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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 06-27-2012, 09:31 AM   #1
Take a breath!
Join Date: 11-29-09
Location: Gravette, Arkansas
Default Reheating Meats For Sale?

I just started vending and although 100% legal and legit some things the Serv-Safe safety did not teach me is quality of foods re heated.

I have no problems with pulled pork, I cook it, pull it, cool it fast and reheat later with great results.

I have not tried with Chicken, Brisket and Ribs.

When doing events that are longer than 1 day, what do you do with the meat left over at the end of the day.

I know its safe if it has not been below 140 degrees to cool and re heat but is Chicken and Ribs good enough to sell.

I would think those who do the "Rib Fests" would have to pre cook some ribs to keep up with the crowds of people.

If you reheat these meats, what method do you use.
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Old 06-27-2012, 10:20 AM   #2
Pyle's BBQ
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Join Date: 10-25-06
Location: Madrid, IA

How do you cook your chicken?
I cook whole chicken and then pull while still warm. I reheat in a 300*F oven, in a SS 1/3 pan, until it is over 160*F and then hold. Ribs I would do the same as chicken. You just want to be sure they don't get overcooked. Ribs I have also put back on the smoker for an hour to get them up to temp.
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