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-   Catering, Vending and Cooking For The Masses. (http://www.bbq-brethren.com/forum/forumdisplay.php?f=62)
-   -   Hot holding (http://www.bbq-brethren.com/forum/showthread.php?t=168999)

Fooskey 08-20-2013 12:21 AM

Hot holding
 
For events and such, how do you guys hot hold something like ABTs? Right now, I grill or fry everything to order or have a very short hold time under heat lamps during busy times. I would like to do a bacon wrapped jalapeno appetizer or maybe a meatball type item on a stick, but I am unsure how to hold them safely for a high volume setting.

BigBellyBBQ 08-20-2013 03:00 AM

cambros and steam table top units

RangerJ 08-20-2013 07:57 AM

Cambro and an Alto Shaam I picked up at Auction.

acguy 08-22-2013 07:33 PM

Where power is easily available, I'd go with heated cabinets like the alto sham. Easy to keep temp and move food around. Vending or anyplace without power, a propane steam table is best. Remember that both will continue to cook the food if you leave it too long.

I keep meat in the Cambro and carefully portion it out to the steam table.

sector9 09-11-2013 08:56 PM

Sterno or electric hot boxes work well as do cambros.

Fooskey 09-12-2013 12:12 AM

Thanks. I was leaning towards an alto sham. Might not be a bad idea to set aside a place in the trailer for a cambro box, as well fro bigger events.


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