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Old 02-03-2009, 06:28 PM   #10
On the road to being a farker
Join Date: 09-26-06
Location: Kuna, Idaho

Originally Posted by smokinit View Post
I have a 4bay steam table in my truck. Everything is reheated in broth or apple juice and kept covered and regularly turned to keep moist.
I use the same thing only smaller. I have a couple of single pan electric warmers. 3 cans each. 6" deep can will hold more than 5lbs of Brisket and pulled pork. I spray or sprinkle apple juice on the pork every hour or so and it holds all day without getting dry.
[B]Big Daddy's BBQ[/B]
[B]Concessions and Catering[/B]
[B]Kuna, ID[/B]
Louisiana Grill - Whole Hog
Traeger 150
30x72 Reverse Flow Offset
16ft Wells Cargo Mobile Kitchen
12ft Full service Mobile Kitchen
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