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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.|
|01-30-2009, 01:39 PM||#1|
Knows what a fatty is.
Join Date: 02-10-08
Location: Boulder, CO.
Cooking for your BBQ Joint
I'm taking over a defunct BBQ joint and while I'm gonna use it for catering only at first - I will want to open the doors to the public in the near future.
Question. When you're preparing food for the days or week ahead do you pre-cook a bunch of Q and then re-heat as needed or do you try and cook everyday?
If you pre cook Ribs, how do you re-heat? Any advice will be greatly appreciated.
Roaring Fork BBQ :-D
Modified Traeger 075
|01-30-2009, 02:16 PM||#2|
Full Fledged Farker
Join Date: 02-10-06
I smoke everyday. I do a case of pork and beef every night and in the morning it is done. Ribs I try to do everyday but when I know I won't sell them today I pull them out 3/4 of the way done. The next day I put them in for the rest of the time. After I take them out of the smoker I keep all my BBQ in a electric food warmer covered. I slice or pull everything to order, the ribs I finish off on a grill. If you need any questions answered or would like to know something specific please call 586.775.7427 ask for Deni.
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|01-30-2009, 02:58 PM||#3|
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
Ditto what he said.
Where at in Boulder? I travel Colorado as part of my job.
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|01-30-2009, 03:04 PM||#4|
is One Chatty Farker
Join Date: 03-16-07
Location: Coxsackie NY
Thats about it but I will do my pork for a week at a time vac and reheat as I need with apple juice or chicken stock. Same with the brisket and reheat that in ajus sauce. Ribs I do as an order only I am just not a reheat fan on those but it can be done. Search this section there is alot of good info on this here. Good Luck!!
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|01-30-2009, 10:12 PM||#5|
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
Nice job Deni!
Pitboss @ Woodpile BBQ Shack
I cook the best brisket north of Dallas. Get over it.
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BBQ Person of the Year 2013
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