MMMM.. BRISKET..
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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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Old 03-25-2020, 06:00 PM   #46
Hayduke
Is lookin for wood to cook with.

 
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Join Date: 04-08-18
Location: Bluffdale, Utah
Name/Nickname : Rusty
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Originally Posted by marubozo View Post
I use CVAPs for holding our meats. They work wonders and I have held meat that long in them (big cuts anyway). But you have to be careful because local health departments differ. In some cases they say hot food can only be held for 4 hours before being tossed. Granted, many places may skirt rules like this when it comes to BBQ, but if you have a strict health department, or a stickler inspector, they may nail you on it.

In my case, I load the smoker with brisket/butts at around 6pm every evening and they cook until about 8am the next morning. When I get in I pull the brisket and butt and reload with ribs/chicken/tips/sausage/etc. which cook in time to be done by lunch service at 11am. Then the smoker is used from 11-6 to continue to cook the shorter timed meats.
Awesome advice man!!! I am in the same boat as oompdaddy. What is your process of slicing? Lets say you slice and serve and now you have to put it back into holding are you wrapping it in sran wrap? or what is that process look like?

I was hired on at a resturant to fix the menu and I am having trouble figuring out how to hold meat. I was going to take a class from Mike and Amy Mills but the class got canceled
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