Vending - Keeping food looking fresh

Dex · Aug 21, 2011

For those of you that vend, how do you keep your BBQ looking fresh and not all dried out?

I use a table top steam table, and seems like I am constantly having to mix my pulled pork so it doesn't look "dried out." I always keep the steam table lid on it when not serving customers, and if it gets looking too dried, I give a splash of apple juice.

What do you do to keep your BBQ always looking and tasting its best?

Bbq Bubba · Aug 21, 2011

Do not pre pull your pork, hold it whole and pull as needed.

Dex · Aug 21, 2011

Bbq Bubba said:
Do not pre pull your pork, hold it whole and pull as needed.

Do you keep it on the smoker or in a cooler when not pulling?

Sent from my blazin' fast HTC Thunderbolt

Bbq Bubba · Aug 21, 2011

Dex said:
Do you keep it on the smoker or in a cooler when not pulling?

Sent from my blazin' fast HTC Thunderbolt

In a steam well. Its served hot.

jbrink01 · Aug 21, 2011

I hold them whole in my FEC 500. Same thing I used to do in my offset. I pull as I serve.

HandsomeSwede · Aug 22, 2011

Don't have all your food done at once. We pride ourselves on serving food that wasn't cooked 24 hours ago and reheated, we stagger our cook times so that every hour or two we are breaking down shoulders to refill the service line.

Vending - Keeping food looking fresh

Dex

is one Smokin' Farker

Bbq Bubba

somebody shut me the fark up.

Dex

is one Smokin' Farker

Bbq Bubba

somebody shut me the fark up.

jbrink01

is One Chatty Farker

HandsomeSwede

Full Fledged Farker

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