The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 05-17-2009, 01:12 AM   #1
Ken V
Full Fledged Farker
 
Ken V's Avatar
 
Join Date: 04-13-08
Location: Moline, IL.
Default 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
Ken V is offline   Reply With Quote




Old 05-17-2009, 07:05 AM   #2
EatonHoggBBQ
Babbling Farker
 
Join Date: 11-28-08
Location: Allen Park, Michigan
Default

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
EatonHoggBBQ is offline   Reply With Quote


Old 05-17-2009, 07:38 AM   #3
TN_BBQ
is One Chatty Farker
 
Join Date: 06-02-08
Location: Knoxville, TN
Default

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!
TN_BBQ is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Daughters Grad Party Que (QPRON) byounghusband Q-talk 13 07-26-2011 09:00 AM
Grad Party Garth57 Catering, Food Handling and Awareness 6 06-15-2009 08:57 PM
Question for grad party Ken V Catering, Vending and Cooking For The Masses. 0 05-15-2009 05:58 PM
Grad Party pat Catering, Vending and Cooking For The Masses. 19 04-11-2009 12:13 PM
kids grad party slider Catering, Vending and Cooking For The Masses. 4 03-17-2009 11:12 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 06:31 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts