The BBQ BRETHREN FORUMS. - View Single Post - Long hold of beef ribs in CVAP - what is safe and quality-preserving?

nachos4life · 01-03-2018, 06:54 AM

I've held briskets in an alto shaam for 19 hours for a big vending event. Not exactly the same warming environment as a CVAP. Food is perfectly safe to eat as long as temps are set right; however, after about 12 hours we felt the quality started to go downhill a bit texture-wise.

01-03-2018, 06:54 AM	#4
nachos4life Take a breath! Join Date: 01-15-13 Location: Indianapolis	I've held briskets in an alto shaam for 19 hours for a big vending event. Not exactly the same warming environment as a CVAP. Food is perfectly safe to eat as long as temps are set right; however, after about 12 hours we felt the quality started to go downhill a bit texture-wise. __________________ Black Metal BBQ, LLC.