how to keep pulled pork warm vending

QueTPiesBBQ · 02-03-2009, 02:55 PM

how is the best way to keep pulled pork warm, while doing roadside vending. I have a trailer and access to electricity. I thought about a crock pot. Any one have any ideas?

MrsMista · 02-03-2009, 03:07 PM

Neil uses chaffing dishes right now but if there something better, I'm listening.

Sledneck · 02-03-2009, 03:29 PM

How about cambros? If you look at the picture in this thread he is a roadside trailer that keeps the meat in some cambros http://www.bbq-brethren.com/forum/sh...ht=mo+gridders

MrsMista · 02-03-2009, 03:38 PM

Quote:

Originally Posted by Sledneck

How about cambros? If you look at the picture in this thread he is a roadside trailer that keeps the meat in some cambros http://www.bbq-brethren.com/forum/sh...ht=mo+gridders

Duh, we do keep our meat in cambros until we move them to the chaffing dishes.

Marsha · 02-03-2009, 03:54 PM

We keep the cooked meat in the Cambro, and then once it is ready for serving we have a couple portable food warmers/steam tables like this:
http://www.acemart.com/restaurant-eq...t-each(APWW-3V)
These work good for us since we usually either have access to electricity, or we use our Honda generator. When we do not have access to any electricity we use chafing dishes.

For vending the portable food warmers/steam tables work best when we use the roll top lids. Makes it much easier to open and close 80,000 times day.

Ohhh, and I have seen QN4U use electric roaster ovens.
http://pullmansunrental.com/sun_chaf...ter%20Oven.JPG

big brother smoke · 02-03-2009, 04:02 PM

Hot boxes are your best sources for keeping food warm with out it going dry.

YMMV

smokinit · 02-03-2009, 04:38 PM

I have a 4bay steam table in my truck. Everything is reheated in broth or apple juice and kept covered and regularly turned to keep moist.

WineMaster · 02-03-2009, 04:41 PM

For a little better capacity, why not use a Electric Roaster.

Marsha · 02-03-2009, 04:49 PM

Quote:

Originally Posted by smokinit

I have a 4bay steam table in my truck. Everything is reheated in broth or apple juice and kept covered and regularly turned to keep moist.

We are hoping to one day buy one of those that runs on propane. We rent one once in a while and our rental guy laughs at us whenever we ask if we can buy it. Although, I have no clue where I would store it if I actually owned one of our very own. We also use apple juice or broth to keep the food moist in the steam tables. If the product sits in there too long we just toss it, but that rarely happens.

hossrocks · 02-03-2009, 06:28 PM

Quote:

Originally Posted by smokinit

I have a 4bay steam table in my truck. Everything is reheated in broth or apple juice and kept covered and regularly turned to keep moist.

I use the same thing only smaller. I have a couple of single pan electric warmers. 3 cans each. 6" deep can will hold more than 5lbs of Brisket and pulled pork. I spray or sprinkle apple juice on the pork every hour or so and it holds all day without getting dry.

The Pigman · 02-03-2009, 08:03 PM

I like using electric roasters

Quote:

Originally Posted by WineMaster

For a little better capacity, why not use a Electric Roaster.

TysDad · 02-03-2009, 08:36 PM

Quote:

Originally Posted by Marsha

We are hoping to one day buy one of those that runs on propane. We rent one once in a while and our rental guy laughs at us whenever we ask if we can buy it. Although, I have no clue where I would store it if I actually owned one of our very own. We also use apple juice or broth to keep the food moist in the steam tables. If the product sits in there too long we just toss it, but that rarely happens.

I had to go look at the pricing for one of those since I have absolutely no idea.
This four bay gas fired steam table on wheels is $1395. http://www.dvorsons.com/Duke/SteamTables.htm.
This one is $1342. http://www.globeequipment.com/Vendor...t/DUK!304.html

and the rental places that post pricing are around $125 per day. After 12 rentals it's a cash machine. No wonder he laughs....

Tinybud · 02-03-2009, 08:38 PM

we picked up a 3 well steam table that runs off propane for 300 bucks at a used restuarant supply house. nothing fany, it has two mushroom shaped heads that you light ,,once everything is up to a safe temp, you can turn one off and keep the temps up with just one burner.. works real well.,, for inside events, we use the electric roasters,,,, and I like to add dr. pepper to my pork to help keep it from drying out. seems to go real well with pork.

