|
| Our HomePage | Recipes | Smoke Signals Magazine | Welocme | Merchandise | Associations | Purchase Subscription | Brethren Banners |
|
|||||||
| 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. |
 |
|
|
Thread Tools |
08-21-2011, 09:53 AM
|
#1 |
|
Full Fledged Farker
Join Date: 08-04-09
Location: Avon, IN
Downloads: 0
Uploads: 0
|
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? |
|
|
|
08-21-2011, 11:21 AM
|
#2 |
|
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
|
Do not pre pull your pork, hold it whole and pull as needed.
__________________
Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com |
|
|
|
|
08-21-2011, 11:27 AM
|
#3 | |
|
Full Fledged Farker
Join Date: 08-04-09
Location: Avon, IN
Downloads: 0
Uploads: 0
|
Quote:
Sent from my blazin' fast HTC Thunderbolt |
|
|
|
|
|
08-21-2011, 01:37 PM
|
#4 | |
|
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
|
Quote:
__________________
Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com |
|
|
|
|
|
08-21-2011, 02:00 PM
|
#5 |
|
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
Downloads: 0
Uploads: 0
|
I hold them whole in my FEC 500. Same thing I used to do in my offset. I pull as I serve.
__________________
KCBS #13207 2013 Insane Can Posse Tour Sponsored By: Gateway BBQ Store Blues Hog BBQ Company Plowboys BBQ Company
|
|
|
|
|
08-22-2011, 06:44 PM
|
#6 |
|
Full Fledged Farker
Join Date: 03-12-09
Location: Genesee Valley, NY
Downloads: 0
Uploads: 0
|
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.
__________________
HandsomeSwede fettsvinbbq.com |
|
|
|
| Thanks from:---> |
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Keeping meat fresh | Brew-B-Q | Competition BBQ | 17 | 10-12-2011 11:10 AM |
| Catering/food vending in PA | 42BBQ | Catering, Food Handling and Awareness | 3 | 09-02-2010 12:02 PM |
| keeping food warm | timmy7649 | Q-talk | 3 | 03-24-2010 06:54 PM |
| Keeping food warm in the Windy City | mrwicks | Catering, Vending and Cooking For The Masses. | 7 | 10-16-2009 06:32 PM |
| keeping parsley fresh | Dr_KY | Q-talk | 10 | 06-09-2008 03:17 AM |
| Thread Tools | |
|
|
