Whats the best way of reheating for vending?

cardiac_cadet002 · 10-06-2008, 01:28 PM

I did my first vending job this past weekend, it was a lot of fun with a lot of work. We (my MiL,wife, and I) worked a little town street fair. We were instructed to show up at 8am and set up and be ready by 10am. I smoked 200lbs of butts on Thursday and vacuum packed it all up. My original plan was to boil the bags in a gas fired turkey fryer, with water of course. First bag I did the seams gave and dumped the whole bag into the water

. Tried another and noticed it started doing the same. Luckily, I brought my royal oak smoker along. I fired it up and dumped the bags into a roasting pan and reheated that way. It worked somewhat ok, just enough to heat it up to get it into crockpots to stay hot. There has to be a better way of reheating, just curious as to what you guys do at vending jobs that require you to cook ahead. On a side note, I think everything went over well. We sold around 75 plates and about 150 pp sammies. We are looking forward to doing it again.

big brother smoke · 10-06-2008, 01:55 PM

Bump the smoker up to 350; wrap PP in the foil pans with apple juice and make it happen! YMMV

cardiac_cadet002 · 10-06-2008, 02:31 PM

Quote:

Originally Posted by big brother smoke

Bump the smoker up to 350; wrap PP in the foil pans with apple juice and make it happen! YMMV

Thanks BBS! I didnt think about adding the apple juice to keep from drying out.

Bbq Bubba · 10-06-2008, 03:45 PM

If your cooking at home, best bet if your going to do this very often would be to re-heat your meat at home in the oven and then transport in a cambro to the fair.

smokinit · 10-06-2008, 05:05 PM

Quote:

Originally Posted by big brother smoke

Bump the smoker up to 350; wrap PP in the foil pans with apple juice and make it happen! YMMV

Thats the way!!

Qcrue2U · 10-07-2008, 01:50 AM

Congrats!

HD in my county would not allow vaccuum pack.. must be store sealed... :(

Cabntmkr1 · 10-07-2008, 11:49 AM

Re-heating in water should be done at a simmer, not a boil.
That's probably what caused your bags to fail.
Just a thought...
Congrat's on the gig, Bro!

cardiac_cadet002 · 10-07-2008, 10:02 PM

Quote:

Originally Posted by Cabntmkr1

Re-heating in water should be done at a simmer, not a boil.
That's probably what caused your bags to fail.
Just a thought...
Congrat's on the gig, Bro!

Sorry, I should have specified in the post it was at a simmer. Was pretty ticked off when it happened. I remember a thread a while back talking about reheating at a simmer. I don't know if its my bags or sealer. Thanks for the support guys!

billm · 10-10-2008, 07:38 AM

ive never had bags fall apart boiling in the turkey fryer. I have seen it happen to others though..are you using Foodsaver bags or the cheaper knockoff bags?
How long are you boiling for?
also when I seal I make sure to flatten the bag with the pork in it so its no more than 1/4-1/2 inch thick..warms up quicker thus less time in the boiling water

exhorns · 10-11-2008, 06:11 PM

You could also consider using a pasta strainer insert inside the pot. If this is your preferred method and the bag fails at least the meat is within the strainer (insurance policy). As the bag sinks it can touch the hot bottomed pot and melt. As said earlier smaller portioned bags are a good solution. I've used zip top bags before in simmering water, and works great. No issues.

jbrink01 · 10-11-2008, 06:36 PM

I put 20 pounds in a steampan, add 1 quart apple juice, sprinkle liberally with rub and put in my fec on 275 for 2.5 - 3 hours. Pit holds 20 pans. If it's a huge deal, I take 50 hot and just finished butts off the pit on arrival and throw into a couple coolers, put the aforementioned pans on the pit and have about 700 pounds ready in 3 hours.

PatioDaddio · 10-12-2008, 12:12 AM

Just hook up a couple microwaves to your generator and tell 'em to warm their own food up.

John

Trucky1008 · 10-12-2008, 10:11 AM

When I use the food saver bags I make 2 seals at each end, that seems to help.

Bossmanbbq · 10-12-2008, 08:27 PM

I was having the same problem with reheating stuff at a gig and trying to keep my smoker clear for contest meat. I went and bought a commercial grill at Sam's. I dump the meat into disposible pans with some apple juice and thencover with foil and then reheat to 160 on the grill before transferring the pan into the Caldera chaffing unit.
I'm also looking at buying some turkey roasters and using those to warm stuff up to keep the smoker free so we cook more stuff. Hope this helps, its working for us!

cardiac_cadet002 · 10-12-2008, 09:17 PM

Quote:

Originally Posted by billm

ive never had bags fall apart boiling in the turkey fryer. I have seen it happen to others though..are you using Foodsaver bags or the cheaper knockoff bags?
How long are you boiling for?
also when I seal I make sure to flatten the bag with the pork in it so its no more than 1/4-1/2 inch thick..warms up quicker thus less time in the boiling water

I've had it happen with food saver bags and the walmart brand. It seems to happen within 5 minutes of hitting the water, I wait till the water is at a simmer then drop the bag in. I'll try packing in smaller bags to see if that helps. Thanks everyone for all your advice

10-06-2008, 01:28 PM	#1
cardiac_cadet002 is one Smokin' Farker Join Date: 11-02-07 Location: Carthage, TN Downloads: 0 Uploads: 0	Whats the best way of reheating for vending? I did my first vending job this past weekend, it was a lot of fun with a lot of work. We (my MiL,wife, and I) worked a little town street fair. We were instructed to show up at 8am and set up and be ready by 10am. I smoked 200lbs of butts on Thursday and vacuum packed it all up. My original plan was to boil the bags in a gas fired turkey fryer, with water of course. First bag I did the seams gave and dumped the whole bag into the water. Tried another and noticed it started doing the same. Luckily, I brought my royal oak smoker along. I fired it up and dumped the bags into a roasting pan and reheated that way. It worked somewhat ok, just enough to heat it up to get it into crockpots to stay hot. There has to be a better way of reheating, just curious as to what you guys do at vending jobs that require you to cook ahead. On a side note, I think everything went over well. We sold around 75 plates and about 150 pp sammies. We are looking forward to doing it again. __________________ Large BGE UDS x 2 Weber 22.5" kettle Chargriller SnP U.F.U.C. Blue Thermapen!

