oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

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.


Reply
 
Thread Tools
Old 08-21-2011, 10:53 AM   #1
Dex
is one Smokin' Farker
 
Join Date: 08-04-09
Location: Avon, IN
Default Vending - Keeping food looking fresh

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?
__________________
[COLOR="DarkGreen"][B]Grey Street BBQ Competition Team[/B][/COLOR]
[COLOR="DarkSlateGray"][COLOR="Black"][B]Deep South GC28[/B][/COLOR]
Deep South Smokers Sponsored Team
A Fine Swine Sponsored Team
Atlanta BBQ Store Sponsored Team[/COLOR]
[URL="https://www.facebook.com/GreyStreetBBQ"]Follow Grey Sreet BBQ on Facebook![/URL]
Dex is online now   Reply With Quote
Old 08-21-2011, 12:21 PM   #2
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

Do not pre pull your pork, hold it whole and pull as needed.
__________________
Pitboss @ Woodpile BBQ Shack
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote
Old 08-21-2011, 12:27 PM   #3
Dex
is one Smokin' Farker
 
Join Date: 08-04-09
Location: Avon, IN
Default

Quote:
Originally Posted by Bbq Bubba View Post
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
__________________
[COLOR="DarkGreen"][B]Grey Street BBQ Competition Team[/B][/COLOR]
[COLOR="DarkSlateGray"][COLOR="Black"][B]Deep South GC28[/B][/COLOR]
Deep South Smokers Sponsored Team
A Fine Swine Sponsored Team
Atlanta BBQ Store Sponsored Team[/COLOR]
[URL="https://www.facebook.com/GreyStreetBBQ"]Follow Grey Sreet BBQ on Facebook![/URL]
Dex is online now   Reply With Quote
Old 08-21-2011, 02:37 PM   #4
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

Quote:
Originally Posted by Dex View Post
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.
__________________
Pitboss @ Woodpile BBQ Shack
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote
Old 08-21-2011, 03:00 PM   #5
jbrink01
is Blowin Smoke!
 
jbrink01's Avatar
 
Join Date: 08-17-06
Location: Washington, Missouri
Default

I hold them whole in my FEC 500. Same thing I used to do in my offset. I pull as I serve.
__________________
[CENTER][B][/B] [/CENTER]
[CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER]
[CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER]
[CENTER][I]Sponsored By: [/I][/CENTER]
[CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER]
[CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER]
[CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]
jbrink01 is offline   Reply With Quote
Old 08-22-2011, 07:44 PM   #6
HandsomeSwede
Full Fledged Farker
 
Join Date: 03-12-09
Location: Genesee Valley, NY
Default

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.
__________________
HandsomeSwede fettsvinbbq.com
HandsomeSwede is offline   Reply With Quote
Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Keeping meat fresh Brew-B-Q Competition BBQ 17 10-12-2011 12:10 PM
Catering/food vending in PA 42BBQ Catering, Food Handling and Awareness 3 09-02-2010 01:02 PM
keeping food warm timmy7649 Q-talk 3 03-24-2010 07:54 PM
Keeping food warm in the Windy City mrwicks Catering, Vending and Cooking For The Masses. 7 10-16-2009 07:32 PM
keeping parsley fresh Dr_KY Q-talk 10 06-09-2008 04:17 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 07:03 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.