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Unread 06-10-2013, 10:10 AM   #1
jasonville43
Knows what a fatty is.
 
Join Date: 03-26-12
Location: Jasonville IN
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Default Vending meatloaf

I have been do concession for a couple years and mostly serve pulled pork, chicken and sometimes beef as sandwiches, wraps, nachos, etc. I have been thinking about offering meatloaf sandwiches at a one day event this month but my question is holding the meatloaf at temp. I have thought about smoking the meatloafs so they are done right about opeing time and for the last 30 mins of smoking reduce the temp to a holding temp between 160-175 and simple grab loafs out of the smoker as needed. The event will run about 6-7 hours, what do you guys think or what would you suggest. I have thought about cooking several batches but I am not sure where I would hold the raw loafs until they are needed.

Thanks!!!
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