喂我西摩
The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness

Notices

Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


Reply
 
Thread Tools
Old 08-23-2011, 09:23 PM   #1
firefighter4634
is one Smokin' Farker
 
Join Date: 05-09-11
Location: Moville Iowa
Default How to keep brisket hot for serving

I usually eat all the brisket, or at least lots of it right after cooking or holding in a cooler for a time. This Friday night is our first home football game party. I am going to cook a flat the night before, reheat it in a baggie in simmering water. My questions is what is the best way to keep it hot for serving, not everyone will be eating at the same time. All I have is a small roaster. Can I put some liquid in the bottom of the roaster and hold it that way? Should I put enough liquid in so the meat is in the liquid. Also what should I use for liquid. Thanks gang.
__________________
BWS Fatboy
firefighter4634 is offline   Reply With Quote


Old 08-23-2011, 10:44 PM   #2
jbrink01
is Blowin Smoke!
 
jbrink01's Avatar
 
Join Date: 08-17-06
Location: Washington, Missouri
Default

Cook it, cool it, slice it, put it in a pan. Reheat covered, beef broth , rub and a dash of sauce on it in a 325 oven for 1 hour.
__________________
[CENTER][B][/B] [/CENTER]
[CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER]
[CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER]
[CENTER][I]Sponsored By: [/I][/CENTER]
[CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER]
[CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER]
[CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]
jbrink01 is offline   Reply With Quote


Old 08-24-2011, 10:05 AM   #3
J_Don
is One Chatty Farker

 
Join Date: 07-02-09
Location: Hattiesburg, MS
Default

Quote:
Originally Posted by firefighter4634 View Post
My questions is what is the best way to keep it hot for serving, not everyone will be eating at the same time.
Great post especially for a novice like myself. In regards to your post, this is the question that I am interested in. Do I need to buy some sort of buffet system or is there a simpler cheaper way to accomplish the same?
__________________
Weber 22.5 Silver, Weber 22.5 Gold
Weber 22.5 Performer, Weber 22.5 WSM
Weber Smokey Joe & Weber Smokey Joe Mini WSM
Kenmore Elite Gasser w/ Rotisserie
Cajun Cooker (3)
UDS In Progress
[COLOR=#0000ff]BLUESMAN[/COLOR] Splashproof [COLOR=#0000ff]BLUE [/COLOR][COLOR=black]Thermapen :bow:[/COLOR]
H D FXSTD
J_Don is offline   Reply With Quote


Old 08-24-2011, 11:25 AM   #4
Stoke&Smoke
Babbling Farker

 
Stoke&Smoke's Avatar
 
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
Default

You could use a nesco type roaster if you have one, or for 7 or 8 bucks, you could go to Sams, Costco, GFS, etc, and pick up an inexpensive chafing setup

Edit: Just be sure to fill the main pan with about 3/4 to 1" hot water, and set your food pan above it. Can't tell how many parties or get togethers I've been to where the host didn't do this and the food nearest the pan bottom burned!
__________________
2 Skinny Cooks Competition Team
http://2SkinnyCooks.blogspot.com
KCBS CJ/TC #17139 Member ILBBQS
Too many cookers to list
Stoke&Smoke is offline   Reply With Quote


Old 08-24-2011, 10:10 PM   #5
firefighter4634
is one Smokin' Farker
 
Join Date: 05-09-11
Location: Moville Iowa
Default

Quote:
Originally Posted by Stoke&Smoke View Post
You could use a nesco type roaster if you have one, or for 7 or 8 bucks, you could go to Sams, Costco, GFS, etc, and pick up an inexpensive chafing setup

Edit: Just be sure to fill the main pan with about 3/4 to 1" hot water, and set your food pan above it. Can't tell how many parties or get togethers I've been to where the host didn't do this and the food nearest the pan bottom burned!
So you are saying if I use a electric roaster put some hot water in the bottom, the brisket in a small foil pan and set the pan in the roaster?
__________________
BWS Fatboy
firefighter4634 is offline   Reply With Quote


Old 08-28-2011, 11:51 AM   #6
POORBOY
Is lookin for wood to cook with.
 
POORBOY's Avatar
 
Join Date: 03-11-08
Location: Bingham Il
Default

Steam Table or Nesco type roaster.
Insert something like this in the bottom.
http://www.akitchen.com/store/JR-5309.html
Put liquid almost to top of insert.
Place smaller pan on insert.
Set temp to around 210.
Place lid on and refill liquid as needed.
POORBOY is offline   Reply With Quote


Old 08-29-2011, 06:31 PM   #7
OL' Timer
On the road to being a farker
 
OL' Timer's Avatar
 
Join Date: 12-10-10
Location: Waverly, TN
Default

I do full packers and when done separate the flat an cut it in half. Half goes in steam table with the fat separated Au jus from the cook, and hold at 150° the other half goes in holding cabinet
__________________
Lang 84 Deluxe-CookShack SM150 Smoker,TN orange thermopen OL' Timer's BBQ. .bbq-brethren.com
OL' Timer is offline   Reply With Quote


Old 08-31-2011, 03:49 PM   #8
ChicagoSizzlin
Full Fledged Farker
 
ChicagoSizzlin's Avatar
 
Join Date: 06-13-10
Location: Lockport,IL
Default

Quote:
Originally Posted by firefighter4634 View Post
So you are saying if I use a electric roaster put some hot water in the bottom, the brisket in a small foil pan and set the pan in the roaster?

If your using a chaffing setup not a roaster. If your using a roaster you should use beef broth and any juices you kept from the cook itself.

I pan and foil my brisket just to make sure I have juices to mix with the broth.

If you do use a chaffing setup keep in mind the sterno candles that are sold with that usually only last 2 hours. You can get 6 hour candles but they usually dont include those in the kits.
__________________
1 - 22.5 OTG
1 - 18.5 OTS
Maverick ET-7

Proud Owner of a UDS & UDG

My UDG - Ugly Drum Grill

Member of the Drumhead Club
ChicagoSizzlin is offline   Reply With Quote


Old 09-01-2011, 06:02 PM   #9
Untraceable
is Blowin Smoke!
 
Join Date: 05-19-11
Location: mn
Default

Are the cheapo wire chafing units strong enough to hold a full pan of pulled pork?
Untraceable is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Brisket serving sauce question Tricky Q-talk 5 09-29-2011 01:57 AM
Serving size for brisket?? GBPB Catering, Vending and Cooking For The Masses. 5 02-07-2011 08:23 PM
Hot and fast brisket for me jeffjenkins1 Q-talk 9 01-01-2010 09:41 AM
Serving Pork and Brisket over a long time Pipin' Pig Q-talk 7 09-06-2007 08:26 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 04:08 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts