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Old 09-12-2013, 03:44 PM   #4
Full Fledged Farker
Join Date: 11-28-07
Location: Temecula, CA

Like the others have said, it depends on the HD and the venue. For us, we cook the large meats (butts and brisket) at our commercial kitchen, then hot hold until we get to the venue. All other items are prepped at the commercial kitchen, then cooked on site. We get to most events 3+ hours ahead of time.
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