holding for longer times how do you do it?

blues_n_cues · 06-28-2009, 07:58 AM

i couldn't think of a decent title but..
using chafing dishes or cambro & holding for hours.
p.p. & chopped brisket is easy but,how do you personally hold chix,ribs,& sliced brisket for long periods w/out rhe ribs getting fall off the bone,the chix skin getting rubbery,& do you leave a little extra fat on the 'skit to render down a bit more instead of adding broth or juice?
personally yesterday i found that my ribs were still awesome but tended to lose the pink(i like mine to be a bit hammy colored)after chafing for 6 hrs or so.
cooking everything the same day is not an option on this particular gig.
i do the chix,burgers,& dogs that day
(see my other posts).

Neil · 06-28-2009, 11:10 AM

Only reheat 1/2 before hand and then reheat the rest on site as needed.

blues_n_cues · 07-01-2009, 06:44 AM

Quote:

Originally Posted by Neil

Only reheat 1/2 before hand and then reheat the rest on site as needed.

the chix & ribs were only the 1/2 pans & reheated on site. i think too long in the pans & needed dry heat/steam rotation to retain the color & skin on the chix.
i've never had to hold chix or ribs that long before. now i know why restaurants are less desireable than our Q on site or @ home.

06-28-2009, 07:58 AM	#1
blues_n_cues is One Chatty Farker Join Date: 12-16-07 Location: south central,ky.	holding for longer times how do you do it? i couldn't think of a decent title but.. using chafing dishes or cambro & holding for hours. p.p. & chopped brisket is easy but,how do you personally hold chix,ribs,& sliced brisket for long periods w/out rhe ribs getting fall off the bone,the chix skin getting rubbery,& do you leave a little extra fat on the 'skit to render down a bit more instead of adding broth or juice? personally yesterday i found that my ribs were still awesome but tended to lose the pink(i like mine to be a bit hammy colored)after chafing for 6 hrs or so. cooking everything the same day is not an option on this particular gig. i do the chix,burgers,& dogs that day (see my other posts). __________________ Blues_n_Cues BBQ Concessions & Catering

06-28-2009, 11:10 AM	#2
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	Only reheat 1/2 before hand and then reheat the rest on site as needed. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

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