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Unread 11-09-2008, 02:45 PM   #27
hossrocks
On the road to being a farker
 
Join Date: 09-26-06
Location: Kuna, Idaho
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Hey Big, we have had alot of luck in our vending events by pre cooking everything and sealing it up in food saver bags. All you have to do is drop them in hot water for about 20 minutes. It works great for Pulled pork, brisket and ribs. Once it's up to temp we drop it our hot table to hold until it sells. If you don't sell it just drop it in ice water to cool it back down and stick it back in the frezzer. This minimizes the waste and you always have hot product.

Hope this helps
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Hoss
[B]Big Daddy's BBQ[/B]
[B]Concessions and Catering[/B]
[B]Kuna, ID[/B]
[URL="http://www.bigdaddysbbqonline.com"]www.bigdaddysbbqonline.com[/URL]
Louisiana Grill - Whole Hog
Traeger 150
30x72 Reverse Flow Offset
16ft Wells Cargo Mobile Kitchen
12ft Full service Mobile Kitchen
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