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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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Unread 02-03-2009, 02:55 PM   #1
QueTPiesBBQ
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Default how to keep pulled pork warm vending

how is the best way to keep pulled pork warm, while doing roadside vending. I have a trailer and access to electricity. I thought about a crock pot. Any one have any ideas?
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Unread 02-03-2009, 03:07 PM   #2
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Neil uses chaffing dishes right now but if there something better, I'm listening.
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Unread 02-03-2009, 03:29 PM   #3
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How about cambros? If you look at the picture in this thread he is a roadside trailer that keeps the meat in some cambros http://www.bbq-brethren.com/forum/sh...ht=mo+gridders
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Unread 02-03-2009, 03:38 PM   #4
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Quote:
Originally Posted by Sledneck View Post
How about cambros? If you look at the picture in this thread he is a roadside trailer that keeps the meat in some cambros http://www.bbq-brethren.com/forum/sh...ht=mo+gridders
Duh, we do keep our meat in cambros until we move them to the chaffing dishes.
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Unread 02-03-2009, 03:54 PM   #5
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We keep the cooked meat in the Cambro, and then once it is ready for serving we have a couple portable food warmers/steam tables like this:
http://www.acemart.com/restaurant-eq...t-each(APWW-3V)
These work good for us since we usually either have access to electricity, or we use our Honda generator. When we do not have access to any electricity we use chafing dishes.

For vending the portable food warmers/steam tables work best when we use the roll top lids. Makes it much easier to open and close 80,000 times day.


Ohhh, and I have seen QN4U use electric roaster ovens.
http://pullmansunrental.com/sun_chaf...ter%20Oven.JPG
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Unread 02-03-2009, 04:02 PM   #6
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Hot boxes are your best sources for keeping food warm with out it going dry.

YMMV
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Unread 02-03-2009, 04:38 PM   #7
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I have a 4bay steam table in my truck. Everything is reheated in broth or apple juice and kept covered and regularly turned to keep moist.
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Unread 02-03-2009, 04:41 PM   #8
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For a little better capacity, why not use a Electric Roaster.
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Unread 02-03-2009, 04:49 PM   #9
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Quote:
Originally Posted by smokinit View Post
I have a 4bay steam table in my truck. Everything is reheated in broth or apple juice and kept covered and regularly turned to keep moist.
We are hoping to one day buy one of those that runs on propane. We rent one once in a while and our rental guy laughs at us whenever we ask if we can buy it. Although, I have no clue where I would store it if I actually owned one of our very own. We also use apple juice or broth to keep the food moist in the steam tables. If the product sits in there too long we just toss it, but that rarely happens.
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Unread 02-03-2009, 06:28 PM   #10
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Quote:
Originally Posted by smokinit View Post
I have a 4bay steam table in my truck. Everything is reheated in broth or apple juice and kept covered and regularly turned to keep moist.
I use the same thing only smaller. I have a couple of single pan electric warmers. 3 cans each. 6" deep can will hold more than 5lbs of Brisket and pulled pork. I spray or sprinkle apple juice on the pork every hour or so and it holds all day without getting dry.
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Unread 02-03-2009, 08:03 PM   #11
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I like using electric roasters


Quote:
Originally Posted by WineMaster View Post
For a little better capacity, why not use a Electric Roaster.
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Unread 02-03-2009, 08:36 PM   #12
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Quote:
Originally Posted by Marsha View Post
We are hoping to one day buy one of those that runs on propane. We rent one once in a while and our rental guy laughs at us whenever we ask if we can buy it. Although, I have no clue where I would store it if I actually owned one of our very own. We also use apple juice or broth to keep the food moist in the steam tables. If the product sits in there too long we just toss it, but that rarely happens.

I had to go look at the pricing for one of those since I have absolutely no idea.
This four bay gas fired steam table on wheels is $1395. http://www.dvorsons.com/Duke/SteamTables.htm.
This one is $1342. http://www.globeequipment.com/Vendor...t/DUK!304.html


and the rental places that post pricing are around $125 per day. After 12 rentals it's a cash machine. No wonder he laughs....
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Unread 02-03-2009, 08:38 PM   #13
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we picked up a 3 well steam table that runs off propane for 300 bucks at a used restuarant supply house. nothing fany, it has two mushroom shaped heads that you light ,,once everything is up to a safe temp, you can turn one off and keep the temps up with just one burner.. works real well.,, for inside events, we use the electric roasters,,,, and I like to add dr. pepper to my pork to help keep it from drying out. seems to go real well with pork.
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Unread 02-03-2009, 09:59 PM   #14
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Thank god for the warming box on the Lang.
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Unread 02-03-2009, 11:45 PM   #15
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Default Keeping Pulled Pork Warm

Check out this link. http://www.samsclub.com/shopping/nav...=5&item=203384.

22qt Roaster Oven by Rival, $39.72. And I believe it has a temp range down to 140 or so. This way you can keep food warm and not keep cooking it.

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