10-06-2008, 01:55 PM	#2
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Bump the smoker up to 350; wrap PP in the foil pans with apple juice and make it happen! YMMV __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

10-06-2008, 03:45 PM	#4
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	If your cooking at home, best bet if your going to do this very often would be to re-heat your meat at home in the oven and then transport in a cambro to the fair. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

10-07-2008, 01:50 AM	#6
Qcrue2U is one Smokin' Farker Join Date: 06-13-08 Location: San Luis Obispo, CA Downloads: 0 Uploads: 0	Congrats! HD in my county would not allow vaccuum pack.. must be store sealed... :( __________________ NexGrill 110,000 btu, (B.A.M.F.) SilverSmoker!! (2) wsm clones :P el cheapO gasser ECB - Smoke N Grill mini webber clone, with warming rack! Brinkman - Verticle My arsenals of the trade!! \m/ The Eatery - BBQ, Grill & other Tasty Treats

10-07-2008, 11:49 AM	#7
Cabntmkr1 is Blowin Smoke! Join Date: 08-19-07 Location: Wichita, Ks. Downloads: 0 Uploads: 0	Re-heating in water should be done at a simmer, not a boil. That's probably what caused your bags to fail. Just a thought... Congrat's on the gig, Bro! __________________ New Braunfels Black Diamond Backwoods Patio Smoker ET-73 Maverick Wireless Thermometer ServSafe Certified Déjà Moo - The feeling you've heard that bull before.

10-10-2008, 07:38 AM	#9
billm is One Chatty Farker Join Date: 03-08-06 Location: Roselle Il Downloads: 0 Uploads: 0	ive never had bags fall apart boiling in the turkey fryer. I have seen it happen to others though..are you using Foodsaver bags or the cheaper knockoff bags? How long are you boiling for? also when I seal I make sure to flatten the bag with the pork in it so its no more than 1/4-1/2 inch thick..warms up quicker thus less time in the boiling water __________________ --Average consumers replenish their supply of barbecue sauce every 54 days. Source: ACNielsen, as reported in American Demographics, Backwoods Party Backwoods Chubby Brinkmann Cimmarron Offset Weber 26.75 inch Kettle & Summit Gold gasser Cypriot Grill & Optimal Automatics Party Que http://www.headsredbbq.com

10-11-2008, 06:11 PM	#10
exhorns Knows what a fatty is. Join Date: 03-24-08 Location: East Farmingdale, NY Downloads: 0 Uploads: 0	You could also consider using a pasta strainer insert inside the pot. If this is your preferred method and the bag fails at least the meat is within the strainer (insurance policy). As the bag sinks it can touch the hot bottomed pot and melt. As said earlier smaller portioned bags are a good solution. I've used zip top bags before in simmering water, and works great. No issues.

10-11-2008, 06:36 PM	#11
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri Downloads: 0 Uploads: 0	I put 20 pounds in a steampan, add 1 quart apple juice, sprinkle liberally with rub and put in my fec on 275 for 2.5 - 3 hours. Pit holds 20 pans. If it's a huge deal, I take 50 hot and just finished butts off the pit on arrival and throw into a couple coolers, put the aforementioned pans on the pit and have about 700 pounds ready in 3 hours. __________________ KCBS #13207 **2013 Insane Can Posse Tour** Sponsored By: *Gateway BBQ Store* *Blues Hog BBQ Company* *Plowboys BBQ Company*

10-12-2008, 12:12 AM	#12
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	Just hook up a couple microwaves to your generator and tell 'em to warm their own food up. John

10-12-2008, 10:11 AM	#13
Trucky1008 is One Chatty Farker Join Date: 05-26-08 Location: Omaha, NE Downloads: 0 Uploads: 0	When I use the food saver bags I make 2 seals at each end, that seems to help. __________________ Don Pork Patrol BBQ www.porkpatrolbbq.com Rebel 28 Fast Eddy FEC100 X2 BGE- Large x2 Certified MOINK Ball Maker, 2008 KCBS Member and CBJ Extreme BBQ Trailer 8.5' x 22'

10-12-2008, 08:27 PM	#14
Bossmanbbq is One Chatty Farker Join Date: 12-03-05 Location: Colorado Downloads: 0 Uploads: 0	I was having the same problem with reheating stuff at a gig and trying to keep my smoker clear for contest meat. I went and bought a commercial grill at Sam's. I dump the meat into disposible pans with some apple juice and thencover with foil and then reheat to 160 on the grill before transferring the pan into the Caldera chaffing unit. I'm also looking at buying some turkey roasters and using those to warm stuff up to keep the smoker free so we cook more stuff. Hope this helps, its working for us! __________________ Bossman www.bossmanbbq.com Peoria Custom Pit 24x72Treager Texas Style Smoker Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills-

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