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Old 02-05-2021, 10:45 AM   #7
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad

Originally Posted by MG View Post
Thanks Pat

Reheating sous vide is definitely a good option.

I guess the main obstacle were trying to work out is as service time is 10 hours (12-10pm) can we slice off a portion, then put the whole piece back in the alto until we need to slice off another portion and so on..

Haven't used an Alto before

I don't know if it's alto sham or a CVAP, but Lewis BBQ in Charleston, SC does exactly that. They have a bunch of holding units behind the serving line and the servers grab the wrapped meat out of the holding unit, slice, re-wrap, and back in the unit.
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