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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 06-03-2014, 11:55 PM   #1
sigpi906
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Default Making pulled pork "pretty" in bulk

I'm smoking all the meat for our rehearsal dinner. 6 pork butts and a brisket for 40 people. Normally if just pull the meat and toss it in aluminum pan, but I'd like to dress this up if possible. One thing to consider is that it will be frozen and reheated I'm a pro at it, but I think it limits any meat arrangement... I think). Any pics or suggestions would be appreciated. Garnish, arrangement, whatever.
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Unread 06-04-2014, 09:28 PM   #2
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Yes Step #1 cook it fresh Step #2 cook it right, then put it in a pan and let'em eat. Nothing will make it look better in a pan than steps 1 and 2
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Unread 06-04-2014, 11:12 PM   #3
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Use fiestaware pans very nice dishes my wife collects them search fiestaware and you can probably find them they are heavy and colorful dishes.
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Unread 06-09-2014, 10:18 AM   #4
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garnish with edible orchids my favorite for weddings or fresh herbs or grilled vegetables or some grilled Texas toast with diamond marks on it or put sauce in a squirt bottle and put lattice design on it.
hollow out a bell pepper cup and put some coleslaw in it and put in pan. I do like to try to keep the garnish to some type of ingredient that that actually pairs with the dish if I can.
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Unread 06-09-2014, 10:35 AM   #5
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This wasn't apart of the question but I noticed you're cooking 6 pork butts and a brisket for 40 people? What size butts are they? Will it be self serve and what are the size of your portions? The reason I ask is because I just smoked six pork butts and it fed 100 people. Actually it fed a lot more than that because the people serving it started shorting the portions. But either way 6 pork butts at 4 oz servings easily feeds 95-100 people.
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Unread 06-16-2014, 01:43 PM   #6
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Like the bell pepper idea. a couple orange or yellow ones will brighten up the tray.

As for the pork, give it light sauce so it doesn't look dry and let the smell work for you. Also as the person said above, make it fresh if at all possible. People can tell the difference.
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