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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 06-08-2011, 09:46 PM   #31
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Join Date: 10-24-06
Location: Beech Creek, PA

Originally Posted by Jacked UP BBQ View Post
Not sure how far you are from Philly but I have a GREAT source of presmoked ribs to your recipe for a super deal out there. Re heat and eat. Great product.
I know your source, and its awesome. We use it when we are in the philly area.
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Old 06-09-2011, 07:57 AM   #32
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Join Date: 12-20-10
Location: Byram Twp, NJ

When you guys sell pulled pork, how do you reheat?
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Old 06-09-2011, 10:10 AM   #33
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Join Date: 06-09-08
Location: Forker River, NJ

Depending on the size of the event I will cook pork on site through the night and pull and pan and cambro in the morning. If I have precooked I heat up in pans in the smoker or convection oven. There is a lot more to vending then just showing up with a cooker and some tables. If you want to make money at it there are a lot of tools you will need.
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Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
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Old 06-09-2011, 01:14 PM   #34
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Join Date: 08-17-06
Location: Washington, Missouri

Originally Posted by hmacmill View Post
When you guys sell pulled pork, how do you reheat?
Under 60 butts I sell fresh ou of my FEC500. More than that, in steam pans with AJ or Chicken Stock. If it's close, I take both FEC's and cook 120 butts fresh.
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