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 03-31-2019, 08:22 PM   #1
La Chupacabra
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Join Date: 03-17-19
Location: Coventry, rhode island
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Default On site catering help

If i have an party for 100 people briskets butts ribs chickens and sides.where do i start the cook? How do i transport? Do i start cook at my commissary, take meat off into warmers transport meat and smoker and finish on site?
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Old 03-31-2019, 10:01 PM   #2
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I've transported right in my smoker before. Fire is basically out, but i also have my thermo works probe still in it and I can monitor the smoker's temp make sure it's not spiking or suddenly dropping. And I start at the commissary. You didnt tell us how much time between arrival and serving time to tell you to finish onsite. Warmers are fine too. I have a CTO-DW, it takes some time to cool off, so for me transporting while still hot is going to happen.
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Old 04-01-2019, 01:58 PM   #3
La Chupacabra
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Hey, thanks so much for the advice! Im not sure on the arrival time yet. I would imagine we will serve at 100pm. Id like to be onsite by 1000am. If i start the cook at 100am i may even finish the butts and briskets and be able to transport them in the warmers. But my concern is if theyre not quite done do i stick them in the warmers for the trip out there? Then finish the cook onsite. But i believe you answered my question. Id ve affraid to drive with meat on the cooker lol. Butts rolling around everywhere on our crappy roads.
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Old 04-01-2019, 02:09 PM   #4
Bbq Bubba
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Quote:
Originally Posted by La Chupacabra View Post
If i have an party for 100 people briskets butts ribs chickens and sides.where do i start the cook? How do i transport? Do i start cook at my commissary, take meat off into warmers transport meat and smoker and finish on site?
Cook brisket and pork day before and hold.

You'll need more than 3 hours to cook ribs and chicken.
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Last edited by Bbq Bubba; 04-01-2019 at 05:02 PM..
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Old 04-01-2019, 06:23 PM   #5
La Chupacabra
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Do you mean, hold at 200? Or bring down to temp, refrigerate and then re-heat? Sorry im very new at this. I just want everything to go as smooth as possible. Butts and brisket will be ok holding at food safe temp?
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Old 04-01-2019, 07:15 PM   #6
ynotfehc
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What kind of cooker are you using?
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Old 04-01-2019, 07:35 PM   #7
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Holding temp is 135F, not 200.
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Old 04-04-2019, 05:03 PM   #8
La Chupacabra
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Hey, thanks. Im getting a 24x84 offset pits by jj. Should habe it by the end of the month.
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Old 04-05-2019, 11:11 AM   #9
Jousting Pigs
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Get an electric warming/holding cabinet. Worth the investments. I've held brisket and butts 12+ hours and they were still great. Cambros are great for transporting and holding at the event.
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Thanks from:--->
Old 04-06-2019, 08:09 AM   #10
La Chupacabra
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Are you able to hold for more than 7 hours by law? My buddy says we cant hold for more thab 7 hours. But im not sure. I have to look into that.
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Old 04-06-2019, 06:41 PM   #11
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Check with your local health department. Usually they are only concerned with food being the danger zone for more than 2 hours but confirm with them.
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