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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 05-15-2009, 04:58 PM   #1
Ken V
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Default Question for grad party

My stepdaughter graduates in a week or so. We are having a party at a park for her and am expecting 100 to 125 people. I have the amount of meat down. We are serving pulled pork, which I am going to prepare ahead of time and vac seal and freeze and then reheat on site.
Here's my question. The second meat is going to be sliced pork loin that I am going to smoke and slice on site. What is the best way to hold the sliced pork loin? I figured I would put in pans and keep in chafers or drop the temp way down and keep in smoker. I dont know what kind of juice or broth to keep them in or if you guys have a better way I am all ears.

Thanks,

Ken
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