Originally Posted by Bbq Bubba
Obviously you dont vend bbq?
Ribs will darken quickly, use a mop sauce to keep them looking fresh.
Pork chops will turn into hockey pucks. Stay away from pork chops. Were just starting out vending bbq on a regular basis used to do it once a week with great results we cooked in the morning kept in coolers sold out by mid evening piece of cake!! Now that we plan on taking more days I was trying to figure out the best way to keep larger quanties of cooked meat and properly reheat them. St. Louis is big on pork steaks and chops gotta figure that one out!! Thanks for the info
Your health department lets you keep cooked meat in a cooler during the day?