Lets try it here.... Grad party help

Ken V · 05-17-2009, 12:12 AM

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

EatonHoggBBQ · 05-17-2009, 06:05 AM

I would slice the pork and shingle it in a pan with a little apple juice/water mixture and keep it on the chafer. Add some parsley sprigs and maybe some browned glazed apple slices for decoration. If you slice it as you serve it, it will dry out and get cold.

TN_BBQ · 05-17-2009, 06:38 AM

The broth can add flavor.

I'd go with something rather mild like diluted, low sodium chicken broth with maybe a splash of juice. You'll definitely want to wrap it.

05-17-2009, 12:12 AM	#1
Ken V Full Fledged Farker Join Date: 04-13-08 Location: Moline, IL. Downloads: 0 Uploads: 0	Lets try it here.... Grad party help 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 __________________ BabyGotBack BBQ team Stumps GF222P Uber fast stealth black thermapen Cubby blue Thermapen UDS XL UDS 22.5" weber X 2

05-17-2009, 06:05 AM	#2
EatonHoggBBQ Babbling Farker Join Date: 11-28-08 Location: Allen Park, Michigan Downloads: 0 Uploads: 0	I would slice the pork and shingle it in a pan with a little apple juice/water mixture and keep it on the chafer. Add some parsley sprigs and maybe some browned glazed apple slices for decoration. If you slice it as you serve it, it will dry out and get cold. __________________ John, KCBS/MCBJ

05-17-2009, 06:38 AM	#3
TN_BBQ is One Chatty Farker Join Date: 06-02-08 Location: Knoxville, TN Downloads: 0 Uploads: 0	The broth can add flavor. I'd go with something rather mild like diluted, low sodium chicken broth with maybe a splash of juice. You'll definitely want to wrap it. __________________ Life's a party with a Backwoods Party!

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Daughters Grad Party Que (QPRON)	byounghusband	Q-talk	13	07-26-2011 08:00 AM
Grad Party	Garth57	Catering, Food Handling and Awareness	6	06-15-2009 07:57 PM
Question for grad party	Ken V	Catering, Vending and Cooking For The Masses.	0	05-15-2009 04:58 PM
Grad Party	pat	Catering, Vending and Cooking For The Masses.	19	04-11-2009 11:13 AM
kids grad party	slider	Catering, Vending and Cooking For The Masses.	4	03-17-2009 10:12 PM