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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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08-21-2011, 09:53 AM
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#1 |
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is one Smokin' Farker
Join Date: 08-04-09
Location: Avon, IN
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Vending - Keeping food looking fresh
For those of you that vend, how do you keep your BBQ looking fresh and not all dried out?
I use a table top steam table, and seems like I am constantly having to mix my pulled pork so it doesn't look "dried out." I always keep the steam table lid on it when not serving customers, and if it gets looking too dried, I give a splash of apple juice. What do you do to keep your BBQ always looking and tasting its best?
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Grey Street BBQ Competition Team |
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08-21-2011, 11:21 AM
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#2 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Do not pre pull your pork, hold it whole and pull as needed.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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08-21-2011, 11:27 AM
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#3 | |
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is one Smokin' Farker
Join Date: 08-04-09
Location: Avon, IN
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Quote:
Sent from my blazin' fast HTC Thunderbolt
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Grey Street BBQ Competition Team |
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08-21-2011, 01:37 PM
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#4 | |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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08-21-2011, 02:00 PM
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#5 |
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is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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I hold them whole in my FEC 500. Same thing I used to do in my offset. I pull as I serve.
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[CENTER][B][/B] [/CENTER] [CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER] [CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER] [CENTER][I]Sponsored By: [/I][/CENTER] [CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER] [CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER] [CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER] |
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08-22-2011, 06:44 PM
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#6 |
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Full Fledged Farker
Join Date: 03-12-09
Location: Genesee Valley, NY
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Don't have all your food done at once. We pride ourselves on serving food that wasn't cooked 24 hours ago and reheated, we stagger our cook times so that every hour or two we are breaking down shoulders to refill the service line.
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HandsomeSwede fettsvinbbq.com |
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| Thanks from:---> |
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