how to keep pulled pork warm vending - Page 2

Pyle's BBQ · 02-04-2009, 02:44 AM

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.

HolySmoke · 02-04-2009, 05:39 AM

steam table or trays. if you have a trailer try this with smaller tray inserts...

http://www.zesco.com/products.cfm?su...pID=020121AZ01

HolySmoke · 02-04-2009, 05:42 AM

Quote:

Originally Posted by bbq bubba

thank god for the warming box on the lang.

amen!!!

QueTPiesBBQ · 02-04-2009, 12:48 PM

Thanks for all the input, you have given me a lot of great ideas.

Bigdog · 02-04-2009, 07:05 PM

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.

Divemaster · 02-04-2009, 07:24 PM

Quote:

Originally Posted by Marsha

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

Bossmanbbq · 02-04-2009, 09:53 PM

Quote:

Originally Posted by fevoice

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.

Frank Eriksen

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.

Chuckwagonbbqco · 02-04-2009, 11:14 PM

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.

parrothead · 02-05-2009, 07:08 AM

Quote:

Originally Posted by Chuckwagonbbqco

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.

Roo-B-Q'N · 02-05-2009, 07:47 AM

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.

TOPS BBQ · 02-05-2009, 09:46 AM

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.

Marsha · 02-05-2009, 02:18 PM

Quote:

Originally Posted by TOPS BBQ

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!

hoverlover · 02-07-2009, 02:14 PM

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.

browe · 02-07-2009, 07:48 PM

Quote:

Originally Posted by hoverlover

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.

hoverlover · 02-07-2009, 08:57 PM

Quote:

Originally Posted by browe

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

02-04-2009, 02:44 AM	#16
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	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. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

02-04-2009, 05:39 AM	#17
HolySmoke is one Smokin' Farker Join Date: 09-14-07 Location: Long Island Name/Nickname : Jobaba-Que	steam table or trays. if you have a trailer try this with smaller tray inserts... http://www.zesco.com/products.cfm?su...pID=020121AZ01 __________________ -Joe Out of the Ashes BBQ Team "Keeping the Bar in Barbecue" JC'S BAR-B-QUE & CATERING http://www.jcbbq.com LANG 84-Deluxe warmer, Webber Kettle 18WSM & 22.5WSM, Smokey Joe, Meadow Creek PR60, Meadow Creek PR72, Backwoods Fatboy (2x)

02-04-2009, 12:48 PM	#19
QueTPiesBBQ On the road to being a farker Join Date: 09-22-08 Location: Sheridan, Ar	Thanks for all the input, you have given me a lot of great ideas. __________________ Chris Green FEC100

02-04-2009, 07:05 PM	#20
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	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. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

02-05-2009, 07:47 AM	#25
Roo-B-Q'N is One Chatty Farker Join Date: 08-29-06 Location: Arlington, Nebraska	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. __________________ ________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven

02-04-2009, 11:14 PM	#23
Chuckwagonbbqco is one Smokin' Farker Join Date: 10-19-07 Location: Oroville, CA	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.

02-05-2009, 09:46 AM	#26
TOPS BBQ Full Fledged Farker Join Date: 10-01-07 Location: Fresno, CA	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. __________________ www.TOPS-BBQ.com Diamond Plate FAT 50 Ultra 200-Gal Barrel 55-Gal Horizontal offset 2 55-Gal Vertical Barrels Bar-B-Chef Offset Anything worth fighting for is worth fighting for dirty!

02-07-2009, 02:14 PM	#28
hoverlover Found some matches. Join Date: 10-04-08 Location: Battlefield, MO	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. __________________ BBQ Caterers in Springfield MO - http://www.southernsmokebbq.com

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