MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

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.


Reply
 
Thread Tools
Old 11-13-2019, 11:10 AM   #1
midwest_kc
is one Smokin' Farker
 
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel
Default Turkey for reheat

I have had some clients inquire about smoked turkey for Thanksgiving - enough it's worth my time to do it for them - so I'm going to give it a go. My plan is to cook it before hand for them to heat and eat. What would be the best way to package/have them reheat?

I don't have, nor have I looked into what the HD requires, a commercial vacuum sealer. I do want them to have the best experience possible with their family.

Any advice?
__________________
Meat Rushmore BBQ Team
midwest_kc is offline   Reply With Quote


Old 11-13-2019, 07:34 PM   #2
kurtsara
is one Smokin' Farker
 
Join Date: 07-27-07
Location: Minneapolis
Name/Nickname : Hey you
Default

Do you have insurance if they handle it wrong and get there guests sick?
kurtsara is offline   Reply With Quote
Old 11-14-2019, 09:22 AM   #3
midwest_kc
is one Smokin' Farker
 
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel
Default

I have our catering insurance which covers food borne illness.
__________________
Meat Rushmore BBQ Team
midwest_kc is offline   Reply With Quote
Old 11-15-2019, 07:30 AM   #4
kurtsara
is one Smokin' Farker
 
Join Date: 07-27-07
Location: Minneapolis
Name/Nickname : Hey you
Default

Quote:
Originally Posted by midwest_kc View Post
I have our catering insurance which covers food borne illness.
I always wonder how people handle stuff once you give it to them, how do you know they don’t go shopping at Home Depot for an hour and then go home? The bad thing is it always comes back to your name But that’s what insurances for
kurtsara is offline   Reply With Quote
Old 11-15-2019, 10:02 PM   #5
HBMTN
is Blowin Smoke!
 
Join Date: 10-16-08
Location: Virginia
Default

I'd suggest having them pick it up hot and sign a pick-up form that would have wording which stated the food was properly hot held when they picked it up. Below that I'd maybe have the food safe cooling instructions along with the proper reheat instructions with safe time and temperature guides.
__________________
Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set
HBMTN is offline   Reply With Quote
Old 11-15-2019, 10:08 PM   #6
HBMTN
is Blowin Smoke!
 
Join Date: 10-16-08
Location: Virginia
Default

Quote:
Originally Posted by kurtsara View Post
I always wonder how people handle stuff once you give it to them, how do you know they don’t go shopping at Home Depot for an hour and then go home? The bad thing is it always comes back to your name But that’s what insurances for
I used to worry about this too but then I realized that millions of people go through drive-thru windows daily and get food and many don't handle it safely. If someone gets sick from a turkey you sold them but you sold 50 birds that day and the other 49 families were all good then it would clearly show where the liability and improper handling laid. Now if 150 people from 30 families showed up in the emergency room and all ate turkey from your catering business then you might have a big problem.
__________________
Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set
HBMTN is offline   Reply With Quote
Old 11-16-2019, 09:03 PM   #7
ynotfehc
Full Fledged Farker
 
Join Date: 07-03-13
Location: St Paul, MN
Default

It's easy to avoid an insurance claim if properly cook, chill and hold your food. Keep records. If you do this regularly, buy a thermometer with a data logger. Prove the mistake wasn't on your end if you have records.
I've done this a few times. I will usually cook in a foil pan and wrap, preserving all the juices. I separate the fat from the au jus and return it to the pan with the bird, over-wrap with foil after chilled. The pan juices keep the bird moist during reheat.
ynotfehc is offline   Reply With Quote
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 05:44 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts