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Old 04-23-2013, 11:49 AM   #7
Full Fledged Farker
Join Date: 03-19-13
Location: NJ

I do what WineMaster suggested... Cook all of your food to just about shy of being finished. Wrap them tightly and pack them quickly in ice to stop the cooking. On they day of your event either cook them for 45-1hr on site and sauce or if that is not an option cook them at home,wrap them in foil and place them in a Cambro or a warm cooler with your food wrapped in foil and towels... Either way will keep them nice and warm for a good 4-5hours
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