ribs to keep up with the crowds of people.
If you reheat these meats, what method do you use.
How do you cook your chicken?
I cook whole chicken and then pull while still warm. I reheat in a 300*F oven, in a SS 1/3 pan, until it is over 160*F and then hold. Ribs I would do the same as chicken. You just want to be sure they don't get overcooked. Ribs I have also put back on the smoker for an hour to get them up to temp.
|All times are GMT -5. The time now is 09:22 PM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.