Originally Posted by fingerlickin'
I would think you can fit more in by cutting them first.
More importantly though, if they're already cut then you don't need to make a mess cutting them at work. Just heat and dump them in a full or half pan for serving. If you plan on saucing them at work though I would leave them whole or at least half racks.
space is not an issue
I am just thinking of convienence.
I have hundreds of vac bags lol
Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie