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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 05-08-2010, 09:40 AM   #1
Garth57
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Default Pre slice?

Doing a 2 meat drop off for 100. I am assuming I need to slice the brisket prior to delivery. Will it be o.k. 2 hrs later, when they are ready to eat? Seems like once it's sliced, it starts to get dry. I will be leaving some of the juice in the pans along with added beef broth.
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Unread 05-08-2010, 09:54 AM   #2
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Keep the cooking juices to hold the sliced product. Should be awesome after sitting 2 hrs.
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Unread 05-08-2010, 11:05 AM   #3
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thats what I did, yesterday. I thought it was even better!

thanks to Bubba advice
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Unread 05-08-2010, 01:14 PM   #4
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Thanks Bubba, we'll see in a few hours.
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s.U.D.S. (small 30 gal. UDS)
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Brinkman vertical Smoke 'n Pit
Traeger BBQ100
NorcoRednecks-UDS 85 gal/remod
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Unread 05-12-2010, 12:03 PM   #5
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How did it go Bill? I have a drop-off job in a few weeks and I am struggling with the same thing.

Thanks

Pete

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Thanks Bubba, we'll see in a few hours.
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Unread 05-13-2010, 03:02 PM   #6
Garth57
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On the drop for 100 people I pre-sliced brisket and put in 1/2 pans with some of the juices, then saran wrapped pan before putting on pan lid. I actually let the party use my cambros and picked them up a couple days later. Everyone was very happy. I ended up putting the sliced point on top of the sliced flat, thinking the juices would run down. Not sure if that makes a differance or not.
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Unread 05-16-2010, 02:00 AM   #7
FIREANDFLAMES
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hmmm
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