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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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09-14-2010, 11:09 AM | #1 |
Full Fledged Farker
Join Date: 04-06-09
Location: lafayette,oregon
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vending ?
when vending chicken or tri tip. how do you hold there temp. tri tip i never cook to the temp your supossed to hold the meat at. any thoughts would be great. plan on tri tip and pulled chicken sammy's. hate for things to dry out!!thanks a bunch!!
tim
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JUST A LITTLE U.D.S. webber 22.5" |
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09-15-2010, 01:47 AM | #2 |
Got rid of the matchlight.
Join Date: 04-12-09
Location: Bothell, WA
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When I vend tri-tip, I slice them and then hold in a half steam pan with some yoshidas cut with some water. I hot hold the tri-tip whole and slice up one or two at a time depending on how busy it gets. Stays moist and tender, never any complaints. Never vended pulled chicken.
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Thanks from:---> |
09-15-2010, 07:32 AM | #3 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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has to be kept above 140F or served immediately. That's the law. I don't cook tri-tip above 125-130 but I could hold it in an aujus so long as everything was above 140.
Chicken can be held at 140 just fine but it will start to dry out. You need to have some broth with it and need to keep stirring.
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Ford Retired competition cook. BBQ mentor. |
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Thanks from:---> |
09-15-2010, 11:07 AM | #4 |
Full Fledged Farker
Join Date: 04-06-09
Location: lafayette,oregon
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cool thanks guys. for some reason i thought you had to hold every thing at 160* but 140* i can live with. thanks again.
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JUST A LITTLE U.D.S. webber 22.5" |
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09-15-2010, 03:12 PM | #5 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Yup. 160 is too high.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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09-15-2010, 06:04 PM | #6 |
Full Fledged Farker
Join Date: 09-02-09
Location: Lexington, SC
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Double check your local health department on holding procedure and temp.
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Horizontal Roadside Smoker, Perfect Flame Vertical LP Smoker, Weber Performer |
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09-15-2010, 08:27 PM | #7 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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If you are worrying about holding too long, make sure you do in small batches. If you are vending and you are busy enough food will not dry out, if it sits long enough to dry out never go to that event again!
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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09-22-2010, 12:05 PM | #8 |
Is lookin for wood to cook with.
Join Date: 11-13-09
Location: Roy, UT
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Never really thought about it that way but Jacked UP has a good point! I cook chicken in batches. Dark meat only then break it down a half pan at a time, with a little sauce in there and foil the lid. Out here I have to be ready by about 9 am for the markets or people will be in a huff.
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Cooking on a bubba t30 by loanstar custom pits www.backcountrybbqandcatering.com |
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