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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 02-04-2009, 02:44 AM   #16
Pyle's BBQ
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Do not use a crock pot. I used one last Sunday and had it on low. It ended up burning the meat. The last time I served the public, I used an electric roaster. It worked really well, I just kept adding apple juice to the roaster to keep the meat moist. The only drawback to this is that you lose some of the color of the smoke ring in the meat.
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Unread 02-04-2009, 05:39 AM   #17
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steam table or trays. if you have a trailer try this with smaller tray inserts...

http://www.zesco.com/products.cfm?su...pID=020121AZ01
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Unread 02-04-2009, 05:42 AM   #18
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Quote:
Originally Posted by bbq bubba View Post
thank god for the warming box on the lang.
amen!!!
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Unread 02-04-2009, 12:48 PM   #19
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Thanks for all the input, you have given me a lot of great ideas.
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Unread 02-04-2009, 07:05 PM   #20
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Electric roasters is how we roll here in the Heartland, but it all depends on how long you need to keep it hot. For extended times, I would suggest a hot box then transfer to a warmer dealie like Mista suggested.
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Unread 02-04-2009, 07:24 PM   #21
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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 have an 8 burner (2 propane tank) grill that I use. It holds 4 full hotel pans without a problem. Nice part is that if I only need 3 pans I can use the space for fresh grilled chicken & bugers. Only takes one burner per pan to keep the steam water hot.

Bought it at Sams for $400.00
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Unread 02-04-2009, 09:53 PM   #22
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Quote:
Originally Posted by fevoice View Post
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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Yep Frank, I bought 4 of them at Sam's club just prior to Thanksgiving, they work AWESOME and they look professional with the stainless steel. Good luck trying to find them now.
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Unread 02-04-2009, 11:14 PM   #23
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There are plenty of ways to keep pulled pork warm. Not all of them are Health Dept approved if you are apt to get inspected. Crock pots are not legal--Rival home roasters are not legal. Chafing trays are legal if they are marked NSF. Steam tables are legal. Propane fired steam tables sometimes fail fire dept inspection if you are serving out of a tent.

I have seen broth, apple juice, water mixed with liquid smoke or other things added to pulled pork to keep it moist.
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Unread 02-05-2009, 07:08 AM   #24
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Quote:
Originally Posted by Chuckwagonbbqco View Post
There are plenty of ways to keep pulled pork warm. Not all of them are Health Dept approved if you are apt to get inspected. Crock pots are not legal--Rival home roasters are not legal. Chafing trays are legal if they are marked NSF. Steam tables are legal. Propane fired steam tables sometimes fail fire dept inspection if you are serving out of a tent.

I have seen broth, apple juice, water mixed with liquid smoke or other things added to pulled pork to keep it moist.
What he said. Therefore the link that holysmoke provided is the way to go. No crockpots or home roaster ovens. That is if you want to do it right.
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Unread 02-05-2009, 07:47 AM   #25
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When we have vended at rodeo's and the like, we fire up the Spice for cooking and dial in the Backwoods for keeping the food warm. Can easily keep the backwoods at 140 degrees. Once the cooking is done on the Spice, we like to put the pulled pork in pans on teh spice to keep the smoke going.
Had to explain all of this to the HD when they inspected us the first time and they had no problems as long as we kept the food in the safe zones.
We cook our baked beans in roasters and have not been inspected during their use, will have to find out if those are ok around here.
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Unread 02-05-2009, 09:46 AM   #26
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I believe these are pretty reasonable in price: http://www.equippers.com/shop/produc...d=60&scid=6022

I have purchased my chafers from them. No problems.
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Unread 02-05-2009, 02:18 PM   #27
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Quote:
Originally Posted by TOPS BBQ View Post
I believe these are pretty reasonable in price: http://www.equippers.com/shop/produc...d=60&scid=6022

I have purchased my chafers from them. No problems.
Yep, we use those too. I love them!
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Unread 02-07-2009, 02:14 PM   #28
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I've purchased a holding cabinet to keep all of the meat warm. I'm not up and running yet with my vending operation (very soon!) so I haven't tested it on pulled pork, but I have with brisket and ribs and it worked awesome. I assume pulled pork should work just fine as well.
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Unread 02-07-2009, 07:48 PM   #29
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Quote:
Originally Posted by hoverlover View Post
I've purchased a holding cabinet to keep all of the meat warm. I'm not up and running yet with my vending operation (very soon!) so I haven't tested it on pulled pork, but I have with brisket and ribs and it worked awesome. I assume pulled pork should work just fine as well.
Which holding cabinet do you have? I am able to successfully hold pulled pork in my cambro's but not so much with my ribs.
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Unread 02-07-2009, 08:57 PM   #30
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Quote:
Originally Posted by browe View Post
Which holding cabinet do you have? I am able to successfully hold pulled pork in my cambro's but not so much with my ribs.
Here is the one I have:

http://www.instawares.com/c5-3-serie...39hdsu.0.7.htm
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