Bbq Bubba · 02-03-2009, 09:59 PM

Thank god for the warming box on the Lang.

fevoice · 02-03-2009, 11:45 PM

Check out this link. http://www.samsclub.com/shopping/nav...=5&item=203384.

22qt Roaster Oven by Rival, $39.72. And I believe it has a temp range down to 140 or so. This way you can keep food warm and not keep cooking it.

Frank Eriksen

02-03-2009, 02:55 PM	#1
QueTPiesBBQ On the road to being a farker Join Date: 09-22-08 Location: Sheridan, Ar Downloads: 0 Uploads: 0	how to keep pulled pork warm vending how is the best way to keep pulled pork warm, while doing roadside vending. I have a trailer and access to electricity. I thought about a crock pot. Any one have any ideas? __________________ Chris Green FEC100

02-03-2009, 03:29 PM	#3
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	How about cambros? If you look at the picture in this thread he is a roadside trailer that keeps the meat in some cambros http://www.bbq-brethren.com/forum/sh...ht=mo+gridders __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

02-03-2009, 03:54 PM	#5
Marsha Full Fledged Farker Join Date: 07-09-08 Location: Watsonville, CA Downloads: 0 Uploads: 0	We keep the cooked meat in the Cambro, and then once it is ready for serving we have a couple portable food warmers/steam tables like this: http://www.acemart.com/restaurant-eq...t-each(APWW-3V) These work good for us since we usually either have access to electricity, or we use our Honda generator. When we do not have access to any electricity we use chafing dishes. For vending the portable food warmers/steam tables work best when we use the roll top lids. Makes it much easier to open and close 80,000 times day. Ohhh, and I have seen QN4U use electric roaster ovens. http://pullmansunrental.com/sun_chaf...ter%20Oven.JPG __________________ Rollin' Smoke BBQ - West

02-03-2009, 04:02 PM	#6
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Hot boxes are your best sources for keeping food warm with out it going dry. YMMV __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

02-03-2009, 04:38 PM	#7
smokinit is One Chatty Farker Join Date: 03-16-07 Location: Coxsackie NY/West Chester Pa Downloads: 3 Uploads: 0	I have a 4bay steam table in my truck. Everything is reheated in broth or apple juice and kept covered and regularly turned to keep moist. __________________ BWS Pro Comp Hog G2 Chubby the Little Big Cooker Battle Box on order Humphrey's Smokers and Accesories http://www.bbq-brethren.com/forum/sh...d.php?t=154925 Authorized Backwoods Dealer http://www.purpleporkmasters.com http://www.facebook.com/SMOKENIT

02-03-2009, 03:07 PM	#2
MrsMista Full Fledged Farker Join Date: 07-19-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Neil uses chaffing dishes right now but if there something better, I'm listening.

02-03-2009, 04:41 PM	#8
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	For a little better capacity, why not use a Electric Roaster. __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

02-03-2009, 08:38 PM	#13
Tinybud Take a breath! Join Date: 10-24-06 Location: Beech Creek, PA Downloads: 0 Uploads: 0	we picked up a 3 well steam table that runs off propane for 300 bucks at a used restuarant supply house. nothing fany, it has two mushroom shaped heads that you light ,,once everything is up to a safe temp, you can turn one off and keep the temps up with just one burner.. works real well.,, for inside events, we use the electric roasters,,,, and I like to add dr. pepper to my pork to help keep it from drying out. seems to go real well with pork. __________________ The Redneck PitKrew (comp. team) Tiny's Bar-b-que Catering Char-griller superpro w/side firebox 6ft. Southern Yankee Meadow Creek Caterer's Delight 108 Caldera Tallboy

02-03-2009, 09:59 PM	#14
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Thank god for the warming box on the Lang. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

02-03-2009, 11:45 PM	#15
fevoice Knows what a fatty is. Join Date: 02-10-08 Location: Boulder, CO. Downloads: 0 Uploads: 0	Keeping Pulled Pork Warm Check out this link. http://www.samsclub.com/shopping/nav...=5&item=203384. 22qt Roaster Oven by Rival, $39.72. And I believe it has a temp range down to 140 or so. This way you can keep food warm and not keep cooking it. Frank Eriksen __________________ Frank Eriksen Roaring Fork BBQ :-D Modified Traeger 075 [URL="http://www.roaringforkbbq.com"]www.roaringforkbbq.com[/URL] [EMAIL="frank@roaringforkbbq.com"]frank@roaringforkbbq.com[/EMAIL] Last edited by fevoice; 02-04-2009 at 12:23 AM..

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