Reheating Meats For Sale?

Pa_BBQ · 06-27-2012, 09:31 AM

I just started vending and although 100% legal and legit some things the Serv-Safe safety did not teach me is quality of foods re heated.

I have no problems with pulled pork, I cook it, pull it, cool it fast and reheat later with great results.

I have not tried with Chicken, Brisket and Ribs.

When doing events that are longer than 1 day, what do you do with the meat left over at the end of the day.

I know its safe if it has not been below 140 degrees to cool and re heat but is Chicken and Ribs good enough to sell.

I would think those who do the "Rib Fests" would have to pre cook some ribs to keep up with the crowds of people.

If you reheat these meats, what method do you use.

Pyle's BBQ · 06-27-2012, 10:20 AM

How do you cook your chicken?
I cook whole chicken and then pull while still warm. I reheat in a 300*F oven, in a SS 1/3 pan, until it is over 160*F and then hold. Ribs I would do the same as chicken. You just want to be sure they don't get overcooked. Ribs I have also put back on the smoker for an hour to get them up to temp.

06-27-2012, 09:31 AM	#1
Pa_BBQ is one Smokin' Farker Join Date: 11-29-09 Location: Wentzville, Mo	Reheating Meats For Sale? I just started vending and although 100% legal and legit some things the Serv-Safe safety did not teach me is quality of foods re heated. I have no problems with pulled pork, I cook it, pull it, cool it fast and reheat later with great results. I have not tried with Chicken, Brisket and Ribs. When doing events that are longer than 1 day, what do you do with the meat left over at the end of the day. I know its safe if it has not been below 140 degrees to cool and re heat but is Chicken and Ribs good enough to sell. I would think those who do the "Rib Fests" would have to pre cook some ribs to keep up with the crowds of people. If you reheat these meats, what method do you use. __________________ Shirley Fabrication 24 X 42 Meadow Creek BX50 Kamado Joe Classic II PK360 Fireboard, CyberQ

06-27-2012, 10:20 AM	#2
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	How do you cook your chicken? I cook whole chicken and then pull while still warm. I reheat in a 300F oven, in a SS 1/3 pan, until it is over 160F and then hold. Ribs I would do the same as chicken. You just want to be sure they don't get overcooked. Ribs I have also put back on the smoker for an hour to get them up to temp. __________________ 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