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.
FEC-100, Meadow Creek TS120 & BBQ26S, Large BGE, Weber WSM 22", Weber Genesis Gold (NaturalGas), Stoker, Guru ProCom4