Holding collard greens

chachahut · 03-20-2011, 03:21 PM

Quick question:

If you serve collard greens, how do you hold them throughout the day? I use a heated holding unit for my hot sides, but have heard collards can start reeking over time.

Any advice would be greatly appreciated.

nitelightboy · 03-20-2011, 07:47 PM

Have you thought about only keeping a small batch hot? Maybe enough for 15-20 servings. Leave those in the warmer and refrigerate the rest. Heat up another batch in the oven as you get low....I believe that's how the place my wife works holds theirs.

chachahut · 03-21-2011, 09:32 AM

I'm thinking that might just be the way to go - like how we do our beans. We make up 40# batches & baked off 5# at a time for the holding unit.

thanks.

nitelightboy · 03-21-2011, 09:37 AM

Anytime.

03-20-2011, 03:21 PM	#1
chachahut Full Fledged Farker Join Date: 10-30-09 Location: Roxbury,NY Downloads: 0 Uploads: 0	Holding collard greens Quick question: If you serve collard greens, how do you hold them throughout the day? I use a heated holding unit for my hot sides, but have heard collards can start reeking over time. Any advice would be greatly appreciated. __________________ Frank Davis Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : chachahut.com Backwoods Pro Jr. Backwoods Competitor busted Backwoods Fatboy Weber 22.5 Kettle some stainless wood fired thing

03-21-2011, 09:32 AM	#3
chachahut Full Fledged Farker Join Date: 10-30-09 Location: Roxbury,NY Downloads: 0 Uploads: 0	I'm thinking that might just be the way to go - like how we do our beans. We make up 40# batches & baked off 5# at a time for the holding unit. thanks. __________________ Frank Davis Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : chachahut.com Backwoods Pro Jr. Backwoods Competitor busted Backwoods Fatboy Weber 22.5 Kettle some stainless wood fired thing

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03-20-2011, 07:47 PM	#2
nitelightboy Knows what a fatty is. Join Date: 06-12-10 Location: Bluffton, IN Downloads: 0 Uploads: 0	Have you thought about only keeping a small batch hot? Maybe enough for 15-20 servings. Leave those in the warmer and refrigerate the rest. Heat up another batch in the oven as you get low....I believe that's how the place my wife works holds theirs.

03-21-2011, 09:37 AM	#4
nitelightboy Knows what a fatty is. Join Date: 06-12-10 Location: Bluffton, IN Downloads: 0 Uploads: 0	Anytime.