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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 08-10-2013, 03:52 PM   #16
letdasmokeroll
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i have always wondered about this also ...but ...if your running 3 pits couldnt you stagger starting time by say 30-45 minutes so that once the first ribs were done that would leave time for slicing, boxing...etc... say your not selling as fast as you like drop the heat on the first pit finished to be used as a warmer to hold them....maybe im totally off base here but that was my idea
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