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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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Unread 08-21-2011, 09:53 AM   #1
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Default 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?
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Unread 08-21-2011, 11:21 AM   #2
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Do not pre pull your pork, hold it whole and pull as needed.
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Unread 08-21-2011, 11:27 AM   #3
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Quote:
Originally Posted by Bbq Bubba View Post
Do not pre pull your pork, hold it whole and pull as needed.
Do you keep it on the smoker or in a cooler when not pulling?

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Unread 08-21-2011, 01:37 PM   #4
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Quote:
Originally Posted by Dex View Post
Do you keep it on the smoker or in a cooler when not pulling?

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In a steam well. Its served hot.
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Unread 08-21-2011, 02:00 PM   #5
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I hold them whole in my FEC 500. Same thing I used to do in my offset. I pull as I serve.
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Unread 08-22-2011, 06:44 PM   #6
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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.
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