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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.

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Old 09-06-2010, 09:37 PM   #16
is Blowin Smoke!
jbrink01's Avatar
Join Date: 08-17-06
Location: Washington, Missouri

Originally Posted by CivilWarBBQ View Post
I agree 100%, especially here in the South where BBQ = black iron.

That's why when we vend, we usually pre-cook in a Southern Pride a day in advance and sleep all night. Then we speed chill and transport butts in coolers on ice. On site, we pop them into a stick burner to heat to serving temp.

Plenty of smoke show for the public, minimal waste for us as we only re-heat as much as we need to handle demand.
I agree 100%, but i'm lazy. Our 500 is on an HD approved trailer. Our offset makes meeting HD a PITA. I would argue that a pellet pit has better yield than a gas pit..;-)
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