Thread: Holding Beef
View Single Post
Old 03-24-2011, 01:42 PM   #1
Full Fledged Farker

Join Date: 09-23-09
Location: Grant City, MO
Default Holding Beef

I started doing chopped chuck roll for roadside vending and events. I am having trouble holding it for more than an hour in my steam table without it drying out, but at the same time sheen of grease and tasting "gamey". I have a Duke 4 well and started using half pans with a water pan under, thinking this would help. It seems to keep a bit longer, then just turns bad pretty quick after an hour. I take it to 165 then hold around 140. I keep my replacement beef in my holding cabinet and it comes out perfect. I have no trouble with pork.

What am I doing wrong? Is this just the way beef is? Any tips or tricks? I can't keep throwing the bad stuff out losing money!!!

[COLOR=darkgreen]Tyler McElvain [/COLOR]

[SIZE=1][COLOR=red]Worth Smokin' BBQ[/COLOR][/SIZE]
[SIZE=1][COLOR=darkgreen]26' KZ Toyhauler w/McPike 150 STOKER powered[/COLOR][/SIZE]
[SIZE=1][COLOR=red]Red Therma-Pen[/COLOR][/SIZE]
worthsmokin is offline   Reply With Quote